Coconut cheesecakes baked in the oven (not sweet)

10 servings

30 minutes

Coconut baked syrniki are a refined version of the classic Russian dish inspired by European cuisine. Tender and airy due to whipped eggs, they acquire a light texture, while coconut flakes add a subtle nutty aroma and tangy flavor. These syrniki are not sweet, making them ideal for breakfast or a light snack, especially when paired with greens, sauces, or unsweetened yogurt dressings. Baking in the oven makes the dish less fatty compared to traditional fried options, and convection helps achieve an appetizing golden crust. The simple and quick preparation process makes these syrniki a great choice for those who value healthy eating without excess calories but with rich flavor.

Energy value per serving

• Calories: 120.7
• Proteins: 11.1g
• Fats: 5.8g
• Carbohydrates: 7.7g

Ingredients

• Chicken egg: 2 pc
• Low-fat cottage cheese: 500 g
• Sugar: 20 g
• Vanilla sugar Dr.Oetker: 5 g
• Semolina: 50 g
• Coconut flakes: 60 g
• Vegetable oil: 5 ml

Cooking steps

1. Set the oven to a temperature of 160–180 degrees, prepare the necessary equipment; you will need a mixer and an ice cream scoop.

2. Beat the eggs with sugar using a mixer until thick foam forms. If you prefer it sweeter, simply increase the sugar amount to 50-100 grams.

   Required ingredients:

   • Chicken egg: 2 pieces
   • Sugar: 20 g
   • Vanilla sugar Dr.Oetker: 5 g

3. Add cottage cheese, continue whisking with a mixer, and add a couple of drops of vegetable oil.

   Required ingredients:

   • Low-fat cottage cheese: 500 g
   • Vegetable oil: 5 ml

4. Add semolina and coconut flakes - continue whisking.

   Required ingredients:

   • Semolina: 50 g
   • Coconut flakes: 60 g

5. Using an ice cream scoop, place equal-sized cheese pancakes on a baking sheet lined with parchment paper.

6. Bake for about 30 minutes.

7. In convection mode at 180 degrees, it burns a bit; it's better to set it to 160, and after turning off, let them sit for another 10 minutes.