Chocolate cheesecakes with semolina
If you decide to make cheesecakes, try adding cocoa to the cottage cheese and you will get chocolate cheesecakes. Cooked cheesecakes with cocoa taste like cottage cheese cookies and go well with tea.
Ingredients:
- Cottage cheese 250 grams
- Cocoa powder 250 grams
- Sugar 3 tbsp.
- Semolina 4 tbsp.
- Egg 1 piece
- Sunflower oil 2 tbsp.
- Sour cream for serving
Preparation:
1.
In a large bowl, beat the egg with sugar and cocoa powder.
3.
Add cottage cheese and semolina. Leave the mixture for 20 minutes.
4.
Form cheesecakes and fry over low heat for 2-3 minutes on each side.
5.
Serve with sour cream and berries.
Basic recipe for cheesecakes with chocolate inside
- Pour 400 grams of cottage cheese into a deep bowl. It is advisable that it be dry and not contain a lot of liquid.
- Beat an egg into the cottage cheese and add 2-3 tablespoons of sugar. At this stage, you can optionally add vanillin, grated zest or cinnamon for flavor.
- Sift three tablespoons of flour over a bowl. Mix the dough. It should be soft and very elastic.
- Place a cast iron frying pan on the fire and pour a little vegetable oil into it.
- Break a chocolate bar (any kind) into slices.
- Dip your palms thoroughly into flour.
- Let's take a piece of dough in our hand. Let's give it the shape of a flat cake. Place a piece of chocolate in its center. Fold the cake, sealing the edges.
- We will do this with all the dough.
- Place the cheesecakes on the frying pan. Cover with a lid and fry for three minutes.
- Using a wooden spatula, turn the cheesecakes over to the other side.
- Cover again and cook for another 3 minutes.
Cheesecakes with cocoa in the oven
Ingredients
- 300 g cottage cheese;
- 4 tbsp. spoons of flour into the dough + 2 tbsp. spoons for making cheesecakes;
- 3 tbsp. spoons of sugar;
- 1 tbsp. spoon (without top) cocoa;
- 0.5 teaspoons of soda;
- salt;
- 20 ml refined vegetable oil.
Cooking time – one hour.
Yield: 20 cheesecakes.
How to make cottage cheese pancakes with cocoa in the oven
First you need to thoroughly grind the cottage cheese with sugar, add cocoa, soda and a little salt. Beat in the egg and mix everything. Lastly, gradually add flour and mix the curd mass well again.
Use a teaspoon to scoop out the mass and, with floured hands, form small curd balls, which you then need to slightly flatten.
Preheat the oven to 180 degrees. Place baking paper on a baking sheet or grease it with oil. Place the cheesecakes on a baking sheet. Considering that they will still increase in volume, they should be laid out at a distance of at least 2 cm from each other. Bake chocolate cheesecakes from cottage cheese in the oven for about half an hour, 15 minutes on one side and the other.
Well-baked cheesecakes are covered with a hard crust on top, but remain soft inside. When removed from the oven, it is advisable to sprinkle the cocoa cheesecakes with powdered sugar.
Chocolate cheesecakes can be made from the same dough, but not in the oven, but by frying them in a frying pan, frying in heated sunflower oil for about 3-4 minutes on each side. This will speed up the cooking process a little. To reduce fat content, it is recommended to first place the fried cheesecakes on a paper towel. After placing the cheesecakes on a plate, you can sprinkle them with powdered sugar.
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Fried cheesecakes are softer than those baked in the oven, but not as dietary. It is better to serve them warm, first topped with jam, syrup or sour cream.
The recipe for chocolate cheesecakes with cocoa is ready, enjoy your tea!
The principle of making cheesecakes with chocolate
Some novice cooks are disappointed in this dish. Their cheesecakes either fall apart in a liquid mass in the pan, or shamelessly stick to the bottom. But, if you know some secrets of cooking the dish, then the whole process will not take you any time or effort.
