It would seem, cheesecakes - absolutely simple dish which isn't demanding long preparation. However in order that they turned out appetizing, magnificent and gentle, it is necessary to know several rules.
Instruction
1. The key to success of your cheesecakes - in cottage cheese. First of all it has to be fresh - therefore, having found in the fridge cottage cheese with sourness, don't do of it cheesecakes. The fact is that the sour taste should be neutralized a large number of sugar and flour, and, as a result, you won't feel peculiar and special flavor of cheesecakes. Ideal cottage cheese for preparation - ""live"". Usually the period of storage of such cottage cheese doesn't make more than 72 hours. Ideal fat content - 5-9 percent, however and from lighter cottage cheese turn out tasty cheesecakes - small joy for those who keep the figure.
2. If you find out that in cottage cheese there is too much liquid, don't save on time and put weight on a sieve that excess liquid flew down. You shouldn't count that surplus of liquid will be absorbed if to add more flour - from it cheesecakes will become similar to rubber.
3. That cheesecakes turned out magnificent, replace a third of flour which you usually add with semolina. Semolina doesn't do cheesecakes rigid and sticky, unlike flour.
4. Don't put many eggs - that the mass of the test turned out homogeneous, you should add too many dry ingredients. And in order that cheesecakes ""grabbed"" and were well fried thoroughly from within, read the following step.
5. Fire on which you will fry cheesecakes has to be below an average so stock up with patience. They have to пропечься inside before the crust becomes ruddy.