Cheesecakes in the oven in silicone form step by step. Recipes for cheesecakes in the oven in silicone form: both simple and delicious! How to make fluffy cottage cheese pancakes in the oven

Step-by-step recipes for making airy and healthy cheesecakes in molds in the oven

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

7 gr.

Carbohydrates

218 kcal.

Option 1. Classic recipe for cheesecakes in molds in the oven

Cottage cheese is a healthy fermented milk product that should definitely be in every person’s diet. Thanks to baking, dishes are less caloric, and nutrients are preserved as much as possible.

Ingredients

• 300 g cottage cheese of any fat content;
• 100 g of premium flour;
• egg;
• sugar to taste.

Step-by-step recipe for making cheesecakes in molds in the oven

Place the cottage cheese in a cup, mash it thoroughly with a fork until smooth. Add granulated sugar and beat in the egg. Grind everything together thoroughly.

Pour the flour through a sieve and add to the curd mass. Knead until you obtain a homogeneous curd mass.

Take silicone muffin tins. Place the curd dough into each, filling it two-thirds full. Preheat the oven to 180 degrees. Place the molds in it and bake for 20 minutes.

There is no need to grease silicone molds with oil. Serve the cheesecakes with condensed milk or sour cream. For flavor, you can grate orange or lemon zest into the dough.

Option 2. Quick recipe for cheesecakes in molds in the oven

This recipe will appeal to those who adhere to the principles of healthy eating. The cheesecakes turn out tender and airy. The baking process allows you to cook without excess fat, which significantly reduces the calorie content of the dish.

Ingredients:

• a packet of baking powder;
• 200 g cottage cheese;
• 50 g drained butter;
• 75 g granulated sugar;
• 75 g semolina;
• a pinch of vanillin;
• two chicken eggs;
• 125 g sour cream.

How to quickly cook cheesecakes in molds in the oven

Place the cottage cheese in a deep bowl. Add sugar, add vanillin and beat in eggs. Beat everything with a mixer at low speed.

Add soft butter, sour cream, baking powder and semolina to the curd mass. Mix everything thoroughly with a wooden spatula.

Divide the dough into silicone molds, leaving about a centimeter of free space. Place the molds in an oven preheated to 200 degrees for 20 minutes. Cool the finished cheesecakes.

You can line the molds with special paper blanks. This will make them easier to serve and eat. You can add dried fruits or nuts to the dough for variety. The density of the baked goods depends on the amount of sour cream; the less you add, the denser the cheesecakes will be.

Option 3. Cheesecakes in molds in the oven with apples

The dough for cheesecakes according to this recipe turns out to be quite liquid, so they are prepared in special silicone or metal molds. Apples will make baked goods fragrant and juicy.

Ingredients

• 3 g each of table vinegar and soda;
• cottage cheese of any fat content - 250 g;
• 30 g sour cream;
• large sweet apple;
• vanillin - sachet;
• chicken egg;
• semolina and sugar - 50 g each.

How to cook

In a deep bowl, combine all dry ingredients. Beat in the egg and stir thoroughly. Quench the soda with vinegar in a tablespoon and put it in a bowl.

Wash the apple, wipe it with a napkin, cut it in half and remove the core. We do not peel the fruit. Chop the apple pulp into small cubes. Place in a bowl with a mixture of dry ingredients and eggs.

Mash the cottage cheese with a potato masher and place in a bowl with other ingredients. Mix everything until smooth. Divide the curd mass into the molds, leaving a little free space for rising. Coat the surface of the dough with sour cream.

Preheat the oven to 180 degrees. Place the mold on the middle level and bake for an hour.

Remove the cheesecakes from the mold only after they have cooled completely, otherwise the products will crumble. To keep the apple pieces in shape, do not peel the fruit. You can add a pinch of cinnamon to the dough for flavor.

Option 4. Cheesecakes in molds in the oven with nuts without eggs

Cheesecakes according to this recipe are prepared without adding eggs, so they can be served to those who are allergic to this product. For nutritional value, nuts are added to the dough.

Ingredients

• any nuts - 100 g;
• vanilla sugar - a bag;
• granulated sugar and semolina - 50 g each;
• premium flour - 30 g.

Step by step recipe

You can use any nuts, depending on your preferences. Peel them and lightly fry in a dry frying pan. Chop the nuts. If you want to get not too fine crumbs, put them in a bag and roll them out with a rolling pin. Use a blender to obtain a fine nut mixture.

