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Cheesecakes with condensed milk. Cheesecakes with condensed milk inside recipe Cheesecakes with condensed milk inside

When you want to cook something tasty and at the same time containing many useful substances for the body, the thought of a product such as cottage cheese immediately comes to mind. This product, rich in calcium and milk proteins, is the basis for preparing a variety of dishes from various world cuisines. Our ancestors especially loved it, so in our national cuisine you can find many recipes based on cottage cheese. Today we will look at one classic version of cheesecakes with condensed milk, which you can quickly prepare and treat your loved ones with a delicious breakfast.

Ingredients

Low-fat cottage cheese - 350 g.
Large chicken egg
Flour - 60 g (2 tbsp. l)
Condensed milk - 330 ml.

Preparation

Pour the cottage cheese into a deep container, knead it until crumbly with a fork. This is done to ensure that the cheesecakes with condensed milk are as tender and airy as possible.

Take an egg and break it into a bowl with cottage cheese. Eggs should be washed well beforehand and when breaking, make sure that pieces of the shell do not get into the future dough.

Take about 45 grams of condensed milk, pour it into the mixture of cottage cheese and eggs and mix well. In this case, you should no longer add sugar to the dough.

Stir in the flour, bringing the mixture to a thick consistency.

We make balls from the curd mass and roll them in flour.

Fry them in sunflower oil over low heat on both sides.

When a beautiful crust has formed on the cheesecakes with condensed milk, they should be transferred to a plate and served with the remaining condensed milk.

Video

Cheesecakes with boiled condensed milk inside

This wonderful dessert of traditional Russian cuisine is loved by many generations. This curd delicacy will be a great Sunday breakfast, and as an addition you can add sour cream, honey or jam. Today we will prepare one unusual variation of cheesecakes with filling - cheesecakes with boiled condensed milk. Condensed milk will add sweetness to the dessert and give the taste of cottage cheese a special tenderness.

Ingredients

Cottage cheese - 480 g.
Semolina - 200 g.
Granulated sugar - 70 g.
Boiled condensed milk (for filling)
Flour (for dredging)

Preparation

Let's take fresh fatty cottage cheese, add semolina to it, sweeten it with sugar and mix the dough for cheesecakes with boiled condensed milk. If you want, you can use low-fat cottage cheese, but then the dessert will be dry and not so tasty.

After wetting your palms with water, form a small piece of dough and place a teaspoon of filling on it.

We form a second cake and cover it with condensed milk.

Roll into a neat bun in your palms and roll it in a plate with flour, flattening it slightly.

Heat a frying pan on the stove, pour a thin layer of oil and lay out our cheesecakes with boiled condensed milk to fry.

Sweet, amazingly viscous concentrated milk will inevitably increase the concentration of people in the kitchen. The housewife will have to get creative and save a couple of tablespoons of condensed milk for cheesecakes.

Thanks to its addition, the dough molds well, and baked goods acquire a soft, creamy taste and delicate structure. When fried, milk sugar caramelizes and forms a stable golden brown crust. Dry crumbly cottage cheese is more suitable for preparing this dish.

Cheesecakes are best served hot with slices of fresh fruit or sweet and sour syrup, or a glass of fruit yogurt.

Ingredients

cottage cheese - 250 g
chicken egg - 1 pc.
condensed milk - 2 tbsp. l.
wheat flour - 35 g
salt - 1–2 pinches
soda - 1–2 pinches
starch - 1 tbsp. l.
sunflower oil - for frying

Preparation

1. Rub the cottage cheese, which probably contains lumps, through a metal sieve directly into a deep plate for kneading the dough. Break the egg into a bowl with the cottage cheese. Mash both ingredients with a fork, and then thoroughly mix the mixture with a spoon until a homogeneous mixture is obtained.

2. Add condensed milk, salt and soda to the curd mass. Stir again. If the curd mass seems unsweetened, you can add a little more condensed milk to your taste.

3. Sift the flour through a sieve and also add to the bowl. If you don't have wheat flour, you can replace it with corn or semolina. Mix the dough quickly with a spoon or mixer to avoid the formation of flour lumps.

