Cheesecakes are one of the most favorite dishes of many families.. The products seem simple to prepare, but in fact they have their own subtleties that affect the taste, texture and appearance. Often, even experienced housewives make mistakes, due to which cheesecakes become too wet, “rubbery” or lose their shape during frying..

The FoodOboz editors will tell you how to fix problems with making cheesecakes. You should avoid the following mistakes.

Unsuitable cheese One of the main reasons for unsuccessful cheesecakes is the use of the wrong cottage cheese. Fatty and grainy curds with high humidity make the dough too soft and watery. For cheesecakes, choose dense, dry cottage cheese without a grainy structure. If the cheese is wet, squeeze it through cheesecloth to avoid adding too much flour, which could ruin the texture..

Ignoring cheese mashing For a uniform texture, cheesecakes need a smooth mass.. By rubbing the cheese through a sieve, you will get rid of lumps and get a soft dough that will hold its shape better. This step helps to mix the curd with other ingredients evenly.

Excessive amount of flour Often the housewife adds a lot of flour to balance the moisture of the cheese. However, this makes the cheesecakes heavy and rubbery.. Use a minimum of flour - it is better to choose high-quality dry cottage cheese so that you do not have to add it in large quantities.

Using gluten-free flour Gluten-free flour does not provide the bond needed to maintain the shape of cheesecakes. This may cause them to fall apart during frying.. For cheesecakes, premium wheat flour is best, as it helps the dough remain whole..

Frying in a cold frying pan Cheesecakes should be fried in a well-heated frying pan with a minimum amount of vegetable oil. If the pan is not hot enough, the dough will stick and the cheesecakes will lose their shape.. For a perfect crust, use high heat; after frying, you can finish the dish in the oven.

Refusal of salt Salt is an important component that emphasizes the taste of cheesecakes and makes them harmonious. Don't just stick to sugar - add a pinch of salt to balance out the flavors. You can add vanilla or cinnamon for variety..

Ignoring sudden heating If cheesecakes burn on the outside, remaining raw inside, this indicates an incorrect frying mode. After forming a crust over high heat, lower the temperature so they cook evenly.

Insufficient cooling before cooking The dough must be cold before shaping the cheesecakes. If you rush and don't let the dough cool, it will be sticky and difficult to work with..