Mash the cottage cheese using a masher or fork. Combine it with dry ingredients and stir thoroughly. Leave for 20 minutes for the semolina to swell.

Pour the ground nuts into the curd mass and mix again. Divide the curd dough into muffin tins, lining them with parchment paper first.

Preheat the oven to 160 degrees. Place the molds with the dough in it and bake for a quarter of an hour until golden brown. Serve cheesecakes topped with natural yoghurt or sour cream.

Cheese pancakes with almonds or hazelnuts will be especially tasty. You can roast the nuts or dry them in the oven until golden brown. Stir constantly, otherwise the nuts will burn and give an unpleasant bitterness.

Option 5. Cheesecakes in molds in the oven with dried apricots

Dried apricots will make the cheesecakes taste even richer. The baked goods turn out juicy and tender. Baking makes the dish healthy and less caloric.

Ingredients

• half a kilogram of cottage cheese of any fat content;
• table salt - a pinch;
• semolina and dried apricots - a glass each;
• vanillin - sachet;
• two eggs;
• 4 g baking soda;
• 150 g granulated sugar.

How to cook

Rinse the dried apricots under the tap. Place dried fruits in a deep bowl and fill with boiling water. Set aside for half an hour.

Lightly salt the eggs and beat with a whisk until fluffy. Place the cottage cheese in a separate bowl and thoroughly grind it with vanilla and sugar. Add beaten eggs into the curd mass, add semolina and soda. Stir gently. Leave the dough for 20 minutes for the semolina to swell.

Place the dried apricots in a sieve, place on a paper towel and dry. Cut the dried fruits into thin strips and add to the curd dough. Stir.

Divide the batter into the muffin tins, filling them about two-thirds full. Place in an oven preheated to 180 C. Bake for forty minutes.

If eggs are contraindicated for your health, you can replace them with semolina or starch. These ingredients are excellent binders.

Option 6. Cheesecakes in molds in the oven with potatoes

Cheesecakes can be not only sweet, but also snack foods. Cottage cheese with potatoes served with sauce. Cheesecakes can be an excellent side dish for meat, or served as an independent dish.

Ingredients

• half a kilogram of fat cottage cheese;
• half a glass of sour cream;
• eight medium-sized potatoes;
• half a glass of flour;
• two domestic eggs.

Step by step recipe

Peel the potatoes, wash them, chop them coarsely and place them in a saucepan. Fill with purified water and cook over moderate heat until tender. Drain the potato broth and mash the vegetable with a masher until pureed. Let cool.

Put the cottage cheese, pureed through a sieve, into the chilled mashed potatoes, beat in the eggs and add the sifted flour. Season everything with salt and pepper. Stir well. If the dough turns out runny, add a little more flour.

Divide the cottage cheese and potato dough into muffin tins. Preheat the oven to 180 degrees. Place the molds on the middle level and bake for about an hour. Cool, carefully remove from the molds and serve, topped with sauce or sour cream.

To make cheesecakes, you can use mashed potatoes left over from dinner. The dish will turn out even tastier if you add greens and fried onions to it.

If your family doesn’t really like cottage cheese, but you still want this healthy product to be on your menu, then I have just the right recipe for you. We are talking about cheesecakes, but not classic ones, but cheesecakes in the oven. This dish has a completely different taste and shape: after all, cottage cheese pancakes are prepared in the oven in molds, so they look like muffins, and taste just like a cottage cheese casserole.

The big advantage of such cheesecakes is that they are convenient to take with you to school, to work, and on trips, they are convenient to take with your hands, and they remain tasty even when cold. The recipe for cheesecakes in molds in the oven is very simple, it is not difficult to make, and the main cooking time is the work of the oven.

If you don’t have such a dish in your collection of recipes, and you don’t know how to bake cheesecakes from cottage cheese in the oven, I will be happy to tell you all the details of the process and share the intricacies of preparing these wonderful cheesecakes in the oven in muffin tins.

Ingredients for 1 baking sheet:

• 350 g cottage cheese;
• 2 eggs;
• 0.5 tsp vanilla sugar;
• 5 tablespoons of wheat flour;
• 3 - 4 tablespoons of sugar;
• powdered sugar for serving.

How to bake cottage cheese pancakes in the oven:

Grind the cottage cheese into puree using a blender.

