How to make cheesecakes that “hold their shape and don’t spread”

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Cheesecakes according to this recipe turn out very tender. And budget-friendly! For cheesecakes, it is very important that they are whole and do not spread in the pan. Therefore, this recipe requires only a minimal amount of flour, but enough so that the cheesecakes do not spread. And the recipe also includes one technological technique that allows the cheesecakes to keep their shape.

Preparation

Put 250 g of sour milk cheese with a fat content of 5% or more into a container, add 20 g of salt and sugar.

Now it is very important not to overdo it with the amount of flour: put a little more than half a tablespoon. Add the same amount of semolina.

In a separate container, shake the egg, add a pinch of vanilla and pour the egg mixture into the cheese.

And now, about the same technological technique that prevents the cheesecakes from falling apart in the pan.

Cover the container with the cheesecake dough with cling film and leave in the refrigerator for 2 hours.

Semolina and flour need time and cold to absorb moisture and make the dough denser. Cheesecakes made from this dough will hold their shape perfectly.

Now form the cheesecakes and fry them over medium heat for 6-7 minutes on each side. It is better to fry the cheesecakes in butter, not vegetable oil.

Place the finished cheesecakes on a paper towel to remove excess fat, then transfer to a plate and serve.

Delicious!