Traditionally, cheesecakes or cottage cheese pancakes are cooked in a frying pan. However, many cooks and tasters, most of whom are boys and girls of school and preschool age, do not like the fact that cakes made from cottage cheese, eggs and flour absorb a significant amount of the oil with which they are cooked. As an alternative, I suggest preparing cheesecakes in the oven, and then decorating them with thick sour cream and fresh berries. And another nice feature of this recipe is that no sugar is added to the dough. Natural honey and berries will add sweetness to the cheesecakes.
In this recipe we will prepare fluffy cheesecakes with cottage cheese in the oven, we will serve our cheesecakes with sour cream and decorate them with fruit, try it, you will be surprised how tasty it is.
Cooking time: 30 minutes.
How to make fluffy cottage cheese pancakes in the oven
Place cottage cheese and eggs in a deep bowl. It is advisable to first rub the cottage cheese through a sieve or mash it thoroughly with a fork. Carefully combine cottage cheese with egg yolks + whites.
Pour the twice sifted flour into a bowl and add baking soda. Important: there is no need to quench soda with vinegar/lemon juice!
Mix all the ingredients carefully (you can use a whisk) so that the result is a soft and loose dough for cheesecakes. The finished dough looks something like this:
Prepare a clean and dry muffin/cake tin. Lubricate each cell with unscented sunflower oil using a pastry brush. As an alternative to butter, insert paper muffin cups into the cells. Divide the cheesecake dough into approximately 12 parts and spoon the dough into each cell.
Bake the curd products in an oven heated to 220C for approximately 15-20 minutes. The cheesecakes will instantly rise, completely occupy the cells, and then quickly turn golden brown. Important: do not open the oven while baking!
Carefully transfer the finished cheesecakes to a plate. There should be no drafts in the room. Cheesecakes baked in the oven look something like this:
Hot cheesecakes (look like donuts) immediately pour thick sour cream over them.
Option No. 2: If you transfer the cheesecakes straight from the oven into a wide enamel pan and pour over thinner sour cream, then cover with a lid and leave for 10-15 minutes, they will be soaked in sour cream and you will get a new culinary masterpiece!)
Cheese pancakes with cottage cheese on a plate under sour cream, decorate with fresh blueberries, red currants or cranberries. However, any small and fresh berry will do. Add liquid aromatic honey as the last drop.
Serve delicious and fluffy cheesecakes on the table immediately after cooking on a platter or in portions. Warm cheesecakes in the oven with sour cream and berries go well with hot drinks, and when cold (if left) they can compete with the most exquisite desserts.
Recipe No. 2. Dietary cottage cheese pancakes in the oven in silicone molds
With a minimum dosage of thickener - flour, without breading and any frying in a frying pan (and sometimes in a large amount of fat), we prepare curd cheese pancakes of a new interpretation. A thin shell and surprisingly tender center are achieved thanks to silicone molds and further baking in the oven. You can diversify your dietary cheesecakes with dried fruits, candied fruits, nuts, chocolate chips, canned and fresh berries and fruits.Ingredients:
- cottage cheese - 200 g;
- sugar, flour - 40 g each;
- eggs - 2 pcs.;
- assorted berries - 50 g.
How to cook delicious cheesecakes in the oven:
We separate the yolks from the whites so that we can beat the second ones into a foam, add them ourselves and ultimately get a delicate, soufflé-like texture of dietary cheesecakes. 
Add fine-grained and not too dry cottage cheese to the egg yolks. Ideally, rub the fermented milk product through a thick sieve. 
Add portions of granulated sugar and premium wheat flour. Mix thoroughly. If desired, the taste is enhanced with vanilla sugar, a pinch of salt, and confectionery flavorings. 
In a low-fat container, beat the separated egg whites at the highest possible speed with the mixer; add the protein foam last to the curd mass, mix in a circle until smooth. 
After pre-lubricating with soft butter, fill portioned silicone molds with curd dough and dip in berries as filling.
Also, our cheesecakes can be prepared in any muffin tin, either hard paper or any other tin will do.
We bake dietary cheesecakes on a baking sheet/rack in a hot oven for about 25-30 minutes at a temperature of 170 degrees. 
After cooling a little, turn the molds over and remove the fluffy cheesecakes. 
Serve homemade dietary cottage cheese pancakes along with any fresh berries. 
