Recipe for frozen cheesecakes

How long does it take to fry cheese pancakes?

The time for frying cheesecakes in a frying pan is short, regardless of their size (according to many recipes, the sizes of cheesecakes are approximately the same), so they are often prepared for breakfast for yourself and your loved ones:

• How long to fry cheesecakes? Cheese pancakes need to be fried for 4-5 minutes on each side (until the outside acquires a golden, appetizing crust).
• How long does it take to fry frozen cheesecakes (semi-finished products)? Frozen cheesecakes (store-bought semi-finished products) are fried on average for 5-7 minutes on each side (without defrosting), after which they are “simmered” under a lid for 7-10 minutes over low heat (so that they are baked inside).

Having found out how many minutes you need to fry cottage cheese pancakes, we will next consider the correct sequence of frying them (both homemade and frozen semi-finished products).

Option 1: Frozen cottage cheese pancakes - classic recipe

Cheesecakes made from frozen cottage cheese are tasty and filling, nutritious and attractive. Believe me, ready-made cheesecakes made from fresh and frozen cottage cheese are absolutely no different. Sometimes there are simply moments when there is too much cottage cheese left, and so that the cottage cheese does not disappear, you can freeze it, this way you will save it for at least another 3-4 weeks; it is not advisable to store cottage cheese in the freezer for longer than that. Well, the recipe for these cheesecakes is no different, we also add an egg, semolina and sugar, and a little sour cream. You can serve cheesecakes with sour cream, honey, berries or fruits.

Ingredients:

• Cottage cheese (thawed) – 350 g
• Chicken eggs – 1 tbsp.
• Semolina – 2 tbsp.
• Sugar – 1 tbsp.
• Salt - a pinch
• Sour cream – 1 tbsp.
• Vegetable oil – 1 tbsp.

How to fry frozen cheesecakes

Everyone loves cottage cheese pancakes! However, not everyone has the desire to cook them early in the morning. Therefore, this delicacy can be prepared for future use and frozen in the freezer. Then you will always have a quick breakfast or dessert on hand for the whole family. The process of preparing frozen cheesecakes is very simple and quick, so even a child can handle their preparation. After all, you don’t even need to defrost them before cooking!

This recipe is suitable not only for homemade cheesecakes, but also store-bought ones. Fried frozen cottage cheese pancakes at home are in no way inferior in taste to freshly prepared ones, and on the contrary, they turn out to be a little crispier. The main thing to remember is that you cannot refreeze cottage cheese products! These cheesecakes are delicious served with jam, honey, sour cream, and fruit sauces. It is worth noting that frozen cheesecakes can not only be fried in a frying pan in oil, but also steamed, baked in the oven and even boiled. For all these methods, it is also not necessary to defrost the workpiece beforehand.

See also how to make cheesecakes with semolina and turmeric.

• Calorie content per 100 g - 235 kcal.
• Number of servings - 1
• Cooking time - 15 minutes

Ingredients:

• Frozen cottage cheese pancakes - 4 pcs.
• Vegetable oil for frying - 1 tbsp. for frying

How to properly freeze cheesecakes in the freezer

It's time to tell you how to freeze homemade cottage cheese pancakes for future use. We don’t try to immediately put it in a container and send it to a cell. To preserve the product and its natural taste, it is important to follow all the rules. We prepare the packaging, necessary utensils, and space in the freezer in advance.

Raw

Raw freezing is one of the most popular preparation methods. You can send the excess to the camera or specifically start preparing breakfasts for the future. In addition to packaging, you will need cling film. A whole or cut plastic bag will do.

Freezing cheesecakes as a semi-finished product

Step-by-step instruction:

1. Cover the board. Any flat dish will do.
2. We lay out the raw semi-finished products. Make one layer. The formed products should not touch.
3. We put it in the chamber and begin to freeze until solid. The process will take about three hours.
4. Next, transfer it to a storage container.

Can be frozen immediately. In this case, place the cheesecakes in a neat stack of 3-4 pieces. We insert pieces of parchment paper between them. It will prevent sticking. Cling film will also work. Place the stack in a bag. You can freeze white cabbage, carrots, mushrooms, pumpkin and other vegetables in their raw form.

You shouldn't add large turrets. The cheesecakes will crumple and fall apart under their own weight.

Fried

Freezing the fried product is easier; it does not stick together. You always have a ready-made breakfast or snack at hand, you just need to heat it up. It is very convenient to freeze excess. Just let it cool well first. It's better to keep it in the refrigerator for an hour.

Step-by-step instruction:

1. Packed into containers. Place the required amount.
2. We seal it.
3. You can put it in a chamber and freeze it.

Do not freeze hot, even lukewarm foods. Condensation will appear on the packaging and the taste will deteriorate. The temperature in the freezer will also rise sharply. This is harmful to other workpieces and the camera itself.

