Cheesecakes - a popular dish which can be eaten both for breakfast, and for lunch or a dinner. However despite the seeming simplicity of the standard recipe, in the course of their preparation it is possible to meet some difficulties.
Recipe of cheesecakes
Recipes of cheesecakes there is a huge number as each hostess has the requirements to a ready-to-eat meal: someone likes to do them by more sweet, someone likes saturated taste of cottage cheese, and someone prefers that they resembled to taste fritters.
Nevertheless all these recipes have general parameters, and the main of them is a list of the used ingredients. So, despite the name, cheesecakes don't incorporate some cheese at all, and are cooked on the basis of cottage cheese. On 500 grams of this product according to the classical recipe of cheesecakes it is necessary to put from a half to 3/4 glasses of flour, 2 tablespoons of sugar, 1 egg, a pinch of salt and it is a little oil.
At first cottage cheese which you want to use for preparation of cheesecakes needs to be mashed in separate ware, and then to add to it other products. After that from the turned-out test it is necessary to roll sausage and to cut it on washers of approximately identical thickness. They are rolled in flour and sent to a frying pan to fry in oil 3-5 minutes from each party.
The reasons of failures in preparation
Despite the seeming simplicity of the recipe, many hostesses faced that to achieve some ideal ready cheesecakes rather difficult. The most frequent problem in this regard is the situation when in the course of preparation the created shaybochka simply collapse. The cause of such problem is connected with insufficient amount of the flour added to dough. The thing is that the standard recipe is focused on a certain nature of the used cottage cheese - not too damp, not too dry. Therefore if you use more damp cottage cheese, the offered amount of flour can not be enough for formation of rather dense weight. Therefore in the course of preparation it is necessary to control independently consistence of the turning-out test, without relying completely on the proportions given in the recipe. So, ready dough has to be deadish, elastic and not stick to fingers. If after addition of all ingredients in dough and their careful hashing you feel that dough turned out thinnish, sticks to hands or from it liquid exudes, it is necessary to add to it a little more flour. At the same time it is necessary to add flour to dough gradually, the necessary consistence won't be received yet: if it managed to achieve, then as a result you receive great cheesecakes which will well hold a form. Only after that it is possible to start formation and baking of cheesecakes.