4. Heat the oil in a frying pan, scoop out a portion of the curd dough with a spoon and place it in the frying pan. Fry over medium heat until golden brown, then turn over, reduce heat and cover the pan with a lid so that the cheesecakes are fried both outside and inside.

Delicious cheesecakes with boiled condensed milk prepared according to this recipe will appeal to absolutely everyone: both adults and children. They are perfect for breakfast or as a light snack. Their composition is very simple, they do not contain eggs or a large amount of flour. But the taste does not suffer at all from this; the cheesecakes turn out tasty, tender and aromatic.

Ingredients

To prepare cheesecakes with boiled condensed milk we will need:
500 g fat cottage cheese;
8 tbsp. l. semolina;
sugar - to taste;
boiled condensed milk;
flour for rolling cheesecakes.

Cooking steps

Mix cottage cheese, semolina and sugar until smooth. The cottage cheese should be fat so that the mass does not crumble and easily holds its shape.

We take the curd mass and form a pancake out of it, put our condensed milk on it. I used about 1 teaspoon of boiled condensed milk for the cheesecake.

Cover the condensed milk with another cottage cheese pancake on top, as in the photo.

Form a cheesecake, roll in flour and fry on both sides in a hot frying pan with the addition of vegetable oil.

Cheesecakes with boiled condensed milk prepared according to this recipe turn out so tender and tasty that you want to enjoy them again and again.

Bon appetit!

How to prepare a recipe for cheesecakes from cottage cheese with condensed milk - a complete description of the preparation so that the dish turns out very tasty and original.

Ingredients

Low-fat cottage cheese - 350 g.
Large chicken egg
Flour - 60 g (2 tbsp. l)
Condensed milk - 330 ml.

Video

Ingredients

Cottage cheese - 480 g.
Semolina - 200 g.
Granulated sugar - 70 g.
Flour (for dredging)

Preparation

Video recipe

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How to prepare a recipe for cottage cheese pancakes with condensed milk - a complete description of the preparation so that the dish turns out very tasty and original.

Ingredients

Low-fat cottage cheese - 350 g.
Large chicken egg
Flour - 60 g (2 tbsp. l)
Condensed milk - 330 ml.

Preparation

Pour the cottage cheese into a deep container, knead it until crumbly with a fork. This is done to ensure that the cheesecakes with condensed milk are as tender and airy as possible.

Take an egg and break it into a bowl with cottage cheese. Eggs should be washed well beforehand and when breaking, make sure that pieces of the shell do not get into the future dough.

Take about 45 grams of condensed milk, pour it into the mixture of cottage cheese and eggs and mix well. In this case, you should no longer add sugar to the dough.

Stir in the flour, bringing the mixture to a thick consistency.

We make balls from the curd mass and roll them in flour.

Fry them in sunflower oil over low heat on both sides.

When a beautiful crust has formed on the cheesecakes with condensed milk, they should be transferred to a plate and served with the remaining condensed milk.

Video

Cheesecakes with boiled condensed milk inside

Ingredients

Cottage cheese - 480 g.
Semolina - 200 g.
Granulated sugar - 70 g.
Boiled condensed milk (for filling)
Flour (for dredging)

Preparation

After wetting your palms with water, form a small piece of dough and place a teaspoon of filling on it.

We form a second cake and cover it with condensed milk.

Roll into a neat bun in your palms and roll it in a plate with flour, flattening it slightly.

Heat a frying pan on the stove, pour a thin layer of oil and lay out our cheesecakes with boiled condensed milk to fry.

We wait until the dessert becomes golden brown and a little crispy.

Let's put the products on a beautiful plate and put them on the table as quickly as possible. This delicacy should be eaten piping hot.

Video recipe

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Cheesecakes with boiled condensed milk- This is an original alternative to regular cheesecakes. In addition, the cheesecakes turn out sweeter. They will appeal to both adults and children.

