Cheesecakes that don't burn or fall apart: how to make them
Such cheesecakes will turn out very tender and juicy. And you won't have to worry about them sticking to the pan or falling apart. This is because they are cooked in a sour cream sauce.
The idea of making delicate cheesecakes in sour cream sauce is revealed on the page of food blogger Alina with the nickname alin_withkitchen on Instagram. First, the products should "grab" in a pan, and then cook in the oven.
Tender cheesecake sauce recipe
Source: Screenshot of a post on food blogger Alina's Instagram page with the nickname alin_withkitchen
Ingredients for cheesecakes:
- sour milk cheese - 400 g
- egg yolk - 2 units
- semolina - 50 g
- flour - 50 g
- sugar - 50 g
- salt - pinch
- vanilla sugar - 10 gr
Ingredients for the sauce:
- sour cream - 300 g
- egg - 1 pc
- sugar - 50 gr
Method of preparation:
Preparing the dough for cheesecakes
Source: Screenshot of a post on food blogger Alina's Instagram page with the nickname alin_withkitchen
1. For the cheesecakes, mix the dry sour milk cottage cheese and all the other ingredients for the dough.
2. Let the dough stand for 15 minutes.
Kneading the dough
Source: Screenshot of a post on food blogger Alina's Instagram page with the nickname alin_withkitchen
3. Prepare the sour cream filling by mixing all the ingredients.
4. Sprinkle the work surface well with flour and roll the dough in the flour.
Shaping cheesecakes
Source: Screenshot of a post on food blogger Alina's Instagram page with the nickname alin_withkitchen
5. Cut the cheesecakes into pieces with a knife.
6. Fry them in vegetable oil until golden.
Laying out the fried cheesecakes in the sauce
Source: Screenshot of a post on food blogger Alina's Instagram page with the nickname alin_withkitchen
7. Put them in the form, pour the sauce.
8. Bake in the oven at 160-170 degrees for 20 minutes.
Also on OBOZREVATEL you can read the recipes:
- Cheesecakes in the oven with semolina
- Tender cheesecakes without flour
- Cheesecakes with apples in the oven
Subscribe
Subscribe
