What kind of cottage cheese should be used to make cheesecakes?

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When buying cheese for cheesecakes, amateur cooks usually do not spend much time. It is generally accepted that any cheese product is suitable for cooking the dish.

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However, this approach is not correct. You need to pay attention to such an indicator as fat content. If you make a mistake with the cheese, the cheesecakes may not be soft and juicy enough. And the taste of the dish will also disappoint the gourmet.

Too fatty and wet cheese is not suitable for cheesecakes. You should also not use a dry and low-fat product. Thus, it is advisable to purchase a fermented milk product whose packaging indicates a fat content of 5 to 9%.

You also need to check the quality of the cheese mass. It should be soft, fresh and not a collection of too large particles.

What to do if the cheese is “wrong”

Insufficient fat content of the product is quite easy to fix. If the cheese is dry, then you need to add a little cream to it.

If the mass, on the contrary, is too soft, it needs to be thickened. Flour or semolina will help with this.

If the cheese has excessive “sourness”, then granulated sugar will come to the rescue.