How to cook cheesecakes to “hold the form” and be the same

Sometimes novice cooks face the problem: cheeses literally spread and fall apart. There are some reasons for this:

the secrets of cheese preparation

if the cheese in the frying pan are losing their shape and spreading, therefore, a widespread error is made. It consists in the fact that the dough was used very wet cheese or little manka or flour (it is already who loves), but still delicious cheeses come out only with a decor.

sour milk cheese should be dry And granular. Ideally, you should pass it through a sieve. So the structure of this key ingredient will be more homogeneous, airy, crumbly. But you can not swing this, if you do not hammer the dough with flour, the cheeses will come out and so loose and tender. If the cheeses fall apart possible enough eggs.

an important rule: 500 grams of moderately wet cheese – 1 egg.

This ingredient performs the functions of a kind of glue, so its use in the preparation of cheeses is mandatory. The estimated weight of the cheese about 50 grams can also be formed with a tablespoon, which is pre -moistened in cold water. With this simple reception, cheese will have the right size and good shape.