Cheesecakes from cottage cheese with semolina recipe with photos step by step in a frying pan fluffy. Cottage cheese with semolina Cottage cheese with semolina recipe

The most tender cheesecakes, juicy inside and with a crispy crust, with a taste like in kindergarten, will be obtained if you prepare them from cottage cheese with semolina, fried in a frying pan. These are the ones they talk about when remembering their childhood. I offer a simple, classic version of making delicious fluffy cheesecakes at home without flour.

I often make cheesecakes for dinner; I know a lot of different recipes. But I always consider the taste of these to be the starting point. I compare, often thinking that it’s time to end the experiments. And stick to the option that has been tested by time and family.

How to make cottage cheese pancakes with semolina (step by step)

Here is the simplest recipe for making fluffy and tender cheesecakes, considered the most successful and classic. The adjusted ratio of components made them the most delicious. Check out other interesting options on another page of the site.

Take:

• Cottage cheese – 500 gr.
• Eggs – a couple of pieces.
• Flour – 2 spoons.
• Granulated sugar - 3-4 tablespoons (adjust to taste).
• Salt - a couple of pinches.
• Vanillin – a pinch.
• Semolina - 2 large spoons (if the cottage cheese is too wet, add another).
• Refined sunflower oil – 50 ml.

For 1 kg. double the amount of cottage cheese and other ingredients.

Step-by-step recipe with photos:

Place the cottage cheese in a bowl. For cheesecakes, it is advisable to choose something that is not very dry and quite fatty. Mash with a fork.

Add sugar, vanilla, or any other flavorings. Beat in the egg. Continue kneading and stirring the contents with a fork.

Add semolina. Stir well. Leave for 10 minutes. If you have time, leave it for up to half an hour.

Sprinkle a little flour on the work surface and transfer the curd mass.

Slowly add flour to prevent sticking and form a sausage.

Carefully divide into small pieces.

Roll the cut side of each piece in flour. Form a round or oval cheesecake with your hands.

The size and thickness is at your discretion. Keep in mind that if the meatball is thick, it will take longer to fry.

Heat oil in a frying pan, lay out the preparations. There should not be a lot of oil so that the products do not float in it.

Fry on one side first, reducing the heat to medium. Then turn over and cook until done.

Lush cottage cheese pancakes with semolina and sour cream in a frying pan

The taste of classic cottage cheese can be improved if you make it in sour cream filling. I recommend. If you love raisins, don’t deny yourself the pleasure, add them. Just steam for a quarter of an hour, pour boiling water over it. You can find other recipes on another page of the site.

You will need:

• Homemade cottage cheese – 500 gr.
• Eggs – 2 pcs.
• Sour cream – 3 large spoons.
• Semolina - the same amount.
• Water – 1/2 cup.
• Potato starch - 3 tablespoons.
• Salt, sugar - to taste.

How to do:

1. Alternately combine cottage cheese, salt, granulated sugar, starch, and semolina in a bowl. Stir with a fork. Don't add too much sugar, then add more.
2. Beat in the eggs and mix thoroughly again.
3. Make cheesecakes of the same size. Fry in oil in a frying pan until done.
4. Place the curds in a saucepan, sprinkling with sugar. Determine the quantity as desired.
5. Dilute the sour cream with water. Pour into the pan.
6. Cover with a lid. Simmer on the lowest heat for 5-10 minutes, no more.

Video with a story about preparing delicious, fluffy cottage cheese without flour, with semolina. May you always have delicious food!

Cottage cheese pancakes with semolina are popular not only because of their ease of preparation and delicate taste, but also because of the variety of options. They can be made almost dietary by taking low-fat cottage cheese and baking cheesecakes in the oven. And if you add dried fruits or candied fruits and make a sweet sauce, you get a Sunday breakfast or a full-fledged dessert. Cheese pancakes with semolina are recommended by GOST as a dish for preschool children in kindergartens.

Do you know where this word “cheesecakes” came to us from? Everything is very simple. Cottage cheese was called cheese in Rus' for a very long time. This is how cheesecakes got their name.

With semolina according to the classic recipe, soft and airy, no surprises. Everyone has tried them at least once. Our grandmothers used this recipe to make cheesecakes, and it has long won our hearts.

