Never make cheesecakes like this: we tell you about the mistakes that make the dish never work

Cheesecakes is one of the favorite dishes of many families. They seem simple to prepare, but in fact, they have their own subtleties that affect the taste, texture, and appearance. Often, even experienced housewives make mistakes that make cheesecakes too moist, "rubbery" or lose their shape during frying.

The FoodOboz editorial team will tell you how to solve problems with cooking cheesecakes. You should avoid the following mistakes.

1. The wrong cheese

One of the main reasons for unsuccessful cheesecakes is the use of the wrong cheese. Fatty and grainy cottage cheese with high moisture content makes the dough too soft and watery. For cheesecakes, choose a dense, dry cottage cheese without a granular structure. If the cottage cheese is wet, squeeze it through cheesecloth to avoid adding too much flour, which can ruin the texture.

2. Ignoring the rubbing of the curd

For a uniform texture, cheesecakes need a smooth mass. Rubbing the cottage cheese through a sieve will get rid of lumps and create a soft dough that will hold its shape better. This step helps to mix the cottage cheese evenly with the other ingredients.

3. Too much flour

Often, housewives add a lot of flour to "balance" the moisture content of the cottage cheese. However, this makes the cheesecake sheavy and "rubbery." Use a minimum of flour – it is better to choose high-quality dry cottage cheese so that you don't have to add large amounts of it.

4. Using gluten-free flour

Gluten-free flour does not provide the binding necessary to maintain the shape of the cheesecakes. It can cause them to fall apart during frying. Higher-grade wheat flour is best for cheesecakes, as it helps the dough stay together.

5. Frying in a cold frying pan

Cheesecakes should be fried in a well-heated pan with a minimum amount of oil. If the pan is not hot enough, the dough will stick and the cheesecakes will lose their shape. For a perfect crust, use high heat, and after frying, you can finish the dish in the oven.

6. Avoiding salt

Salt is an important ingredient that emphasizes the taste of cheesecakes and makes them harmonious. Don't limit yourself to sugar – add a pinch of salt to balance the flavor. For a change, you can add vanilla or cinnamon.

7. Ignore sudden heating

If the cheesecakes burn on the outside while remaining raw on the inside, this is an indication of an incorrect frying mode. After the crust has formed on high heat, reduce the temperature to ensure that they are baked evenly.

8. Insufficient cooling before cooking

The dough should be cold before forming the cheesecakes. If you are in a hurry and do not let the dough cool, it will be sticky and difficult to work with.