Cheesecakes are now a frequent dish on our table. In foreign countries, most people have never tasted anything so delicious.
This breakfast is quick to make, but every dish has its secrets. I used to make cheesecakes and they didn’t turn out puffy, spread out on the pan and weren’t as tasty as in a restaurant.
Now the cheesecakes always turn out great. All thanks to the advice of a chef at a restaurant.
My husband knows him well. I’m glad that one day we invited him over for a visit. I complained that I couldn’t make any cheesecakes. Why are they so puffy, tall and delicious in a restaurant? He told me all the secrets. I want to share them with you.
The first thing to consider is the cottage cheese. It should be dry and fine-grained. If I buy wet cottage cheese, then I squeeze it through gauze beforehand. It is because of the excess whey in the curds cheesecakes “sprawl” on the griddle when frying.
Do not buy cheesecake curd in briquettes. It is only suitable for making souffles, casseroles, and other pastries. The best choice is cottage cheese with a fat content of 7-18%. It is a good idea to rub the cottage cheese through a sieve.
So, add one egg to the cottage cheese (500 gr.). You also need to add sugar (35-45 grams). You should not add too much sugar. This ingredient (if too much) when heated begins to melt and cheesecakes will begin to stick.
Then add vanilla sugar (1 tsp.). Mix everything thoroughly.
And now the ingredient that will not let the cheesecakes “fall”. Add 2-3 tablespoons of semolina. Leave the mass for 20 minutes. The semolina takes all the excess moisture from the cottage cheese, and does not make the mass “rubbery”, like flour.
After 20 minutes, we start shaping the cheesecakes like in a restaurant. You will need flour for this. You will need about 2-4 tablespoons.
Place the mass of cottage cheese and semolina on the table with flour and form one “sausage”.
I made with a small amount of cottage cheese (200 grams), so I only had 3 cheesecakes.
I take one piece at a time and twist it with both hands to make it even. I swat at the height with my hand and twist again.
Then I put them on a heated buttered frying pan and fry them on 2 sides until browned. Turn down to medium/slow heat so the cheesecakes cook well on the inside and don’t burn on the outside.
Cheesecakes are puffy without baking soda or flour! Bon appetit!