Point No. 1: choosing cottage cheese

Like any food, cheesecakes start with purchasing groceries. Those three or four ingredients can vary very significantly, but one remains unchanged: cottage cheese (although it can be replaced, but more on that later). In principle, there is no cottage cheese from which it would be impossible to make cheesecakes at all, but there are ideal options, there are average ones, and there are bad ones. Among the latter, I would include, first of all, low-fat and soft cottage cheese in tubes. It is great for creams and mousses due to its delicate consistency and the large amount of liquid it contains. But the liquid in cottage cheese is the main enemy of cheesecakes, and a low percentage of fat is also not a friend. Curd grain in cream is also not suitable for us - it contains not only liquid, but also pieces, they are of no use to us either. The middle option is cottage cheese in rectangular packs. It looks dense, but there is still more liquid in it than necessary. Oddly enough, I would also classify the delicious, but expensive layered homemade (farm) cottage cheese sold in the markets as a middle option - and again because of the liquid. It is easy to squeeze out, but as a result the price of your cheesecakes will be unreasonably high. There are people who like to make cheesecakes from curd mass - but they are too sweet and fatty. So the ideal cottage cheese for cheesecakes is this: as dry as possible, slightly crumbly, with a fat content of at least 5%. I like farmer's by weight the most.

The ideal cottage cheese for cheesecakes is as dry as possible, slightly crumbly, with a fat content of at least 5%

Point No. 3: eggs

This point is completely determined by the previous two. If you have the right cottage cheese, it requires very few eggs. Remember that in an egg, the yolk acts as fat and the white acts as water. One egg is enough for 500 g of cottage cheese! You can add an extra yolk to low-fat cottage cheese, but avoid excess white.

One egg is enough for 500 g of cottage cheese. Remember that in an egg, the yolk acts as fat and the white acts as water.

Nutritional and energy value:

Point No. 4: flour

Same story. If there is no water in the cottage cheese, it is dense and viscous - very little flour is needed. For 500 g, three, well, four tablespoons are enough. You can replace some or all of the flour with another type of flour: oatmeal, rice, buckwheat, etc. But you need to remember that there is no gluten in it, and to prevent the cheesecakes from falling apart, it makes sense to add a spoonful of starch - corn or potato. I usually put semolina instead of flour - it makes the cheesecakes fluffy without any baking powder.

For 500 g, 3-4 tbsp is enough. l. flour. Flour can be replaced with semolina - it makes cheesecakes fluffy without any baking powder

Step-by-step preparation of frozen cottage cheese pancakes, recipe with photo:

1. Place the cottage cheese in a bowl for kneading the dough.

2. Follow with pumpkin puree and dried orange zest. But these additives are not required. You can make classic cheesecakes or add any other flavoring ingredients: raisins, poppy seeds, dried apricots, apples, etc.

3. Next add eggs to the products.

4. Mix the products well.

5. Next, add flour (it is advisable to sift it through a sieve first) with sugar and salt. Mix everything well again until smooth. If you want the cheesecakes to have a uniform structure, beat the dough with a blender. If you like to feel lumps of curd, just stir the dough with a fork or spoon.

Item No. 6: baking powder

In fact, cheesecakes don’t need baking powder - once they rise in the pan, they will still fall off, and this is always very disappointing. But any dough with the addition of baking powder as a result is less dense and softer than without it. So this ingredient is your choice. By the way, the correctly selected ratio of cottage cheese and starch, as well as the temperature regime in the frying pan, helps cheesecakes and casseroles not to fall. Unfortunately, you need more starch. And the fire should be low so that the cheesecakes bake gradually.

How to defrost cheesecakes

Raw cheesecakes do not need to be defrosted. You can immediately put it in a frying pan and fry. If necessary, reduce the heat at the end and let the center cook completely. Or after frying, put it in the microwave for a couple of minutes. Also, sometimes the semi-finished product is placed on a baking sheet and cooked in the oven. It turns out to be a dietary option without excess fat.

We recommend defrosting the prepared dish in the refrigerator. We leave it on the shelf in the evening and have breakfast in the morning. Or immediately put it in the microwave, heat it up and defrost it at the same time.

Freezing raw cheesecakes

Roll out round curd balls on a well-floured board or table.

Cover the cutting board with cling film. Place cheesecakes on it so that they do not touch each other. You can also line a flat tray in the freezer with cling film and place the cheesecakes on it.

Note. There is no need to cool the cheesecakes in the refrigerator before freezing, as the breading (flour, semolina, etc.) will become soggy, the pieces will become sticky and may even lose their shape.

Leave the workpieces in the freezer at -18 degrees for 2-3 hours. During this time, the cheesecakes will freeze well and can be packaged for further storage.

Carefully separate the cheesecakes from the cutting board. If they stay firmly on the board, then you can lightly pry the curd pucks with a knife.

Place the cheesecakes on top of each other, placing them with pieces of parchment paper.

