The Secrets Of Making Perfect Cheesecakes (do Not Burn, Do Not Settle, Bake Perfectly)

Do you want to cook tender and airy cheesecakes, but you get a little appetizing spreading mass

Do you want to cook tender and airy cheesecakes, but you get a little appetizing spreading mass? Or rather flour donuts instead of cottage cheese? Many who are familiar with a similar problem have given up on making cheesecakes at home. But in vain! Let's deal with the main mistakes together.

 

Sugar is the first enemy. If you overdo it, cheesecakes will definitely lose their ideal shape, despite the breading. The sugar in the pan, along with the cottage cheese, begins to melt, and the cheesecakes spread. It is best to add a little sugar, and before serving, sprinkle the cheesecakes with powdered sugar or add jam, for example.

It is best to thicken the curd mass not with the usual flour, but with semolina. Flour clogs the dough, and semolina swells and is almost not felt. The only caveat is that such a test should be allowed to brew for about half an hour. To prepare cheesecakes for breakfast, the dough can be made in the evening and left in the refrigerator.

 

Another important step is breading. Here is the best place to use flour. Having formed a ball of cottage cheese dough, roll it on all sides in flour. It is important that the flour evenly covers not only the top and bottom, but also the sides. Then the cheesecakes will remain lush in the pan.

 

If you choose to add pre-soaked raisins, be sure to dry them thoroughly. Otherwise, it may provide additional moisture.

 

The last secret of perfect cheesecakes concerns frying. So that they do not burn, you need to add a little vegetable and butter to the pan. By itself, creamy, despite the fact that it goes better with cottage cheese, burns faster. Hence the ugly black crust. In tandem with vegetable, an ideal option is obtained - a golden color and a pleasant aroma.

To make cheesecakes you will need:

Cottage cheese - 250 g; Egg - 1 pc.; Sugar - 1 tbsp. l.; Semolina - 2 tbsp. l.; Flour - 5-6 tbsp. l.; Butter - 50 g; Vegetable oil - 2 tbsp. l.

 

Send the cottage cheese into a deep bowl and carefully rub it with the egg. Add sugar and semolina. Stir and leave for half an hour.

With wet hands, form small balls of curd. Pour flour onto a work table or flat plate. Roll the balls on all sides, giving the desired shape.

Melt butter in a frying pan and add vegetable oil. Put the cheesecakes into the heated oil and fry over medium heat without a lid on both sides until golden brown.

Perfect cheesecakes are much easier to make than you think. Try!