It would seem that cheese cakes are a very simple dish that does not require a long preparation. However, in order for them to turn out appetizing, lush and tender, you need to know a few rules.
Instructions
Step 1
The key to the success of your cheesecakes is in the cottage cheese. First of all, it must be fresh - therefore, if you find sour curd in the refrigerator, do not make curd cakes out of it. The fact is that the sour taste will have to be neutralized with a large amount of sugar and flour, and, as a result, you will not feel the specific and special taste of cheese cakes. The ideal curd for cooking is "live". Usually the shelf life of such curd is no more than 72 hours. The ideal fat content is 5-9 percent, however, tasty cheesecakes are obtained from lighter cottage cheese - a little joy for those who follow their figure.
Step 2
If you find that there is too much liquid in the curd, do not save on time and put the mass on a sieve so that the excess liquid glass. Do not count on the excess liquid to be absorbed if you add more flour - this will make the cheesecakes look like rubber.
Step 3
To make the curd cakes lush, replace a third of the flour you usually add with semolina. Semolina does not make cheese cakes hard and sticky, unlike flour.
Step 4
Do not lay too many eggs - you will have to add too many dry ingredients to get a homogeneous mass of dough. And in order for the syrniki to "grab" and fried well from the inside, read the next step.
Step 5
The fire on which you will fry the cheesecakes should be below average, so please be patient. They must be baked on the inside before the crust turns golden brown.
