Cooks revealed the main secret of success. Cheesecakes are an incredibly tasty traditional breakfast.

The dish is both simple and complex at the same time. Why so? The result largely depends on the quality of the products used. Cheese deserves special attention, because it is used for 80-90% of the total mass of components, informs Postobi. Do you want your favorite treats to always turn out delicious? It is necessary to understand which cheese is best for cheesemakers. Let’s understand this issue.

What to pay attention to when choosing cheese

The choice of high-quality cheese is a guarantee of making delicious, tender, and aromatic classic cheesecakes. There are several nuances of choosing a fermented milk product, taking into account which, you will always have a dish:

Naturalness. Many modern manufacturers specifically change the information about the composition of the cheese. Counterfeits are often sold under the guise of a good fermented milk product. However, it will not be difficult to check the naturalness. For example, we drip a few drops of iodine. If the mass turns blue, it means that there is a lot of starch in the composition. A high-quality product does not change color when in contact with iodine.

Color and smell. A good product has a beautiful white color without dark spots and a pleasant sour-milk aroma. The presence of pink, green and black areas indicates spoilage.

Humidity. Cheese that is too wet should not be used for cooking cheesecakes in a pan or in the oven. In this case, when kneading the dough, you will have to use a lot of flour, which will worsen the taste of the finished dish. It is advisable to take a product of medium moisture. It does not need to be further transformed.

Fat percentage. Many cooks, including famous chefs, believe that it is best to take a fermented milk product of medium fat content. 0% cheese has a pronounced acid, which can be compensated only by adding a large amount of sugar, which will have a bad effect on the benefits and appearance of the finished dish.

Structure. Which one to take: granular or homogeneous? Pasty cheese makes the pastry more tender and airy. At the same time, it does not need to be prepared additionally, which cannot be said about a granular fermented milk product.