All the problems with cheese cakes are forever solved: the food blogger named the main nuances of cooking

Cheese cakes are considered one of the most difficult dishes to make, despite their popularity. It's all about the dough, which is not always prepared correctly. The mass can be too liquid, disintegrate in the pan, and burn, but all these problems can be prevented if you follow these tips.

Food blogger Viktoriia with the nickname vica.chaikivska shared her tips for making perfect cheese cakes on Instagram. You can use semolina instead of flour.

Ingredients:

• cottage cheese – 500 g
• egg or yolk
• flour or semolina – 2-3 tbsp
• sugar – 1-2 tbsp
• salt – a pinch
• vanilla/lemon zest/orange zest – to taste
• oil/ butter/Ghee/coconut oil for frying.

Tips for making cheese cakes:

1. The cottage cheese should have a fat content of 5-9%, dry and without excess moisture. If the cottage cheese is too wet, squeeze it through cheesecloth.

2. Rub the cottage cheese through a sieve or beat with a blender until smooth to avoid lumps.

3. Add the yolks instead of the whole egg. The whole egg makes the dough more liquid, so it is better to use only the yolks. They add tenderness.

4. A large amount of sugar softens the dough and can cause it to burn. It is better to add a little and compensate for the sweetness by serving with honey or jam.

5. Before forming the cheese cakes, let the dough stand in the refrigerator for 20-30 minutes. This will make it easier to mold and the cheese cakes will hold their shape.

6. The frying pan should be well heated, but the heat should be medium. The cheese cakes should be slowly browned so that they do not remain soggy inside.

7. After frying, you can put the cheese cakes on a baking sheet and place them in a preheated 180-degree oven for 5-7 minutes to bake them inside.