Cheesecakes in silicone molds in the oven. Recipes for cheesecakes in the oven in silicone form: both simple and delicious! Cheesecakes in silicone molds for children

20.04.2024

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.

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 turn out 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 - it will take longer to wash it 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.

How to cook cheesecakes in the oven in silicone molds recipe - a complete description of the preparation so that the dish turns out very tasty and original.

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

2018-02-28 Natalia Danchishak

In 100 grams of the finished dish

Carbohydrates

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 a homogeneous curd mass is obtained.

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 lower in calories.

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.

Hi all! I hope you have already been able to appreciate my buns, and if not, then you will definitely like today’s cheesecakes!

My favorite recipes are distinguished by the main thing: ease of execution and low energy consumption.

As a person who loves to eat delicious food, but is lazy by nature, I prefer everything to be quick, simple, but tasty and beautiful.

So, if you also don’t like to stand at the stove for hours, but still want some tasty treats, catch wonderful cheesecakes with semolina in a silicone form in the oven.

It will take you only 25 minutes to prepare them, with a minimum of effort and products.

Recipe for cheesecakes in silicone form Here is a list of ingredients as we need them:

2 eggs
3 tbsp. l. granulated sugar
a pinch of vanillin (or a bag of vanilla sugar with natural vanilla)
200 gr. cottage cheese
5 tbsp. l. sour cream
1 tsp. baking powder
3 tbsp. l. decoys

This is a recipe from the Internet. I am an active user of social networks and subscribe to many culinary pages. Sometimes you come across real masterpieces there. Yes, trying for the first time is always scary, but you are not in danger of failure, because I have already tried before you and will definitely tell you about all the pitfalls and my successful finds.

How we do it:

So, first beat 2 eggs. I did this with a mixer, but it also works well by hand with a fork.
Add 3 tablespoons of granulated sugar (I like it sweeter, so I added 3 and a half heaped spoons) and vanillin (or a bag of vanilla sugar).
Next, add the cottage cheese to the mixture, kneading thoroughly with a fork to get rid of lumps. I used dry, grainy cottage cheese so that the grains could be felt in the finished cheesecakes, but you can use thicker cheesecakes so that the cheesecakes turn out tender.
Add sour cream, 5 tbsp. spoons (when I didn’t have sour cream on hand, I replaced it with yogurt and the cheesecakes turned out very tender and dietary), 3 tbsp. spoons of semolina (I added more to make the cheesecakes more filling) and 1 teaspoon of baking powder.
The dough turns out to be liquid, a little thicker than for pancakes. Pour it into silicone molds almost to the top, mine are in the shape of hearts. And put it in the oven at 200 degrees, for 20 minutes. The original recipe indicates a temperature of 180-200 degrees. I've tried both. I liked the result better at 200 - they rise quickly and brown well. At 180 they baked much longer and immediately fell off outside the oven.

One more thing about the molds. I have not tried baking this recipe in a large or metal pan, but my gut tells me that the result will be different. So take advantage of the opportunity and buy some nice silicone molds like mine. By the way, I did just that, inspired by this particular recipe for cheesecakes in the oven.

Yes, I almost forgot: from this quantity of products I only got 7 cheesecakes weighing approximately 80 grams. Of course we didn't have enough of them! Therefore, next time I took 500 grams. cottage cheese. The proportions of the remaining products are very simple to calculate: for every 100 grams of cottage cheese, add one egg, one spoon of granulated sugar and semolina, two spoons of sour cream or yogurt (you can mix them), half a teaspoon of baking powder (be careful with this, don’t overdo it) , but the amount of vanillin does not change.

You can also add cocoa or lemon zest to taste, but then it will be a completely different recipe.

Try it and you will succeed!

And I’ll be back soon with a recipe for a delicious red lentil puree soup that can be prepared and eaten in one or two minutes.

Fidan Amirbekova was with you.

I kiss everyone. Bye everyone.

