Cheesecakes with carrots. Cheesecakes with carrots Cheesecakes with carrots

Simple recipes for carrot cheesecakes with cottage cheese, raisins, cinnamon and vanilla, pumpkin and fresh apple, fresh mint or lemon balm, chocolate chips

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

8 gr.

8 gr.

carbohydrates

200 kcal.

Option 1: Cheesecakes with carrots - a classic recipe

When you want a tasty and sweet dish for breakfast, but at the same time you don’t want to forget about proper nutrition, then you should remember a simple recipe for cheesecakes with carrots, which are not only tasty, but also quite satisfying. A young, fresh carrot will give enough sweetness and additional taste, color and aroma.

Ingredients:

• 255 gr. cottage cheese;
• 2-3 small eggs;
• 3 fresh young carrots;
• 3 art. spoons of granulated sugar;
• A quarter teaspoon of fine salt;
• 1. a spoonful of baking soda (without a slide);
• 100 gr. thick sour cream;
• 1.5 cups of wheat flour;
• 55 m of odorless oil;
• 50 gr. unsalted butter.

Step-by-step recipe for making cheesecakes with carrots

First of all, in order to prepare a delicious dish, you need to boil fresh carrots in their skins until fully cooked, cool and peel. Depending on the size of the root crop, carrots can be cooked from half an hour to 50 minutes. When boiling, it is desirable to salt the water well.

Put good quality cottage cheese in a large convenient bowl, add eggs, sour cream and fine granulated sugar. Add a small pinch of fine salt and mix well.

After the carrot has completely cooled down and has been peeled, it must be grated on a fine grater, it is recommended to squeeze out the excess juice and liquid. Add to curd and mix well.

Now baking soda is poured into the dough for making cheesecakes, and in small portions, mixing flour, knead a fairly thick dough.

Pour a little flour into a plate, form small cheesecakes with wet hands, roll them in flour, shape them, and put them on the work surface of the table.

After all the cheesecakes with carrots are formed, you can start frying them. To do this, vegetable and butter are heated in a frying pan, and after it reaches the required temperature, cheesecakes are laid out and fried on both sides until golden brown.

It is necessary to fry for 4-5 minutes on each side, turning over and frying the cheesecake a little, the pan must be briefly covered with a lid.

The dish is served at the table with condensed milk or thick homemade sour cream, although it will be no less tasty with any jam that is available at home.

Option 2: Cheesecakes with carrots - a quick recipe

You can quickly cook and give cheesecakes with carrots a unique flavor using the curd mass for cooking. It is only important to make sure that the composition contains natural cottage cheese. The presence of raisins in the composition will only make the dish tastier.

Ingredients:

• Curd mass - 300 gr.;
• Boiled carrots - 2 pcs.;
• 2 chicken eggs;
• A little salt and sugar;
• 80 gr. butter;
• An incomplete glass of wheat flour;
• A little powdered sugar for serving.

How to quickly cook cheesecakes with carrots

In a large bowl, break eggs, add salt and sugar, and beat until smooth. Add curd mass. Peel the boiled carrots, and grate on the smallest grater. Add to curd and mix well.

Mix the mass well, gradually adding flour to it, so that a fairly thick dough is obtained. Do not be afraid if it sticks a little to your hands or a spoon.

Sprinkle the working surface of the table with a little flour, moisten your hands and form small balls, put on a layer of flour. Roll each ball in flour, flatten, giving the cheesecake the correct shape.

Heat the butter in a frying pan, you can add vegetable oil, and fry the cheesecakes on each side for about 5 minutes, without covering with a lid.

Put hot cheesecakes with carrots on a plate and sprinkle with powdered sugar, and while they are cooling, it's time to brew aromatic tea.

Option 3: Cheesecakes with carrots and pumpkin

Few people have heard of syrniki with carrots and the addition of sweet pumpkin, and only a few have prepared this dish at all. And in vain, because the dish is not only very tasty, but also incredibly healthy, thanks to the high content of fiber.

Ingredients:

• 300 gr. low-fat cottage cheese;
• 125 gr. fresh pumpkin;
• 100 gr. fat sour cream;
• 1 sachet of vanillin;
• 5-6 art. tablespoons of wheat flour;
• 85 gr. brown sugar;
• A little soda on the tip of a knife;
• A pinch of finely ground salt;
• Sunflower oil for frying.

Step by step recipe

Put the cottage cheese in a large bowl, and add a bag of vanillin or vanilla sugar to it. Stir so that the vanilla is well distributed over the curd mass. To make it easier to mix, it is recommended to add sour cream and granulated sugar along with vanilla.

Peel pumpkin and fresh carrots, and grate bright, orange vegetables on the finest grater. Squeeze the vegetables a little from excess juice, and add to the bowl to the cottage cheese, salt and mix the resulting mass well.

Sift wheat flour through a fine sieve so that they rise well during cooking, it is recommended to add a little baking soda to it, and gradually introducing flour to cottage cheese with vegetables, knead a thick dough.

It should turn out thick enough, but at the same time not heavily clogged with flour, so that the cheesecakes are perfectly baked and cooked in oil in a pan.