Ingredients:

• cottage cheese – 500 g;
• eggs – 2 pcs.;
• flour – 2 tbsp. spoons;
• granulated sugar – 3-4 tbsp. spoons;
• salt - a couple of pinches;
• vanillin - a pinch;
• semolina – 2 large spoons;
• refined sunflower oil – 50 ml.

Preparation:

• Mix sugar and vanillin and pour them into the cottage cheese. Put the egg there and knead all the curd dough with a fork.
• Add the semolina, mix well and let the dough rest for half an hour.
• Pour flour onto the table and transfer the resulting dough onto it.
• We form a bar, adding flour so that the dough does not stick to the table and hands.
• We divide it into small pieces, which we bread in flour.
• Use your hands to give them a round or oval shape.
• Place the prepared cheesecakes in hot oil.
• Reduce the heat on the stove to medium and fry the cheesecakes on all sides until cooked.

Tip: you can improve the resulting dough and add “goodies” to it: candied fruits, raisins or poppy seeds. Cinnamon and cocoa also combine with the delicate taste of cottage cheese. However, it is important not to overdo it. Cheesecakes should have exactly the taste of cottage cheese, which will emphasize some other aroma.

Cheesecakes with semolina and cottage cheese recipe in a frying pan

Cheesecakes with semolina and cottage cheese in a frying pan come out softer than in the oven. To make the crust crispy, before putting the cheesecakes on the fire, roll them in a mixture of cereals and flour.

Read also: Pumpkin marshmallow - 7 recipes at home

Ingredients:

• cottage cheese – 500 g;
• sugar – 2 tbsp. spoons;
• vanilla;
• semolina – 5 tbsp. spoons;
• egg – 1 pc.;
• flour and semolina for breading - 1 tbsp. spoon.

Preparation:

• Mix the ingredients thoroughly. Set the dough aside to “rest” for 30 minutes so that the semolina in the finished cheesecakes does not crunch on your teeth.
• Form a block of dough and cut it into small pieces.
• We bread them in semolina and flour and press them a little, forming cheesecakes.
• Place the oil on medium heat and heat it up.
• We fry the cheesecakes on both sides and set the table with what you like.

Lush cottage cheese pancakes with semolina, just like in kindergarten

Cheesecakes made from cottage cheese with semolina, just like in kindergarten - this is the taste of childhood that we grew up with. A traditional children's dish prepared for preschool children. But adults will remember him with pleasure.

Ingredients:

• cottage cheese – 2 packs;
• semolina – 2 tbsp. spoons;
• egg – 1 large or 2 small;
• sugar – 2 tbsp. spoons (you can add more);
• salt – 1 pinch;
• natural vanilla or vanillin - on the tip of a knife.

Preparation:

• We start with the curd mass. To do this, stir the cottage cheese with a fork, or rub it through cheesecloth, or grate it.
• Add the remaining ingredients according to the list to the curd mass and mix thoroughly.
• Let the dough “rest” so that the semolina swells and stops crunching.
• Roll the dough into a sausage, cut it into pieces and form a cheesecake from each.
• We cover a baking sheet with baking paper, on which we place the finished cheesecakes. Bake until done in the oven at 180°-200°.
• Serve with what you like best: sour cream, jam or sauce.

Tip: to make the taste just like in kindergarten, we’ll prepare milk gravy.

Gravy ingredients:

• milk – 200 ml;
• water – 3 tbsp. spoons;
• sour cream – 2 tbsp. spoons;
• flour – 2 teaspoons;
• sugar – 2 tbsp. spoons.

Add granulated sugar to milk and bring to a boil. Dissolve flour in warm water. Pour this mixture into boiling milk, stirring it with a whisk so that no lumps form. Then remove the milk mass from the heat and add sour cream. Serve with warm cheesecakes.

Cheesecakes made from cottage cheese without flour

Cheesecakes made from cottage cheese with semolina without flour are a healthy dish that even a beginner can handle. Semolina can easily replace flour, and your diet will become more varied.

Read also: Chocolate spread at home - 7 recipes

Ingredients:

• cottage cheese (2% or 5%) - 500 g;
• semolina - 60 g;
• egg (small) - 3 pcs.;
• sugar - 50 g;
• salt - 1/4 teaspoon;
• vanillin (optional) - on the tip of a knife;
• vegetable oil - for frying.

