Three mistakes that cause cheesecakes not to bake well

It's hard to find people who don't like cheesecakes. They're always a good dish. You can eat them at any time of the day. With sour cream, condensed milk, or jam, they're a perfect breakfast or afternoon snack. Even better is the story with cheesecakes if you know how to cook them. Read on for three common mistakes that can leave your favorite dish raw inside.

Too much moisture in the cheese

Yes, if you rush and violate the technology of cooking products, the result will be sad. The cheese must be squeezed out. If this is not done, the cheesecakes will either fall apart during frying or not be baked.

Incorrect choice of temperature regime

And again, haste is to blame. If you rush the frying process, the dish will burn. A black crust and a raw middle are not at all what you expected. You need to fry in a preheated frying pan with vegetable oil, but not over high heat. Some chefs suggest lightly frying the cheesecakes for the crust, and then putting them in the oven.

Dimensions

Don't make cheesecakes that are too big. Yes, they look appetizing, but the size is closely related to the previous points. You need to choose the temperature and finish frying in the oven. It will be extremely difficult to bring them to the desired condition in a frying pan.

Three simple mistakes that can cost you your cheesecakes. Squeeze the cheese, cook over medium heat, and take your time. The result will be perfect!