Cheesecakes in the oven turn out fluffy and calorie-free, as they are prepared with a minimum amount of fat; cook them as an alternative to cottage cheese casseroles and regular frying pan cheesecakes.
Calories: Not specified
Cooking time: Not indicated
Ingredients:
- cottage cheese 9% – 180 gr.,
- sour cream – 15% - 70 gr.,
- chicken eggs – 2 pcs.,
- baking starch – 3 tbsp.,
- baking powder – 7 g.,
- granulated sugar – 80 gr.,
- vanillin – 5 g.,
- butter – 40 gr.
How to cook with photos step by step
Combine cottage cheese and raw eggs in a convenient container. 
Gently mix both components with a whisk. This is easy to do, since the fat content and structure of this cottage cheese allow the product to be tender. 
Grate the butter on a coarse grater. 
Place sour cream in a bowl with the prepared mixture. 
Pour granulated sugar into a cup. 
To make future cheesecakes light and porous, you need to add baking powder. 
Next add vanillin to the cup. 
Gently add starch. 
Mix everything well. 
Prepare silicone molds. If the molds are not new, but have already been used for baking, then there is no need to lubricate them with anything. Just pour the creamy mixture over them. You need to fill the molds to the middle. 
Place the silicone molds in an oven preheated to 200 degrees. Cook for 20 minutes. 
Remove the cheesecakes when they have cooled down. Bon appetit! 
Cheese pancakes in silicone molds in the oven are easy and quick to prepare, and, as a rule, are eaten just as quickly. This recipe for cheesecakes is doubly wonderful - firstly, cheesecakes are prepared in a dietary way, baked in the oven, and not fried in oil in a frying pan. And secondly, they do not contain a single gram of flour. As a result, the cheesecakes are light and airy.
Taste Info Cheesecakes
Ingredients
- Cottage cheese – 200 g;
- sour cream 10-20% - 5 tbsp. l.;
- chicken eggs – 2 pcs.;
- semolina – 3 tbsp. l.;
- sugar – 2 tbsp. l.;
- baking powder – 1 tsp;
- butter - for lubricating the mold.
How to cook cheesecakes in silicone molds in the oven
Prepare all the ingredients to make cooking easier and not be distracted by searching for food in the refrigerator. For this recipe, I used store-bought cottage cheese with a fat content of 5%. But I never tire of repeating that the most delicious cheesecakes and casseroles are made from homemade cottage cheese, and if you have the opportunity, buy high-quality homemade cottage cheese.
Mix cottage cheese, semolina and sour cream in a deep bowl. If the cottage cheese is dry and lumpy, mash it with a fork until smooth. You can use a food processor, but I think it's unnecessary - you'll be cleaning it longer than it will work.
Leave the contents of the bowl for 5-10 minutes so that the semolina swells and binds all the ingredients.
Carefully, so that no yolk gets into the whites, separate the egg yolks from the whites and mix the yolks with sugar. The amount of sugar can be adjusted depending on your preference.
Now pour the sweet yolks (the sugar should be completely dissolved in them) into a bowl with cottage cheese, semolina and sour cream. Stir.
Beat the remaining whites until stiff. Use clean dishes and a clean, grease-free whisk for whisking (if you used it to mix the yolks and sugar, wash it thoroughly). You can also beat the whites with a mixer or immersion blender. Gently fold the whites into the dough from bottom to top so that the whites retain air and the cheesecakes turn out airy.
Don’t shy away from this step, because it is the whipped whites that give extraordinary tenderness and fluffiness to future cheesecakes.
Grease silicone baking molds with butter. To make it easier for the finished dish to come out of the mold, I always grease them, and then at the end of cooking you won’t have any problems. Divide the dough into the molds, but do not fill them completely as the dough will rise a little.
Place the molds with cheesecakes in the oven, preheated to 180 degrees, for 30 minutes. They will first rise, then fall a little and brown. As soon as the match you use to pierce the dough in the mold remains dry, you can take out the cheesecakes.
Remove the fruit casserole dish from the oven and let it cool slightly at room temperature. Carefully remove the cheesecakes from their molds.
The airiness of the cheesecakes is easily visible when breaking.
Sprinkle cheesecakes in silicone molds in the oven with powdered sugar and serve them with sour cream or your favorite sauce.
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 tasty! 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.