Why you can't make delicious cheesecakes: never make these mistakes

Cheesecakes are one of our favorite breakfast foods, but they don't always turn out the way we want them to. Sometimes they spread, are too dense, or burn. The reason usually lies in the wrong choice of ingredients or a violation of cooking technology.

The FoodOboz editorial team will tell you about the most common mistakes that are often made when making cheesecakes. You will definitely be able to make products that are tender inside and with a golden crust.

Using cottage cheese that is too wet

The quality of the cottage cheese is the basis of successful cheesecakes. If the cottage cheese contains a lot of liquid, the dough will become sticky and you will have to add more flour or semolina, which will make the cheesecakes hard. The best option is dry cottage cheese with a fat content of up to 5%. If the cottage cheese is too wet, you need to drain it, leaving it on a sieve or wrapping it in cheesecloth.

Adding too much sugar

Sugar makes the dough thinner, and when fried, the cheesecakes can quickly burn while remaining soggy inside. To avoid this, add a minimal amount of sugar or replace it with natural sweeteners such as honey or banana.

Use whole eggs

Many people add a whole egg to the dough, but this is not always justified. The protein makes the mass thinner, which can cause the cheesecakes to spread. It's better to use only the yolks, as they provide a delicate texture and help form the correct consistency of the dough.

Too much flour

To make cheesecakes hold their shape well, people often add a lot of flour or semolina, but this makes them too dense and dry. It is optimal to use no more than 1-2 tablespoons of flour per 250 g of cottage cheese. If the dough is still too soft, it is better to simply chill it well before frying.

Incorrect frying temperature

If the frying pan is too hot, the syrniki will burn on the outside but remain soggy on the inside. If the temperature is too low, they may melt. The ideal option is medium heat and a frying pan with a thick bottom that distributes heat evenly.

Frying without a lid

If you fry cheesecakes without a lid, they can remain soggy inside. By covering the pan with a lid, you create an oven effect that helps to warm the cheesecakes evenly and make them tender.