Separate the whites from the yolks, place the whites in the refrigerator. In a mixer bowl, beat the yolks with sugar for 1-2 minutes.

Add the grated cottage cheese and vanilla sugar, mix with a mixer for 1-2 minutes.

Pour in the sifted flour and mix thoroughly.

Using a mixer, beat the whites until fluffy.

Add the whites to the curd mass and gently mix with a spatula, moving from bottom to top, from the center to the edges.

Lightly grease the muffin molds with vegetable oil (if the molds are silicone and of good quality, they do not need to be greased). Place the curd mixture into molds, filling them 2/3 full. When baking, the mass will increase in volume, but then settle.

Bake cheesecakes in silicone molds in an oven preheated to 180 degrees for 20 - 25 minutes. Please note that in non-silicone molds, cheesecakes (and any other baked goods) usually take a little longer to cook. So the exact baking time depends on the size and material of the molds.

Remove the finished cheesecakes from the oven, and after 5 minutes, take them out of the molds. After the oven, the cheesecakes will fall a little - this is normal.

Ready-made cheesecakes can be sprinkled with powdered sugar if desired.

The curd dough is invariably distinguished by its delightful elasticity and airy lightness. The addition of cottage cheese adds a special structure to any type of dough.

The mixture prepared for baking must be thoroughly mixed. In the presented recipe, the binding component is milk fat in combination with semolina, which will take some time to swell in the egg mixture.

Tender oven-baked cheesecakes will be a wonderful end to lunch. By placing them in colored corrugated molds and decorating them with bright berries, you can turn the dessert table into a real feast.

Ingredients

• cottage cheese - 300 g
• chicken egg - 1 pc.
• salt - 1-2 pinches
• sugar - 3-4 tbsp. l.
• baking powder - 1 tsp.
• soda - 1 pinch
• semolina - 4 tbsp. l.
• butter - 30 g

Preparation

1. To prepare cheesecakes, take silicone baking molds and a deep mixing bowl. You can use a mixer as a technique. Cottage cheese is suitable for any fat content. Pass it through a fine strainer to remove excess lumps.

2. Add granulated sugar and vanilla sugar to the grated curd. Mash with a spoon.

3. Break the egg. At this step, you can use a mixer or a whisk, but for experienced cooks, a spoon will do. Stir until a homogeneous consistency is obtained.

4. Add soft butter and sour cream to the curd mass. Sour cream should have a fat content of 20%. Stir until all ingredients are combined.

5. Add semolina and baking powder. Stir until evenly distributed and leave at room temperature for 20-30 minutes to allow the semolina grains to swell.

6. It is most convenient to bake cheesecakes in silicone molds. They do not need to be lubricated with oil. After cooling, they easily move away from the mold. Pour the curd dough into the molds, approximately 1 cm below the top rim. Still, the dough should rise during baking. Pour water onto the baking sheet to about halfway up the ramekins. Preheat the oven to 180 degrees. Place in the oven for 30-40 minutes. Baking time may vary as everyone's oven is different.

Syrniki- “native” homemade dish. It is easy to prepare, it is not time-consuming and does not require expensive ingredients. And delicious. There are no longer any here... True, sometimes even experienced housewives have misfires.

And the cheesecakes begin to resemble either melted pancakes or rich crumpets. And I really want to feel the same curd taste. Admire the golden brown crust and enjoy the tender middle.

To get it for real fluffy, airy cheesecakes, it is not enough to know the exact proportions. There are a couple of tricks at each stage of cooking that play an important role. At first glance, these are small things.

How to prepare cheesecakes and make them fluffy?

Required Products:

• Cottage cheese – 300 g
• Eggs - 2 pcs
• Sugar - 100 g
• Raisins – 150 g
• Flour - 200 g
• Vanilla

Cooking time: 30 minutes. The calorie content of the dish is from 180 to 200 kcal for every 100 g of finished product, depending on the fat content of the cottage cheese.

Before you start cooking, you should be careful when choosing products:

• Choice of cottage cheese. This is the main component, so the quality of the dish primarily depends on its taste and consistency. Firstly, it must be dry enough. Any excess liquid settles our cheesecakes, making them flat pancakes. Secondly, too
  The crumbly structure will not give tenderness.

  Conclusion: there must be cottage cheese dry and dense. We are looking for a golden mean for ideal cheesecakes. Now you can get down to business.