It is important to have a cast iron frying pan that heats up well. Also, do not make the dough for cheesecakes too sweet. Sugar, dissolving in the dough, makes it more liquid. It also leads to burning of the product. It is better to sweeten the finished cheesecakes with sour cream and sugar, honey or condensed milk.
If you use semolina in the dough, give it time to work. The cereal should swell in a humid environment.
Cheesecakes with chocolate inside are made exactly the same as regular ones. Only the final stage is different. Before putting the cheesecake cake on the frying pan, we must roll a piece of chocolate inside.
It will melt during frying, but will not have time to saturate the dough. So you get a surprise - liquid hot chocolate inside the cheesecake. This dessert will not leave either adults or children indifferent.
Step-by-step preparation of chocolate cheesecakes with cocoa - recipe with photos
Delicious chocolate cheesecakes will please everyone without exception. They are very tender, incredibly tasty, with an intoxicating aroma of chocolate that will make even the most inveterate sleepyheads get out of bed. Making cheesecakes with cocoa is not at all difficult, and most importantly, it doesn’t take long. Therefore, if you want to pamper everyone with a delicious breakfast, go ahead! We will help you with this.
Ingredients:
- Cottage cheese of any fat content - 250 g
- Cocoa - 2.5 tbsp. l.
- Sugar - 4 tbsp. l.
- Flour - 4–5 tbsp. l. (separate flour for molding)
- Semolina - 2 tbsp. l.
- Eggs - 1 pc.
- Vegetable oil for frying
1. First, you need to grind the cottage cheese through a sieve so that there are no grains. But you can go the other way - grind the whole mass with a blender. In a bowl, combine the egg and cottage cheese. If the cottage cheese is very dry, add 1-2 tbsp. l. sour cream. 2. Using a blender, grind the mass into a homogeneous mass. 3. Add dry ingredients to the mixture. 4. Mix carefully. The dough should not be thick. It holds its shape easily but sticks to your hands - the perfect formula. Pour some flour onto the table and form a sausage with your hands. The dough is made in a coat of flour. 5. Cut the sausage into pieces. Roll each piece in flour. 6. Fry the cheesecakes in a well-heated frying pan. Don't skimp on vegetable oil. Excess can be removed by placing the cheesecake on a paper towel. 8. Fry all the cheesecakes and serve them to the table with sour cream and hot tea. If you want to share it with someone, so be it, call your family. Although, they will be attracted by the aroma coming from the kitchen.
Cheesecakes with chocolate filling and oatmeal breading
Cheesecakes with delicate, melting chocolate inside, and breaded in crispy oat flakes. An excellent option for a healthy and appetizing breakfast for little lovers of chocolate and curd desserts.
Ingredients for cooking:
- Fresh granular cottage cheese - 600 grams;
- Semolina - half a glass;
- Sugar - half a glass;
- Milk chocolate - 100 grams;
- One egg, a packet of vanilla sugar and oatmeal for breading.
Preparation:
- Mix cottage cheese, semolina, egg, sugar, vanilla sugar in a deep bowl - knead the cheese dough thoroughly.
- Break the chocolate into small pieces for the filling.
- Dust your hands with flour and take a little cheese mixture with a spoon, form a flat cake and place a piece of chocolate in the center. Now we pinch the edges and make cheesecakes.
- Formed cheesecakes should be rolled in oatmeal.
- Fry them in vegetable oil in a well-heated frying pan until golden brown on both sides.
Serve the finished dessert with pieces of chocolate, yogurt or sour cream.
Note!
You can use other tasty products as filling, such as boiled condensed milk, jam, jam or fresh berries and fruits. The breading can also be different - from ground nuts, semolina.
Cheesecakes with cocoa
These cheesecakes are prepared without sugar and flour, tasty and healthy)
Ingredients for Cheesecakes with Cocoa:
- Cottage cheese (low fat) - 200 g
- Semolina – 250 g
- Honey - 1 tbsp. l.