Ingredients:

Fresh cottage cheese - 500 g
Granulated sugar - 6-7 tbsp. spoons
Chicken egg - 2-3 pcs.
Boiled condensed milk 150-200 g
Semolina - 5-7 tablespoons
Flour that will be needed for rolling our cheesecakes

Preparation:

Sunflower oil to prevent cheesecakes from burning during frying
First, we need to buy boiled condensed milk in the store, but it’s better to cook it from regular condensed milk, so it will turn out thicker; the thicker the condensed milk, the easier it will be for you to prepare cheesecakes. If you want to cook condensed milk yourself, then buy whole condensed milk with sugar at the grocery store, remove the label from the can, and then boil it in water for about 3-3.5 hours, after which we let it cool.
Now let's get down to the process of making cheesecakes. We take the dishes in which we will mix: curd mass, granulated sugar, chicken egg and semolina, then mix these ingredients until smooth. The mass that we made for making cheesecakes should have a thick consistency, but if it is liquid, you should add more semolina and then mix.
Now let's start making the cheesecakes. To do this, take a tablespoon of the curd mixture that we previously prepared and make a ball. In the resulting ball we make a small depression with a teaspoon, and then place boiled condensed milk there, after which we close the edges of the cheesecake, hiding the filling. Flatten the resulting ball to get the appearance of a cheesecake, then roll it in flour.
Before preparing cheesecakes, preheat a frying pan with vegetable oil. To ensure that the cheesecakes have a golden crust, fry them over low heat, turning them occasionally so that they do not burn.
All the cheesecakes are ready! You can set tea and invite your family or friends for an unforgettable tea party.

Cheesecakes: Sunday breakfast

Ingredients:

Cottage cheese - 480 g.
Semolina - 200 g.
Granulated sugar - 70 g.
Boiled condensed milk (for filling)
Flour (for dredging)

Preparation:

Let's take fresh fatty cottage cheese, add semolina to it, sweeten it with sugar and mix the dough for cheesecakes with boiled condensed milk. If you want, you can use low-fat cottage cheese, but then the dessert will be dry and not so tasty.
After wetting your palms with water, form a small piece of dough and place a teaspoon of filling on it.
We form a second cake and cover it with condensed milk.
Roll into a neat bun in your palms and roll it in a plate with flour, flattening it slightly.
Heat a frying pan on the stove, pour a thin layer of oil and lay out our cheesecakes with boiled condensed milk to fry.
We wait until the dessert becomes golden brown and a little crispy.
Let's put the products on a beautiful plate and put them on the table as quickly as possible. This delicacy should be eaten piping hot.

CHEESE BAKES WITH BOILED CONDENSED MILK

Ingredients:

cottage cheese – 400 gr.;
eggs – 2 pcs.;
flour – 350 gr.;
sugar – 70 gr.;
boiled condensed milk – 200 gr.;
salt - a pinch;
vegetable oil – 80 ml.

Are your household bored with the most ordinary cheesecakes? Then it's time to pamper them with cheesecakes with an unexpected surprise inside! An excellent filling for cheesecakes can be chocolate, fresh fruits and berries, confiture, and, of course, boiled condensed milk. It is these cheesecakes that will be discussed in this recipe. With our detailed recommendations, even an inexperienced housewife can prepare cheesecakes with condensed milk.

Preparation steps:

First of all, put the following ingredients into a bowl: cottage cheese, sugar, eggs, salt and 150 grams of flour.
Mix the products thoroughly using a blender until smooth. If you don’t have this kitchen assistant, then you need to rub the cottage cheese through a sieve in advance - this will make the cheesecakes more tender.
Add another 100 grams of flour to the dough.
And knead it with a spatula.
Now sprinkle the table with flour, add a little more flour to the dough, put it on the countertop and continue kneading with your hands. It is important not to “beat” the dough. Its consistency should be quite delicate, and it should not stick too much to your hands. The “correct” dough should be such that, after adding a little flour, you can roll it out into a flat cake with a rolling pin.
Now we form the dough into a sausage with a diameter of approximately 2 cm.
And cut the sausage into pieces 1 cm wide.
Dip each piece of dough in flour on both sides.
And place them on a floured countertop.
Now we roll out the pieces of dough into flat cakes with a diameter of 5-6 cm. We got 24 flat cakes.
Place a teaspoon of boiled condensed milk in the middle of one rolled out cake.
Cover it with the second cake and pinch the edges well. The dough will not stick to your hands if your hands are dry and floured. Try to ensure that the dough does not tear or become thin during the process of forming the cheesecakes, otherwise all the condensed milk will leak out during frying.
Pour vegetable oil into the frying pan, let it warm up well and lay out the cheesecakes. Fry them over medium heat until golden brown on both sides.
This curd dessert should be served hot, until the boiled condensed milk inside has cooled. Enjoy your tea!

