Baked cheesecakes with chocolate drops
2 servings
40 minutes
Baked cheese pancakes with chocolate chips are a delicate dessert that combines the airy texture of cottage cheese and the sweetness of chocolate. This recipe has roots in traditional Russian syrniki but takes on a modern European twist through baking, making it less fatty and more dietary. The taste of the syrniki is harmoniously balanced: the soft cottage cheese aroma is complemented by a hint of vanilla and a rich chocolate aftertaste. They are conveniently served for breakfast or as a light dessert with tea or coffee. When topped with condensed milk, they become a true delight that can brighten any morning or cozy evening. The simplicity of preparation and accessible ingredients make these syrniki an excellent choice for those who appreciate the combination of health benefits and flavor.
1
Mash the cottage cheese with a fork, add an egg, yogurt, and powdered sugar, and mix with a mixer on low speed.
- Dry cottage cheese: 300 g
- Chicken egg: 1 piece
- Natural yoghurt: 2 tablespoons
- Powdered sugar: 1 teaspoon
2
Add the sifted starch, semolina, pour in the vanilla extract, and beat again until smooth.
- Cornstarch: 1 teaspoon
- Semolina: 1 tablespoon
- Vanilla extract: 1 teaspoon
3
Add chocolate chips or chopped chocolate, mix, and pour into muffin molds (up to the middle), lightly greased with oil (silicone ones do not need greasing).
- Chocolate drops: 40 g
4
Bake in a preheated oven at 190 degrees for about 35-40 minutes (note: if you have an electric oven, it will take less time, about 25 minutes).
5
Pour a small amount of condensed milk onto a plate, place it on top of the syrniki, and serve with fragrant tea or coffee!
- Condensed milk: to taste