The secret of tall and plump cheesecakes without semolina

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Cheesecakes are a traditional dish for breakfast, but how to make make them tall and chubby so they look like they're from a restaurant? The secret is in a few simple but important steps. If you follow these tips, your cheesecakes will be not only tasty, but also perfectly lush.

Interesting fact: it is better to use cheese of medium fat (5-9%) for cheesecakes. Too fatty cheese will make the dough heavy, and low-fat cheese will make it dry. It is medium-fat cheese that provides a delicate and light texture.

Ingredients:

• 500 g of cheese (5-9% fat content)
• 2 eggs
• 2-3 tablespoons of flour
• 1 tablespoon of sugar
• a pinch of salt
• 1 teaspoon of vanilla sugar (optional)
• 1/2 teaspoon of baking powder

1. Be sure to rub the cheese through a sieve or beat with a blender to a creamy consistency. This will make the texture of the cheesecakes perfect and help avoid lumps.
2. Mix the cheese with eggs, salt, sugar and vanilla sugar. Gradually add flour and baking powder, mixing thoroughly to avoid lumps. The baking powder will help the cheesecakes rise during frying and become more fluffy.
3. Wet your hands with water and form small balls from the dough, then gently flatten them.
4. Fry the cheesecakes on medium heat on both sides until golden brown. Tip: cover the pan with a lid during frying so that the cheesecakes rise evenly and keep their shape.