- Chicken egg - 1 pc.
- Cocoa powder - 1 tbsp. l.
- Vegetable oil - 1 tbsp. l.
Cooking time: 35 minutes
Number of servings: 3
Cheesecakes on semolina
If the curd is too wet, cooks may have problems with the dough. To achieve the desired consistency, you will have to add flour. And this will have a bad effect on the taste of cheesecakes with chocolate.
In this case, it is better to use semolina. The cereal will absorb excess moisture, swell, and the cheesecakes will turn out more airy. In addition, semolina, unlike flour, does not turn black and does not burn in the pan.
It can also be used as a breading for products. The recipe for semolina cheesecakes is the same as the classic one: for 400 g of cottage cheese you need one large egg or two small ones, 2-3 tablespoons of sugar, a pinch of salt.
Only instead of flour we add cereal. The same amount is three tablespoons. The only difference in the recipe is that we let the dough rest for a bit - about ten minutes - before shaping the products.
It turns out to be very elastic. It will be easy for you to roll a piece of chocolate inside. These cheesecakes should also be fried for three minutes on each side.
Cheesecakes with banana and chocolate
Add an egg to 400 grams of cottage cheese, four tablespoons of sugar and flour, a pinch of salt and cinnamon.
Bon appetit!
Recipe for cottage cheese pancakes with chocolate. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Curd cheesecakes with chocolate.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 158.1 kcal | 1684 kcal | 9.4% | 5.9% | 1065 g |
| Squirrels | 13.7 g | 76 g | 18% | 11.4% | 555 g |
| Fats | 4.5 g | 56 g | 8% | 5.1% | 1244 g |
| Carbohydrates | 15.9 g | 219 g | 7.3% | 4.6% | 1377 g |
| Water | 11.1 g | 2273 g | 0.5% | 0.3% | 20477 g |
| Ash | 0.153 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 39.1 mcg | 900 mcg | 4.3% | 2.7% | 2302 g |
| Retinol | 0.038 mg | ~ | |||
| beta carotene | 0.009 mg | 5 mg | 0.2% | 0.1% | 55556 g |
| Vitamin B1, thiamine | 0.011 mg | 1.5 mg | 0.7% | 0.4% | 13636 g |
| Vitamin B2, riboflavin | 0.066 mg | 1.8 mg | 3.7% | 2.3% | 2727 g |
| Vitamin B4, choline | 37.75 mg | 500 mg | 7.6% | 4.8% | 1325 g |
| Vitamin B5, pantothenic | 0.196 mg | 5 mg | 3.9% | 2.5% | 2551 g |
| Vitamin B6, pyridoxine | 0.021 mg | 2 mg | 1.1% | 0.7% | 9524 g |
| Vitamin B9, folates | 1.053 mcg | 400 mcg | 0.3% | 0.2% | 37987 g |
| Vitamin B12, cobalamin | 0.078 mcg | 3 mcg | 2.6% | 1.6% | 3846 g |
| Vitamin D, calciferol | 0.331 mcg | 10 mcg | 3.3% | 2.1% | 3021 g |
| Vitamin E, alpha tocopherol, TE | 0.09 mg | 15 mg | 0.6% | 0.4% | 16667 g |
| Vitamin H, biotin | 3.038 mcg | 50 mcg | 6.1% | 3.9% | 1646 g |
| Vitamin RR, NE | 0.5414 mg | 20 mg | 2.7% | 1.7% | 3694 g |
| Niacin | 0.029 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 21.13 mg | 2500 mg | 0.8% | 0.5% | 11832 g |
