5 mistakes that make cheesecakes less tasty

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Lush and tender cheesecakes are a great option for breakfast. This dish is not only tasty, but also very healthy. At the same time, it goes well with various additives. For example, you can add berries, fruits, chocolate to cheesecakes. You can also pour them with various sauces to make the treat more appetizing and sweet.

But not every housewife can prepare the perfect breakfast of cheesecakes. The fact is that cheesecakes can turn out dry and flat, and also not very tasty, if you make a few mistakes during cooking. You definitely won't want to finish such a dish. It is necessary to consider the most common mistakes in more detail so that you always get juicy and high cheesecakes.

Sour milk cheese

This is the main component. The texture and taste of the treat depend on its quality.

The cheese should be fresh, dry, not sour. If the product is too wet, it should be squeezed slightly. At the same time, you should not expect a dry base to give a delicate texture either.

Eggs

You definitely can't overdo it here. For 300 g of cheese, just one egg is enough.

If there is more cheese, you need to take the yolks. Many cooks rightly believe that an excess of proteins makes the products stiff.

Sugar and salt

As for sugar, you shouldn't add too much of it to the cheese mass, otherwise it will start to melt and the cheesecakes won't be able to keep their shape.

For 400-500 g of cheese, 1 tablespoon of sugar is enough. However, additional sweetness can be provided with powdered sugar or other ingredients that will be served with the cheesecakes.

Salt is also needed. This component helps the cheesecakes not to fall apart during frying. Therefore, a little salt will definitely not harm the dish.

Baking soda

Just a pinch should be added to make the treat more lush with a less sour taste.

Flour

This is also an important component. You don't need to add too much to the dough.

Only 2-3 tablespoons should be used for 400-500 g of cheese.