• Curd processing. Even the best cottage cheese
  requires pre-processing.

  It needs to be crushed. Cooking aces grind it through a sieve, claiming that this is the only way to achieve silkiness.

  Less picky people simply crush it with a fork or potato masher. If you don't like to strain, use immersion blender. It also breaks up curd grains well.

• Egg processing. In a typical recipe, the eggs are simply
  added to the curd mass.

  But if you cook cheesecakes tender and fluffy, you need to separate the yolks from the whites. The yolks are ground with a couple of tablespoons of sugar. You can also add vanilla or vanilla sugar.

  Egg whites are whipped with a pinch of salt until foam appears. Just don't try too hard, like with a sponge cake. It's okay if there is liquid left at the bottom. For this dish, “soft foam” is enough. Air bubbles from the protein will “raise” the dough and make the cheesecakes very fluffy.

• Combining ingredients. Grinded cottage cheese mixed thoroughly with yolk mass and a couple of tablespoons of flour. Even if the dough is viscous and sticky, do not add more flour. She will plant the dough. The cheesecakes will come out dense and rubbery.

  The last to go into the mixture are the whites. They should be mixed carefully so that they do not settle.

• Product formation. Since little flour was added, the cheesecake dough will be sticky. It is impossible to sculpt something like this by hand. To prevent it from spreading over the pan, it needs to be “dressed” in flour coating. So
  You will get a crispy shell and a melting center.

  The procedure is simple. The remaining flour is poured onto a convenient surface. Scoop the dough with a tablespoon, place a small “dumpling” in the flour and generously roll it on all sides with flour.

  Now that the workpiece no longer sticks to your hands, you can give it traditional cheesecake shape.

  After the product is formed, it is sprinkled with flour again.

• Heat treatment. Cheese pancakes are fried with sunflower oil. It is very important to heat the pan well. If this is not done, the cheesecakes will be saturated with oil and will be very
  greasy, unpleasant taste. Cooking time 3-4 minutes on each side.

  In order not to stand over the stove with a stopwatch, be guided by the appearance of a golden crust. As soon as they turn brown, take them off.

  Place the freshly cooked cheesecakes on a paper towel or napkin. Excess fat will go away and will not spoil the taste of the dish.

  How to make cheesecakes correctly to give them fluffiness?

  Why choose vegetable oil?

  It would seem that, butter“more dear” to cottage cheese products. However, cheesecakes cannot be fried on it. Firstly, it splashes a lot, and secondly, it burns quickly.

  As a result, everything sticks to the pan and is difficult to remove.

  What should you do if you don't have enough sugar?

  It may seem like the recipe says moderate amount of sugar. But those with a sweet tooth should not give in to the temptation and throw a couple of extra spoons into the dough. When frying, this sugar will melt and flow, and the cheesecakes will spread with it.

  The solution is simple: bring the taste of the dish to the desired level when serving. Here are some options:

  • pour over jam, condensed milk or honey;
  • prepare berry sauce;
  • sprinkle with powdered sugar;
  • Serve the cheesecakes with sour cream whipped with sugar.

  This dish goes well with warm drinks: tea, coffee, milk.

  How to make delicious cheesecakes with raisins?

  Added flavor and interesting texture to cheesecakes add raisins. For this recipe, take the ingredients of a classic cheesecake and add steamed raisins to the pureed cottage cheese.

  “Steamed” does not mean “drenched in boiling water.” In order for the raisins to remain intact and not spread, they need to be kept in warm (not hot!) water for a while.

  After adding raisins You can continue cooking following the classic recipe. Don't forget to remove excess moisture from the raisins. To do this, you can use kitchen towels or napkins.

  Those who like to experiment can replace raisins other dried fruits: pieces of dried apricots or candied fruits. They are also pre-soaked.

  Preparing a delicate dessert with the addition of semolina

  In some recipes, an alternative to flour is semolina. When the cottage cheese is a little runny, it absorbs excess moisture. Instead of flour, add 1.5 tablespoons of semolina to these cheesecakes. This dough should be allowed to rest so that the cereal managed to swell. Next you need to return to the classic recipe again.

  Semolina is applied only in the test. Use flour to coat the cheesecakes.

  This dish is the perfect breakfast, especially for children. But it’s not easy to find half an hour to fuss with cottage cheese. Beating egg whites in the morning is out of the question. Exit? Procurement of semi-finished products. Cheesecakes do not lose their taste when frozen.