| Calcium, Ca | 8.34 mg | 1000 mg | 0.8% | 0.5% | 11990 g |
| Magnesium, Mg | 1.8 mg | 400 mg | 0.5% | 0.3% | 22222 g |
| Sodium, Na | 20.18 mg | 1300 mg | 1.6% | 1% | 6442 g |
| Sera, S | 26.47 mg | 1000 mg | 2.6% | 1.6% | 3778 g |
| Phosphorus, P | 28.9 mg | 800 mg | 3.6% | 2.3% | 2768 g |
| Chlorine, Cl | 23.46 mg | 2300 mg | 1% | 0.6% | 9804 g |
| Microelements | |||||
| Iron, Fe | 0.383 mg | 18 mg | 2.1% | 1.3% | 4700 g |
| Yod, I | 3.01 mcg | 150 mcg | 2% | 1.3% | 4983 g |
| Cobalt, Co | 1.504 mcg | 10 mcg | 15% | 9.5% | 665 g |
| Manganese, Mn | 0.0044 mg | 2 mg | 0.2% | 0.1% | 45455 g |
| Copper, Cu | 12.48 mcg | 1000 mcg | 1.2% | 0.8% | 8013 g |
| Molybdenum, Mo | 0.902 mcg | 70 mcg | 1.3% | 0.8% | 7761 g |
| Selenium, Se | 4.617 mcg | 55 mcg | 8.4% | 5.3% | 1191 g |
| Fluorine, F | 8.27 mcg | 4000 mcg | 0.2% | 0.1% | 48368 g |
| Chromium, Cr | 0.6 mcg | 50 mcg | 1.2% | 0.8% | 8333 g |
| Zinc, Zn | 0.1669 mg | 12 mg | 1.4% | 0.9% | 7190 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 2.5 g | max 100 g | |||
| Essential amino acids | |||||
| Arginine* | 0.119 g | ~ | |||
| Valin | 0.116 g | ~ | |||
| Histidine* | 0.051 g | ~ | |||
| Isoleucine | 0.09 g | ~ | |||
| Leucine | 0.162 g | ~ | |||
| Lysine | 0.135 g | ~ | |||
| Methionine | 0.063 g | ~ | |||
| Methionine + Cysteine | 0.108 g | ~ | |||
| Threonine | 0.092 g | ~ | |||
| Tryptophan | 0.03 g | ~ | |||
| Phenylalanine | 0.098 g | ~ | |||
| Phenylalanine+Tyrosine | 0.17 g | ~ | |||
| Nonessential amino acids | |||||
| Alanin | 0.107 g | ~ | |||
| Aspartic acid | 0.185 g | ~ | |||
| Glycine | 0.063 g | ~ | |||
| Glutamic acid | 0.266 g | ~ | |||
| Proline | 0.06 g | ~ | |||
| Serin | 0.14 g | ~ | |||
| Tyrosine | 0.072 g | ~ | |||
| Cysteine | 0.044 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 85.73 mg | max 300 mg | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.5 g | max 18.7 g | |||
| 14:0 Miristinovaya | 0.006 g | ~ | |||
| 15:0 Pentadecane | 0.002 g | ~ | |||
| 16:0 Palmitinaya | 0.308 g | ~ | |||
| 17:0 Margarine | 0.005 g | ~ | |||
| 18:0 Stearic | 0.132 g | ~ | |||
| 20:0 Arakhinovaya | 0.005 g | ~ | |||
| Monounsaturated fatty acids | 0.747 g | min 16.8 g | 4.4% | 2.8% | |
| 16:1 Palmitoleic | 0.059 g | ~ | |||
| 17:1 Heptadecene | 0.002 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.615 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.006 g | ~ | |||
| Polyunsaturated fatty acids | 0.19 g | from 11.2 to 20.6 g | 1.7% | 1.1% | |
| 18:2 Linolevaya | 0.165 g | ~ | |||
| 18:3 Linolenic | 0.009 g | ~ | |||
| 20:4 Arachidonic | 0.015 g | ~ | |||
| Omega-6 fatty acids | 0.3 g | from 4.7 to 16.8 g | 6.4% | 4% |
The energy value of cottage cheese pancakes with chocolate is 158.1 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
