intricate history of the dish and good advice / recipes –

“Cheese” is found in Russian chronicles as far back as the tenth century. However, cheese-making as such appeared only under Peter. Prior to that, “cheese” was most likely called cottage cheese, prepared from raw milk. No heat treatment: the milk was left to sour, and then the liquid was squeezed out.

“Cheese is cottage cheese; fermented milk is put into the oven, and whey is filtered from the curdled thick,” wrote Vladimir Dal.

In the 19th century, when Dahl was working on his dictionary, these two concepts – cheese and cottage cheese – already existed separately. And the word “cheesecake” was also already there. And until the 16th century, neither “cottage cheese” nor “cheesecake” sounded. At least, in the documents that list products and dishes, they are not.

And then, when syrniki came into use, they were prepared for quite a long time differently than now. It was more like pancakes with cottage cheese, not cottage cheese pancakes.

In the book of Elena Molokhovets, we can find a recipe close to today’s – with the exception of only cooking in the oven. Molokhovets offered to roll up the dough, cut rounds, boil in boiling water, and then, after pouring oil, bring it to the condition on the fire. The modern recipe is found in Soviet culinary collections, primarily in the Book of Tasty and Healthy Food. Cottage cheese, egg, flour, cottage cheese, vanillin, frying in a pan – everything is familiar. With only one “but” – all this is called cottage cheese, not cheesecakes. This is such a confusing story.


  • Take dry and low-fat cottage cheese. For example, 5 percent.
  • If you have wet cottage cheese, put it on a sieve and leave it overnight.
  • Put less flour – so you get the most delicious cheesecakes.
  • Do not overdo it with sugar – cheesecakes can burn.
  • After making the curd dough, put it in the refrigerator for at least half an hour.
  • Do not make cheesecakes too thick, they will not fry well.
  • So that the dish does not fall apart when frying, put them on a preheated pan – otherwise the oil will be absorbed into the cottage cheese and they will really crawl.

with carrots


  • Cottage cheese – 250 gr.
  • Carrot – 1 pc. (medium size)
  • Egg – 1 pc.
  • Flour – 1 cup
  • Vanillin – 1 sachet
  • Sugar – 2 tbsp.

Step by step cooking recipe

  1. Mash cottage cheese, add sugar and vanillin, mix.
  2. Add grated carrot, egg, flour.
  3. Make the dough, leave it for twenty minutes.
  4. Form cheesecakes, fry on both sides.

Classic syrniki


  • Cottage cheese – 500 gr.
  • Flour – 4 tbsp.
  • Egg – 1 pc.
  • Sugar – 1 tbsp.
  • Vanilla sugar 1 tsp

Step by step cooking recipe

  1. Mix the mashed cottage cheese with the egg, salt, vanilla sugar and regular sugar.
  2. Add flour, mix again.
  3. Make cheesecakes and fry over low heat – on both sides.

with banana


  • Cottage cheese – 200 gr.
  • Bananas – 1 pc.
  • Semolina – 1-2 tbsp.
  • Flour – 1 tbsp.
  • Sugar – 1 tbsp.

Step by step cooking recipe

  1. Mix cottage cheese with semolina, flour, sugar.
  2. Mix finely grated banana with curd mass.
  3. Make cheesecakes and fry.

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