  Video recipe for airy curd cheesecakes

  How to freeze cheesecakes correctly?

  Use cling film, sprinkled with flour. Once frozen, they are difficult to remove from a regular cutting board or other hard surface.

  Make sure that the cheesecakes didn't touch. You can put them in one container after they are securely frozen.

  The semi-finished product is ready. Its shelf life is up to 3 months. Now, at any convenient time, straight from the freezer to the frying pan.

  Be prepared for the fact that temperature differences The oil will splatter a little more than usual. As you can see, even simple cheesecakes have their own cooking secrets.

  But when all the little things are taken into account, the result is simply amazing. And even in the gloomiest weather, this “sunny” dish will warm you up.

  
  

15.09.2018

Even a familiar dish can be prepared in such a way that it will become a decoration for the holiday table! Don't believe me? Then try the recipes for cheesecakes in the oven in silicone form, which we have selected for you. You will get real cottage cheese muffins - golden brown and amazingly delicious! And they definitely won’t burn or “spread” across the pan or baking sheet!

If your kitchen has convenient modern kitchen utensils - silicone molds, then you can prepare an original dessert - curd cakes. They never burn, are easy to remove from pans, and have no fried butter taste. This is a healthy breakfast for the children's menu.

Ingredients:

• cottage cheese - 200 g;
• granulated sugar - 3 table. spoons;
• semolina - 3 tablespoons;
• sour cream - 5 table. spoon;
• salt;
• baking powder – 1 tsp. spoon;
• butter (natural butter) - 2 tablespoons. spoons;
• egg - one.

Preparation:

We don't need a frying pan. To make this dish not only tasty, but also healthy and elegant, we will prepare cheesecakes in silicone molds in the oven. The recipe also includes a special component - jam.

Ingredients:

• cottage cheese (any fat content) - 1 pack;
• flour - one table. spoon;
• salt;
• baking powder - 1/2 tsp. spoons;
• egg - one;
• jam - 2 table. spoons;
• vanilla powdered sugar;
• sugar - one table. spoon.

On a note! The amount of flour may be slightly more or less, depending on how dry the cottage cheese is.

Preparation:

Advice! For the filling you can also take jam, berries, condensed milk, chocolate.

Curd desserts with banana flavor

If you have yesterday's cottage cheese and a couple of ripe bananas, then use them to make airy cheesecakes in silicone molds in the oven. The recipe for such baking does not contain fatty ingredients (sour cream and butter), so it turns out tasty and light. This sweet breakfast for 100 contains only 220 Kcal.

Ingredients:

• cottage cheese - 0.5 kg;
• bananas - one large or two small;
• sugar - 0.5 cups;
• eggs - one piece;
• vegetable oil (to grease the baking sheet);
• vanillin - sachet;
• salt;
• semolina - 50 g.

Preparation:

Crispy on top and tender inside: cheesecakes according to grandma’s recipe

Cottage cheese made according to this recipe always turns out tasty, tall and appetizing in appearance. They used a classic combination of products for such a dish. These baked goods will not be low in calories. To make the cupcakes soft and airy, you need cottage cheese with a fat content of at least 5%.

Ingredients:

• granular cottage cheese - 500 g;
• baking powder - half a sachet;
• sugar - 3 table. spoons;
• thick sour cream - 4 tablespoons;
• vanillin;
• raisins - a handful;
• eggs - 2 pieces;
• powdered sugar - 30 g.

Preparation:

How not to spoil cheesecakes?

Cottage cheese is not a complicated dish, but it is capricious. Even when using a traditional set of ingredients, they suddenly turn out wrong - they don’t bake inside, they don’t fit, or they just turn out to be tasteless. What did you do wrong? Here are three rules that will help you bake fluffy cheesecakes with a creamy consistency.

Secrets of delicious cheesecakes:

• Use high-quality (preferably homemade) cottage cheese, 2-3 days old. It should not be too “wet” or too dry. Before combining the cottage cheese with the rest of the ingredients, mash it with a fork or grind it through a sieve.
• Never remove cheesecakes from a hot oven as soon as they are cooked! Let them “rest” for five minutes. Otherwise, they will immediately fall and lose all their beauty.
• Beat the yolks separately and add them to the dough. Experienced housewives use this secret to make rich, “fluffy” cheesecakes.