Preparation:

• Pass the cottage cheese through cheesecloth or a sieve, grate it or mash it with a blender or fork. Beat the eggs into it and mix well.
• Add the remaining ingredients. Let the dough rest for half an hour so that the semolina swells and stops crunching.
• Now roll the dough into a bar, cut it into pieces and roll them into round cakes.
• Bread the resulting cheesecakes in semolina.
• Heat the oil in a frying pan.
• Fry the cheesecakes in it over low heat until a crust forms on all sides.

Tip: Place the finished cheesecakes on paper napkins to remove excess fat.

Cooking in the oven

Cheesecakes with semolina in the oven - a delicious dietary dish that will become a favorite on any table. Phosphorus and calcium, which are contained in cottage cheese, are useful for both the smallest and those who have grown up a long time ago.

Ingredients:

• cottage cheese 9% – 500 g;
• semolina - 2-3 tbsp. spoons;
• egg – 2 pcs.;
• sugar – 4 tbsp. spoons;
• vanilla sugar – 1 sachet;
• salt - a pinch;
• wheat flour - for coating;
• vegetable oil - for lubrication.

Syrniki are popular among many Slavic peoples. This is the national dish of Russians, Ukrainians and Belarusians.

They were invented by thrifty housewives who felt sorry for throwing away sour milk. They made cottage cheese from it and baked cheesecakes.

Another common name for them is cottage cheese. These are products in the form of cakes made from cottage cheese, a small amount of flour, eggs and sugar, fried in copious amounts of sunflower oil.

There are recipes with additional ingredients: raisins, apples, pears, fresh and dried berries. They enrich the taste of a traditional dish.

What did cheesecakes do to deserve love?

Cottage cheese - the main ingredient of cheesecakes - is a very healthy product. However, not all people, especially children, like it. And frequent consumption of this calcium-rich dairy product gets boring.

To diversify the menu and introduce dairy products into children's diets, a recipe for special cottage cheese cakes was invented. There is an opinion that Emperor Peter I could not imagine breakfast without delicious cheesecakes with sour cream.

Cooking methods

There is probably no housewife whose cookbook or simply in her memory does not have a treasured recipe for making ruddy cheesecakes. The set of ingredients for this dish is almost always the same. But there are several cooking methods.

Most often, cheesecakes are fried in a frying pan into which quite a lot of vegetable oil is poured. This way they turn out golden brown, with a beautiful fried crust. If you observe the temperature regime, it will turn out appetizing and golden.

However, there are recipes according to which cottage cheese cakes are steamed or baked in the oven.

Steamer cheesecakes are great for baby or diet food. Plus, vegetable oil is not required at all. A great way to get a healthy meal and save money.

The undoubted advantage of steamed cheesecakes is the ease of their preparation. No need to stand over a hot frying pan and flip each tortilla in sizzling oil. All you have to do is pour the dough into the molds, and the steam will do the rest.

In the oven, the dish will retain its golden brown crust, but will not be as saturated with oil as when cooked in a frying pan. Therefore, this method of cooking will be appreciated by those who monitor their health and try to reduce the amount of fried foods. In the oven you can prepare a large portion of cheesecakes at the same time.

Classic step-by-step recipe for cottage cheese pancakes

Each housewife prepares cottage cheese according to her own signature recipe. However, for novice housewives and fans of traditional cuisine, the classic recipe for this dish is best suited. If you follow all the points exactly, then more than one generation in the family will enjoy delicious and healthy breakfasts.

For a classic recipe for cottage cheese pancakes, you need the following set of products:

• Cottage cheese – 350 gr. Fat content doesn't matter;
• Chicken eggs – 3 pcs. or 10 pcs. quail;
• Salt – a small pinch;
• Sugar – 4 tbsp. spoons. Less is possible for those who don’t like sweets;
• Any vegetable oil for frying – ¼ cup;
• Flour - half a glass for dough and breading of finished cheesecakes.

This recipe has been around for many years. It’s not difficult to cook using it, especially looking at the photo.

