5 “secrets” of perfect cheesecakes: what needs to be done to make the usual dish tastier

1

Only an inexperienced cook can call cheesecakes an easy-to-prepare dish. But professional chefs and experienced housewives know that it is quite difficult to make perfect cheese cakes.

In order for the cheese cakes to acquire an appetizing appearance and come out whole, it is necessary to follow several rules.

Details

Knowing the cooking secrets presented below, the cook will always create delicious cheese cakes.

The right choice of cheese

A fermented milk product that is dry and dense is suitable for cheesecakes. At the same time, the cheese should remain slightly soft.

Also, it is desirable to taste the product. If the “sourness” turned out to be excessive, such cheese is unlikely to be suitable for cooking.

Through trial and error, experienced cooks came to the conclusion that the basis for cheese makers should be cheese with a fat content of 5-9 percent.

Ratio of ingredients

You can't overdo it with the egg component. There should be one egg per 500 g of cheese. The maximum is two.

If there are more whites and yolks, the cheesecakes are unlikely to retain their integrity.

Instead of flour, use semolina

Experienced housewives often refuse to add flour as a basis for cheesecakes.

It is better to use semolina. In the presence of this ingredient, the cakes will become especially tender.

Do not overdo it with sugar

The dough for cheesecakes should not have too much of a sweet component.

The point is because under the influence of high temperatures granulated sugar becomes syrup. As a result, the cakes will fall apart right in the pan.

It is better to completely abandon the addition of sugar and use cheesecakes with jam or other sweeteners.

Cover the pan with a lid

Dishes, on which thermal processing of cheesecakes is carried out, must be covered.

This is necessary in order for the dish to heat up evenly. You need to fry the cakes on low heat.

Sometimes it makes sense to cook cheesecakes not on the stove, but in the oven.