Cheesecakes are a very simple dish and also very complicated. I’ve been looking for the perfect recipe, and finally I’m ready to present it.
My ideal cheesecake is a beautiful dense creamy washers, which is absent nothing but cottage cheese and vanilla.
The flavor and texture of cheese varies at the same time(!) from 3 factors: the actual cheese, the proportions of all ingredients and technology.
- Cheese.
There is an important fat content and structure.
The perfect cheese for me is 5%, it adds creamy taste to the cheesecakes and does not spread when frying. Of skim milk cheese obtained rather crumbly cheese than creamy.
Structure of the cheese should be smooth (not crumbly) and is quite dry, it is very important. Most important thing is to find a smooth uniform curd, and with a moisture content to not understand the problem. Just throw it in a cheesecloth or thin kitchen towel, put it all in a colander and top load. In a few hours the excess water will go.
- Ingredients (about 12 pancakes):
- 540 g of cottage cheese (this is the standard 3 packs of cheese for 180 g). 100 g of cottage cheese can be replaced dense (not soft) cream cheese turns out very tasty. If the cheese is salty, that salt does not add.
- 2 yolk (the remaining egg whites I put in porridge),
- 1-2 tbsp rice flour + flour for boning cheese, or 2-3 tablespoons white whole wheat fine flour + flour for boning (amount of flour depends on the curds and how much sweetener you put in, because it thins the dough),
- 100 g raisins or sweetener to taste (below I will explain how to choose the right amount),
- 0.5 tsp. salt,
- Vanilla (I have 1 tsp of ground vanilla),
- Any optional fillings of your choice (poppy seeds, cinnamon, dried fruit, nuts, peel of lemon/orange, etc.), I love putting zest of half a lemon or into the ground, or it can sprinkle the finished dish.
- A little oil of ghee or vegetable oil for greasing the pan.
- Technology.
3.1. Do cottage cheese (highly recommend to do it in the evening).
Mix cottage cheese with salt and vanilla. Then gradually start adding the sweetener (if you do it without raisins) and periodically try cottage cheese. As soon as her taste became you really like, it means that the sweetener is enough.
I put 2-3 tablespoons of Jerusalem artichoke syrupto the pancakes just were not fresh. The less sweets you put, the denser the cheesecake will be, and the less you will need flour. Moreover, you can always add a bit of syrup/jam to have the finished cheesecakes.
If using raisins, it is first necessary to soak them in boiling water, rinse thoroughly and dry.
Now add to the cream cheese yolks, flour and stuffing (optional). Quickly stir the cheese with a fork, no need to work with him, so he doesn’t “floated”. The mixture should be dense. If so, then enough flour, if not, add a spoon of flour and mix again.
But I still recommend not to put flour than specified in the recipe. For night curd hardens and is great shape.
3.2. Shape the cheesecakes. At this point, you can turn on the oven to preheat to 180 C.
Place the flour on a work surface, and cottage cheese divide into 2-3 equal parts, spread on the surface and generated from them sausages with a diameter of about 3-4 cm obvalivaya in flour on all sides. Sausages should be neat and smooth.
Important. Do everything quickly, so again the dough is not warmed up from the hand and not sailed, and didn’t take too much flour.
Prepared sausages cut into equal parts. If you rolled up 2 jokes, each cut into 6 parts. If rolled up 3 sausages, then cut them into 3 parts. Then coat each slice in flour.
Now give future cheesecakes beautiful shape. Cover each Cup and roll on the work surface a few times. You will get a beautiful smooth cheesecake. This can be done and cooking ring. The Internet is full of videos on how to do it, if the description is not clear. It is very simple.
Then a little replusive it to the height was 3 cm, he is in the process of cooking still falls, the end result is around 2-2,5 see
3.3. Fry.
Well-heated pan with non-stick coating over medium heat, then reduce the heat to medium, cover the pan with a little oil of ghee or any neutral taste, suitable for frying.
Whatever pan you choose, the cakes on it must lie at a sufficient distance from each other. You should easily be able to turn them over without damaging adjacent. I recommend to use a narrow spatula.
Fry on both sides until the moment when you seize the crust, then put them on a baking sheet with parchment. Bake in the heated(!) oven for about 5 minutes.
3.4. Feed.
Recommend to serve with Greek yogurt or sour cream, berries, fruit, dried fruit and nuts. They can be sprinkled with cinnamon, cocoa or ground into crumbs coconut (like me now), pour syrup, homemade condensed milk or Nutella, or spread on top of fried banana. That is absolutely limitless number of options for all tastes.
Well, as usual, I recommend the portion of cheese to freeze, in case of lack of time, always at hand was a delicious homemade Breakfast.