1. You need to break the eggs into a wide and deep container;
2. Add salt to the eggs. It is needed so that the cheesecakes have a balanced taste. Cottage cheese also interacts well with salt. This only improves its taste;
3. After the salt, sugar goes into the bowl. All ingredients are thoroughly mixed;
4. Cottage cheese is added to the resulting mixture. Mix everything well with a spoon or fork. A blender is not suitable for this process. It is necessary to achieve such a consistency that a few grains of cottage cheese remain in the dough;
5. Then add half a glass of flour to the resulting mass. Mix again until smooth;
6. Place the second half glass of flour in a deep bowl. You will need it to bread the dough for flatbreads. With wet hands, scoop out a small lump of dough and coat it in flour;
7. Place it on a flat surface and form a flat cake with a knife or spatula. Its thickness should not exceed one and a half centimeters;
8. Pre-formed products are laid out in a frying pan with hot vegetable oil. The fire should be medium. To bake cheesecakes, 4-5 minutes per side is enough;
9. An appetizing golden crust indicates the readiness of the curd cakes. After removing from the pan, place them on a paper towel to absorb excess fat;
10. Classic cheesecakes are served warm. Sour cream, jam, jam and even condensed milk are perfect as a sauce for them.

We present you a video that discusses the option of cooking classic cheesecakes in a slow cooker:

Classic recipe for fluffy cottage cheese with semolina

Usually flour is added to cheesecakes. However, what should you do if you purchased too wet cottage cheese at the market or in a store? Cheesecakes made from it, according to the classic recipe, will turn out flat and viscous.

Everyone's favorite semolina will come to the rescue. If you add it instead of flour, it will help bind the viscous curd. The finished product will be airy, tender and very tasty.

So, for cakes made from cottage cheese with semolina, the following products are needed:

• Cottage cheese - one pack weighing 200-250 g;
• Chicken eggs – 1 pc. or 4pcs. quail;
• Flour – 2-3 tablespoons;
• Semolina – 1 level tablespoon;
• Sugar – 3 tbsp. spoons. Can be replaced with powdered sugar to taste;
• Salt – a small pinch;
• Vanilla sugar or vanillin - to taste;
• Soda, slaked with lemon juice - ½ teaspoon;
• Any vegetable oil for frying – ¼ cup.

It doesn't take much effort to make cheesecakes using this classic recipe.

1. Place the cottage cheese in a deep bowl. Mash with a fork or puree with a blender;
2. Mix it with all the dry ingredients: flour, semolina, sugar, salt and vanilla sugar;
3. Break the egg. Separate the yolk from the white. Add the yolk to the curd mass;
4. Beat the egg white with a little salt into a strong foam. Add it to the curd dough, adding slaked soda at the same time. Gently mix from top to bottom. If the mass is too thick, you can add a few tablespoons of heavy cream or sour cream;
5. The finished dough should be scooped out with a tablespoon dipped in cold water and placed in a well-heated frying pan with vegetable oil;
6. After the golden crust appears, the flatbreads can be removed from the heat and served.

The taste of cheesecakes greatly depends on the ingredients used. Therefore, cottage cheese and all other products must be fresh. Otherwise, no matter how hard the housewife tries, she risks getting cakes that look more like hard soles.

You can learn how to prepare wonderful cottage cheese with semolina and dried apricots in the video below:

Secrets of experienced housewives

Every housewife knows the little secrets and tricks that make the cheesecakes fluffy, tall, aromatic and incredibly tasty. Here are some of them:

1. Curds will be tender and tasty if they are made from a homogeneous curd mass. It is better to choose dry cottage cheese. Otherwise, you will have to remove the moisture by adding flour. She will make the products rubber;
2. To make the finished product fluffy and soft, beat the eggs and sugar for as long as possible;
3. The tenderness of cheesecakes depends on the amount of flour. The smaller it is, the softer and more delicate the product. But you shouldn’t completely give up flour;
4. If the curd products are very thick, the curd inside will remain moist and will not bake. Therefore they will remain flat and rigid;
5. You don't need a lot of eggs, otherwise the dough will turn out runny. Again you will have to use extra flour;
6. You need to try not to overdo it with sugar. It is more effective to sprinkle it on ready-made curds;
7. The pan must be covered with a lid when frying. It is better if it has a dome shape;
8. If you bake cakes in the oven, you need to add a little baking powder or baking soda to the dough. This will make the dough fluffier and softer. After cooking, let them rest in the oven for another 10 minutes.

Delicate, fabulous and snow-white Raffaello cake will decorate any holiday. Here we have selected three of his best recipes for you.

What is this aroma that is so spicy and alluring? Yes, these are apples baking in the oven! Read their recipe here. It makes an excellent dessert, and most importantly - quick and economical.

