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Cheesecakes are a very famous dish. Even in ancient times, housewives did not want to throw away sour milk and prepared cheeses and cottage cheese from it. To some extent, cottage cheese can be attributed to cheeses, hence the name of these lush and aromatic cakes with a delicate taste. Classic cheesecakes can be safely considered a traditional Slavic recipe.
I must say that cheesecakes are prepared in a variety of variations, many housewives add raisins or dried apricots to the dough, and you can also make the cheesecakes unsweetened and add herbs and a little garlic to them.
In this article, we will cook classic cheese cakes and analyze all the tricks of the preparation, because, as with any recipe, there are several nuances in the preparation of cheese cakes.
Ingredients for making classic cheesecakes:
- Cottage cheese 5% – 360 gr.
- Egg – 1 pcs.
- Flour – 2 tablespoons
- Vanillin – 1 gr.
- Sugars – 1 tbsp
- Rice flour (for making cheese cakes) – 1 tbsp.
How to make perfect cottage cheese pancakes
On our website there is a recipe for perfect curd cheese pancakes, go to see. Everything is very easy, fast and without an oven!
The Secret of 1.
Always use very fresh cottage cheese for curd cakes. Buy cottage cheese from a trusted manufacturer. It so happens that cottage cheese bought in a store has an unpleasant sourness. After frying or baking, this sourness in taste will intensify and it will not be possible to mask it with even a large amount of sugar. The cottage cheese for making the cheesecakes must be dry, otherwise you will have to add more flour, and this can make the cheesecakes rubbery. Too wet cottage cheese can be thrown onto a sieve. Choose medium fat content of cottage cheese, it, as a rule, does not have sourness and, unlike fatty one, will not float in a pan.
If you come across cottage cheese with large coarse grains, it is best to interrupt it with a blender or grind it through a sieve to make it softer, pliable and airy.
The Secret of 2.
Eggs. Besides the fact that they, of course, must be fresh, there should not be too many of them in the dough. Usually, 400 egg is used for 1 grams of cottage cheese. This is enough to tightly tie all the ingredients together. By adding a lot of eggs, you will have to add more flour. And this, as we wrote above, makes the cheesecakes tasteless.
The Secret of 3.
Do not add too much sugar or powdered sugar to the curd cakes. When frying and baking, the sugar caramelizes and the cheesecakes run the risk of “floating” and burning. If you’re making a low-calorie PP option, erythritol can be substituted for sugar. This sweetener tolerates heat treatment well. For 400 grams of cottage cheese, 1 tablespoon of sugar or two tablespoons of erythritol is enough. It is better to serve cheese cakes with chocolate or condensed milk than to burn them on the stove.
The Secret of 4.
Flour. Any housewife knows that flour needs to be sieved. What is it for? With sifted flour, the cheesecakes will turn out to be more fluffy and airy. Sifting, we saturate the flour with oxygen, and also get rid of unnecessary fine litter.
As with the rest of the ingredients, moderation and caution are important with flour. Do not add too much flour, otherwise you will end up with completely tasteless, hard cheese cakes. It is difficult to say the exact proportions, it all depends on the initial moisture content of the curd and the size of the egg. If the cottage cheese is selected well, and the egg is medium in size, then for 400 grams of cottage cheese, 2 tablespoons of flour will be enough.
Some of the flour can be replaced with semolina in the recipe, but in this case, let the dough stand for 20 minutes so that the cereal swells.
The Secret of 5.
The dough for cheesecakes must be kneaded very well. It should be viscous, but stick well and keep its shape. Hands are best suited for sculpting cheesecakes; no other tool can replace them. To make the cheesecakes beautiful, divide the whole dough into equal parts, roll the balls and flatten them. A beautiful smooth edge can be formed. Do all this on a floured board. You can use rice or wheat.
The Secret of 6.
We fry cheese cakes. In the classic recipe, a lot of oil is used for frying cheese cakes. But this is not our case. If you want to cook really tasty and healthy cheese cakes, then it is best to fry them in a dry non-stick frying pan for 1-2 minutes on each side over medium heat, and then cover and simmer for a couple of minutes. You can bake curd cakes in the oven on parchment paper or a silicone non-stick mat. If you are going to bake cheesecakes, add a little baking powder to the dough, so they will turn out more magnificent.
Properly prepared cheesecakes are not only very tasty, but also healthy. They contain a lot of protein due to cottage cheese and eggs and very little carbohydrates. Of course, if you didn’t add too much flour. Such a dessert or breakfast can be included in the menu of any person, especially children love cheesecakes.