Parchment paper is needed to prevent the cheesecakes from sticking together in the event of a power outage. The fact is that if there is a power outage and the temperature in the freezer rises, the top layer of cheesecakes may melt a little, and when the temperature begins to drop again, the curd balls may stick tightly together.

Place a stack of cheesecakes in a thick plastic bag, or better yet, in two bags (so that the delicate dairy product does not absorb foreign odors), tie it well, releasing as much air as possible from the bag.

It’s convenient to pack 5-7 cheesecakes in one bag - that’s about 1-2 servings. Be sure to attach a label indicating what kind of cheesecakes they are (for example, raw cheesecakes with raisins, 7 pieces), and set the freezing date.

You can store raw cheesecakes in the freezer at minus 18 degrees for 2 months. For convenience, you can immediately indicate the expiration date on the label. Just add 2 months to the freeze date.

How to cook Ermolin cheesecakes correctly

So, how to fry frozen cheesecakes so that they turn out golden brown, do not stick to the pan, do not lose their shape and are fried? Everything is very, very simple if these cheesecakes are Ermolinsky, because even a child can handle frying them (of course, under adult supervision)!

Let's get started. To begin with, we will go to the nearest company store “ERMOLINO PRODUCTS” and buy cheesecakes with raisins. We take more so that we don’t have to run around for more later!

We bought the cheesecakes frozen, and a pleasant surprise - you don’t need to defrost them before cooking! Great, right? I bought it and you can cook it right away without wasting time on defrosting.

Now take the largest frying pan you have at home (with a lid, this is important). Why big? Yes, because Ermolin cheesecakes are so tasty that it is better to fry more of them at once so that there is enough for everyone to enjoy! And we take the most common refined sunflower oil, whatever you like. We had this:

Place the frying pan on high temperature, add oil and heat for about 30 seconds. Pour enough oil so that it is evenly distributed on the bottom of the pan. If you have a gas stove, then add a light, don’t regret it! Let the oil warm up thoroughly.

Our oil has warmed up, it's time to start frying the cheesecakes! Carefully place the cheesecakes in the frying pan in the oil (be careful with your fingers), lowering the stove temperature slightly. Turn the heat to medium, then the cheesecakes will begin to warm up evenly, forming a golden brown crust. So we fry them on one side for about 10 minutes.

After 10 minutes, one side of the cheesecakes became golden brown and crispy. So you can turn them over!

Turn over and fry over medium heat for another 5 minutes so that the cheesecakes brown.

And now we begin the trickiest stage of preparation! We reduce the heat level to a minimum and cover the pan with a lid! Since our cheesecakes were frozen, this trick will help them bake completely, having previously formed crispy sides on both sides.

Now you can sit, dream about a delicious breakfast, brew aromatic tea and get thick sour cream. Under the lid, our cheesecakes will fry for about 12 minutes, so you have time to do everything!

Time flew by quickly during the pleasant preparations... Open the lid and check - the cheesecakes are fried perfectly! The crust is golden brown on both sides, the inside is baked, and the aroma... Mmmm, rest assured, your neighbors will sniff enviously and ask to visit you.

Look how beautiful and delicious we turned out! Prepare as quickly as possible, call your household and sit down at the table!

Don't they look delicious? And how delicious they are - sweet, tender, aromatic, generously flavored with raisins! Not every housewife can prepare such cheesecakes herself, but here we cook deliciously, at home.

And let's say this: first of all, these are people. People who lovingly produce delicious cheesecakes prepare them themselves and eat them with pleasure! And we tried to cheerfully tell you how to do this quickly, easily and tasty in our frivolous report. Bon appetit!

How to defrost raw cheesecakes

There is no need to defrost raw cheesecakes in the refrigerator, as they will become very sticky when defrosted. All you need to do is place them in a slightly warm frying pan with a small amount of vegetable or other oil and place on low heat. While the pan is heating, the thin curd pucks will defrost and, when the pan is hot, they will fry until golden brown.

It is worth noting that in order for the cheesecakes not to fall apart in the pan, the dough must be dense. This does not mean that you need to put as much flour into it as possible, it means that you need to use well-squeezed (dry) cottage cheese as the basis for cooking.

Freezing fried cheesecakes

It is best to freeze cheesecakes fried or baked. These cheesecakes are very easy to defrost and reheat.

So, fry the cheesecakes in a frying pan, cook in a slow cooker or in the oven.

Place them on a flat dish, lined with paper towels. The paper will absorb excess oil well, in which the cheesecakes were fried.

Cool the cheesecakes on a plate to room temperature, and then put them in the refrigerator for 1 hour.

Then stack the cheesecakes on top of each other in the form of towers, 5-7 pieces each. There is no need to transfer the cheesecakes with parchment paper - they will not stick together due to the golden brown crust. Carefully wrap the cheesecake towers in cling film, label and label.

Transfer the cheesecakes to the freezer for storage.

The shelf life of fried cheesecakes is 4 months at minus 18 degrees.