Of course, the taste of a dish depends on the quality of the ingredients used and how good a particular recipe is. However, the hostess will never be able to achieve perfection and bring pleasure to family members if she has not put a piece of her soul into the preparation and has not passed on a handful of her love.

Ingredients:

• cottage cheese - 1 pack,
• homemade chicken egg - 1 pc.,
• granulated sugar - 1 tbsp,
• semolina 3 tbsp,
• sour cream - 1 tbsp,
• salt - a pinch,
• premium wheat flour - 2 tbsp.

It has become a favorite dish for many housewives. And mothers love them because the process of preparing cheesecakes takes little time - you can get up a little earlier in the morning and easily prepare a tasty and healthy breakfast for the whole family. In addition, cheesecakes are always prepared using cottage cheese, so the dish is rich in calcium, potassium and other useful substances. Do you know how you can make cheesecakes with semolina so that even from the same dough they end up completely different: lacy and tender or fluffy and crispy?

Cottage cheese pancakes with semolina - Recipe with photo:

Knead the dough for cheesecakes from cottage cheese, eggs, sugar, salt and sour cream. Add semolina and stir. Let the dough stand for 5 minutes so that the semolina swells.

Then add sifted wheat flour.

Knead the dough, which is not very thick, but it should not spread.

Now I’ll tell you the secret of making two types of cheesecakes from the same dough. And the secret is in the roasting!

How to cook delicate lace cheesecakes with semolina.

Spoon the cheesecake dough into a frying pan with hot vegetable oil.

Fry over medium heat so that the cheesecakes do not fall apart when you turn them over.

The crust of cheesecakes that are not rolled in either flour or semolina before frying turns out to be lacy. The cheesecakes themselves are very tender inside.

How to make fluffy crispy cheesecakes with semolina.

you need to take a little more semolina and roll each spoonful of cheesecake dough in it.

If you are not new to cooking, then you know that the obligatory ingredients of classic cheesecakes are cottage cheese, flour and egg, but certainly not semolina. Semolina is most often added if the cottage cheese is wet. The semolina will “bind” excess moisture and allow the cheesecakes to turn out fluffy and tasty. But even if the cottage cheese is “correct,” a spoonful of semolina certainly won’t hurt! The only rule in preparing such cheesecakes is to let the dough stand for 10-15 minutes so that the semolina swells.

Cheesecakes with semolina - preparing food and utensils

The basis of cheesecakes is cottage cheese. If you take the wrong product, then, no matter how hard you try, the dish will not work out. The most “correct” cottage cheese is a homogeneous mass without lumps and grains with a fat content of 0 to 9%. The higher the fat content, the more moist the curd will be, and the worse the dough you will get. If you only have such a product, a few hours before cooking, put it in a colander and let the whey drain.

The egg is the second required ingredient, many people think so. In fact, cheesecakes can be fried without eggs, and they will turn out no less tasty. You can put the whole egg, or just the yolks - in this case the delicacy will turn out to be a beautiful yellow color.

The dough for cheesecakes with semolina will be thicker than for regular ones, without cereals. Place cheesecakes on a hot frying pan using a damp spoon.

Recipes for cheesecakes with semolina:

Recipe 1: Cheesecakes with semolina

Prepare cheesecakes with semolina. It doesn’t matter what kind of cottage cheese you have - fat or low-fat, wet or dry. In this case, semolina will make the finished product more fluffy and juicy.

Required ingredients:

• 1 chicken egg (medium size)
• Cottage cheese 1 pack (200-220 grams)
• Flour 2 tablespoons
• Semolina 1 tablespoon
• Sugar or powdered sugar (to taste)
• Vanilla
• Soda slaked with lemon juice
• Vegetable oil (for frying)

Cooking method:

1. Mix cottage cheese with flour, semolina and other dry ingredients. Let the mixture sit for about 15-20 minutes. During this time, the semolina will swell and bind to the cottage cheese.
2. Add the yolk to the cottage cheese.
3. Beat the egg white with salt and add the resulting foam into the dough along with soda. If the mass is very thick, dilute it with a small amount of sour cream or cream.
4. Heat a frying pan and grease it well with oil.
5. Take the cheesecake dough with a damp tablespoon and lay it out to fry. Fry until golden brown and remove from the pan.

Recipe 2: Cheesecakes with semolina stewed in sauce

The semolina should swell, and then the cheesecake will turn out juicy. Using this recipe, cheesecakes with semolina will definitely turn out delicious.