Cheesecakes with boiled condensed milk recipe

Ingredients:

0.5 kg. cottage cheese;
sugar (to taste);
8 tbsp. semolina;
a little flour;
boiled condensed milk.

Preparation steps:

Place cottage cheese, sugar and semolina in a bowl, grind and mix.
We form a flat cake from the curd mass.
Place boiled condensed milk in the middle of the flatbread and place a second flatbread on top.
Carefully fasten the edges of the flatbreads together, thereby forming a cheesecake.
Roll in flour and fry on both sides until golden brown.

Bon appetit!

Cheesecakes with boiled condensed milk

Products:

cottage cheese - 500 grams
eggs - 2 pcs.
sugar - 6 tbsp.
semolina - 6 tbsp.
boiled condensed milk - 150 grams

Recipe for “Cheese pancakes with boiled condensed milk”:

Mix cottage cheese, eggs, sugar, sugar, semolina. Mix until smooth. The mass should be quite thick. If for some reason the mass turns out to be liquid, add a little more semolina.
We begin to form cheesecakes. Take a spoonful of the curd mixture in your hands and form a ball.
In the curd ball we make a depression on one side, into which we put boiled condensed milk with a teaspoon.
Carefully close the edges, closing the recess. Flatten the resulting stuffed ball to make a cheesecake. Roll it in flour. This is how we form all the cheesecakes.
Place the cheesecakes in a preheated frying pan with vegetable oil. Fry the cheesecakes over low heat on both sides until golden brown. Try to cook over low heat so that the cheesecake has time to cook and does not burn.

Cheese pancakes with boiled condensed milk are ready. Bon appetit!

Cheesecakes with boiled condensed milk

Ingredients:

Cottage cheese 1 kg
Semolina 8 tablespoons
Chicken egg 1 piece
Condensed boiled milk to taste
Sugar 3 tablespoons
Wheat flour 1 cup
Vegetable oil to taste

Preparation steps:

Rub the cottage cheese through a sieve, and then add the egg, semolina and sugar. Mix everything thoroughly.
Then, form a small cake from this dough and place boiled condensed milk in the center of this cake. Place another flatbread on top, seal the edges and gently roll the cheesecake in flour.
Do this with all the dough and condensed milk, and then, after heating the oil well in a frying pan, fry the cheesecakes until a golden crust forms on both sides.
Serve hot. Read more: Tiramisu is quick and tasty.

Enjoy your meal!

Cheese pancakes with condensed milk - tasty and simple

Ingredients:

Cottage cheese - 400 grams
Starch - 2 tablespoons with a small slide
Semolina - 6 level tablespoons
Eggs - 2 small pieces
Sugar - 1 level tablespoon
Salt - 1-2 pinches
Boiled condensed milk - the number of teaspoons according to the number of cheesecakes
Sour cream - 2 tablespoons
Water - 200 grams

Instructions:

The cottage cheese must be thoroughly mixed with 6 level spoons of semolina and two eggs. For taste, I added a tablespoon of sugar - also without a slide, and a little salt. Baking powder or soda is not needed, the cheesecakes rise well on their own. After which you will need to add two tablespoons of starch - a very small heap - and mix everything thoroughly. The dough comes out not completely dry, but still comfortable enough to make cheesecakes with filling.
With condensed milk, everything is simple - open the can and make sure that its contents are not scooped out before you start making cheesecakes. I’ll just note one thing - often housewives who cook something in a frying pan from condensed milk complain that it leaks out, burns to the frying pan, and the smell is terrible. To prevent this from happening, you simply need to choose good, high-quality condensed milk. The only ingredients allowed are whole milk, sugar, skim milk, an anti-crystallizer (unfortunately, you can’t do without it), and lactose. All. Palm oils, sweeteners, flavors, thickeners, milk substitutes - all this is taboo. It is precisely this kind of low-quality boiled condensed milk that becomes liquid and begins to flow out of any dough, be it cheesecakes or pies.
We put water nearby, we will put our hands there before modeling so that the cottage cheese does not stick. We wet our hands, take the dough, form a flat cake, put boiled condensed milk there with a teaspoon, after which you can form the cheesecake and put it in a frying pan heated with oil.
Cook on both sides until browned. It is important that the cheesecakes are not pale, so they will not spread during subsequent cooking. After which you will need to transfer them to a small saucepan, sprinkling them with sugar.
Two tablespoons of high-quality thick sour cream will need to be diluted with water - 200 ml. Pour these cheesecakes over everyone, close the lid on the pan, and let it simmer for about 5 minutes, no more, otherwise everything will spread. Take it out, pour some sour cream on it, and you’re good to go. Tasty, tender, literally melts in your mouth.

