Cheesecakes in creamy yogurt filling in the oven
15 servings
90 minutes
Cottage cheese pancakes in creamy yogurt sauce are a true embodiment of Russian home cooking. This recipe combines the tenderness of cottage cheese, a light sweetness, and an airy texture complemented by creamy yogurt sauce. The history of these pancakes goes back to Slavic traditions where cottage cheese was the basis for many dishes. First fried in a pan until golden brown and then baked in the oven, they acquire a special softness and richness of flavor. Orange zest adds a subtle citrus note, making the dish even more refined. These pancakes are perfect for a cozy family breakfast or warm gatherings with friends over tea. They can be served as a standalone dish or with honey, berries, or sour cream, enjoying every bite.
1
Prepare the products.
2
Put the cottage cheese in a bowl.
- Curd cheese (tvorog): 500 g
3
Add semolina.
- Semolina: 4 tablespoons
4
Then add flour.
- Wholegrain flour: 4 kg
5
Add sugar.
- Sugar: 4 tablespoons
6
To salt.
- Salt: 1 teaspoon
7
Mix
8
Add eggs.
- Chicken egg: 2 pieces
9
Mix everything with a mixer until a uniform thick mass.
10
Roll small balls (with wet hands or by rolling a piece of dough in flour).
11
Place on a floured board.
12
Put butter in the pan and heat it.
- Butter: 100 g
13
Press the balls in your hands to form cheese pancakes, then fry them in oil.
14
Fry on both sides until golden brown (watch to avoid burning, cook over medium heat).
15
While the syrniki are frying, put the yogurt in a bowl.
- Yoghurt: 1 jar
16
Add cream and mix.
- Cream: 200 g
17
Place the fried cheese pancakes in a baking dish.
18
Pour the cheese pancakes and distribute the filling evenly.
19
Garnish with orange zest on top.
- Orange zest: 1 teaspoon
20
Put in the oven for 25 minutes at 160 degrees.
21
Let the prepared dish cool slightly and serve it at the table.
22
Then portion out.