Required ingredients:

• Cottage cheese 1 pack (220 grams)
• Egg 1 piece
• Semolina 1 heaped tablespoon
• Flour 1-2 tablespoons
• Sugar 3 tablespoons
• Heavy cream 150 ml
• Milk 150 ml
• Corn starch 1 heaped tablespoon
• Vanilla in a pod
• Vegetable oil

Cooking method:

1. Let's make the dough for cheesecakes. To do this, mix cottage cheese, semolina, flour, 2 tablespoons of sugar. Leave the mixture for 10-15 minutes so that the semolina swells.
2. Add the yolk to the dough. Beat the egg whites until they form a thick foam, adding salt. Fold the foam into the dough.
3. With wet hands, form the cheesecakes and fry them in a frying pan for 3-4 minutes each until golden brown.
4. Combine milk and cream, add sugar, starch and vanilla bean. Heat in a saucepan until boiling. Remove the vanilla bean. Place the cheesecakes in the pan, turn the heat to low, and simmer the dessert in vanilla sauce for about 6-7 minutes. After this, you can take out the curd products and serve them.

Recipe 3: Cheese pancakes with semolina “Minutka”

These cheesecakes with semolina get their name from the very quick preparation of the dough - you only need a minute or two. But the cheesecakes according to this recipe will simmer on the fire for at least 10 minutes. But believe me, it's worth it! The dish will be hearty and hearty - just the perfect breakfast!

Required ingredients:

• Cottage cheese (1 pack) 220 grams
• Semolina 2 tablespoons
• Wheat flour 1 tablespoon
• Sugar 2 tablespoons
• Vegetable oil

Cooking method:

1. Combine cottage cheese, flour, sugar and semolina. If the mixture is too dry, add a little cream. The dough should be quite dense and not very pliable. The dough in this recipe does not need to be allowed to sit - the semolina will swell under the influence of heat treatment.
2. Make cheesecakes from the dough, which need to be fried in a frying pan for 6-8 minutes on each side over low heat.

Recipe 4: Apple cheesecakes with semolina

The aroma of cinnamon is associated with home warmth and comfort. Prepare cheesecakes with semolina and apples, adding a little cinnamon. This dish has a very calming effect and creates a great festive mood.

Required ingredients:

• Cottage cheese 1 pack (220 grams)
• Apple 1 piece
• 1 egg
• Flour 1 tablespoon
• Semolina 1 tablespoon
• Sugar
• Cinnamon
• Baking powder for dough 6 grams
• Vegetable oil

Cooking method:

1. Combine cottage cheese, semolina, flour, salt, egg yolk, sugar and cinnamon. Let this mixture sit for 10-15 minutes.
2. Wash the apple, cut out the middle, peel the skin and cut into small cubes.
3. Beat the egg white with a small amount of salt until foamy. Add it to the dough along with the chopped apple.
4. Heat the pan and use a damp spoon to spoon out the dough in small portions. Fry the cheesecakes for 4-6 minutes on each side.

1. Prepare cheesecakes with semolina and garlic. To do this, you need to prepare the dough in the traditional way, but instead of sugar, squeeze the garlic through a press. This method of preparing cheesecakes is suitable for those who are on a low-carb diet or do not like sweets.
2. One of the keys to delicious cheesecakes with semolina is using a good frying pan with a non-stick coating. In addition, remember that it is best to fry cheesecakes over low heat, then they will turn out juicy and well-fried.
3. To ensure that the cheese pancakes with semolina are well baked, it is best to cover the pan with a dome-shaped lid during cooking, and heat the pan well before starting cooking.
4. Don't make the cheesecakes too big. The ideal size is the shape of the tablespoon you use to scoop the dough. Cheese pancakes that are larger in diameter will be much more difficult to turn over during the frying process.
5. Don't forget about additives that can significantly change the usual taste of cheesecakes. Try dried cherries or cranberries, for example. If you prepare unsweetened cheesecakes, you can use dry herbs, vegetables, and dill. But in this case, do not overdo it with additional components.
6. The egg helps the cheesecake to be stronger and not fall apart during the cooking process. Try making cheesecakes with semolina using exclusively egg whites. This dish will be especially appreciated by athletes and those on a protein diet.
7. Do not overdo it with the amount of semolina in the recipe. A large amount of semolina or flour will make the dough too tough.