Have you already tried cheesecakes with boiled condensed milk?

Ingredients:

Cottage cheese – 400 g

Salt - a small pinch
Vegetable oil for frying

Step by step recipe:

The cheesecakes are ready!

Fluffy milk pancakes without yeast recipe

There are a huge variety of cheesecake recipes. Today I offer you a very simple recipe using condensed milk and semolina without adding eggs. Try it, it's delicious and not troublesome! They can be eaten both hot and cold. Serve with anything: sour cream, jam, etc. I love eating them just like that, washed down with aromatic black coffee.

Ingredients:

Cottage cheese – 400 g
Condensed milk with sugar – 250 g
Semolina – 1 glass of 250 ml
Salt - a small pinch
Vegetable oil for frying

Step by step recipe:

Thoroughly mix the cottage cheese with condensed milk, trying to smooth out all the lumps.

Add salt (literally ¼ teaspoon), semolina, stir and leave to steep for 10 - 15 minutes so that the semolina swells.

We form small balls from the mixture and slightly flatten them on both sides.

Fry in vegetable oil on both sides until golden brown. One side is without a lid, the other side is under a lid.
The cheesecakes are ready!

Cheesecakes with boiled condensed milk are such a familiar dish for us, but with a twist. These cheesecakes are especially popular among children and sweet tooth lovers, because the filling is boiled condensed milk. And who among those with a sweet tooth would refuse such a delicious treat!?

Let's make the taste brighter - add condensed milk

Cheesecakes have firmly taken root on the tables of many of us. They often make an excellent breakfast dish. But even these seemingly familiar and traditional cheesecakes can be made a little tastier. To do this, they should be filled with delicious boiled condensed milk.

This dish will definitely be appreciated by everyone with a sweet tooth, young and old. Cooking is a little more difficult than cheesecakes without adding filling, but the result is worth the effort.

You can also try making delicious cheesecakes using these interesting recipes:

cheesecakes with currants;
cheesecakes with jam;
cheesecakes with banana;
cheesecakes with fruits.

Ingredients for cheesecakes with boiled condensed milk

Cottage cheese – 300 g
Chicken egg – 1 pc.
Wheat flour – 0.5 tbsp.
Boiled condensed milk – 100-120 g
Vanillin – 1 g
Vegetable oil – 100 ml

Recipe for cheesecakes with boiled condensed milk

Place dry granular cottage cheese in a deep bowl. Add some sugar to it.

Break a chicken egg there.

It is better to give preference to small ones.

Add 3 tablespoons of wheat flour.

Mix the mixture thoroughly so that all ingredients are distributed evenly.

Form small round pieces from the mixture.

Place a teaspoon of boiled condensed milk in the middle of each.

Pull the edges towards the center and glue them tightly.

Roll the cheesecakes in the remaining flour.

Place in hot oil and fry covered over moderate heat.

When the crust is well browned, the cheesecakes should be turned over to the other side and brought to the same golden color.

Remove the finished cheese pancakes with condensed milk to a plate and let the excess oil drain off.

You can serve the most delicious and aromatic cheesecakes filled with condensed milk with absolutely any drink you like. Tea, coffee, milk, compote or cocoa go equally well with these wonderful cheesecakes.

Bon appetit!

