Amateur cooks often experience difficulties when making cheesecakes.
This happens in cases where the curd mass is too sticky and not dense enough.
It is unlikely that you will be able to form beautiful round cheesecakes. In addition, uneven "washers" will begin to crumble and fall apart in the frying pan.
To avoid this problem, the base for the cheesecakes must be properly prepared for the procedure.
Fortunately, you won’t have to use additional ingredients, thereby making the dish “rubbery”.
What to do with the curd mass
A cook should not immediately turn a mixture of cottage cheese, eggs and flour into cheesecakes.
First, the mass must cool. The plate with the curd base must be placed on the refrigerator shelf.
The dishes should stand in the refrigerator for at least a quarter of an hour. During this time, the mass will acquire a normal consistency.
If you follow this simple condition, then making cheesecakes will not be accompanied by any difficulties.
Thermal processing of the “washers” will also be carried out without problems.
The dish will turn out beautiful, even, whole and tasty.
