I make cheesecake only on such cheese. Thanks to it, it does not fall and does not crack

The cheesecake does not belong to demanding cakes. However, we have to stick to a few rules to make it cream and fluffy. The cheese used for this baking is of great importance. It affects the taste, consistency and humidity. That is why you need to make the right choice to achieve culinary success.

In preparation Do not mix the cheese mass for too long. We cannot aerate it too much, because then the dough will grow too much and then fall down. It is therefore enough to mix briefly to combine all ingredients.

It is also important to All products for this baking had room temperature. It’s best to remove them even 3 hours before use.

Let’s also avoid opening the oven while baking cheesecake. A rapid change in temperature will cause baking falling.

The dough will bake evenly and will not crack if We will bake them in a water bath in an oven preheated to 170 degrees Celsius. Better bake the cheesecake longer, but at a lower temperature.

One of the most common mistakes when preparing this baking is to remove it from the oven too early. To avoid this, after baking It is worth leaving the dough on the device for about 30 minutesslightly opening the door. Thanks to this, the temperature will gradually fall and the cheesecake will keep its fluffiness.

The best cheese cheese is a greasy one semi -fat curd, ground at least twice, preferably three times (then it will come out velvety). We grind him in a meat grinder or in a potato press.

If we don’t have time or grinding tools, then then It is worth buying cottage cheese in a bucket. It must be thick, compact without additives, i.e. starch or powder milk. Through these ingredients, the consistency of the dough becomes too rare.

The smell of such a product should be fresh and slightly acidic. Then the cheesecake will get the right taste.

Sometimes it happens that the cheese mass comes out too rare anyway. Then We recommend adding vanilla pudding or potato flour to it. However, keep the right amount – a maximum of 2 tablespoons of product per 1 kg of cottage cheese.