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A simple and favorite dish can be easily spoiled, and many people continue to repeat the same mistake.
In fact, you can make cheesecakes lush with only one ingredient. Flour is needed only for breading.
In fact, you need to put semolina, not flour, in the dough for cheesecakes.
To make the dish light and airy, take two tablespoons of semolina per half kilogram of cheese.
In addition, an egg can "clog" the dough for cheesecakes and make it heavy.
Those housewives who believe that the more eggs, the more magnificent and tender the dough is, are mistaken. In fact, such cheesecakes turn out to be rubbery.
It is enough to add only one egg per kilogram of cheese.
Following these rules, do not add more baking powder to the dough. After kneading the dough on the semolina, let it stand for 15-30 minutes so that during this time the semolina absorbs excess moisture and swells.
Also, if the cheese is dry, you can add a little butter to the dough, and when forming future cheesecakes, do not forget to wet your hands with cool water so that the cheese mass does not stick to them.
At the same time, do not squeeze or tamp the curd. Excess mass will not make it more lush and airy.
And so that the cheesecakes are covered with a golden crust, preheat the pan with oil, and after you put the cheesecakes, immediately reduce the heat to medium.