They are fried in sunflower oil, you can use a mixture of vegetable and butter. It is enough to pour it into a frying pan with high sides, and put it on the stove, warm it up well. Shake each cheesecake a little from excess flour, in which they need to be breaded before frying, and put in hot oil.

Approximately one cheesecake requires up to 70 gr. curd mass, to give the cheesecake a shape, you need to roll a ball with wet hands, roll in flour and flatten.

The dish is served hot with sour cream, to which you can add a little chopped garlic, coarsely ground pepper and fresh herbs.

Option 4: Cheesecakes with carrots and apples

Sometimes it's very nice to discover a familiar recipe literally in a new light. Other ingredients often appear in cheesecakes with carrots, and for example, sweet and sour apples can be added to them for baby food. They are perfect for breakfast, afternoon snack or a simple snack between meals, and the child will receive the necessary portion of cottage cheese.

Ingredients:

• 250 gr. low-fat cottage cheese;
• 1-2 tablespoons of semolina;
• 1 spoon of brown sugar;
• 2 chicken eggs;
• 1 small carrot;
• 2 sweet and sour apples;
• a pinch of cinnamon;
• A little fine salt;
• Sunflower oil.

How to cook

Rinse and peel and peel sweet and sour apples and grate them on a grater with a medium grid. Do the same with carrots, but it is advisable to rub it on the smallest grater in its raw form.

Separate the whites from the yolks, set them aside, we will not need them, and beat the whites with the addition of a small amount of salt. Introduce granulated sugar, cottage cheese and semolina into them, add carrots and an apple, and if you want to shade the taste of apples, sprinkle with a little cinnamon.

Mix everything well, and leave aside for a while. Grease a baking sheet with sunflower oil or line it with baking paper. Preheat the oven to 180 C, form cheesecakes with wet hands and roll them in sifted wheat flour or breadcrumbs.

Put the cheesecakes in oil on a baking sheet, and put it in the oven for 25 minutes. During cooking, they can be turned over so that a delicious fried crust is on both sides of the delicacy.

Cheesecakes are served warm, they can be sprinkled with powdered sugar, and strawberry or apple jam can be offered as an addition.

Option 5: Cheesecakes with carrots and semolina:

Healthy foods such as carrots and cottage cheese can be combined in a dish, and cheesecakes with carrots and semolina can be prepared to treat the family to a delicious treat.

Ingredients:

• 300 gr. cottage cheese;
• 100 gr. carrots;
• 1 small egg;
• 5-6 art. spoons of semolina;
• Salt and sugar - to taste;
• A bag of vanilla sugar with cinnamon;
• A little vegetable oil;
• Breadcrumbs.

Step by step cooking recipe

Grate juicy carrots on a fine grater and mix with cottage cheese. Add egg and semolina, salt, sugar and vanilla sugar. Mix all ingredients well.

With wet hands, roll into balls, roll them in breadcrumbs and form oblong or round cheesecakes. Put in oil and fry until cooked until the carrot is soft. Turning the cheesecake over to the other side in the pan, it must be covered with a lid.

You can serve cheesecakes to the table hot, warm or cold, with sour cream, jam or jam.

Do you want something delicious, but at the same time take care of proper nutrition? Did you miss delicious homemade cheesecakes? And if I say that such homemade cheesecakes can be even tastier if you add carrots to them, believe me? Carrot cheesecakes are a special dish. Very tasty, beautiful, neat, elastic homemade cheesecakes with carrots are perfect as a breakfast for the whole family. Or it will be a dessert if served with sour cream, jam, honey or condensed milk.

Cooking homemade cheesecakes with carrots is no more difficult than usual, only you should take care of the carrots in advance, it must be boiled. If you add raw grated carrots to the cheesecake dough, you risk getting still healthy, but, I'm afraid, not so tasty cheesecakes. And boiled carrots are just what we need in our case.

Firstly, carrots in syrniki give the dish an incredible color, they are immediately transformed. Secondly, carrots enrich the taste of cheesecakes, and do it very delicately. And thirdly, carrots are useful, and cheesecakes with it become even better.

Based on this recipe for making homemade cheesecakes with carrots, in the future, instead of carrots, you can add baked or boiled pumpkin, apples, berries, raisins and much more to the dough for cheesecakes.

Cooking time: 30 minutes

Ingredients:

• 250 g cottage cheese
• 2 eggs
• 3 carrots
• 3 tbsp Sahara
• 0.3 tsp salt
• 1 tsp soda (no slide)
• 2 tbsp sour cream
• 2 cups flour (no slide) + 0.5 cup
• 30 ml sunflower oil
• 30 g butter

Cheesecakes with carrots, step by step recipe with photos

The first step in making cheesecakes with carrots is to boil the carrots. How will we do it? Wash carrots thoroughly, but do not peel. We put it in a ladle with cold water and send it to the stove to cook over moderate heat under a loosely covered lid. Depending on the variety and size of the carrot, the time for its preparation will vary between 40-60 minutes.

We cool the finished carrot and clean it from the outer layer.