And if you still have some cottage cheese left after these fluffy cheesecakes, you can check out this cottage cheese cheesecake.

And this is already in other molds.

And the cut:

And closer:

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!

In the oven and without flour. Cheesecakes in a new way!

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 tables. spoons;
semolina - 3 tablespoons;
sour cream - 5 table. spoon;
salt;
baking powder – 1 tsp. spoon;
butter (natural butter) - 2 tablespoons. spoons;
egg - one.

Preparation:

Place cottage cheese, sugar and vanillin in one deep container.
Add a raw egg. Mix everything until smooth.
Add softened butter, semolina, and sour cream to this mixture. Add prepared baking powder.
Place the resulting dough (it should be moderately moist, loose and light) into small silicone molds.
Turn on the oven to 200° heating mode.
When it reaches this temperature, place molds filled with curd dough into it.
These cheesecakes usually take 20-25 minutes to prepare.

Cottage cheese with sweet filling

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 tables. 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:

Place the cottage cheese in a bowl.
Put a raw egg and granulated sugar into it. Add some salt.
Mash these ingredients thoroughly with a fork.
Add baking powder (if you don't have it, you can use regular baking soda, but don't overdo it).
Sift the flour and pour it into the curd mixture. Knead the dough so that it has the consistency of thick sour cream.
Fill silicone molds with curd mixture to half their volume.
Place a little jam in the middle.
Cover the filling with the second half of the dough.
Heat the oven to 190°.
Place the molds in a hot oven. When a golden brown crust forms on the cheesecakes and they “grow” in volume, you can turn off the oven. Open it slightly and let the products cool slightly.
Remove the curds from the molds. Sprinkle with vanilla powder.

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:

Place cottage cheese in a mixer bowl, add granulated sugar, sour cream, vanillin and baking powder.
Beat these ingredients (but not at the highest speed). You should get a homogeneous curd mass without lumps.
Reduce the beating speed and beat the eggs into the dough.
Continuing to beat, slowly add the semolina.
Wash the raisins, soak them in boiling water for 3-5 minutes. Sprinkle raisins with flour and place in curd-semolina mixture. Stir.
Let the dough sit for 20 minutes at room temperature. This is necessary for the semolina to swell.
Turn on the oven. It should heat up to 180°.
Grease the molds with oil (we recommend using olive oil).
Fill them (but not to the very top) with the prepared dough.
Place the curd muffins in the oven. Bake for 30 minutes. Check their readiness with a wooden stick.
Remove the cheesecakes from the silicone molds while they are warm.
Sprinkle powdered sugar on top.

How not to spoil cheesecakes?

Cottage cheese is not a complicated dish, but 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 fresh. 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.

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

2018-02-28 Natalia Danchishak

Grade
recipe

9856

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

7 gr.

Carbohydrates

25 gr.

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 a homogeneous curd mass is obtained.

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

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.

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.

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

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

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.

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 lower in calories.

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.

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

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.

To prepare cheesecakes, choose cottage cheese with a fat content of 5% and higher - the fattier it is, the tastier the dessert will be. Ideal if it is homemade fatty cottage cheese.

Mix it with eggs, sour cream and sugar. Set aside for 5-7 minutes until the sugar dissolves.

Peel the apples from the core, cut them into arbitrary shapes and grind them using a blender. If you don’t have a blender, you can grate them or pass them through a meat grinder.

Other fruits, such as pear or pumpkin, are also suitable for this recipe.

It is better not to take fruits that are too juicy at all, or to reduce their quantity by half. They provide a lot of liquid, but we don’t need that; they can cause the dough to fall off during baking.
Add soda or baking powder, vanillin, fruit puree and flour to the dough. Mix everything until smooth.
We form balls from the dough and place them in baking molds. The balls should occupy 2/3 of our molds, because the dough will rise during baking. Bake them for 40-50 minutes at 180°.

Have a delicious breakfast!

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