How to cook a delicious cheesecakes.
Success in the preparation of not only delicious, but also beautiful cheesecakes – ideal shape and perfect crust – 99% depends on the cheese … Try to make cheesecakes from unnatural cheese, get ugly cakes in the pan, which will be problematic even to turn. Therefore, buying a quality cheese, cheese recipes choose from the most proven and forward – to the cheesecakes!
Summer cottage, I do myself. In winter – no. I think that winter milk is not suitable for cottage cheese. Make a good dairy product will not work. Therefore, I choose the purchase natural cheese without vegetable fats and proceed to the preparation.
1. I have never put in the dough for sugar cheesecakes. It liquefies the dough and form a neat shaybochki will be more difficult. In addition, we usually eat cheese pancakes with something sweet (jam, condensed milk, honey), so we remove the excess sugar.
2. Instead of the usual wheat flour I use wholegrain rice. It is useful to wheat, does not contain gluten and it should be quite a bit to “bind” the dough. And using rice flour as breading, you can get quite cool crust, which never happens with the conventional wheat flour.
3. Cheesecakes I fry in the refined coconut oil. It does not emit carcinogens, has no foreign odors and foods, fried on it, get healthy and tasty. This oil contains large amounts of carbohydrates, proteins, mineral salts, which strengthen the immune system fight off viruses and prevent fungal and viral infections. It reduces the risk of cardiovascular disease, atherosclerosis, lowers blood sugar and stabilizes the action of the thyroid gland.
4. Finally, the recipe itself. At 400 g of cottage cheese (thick, not watery) need to take 2 small or one large egg, a pinch of salt and a few tablespoons of rice flour. Mash the cheese with salt. Add the eggs / egg. Spread the mixture with a fork and add flour, knead the dough. Dough shape cheese cakes, roll them into the rice flour, shake off excess and fry with coconut oil over medium heat for about 5 minutes on each side. Serve with your favorite jam, honey or condensed milk. In this case, I served them with homemade lingonberry jam.