With the onset of spring, I want something tasty and healthy. Preparing such a nutritious dish as cottage cheese pancakes with condensed milk is a great way to please yourself and your loved ones. Cheesecakes are suitable for any holiday table as a dessert. By the way, cottage cheese contains a huge amount of phosphorus and calcium, which is good for bones and teeth. I’m also glad that it will only take you 15 minutes to prepare the cheesecakes.

Ingredients:– 300 grams of low-fat cottage cheese,

– 1 chicken egg;

– 2 tbsp flour;

– 1 jar of condensed milk.

Preparation:1. We remove our cottage cheese from the packaging and place it in a deep plate. Knead with a fork, preferably more thoroughly, then the cottage cheese will turn out more tender.

Step-by-step recipe for cheesecakes with condensed milk

2. Add the egg, being careful not to let the shell get into the curd. You can beat an egg in a glass and pour the resulting mixture into a plate with cottage cheese.

Step-by-step recipe for cheesecakes with condensed milk

3. Instead of sugar, add one tablespoon of condensed milk and mix well.

Step-by-step recipe for cheesecakes with condensed milk

4. Gradually add flour, making sure the consistency becomes thicker. If two tablespoons of flour is not enough in your opinion, feel free to add more. Then, mix everything thoroughly.

Step-by-step recipe for cheesecakes with condensed milk

5. Take a flat plate and pour a little flour on it. Then scoop out the dough with a tablespoon and form it into a ball. To seal, roll it in a plate with flour. Next, we make a flat cake from the ball and roll it in flour again on both sides. Rating 4.4 votes: 11

Calories: Not specified
Cooking time: Not indicated

The simplest thing you can make from cottage cheese is cheesecakes. Of course, cottage cheese is healthier fresh, without heat treatment, but not everyone loves it, and hardly anyone will refuse cheesecakes. Especially if the cheesecakes are made with condensed milk. It’s very simple to prepare them - we take the same products as for, but replace the sugar with condensed milk. It turns out very tasty! And you don’t need to invent anything with the sweet gravy - again, take condensed milk and pour over the finished cheesecakes. If you think it will be too sweet, you can serve the cheesecakes with sour cream or yogurt.

The curd mass for cheesecakes with condensed milk will not be as viscous as usual when sugar is added to the cottage cheese. Because of the condensed milk it will be runny. To prevent the cheesecakes from turning out dense and heavy, it is recommended to replace some of the flour with starch.

Ingredients:
- cottage cheese – 300 gr;
- condensed milk – 3 tbsp. l;
- egg – 1 pc;
- wheat flour – 3 tbsp. l. into the curd mass + 1-2 tbsp. l. for cutting cheesecakes;
- salt - a pinch;
- starch – 2 tsp;
- vegetable oil - for frying;
- condensed milk or sour cream - for serving.

How to cook with photos step by step

It is better to take cottage cheese for cheesecakes with condensed milk of moderate fat content, well pressed from the whey, but not dry. If the cottage cheese is dry or coarse, you need to mash it with a masher to make it more homogeneous.

Beat in one egg. Mix all ingredients thoroughly until the curd mass becomes almost homogeneous.

Gradually add flour. First you need to add no more than 2-2.5 tbsp. spoons of flour. Cottage cheese varies in consistency, condensed milk is also more viscous or liquid, so the amount of flour may vary.

Add starch to the flour (potato or corn - whatever you have). Now you need to mix everything and leave the curd mass for 5 minutes. Then look at the consistency - the curd mass should not be liquid, it will turn out viscous, tender and you can make cheesecakes from it. If the cottage cheese is liquid and does not hold the shape of a lump, add more flour.

Sift some flour onto a plate, cutting board or table. Place approximately 1 tbsp. l. curd mass. Roll the lump of cottage cheese in flour on all sides, first form a ball, then press it down and make a plump cake. Shake off excess flour.

Heat vegetable oil in a frying pan. Place the cheesecakes at a small distance from one another (when heated, they will increase slightly in size). Over low heat, fry the cheesecakes on both sides until golden brown.

Transfer the cheesecakes to a plate and serve. Hot cheesecakes with condensed milk taste better with sour cream, and warm or cooled ones taste better with condensed milk. However, as always, we do everything to our taste! Bon appetit!

Author Elena Litvinenko (Sangina)
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