Mix 250 g of cottage cheese with two eggs, three tablespoons of sugar and two tablespoons of sour cream. Also add a pinch of salt.

Add the boiled carrots grated on a fine grater.

After that, we introduce two glasses of flour and soda into the dough for cheesecakes with carrots. Using a fork or spoon, knead the dough.

In a deep plate we will send half a glass of flour. With hands moistened in water, we collect small portions of the dough and form a ball out of them, which, in turn, roll in flour.

After rolling the ball of dough in flour, give it its final shape and place it on a floured board or work surface.

After all the cheesecakes with carrots are prepared, heat the pan and add a little butter and sunflower oil to its surface. Fry cheesecakes with carrots over moderate heat on both sides under a closed pan lid. Approximate frying time - 3-4 minutes on each side. We check the readiness as follows: with the help of a fork, slightly “pick out” the middle of the thickest cheesecake and make sure that the dough is completely fried.

Delicious carrot shavings are the perfect way to extract the fat-soluble vitamins from carrots. The versatility of cottage cheese pancakes is that they can be served both for dessert and as a second course.

Sauteed carrots must be dried or discarded in a colander to remove excess oil: it will not allow the dough to rise. A pinch of baking powder or baking soda will be the key to good volume and a delicate creamy taste. Cheesecakes are easily molded with wet hands.

The bright golden color and the new aroma of baked goods is the reason for the popularity of the presented recipe: it will inevitably become one of the most beloved.

Ingredients

• cottage cheese - 220 g
• carrots - 120 g
• chicken egg - 1 pc.
• butter - 20 g
• sugar - 3 tbsp. l.
• salt - 1 pinch
• wheat flour - 1 tbsp. l. in the dough + for breading
• vegetable oil - for frying

Cooking

1. First, prepare the additive and the main highlight of the dish. Rinse and clean fresh carrots. Then grate the root vegetable on a fine grater. Put a frying pan on the stove and add the right amount of butter, in no case margarine. When the butter begins to melt, add the prepared chopped carrots to the pan and simmer until golden brown. Remove the pan from the heat and let the fried carrots cool.

2. In a separate deep bowl, prepare the minced curd. To do this, break one egg into a container and add cottage cheese. To avoid the formation of curd lumps, you can rub the dairy product through an iron strainer. Mix the egg with cottage cheese with a spoon, kneading large lumps well.

3. Add all the necessary spices to the resulting curd mass - sugar, vanilla sugar and salt. Stir the mixture thoroughly so that the future cheesecakes have a uniform taste.

4. Sift wheat flour through a dry strainer. Add 1 tablespoon to the batter and mix well with a spoon.

5. Add the cooled stewed creamy carrots to the curd mass and mix thoroughly with a fork or spoon so that the carrots are evenly distributed over the entire plate with cheesecake dough.

6. Sprinkle a little flour on the board for breading. Then, with a spoon, separate a small portion of the minced meat from the entire mass of the dough and bread it in flour. With a wide knife, give the product a round or oval shape. Do this procedure with the remaining curd mass.

How do you imagine cheesecakes with carrots? Seeing this name in my Soviet Collection of Recipes (a wonderful gift), I thought that you just need to add grated carrots to the cottage cheese. Nothing like this. Everything is much more interesting, but simple and fast! Do you want delicious syrniki, from which you can swallow your tongue? Check out the recipe then :)

I made one serving of cheesecakes from the Collection of Recipes, it should have turned out 4 cheesecakes, but I made 6. They were not only enough for breakfast, but a couple more remained for lunch for tea.

I also give the amount for one serving:

• 140 gr cottage cheese
• 45 gr carrots (net weight, i.e. peeled)
• 3 g table margarine (replaced with butter)
• 5 gr semolina (1 teaspoon)
• 1/5 egg (I shook the egg in a cup, poured 1/5 part into the cottage cheese by eye, the rest went to the omelet)
• 15 grams of sugar (about 1 tbsp)
• 25 g wheat flour (2/3 flour for the curd mixture, the rest for breading)
• 7 g of cooking oil for frying cheesecakes (I used sunflower oil by eye)
• sour cream or honey

We rub the carrots on a fine grater:

Grated carrots should be stewed (on medium or less heat) with margarine in a small amount of water (10% water to the net weight of carrots). Then you need to add semolina to the carrots and heat until it swells, stirring (because I needed the saucepan in which the carrots were used for porridge, I heated the carrots with semolina in a pan over medium heat):

Transfer the carrot mixture to a plate and set aside to cool slightly. At this time, in another bowl, mix the cottage cheese, part of the egg, sugar and 2/3 of the flour:

Mix with carrots

While the pan with oil is heating, we form the cheesecakes. We take a small part (a tablespoon with a slide), roll it into a ball, flatten it, slap it around the edges and gently flatten it again, resulting in curd pucks. Dip them in flour:

Fry the cheesecakes until golden brown, it took me 20 seconds on each side:

Get beautiful golden cheesecakes:

Served warm with sour cream, although they are delicious and cold. They have a very mild sweet taste.