Six recipes of delicious breakfasts from St. Petersburg cafes and restaurants
Cottage cheese for cheesecakes should be granular, not cottage cheese. It is better that cottage cheese is 9 %, so the cheesecakes will turn out dense. If you taste softer, creamy cheesecakes, you need to take cottage cheese of smaller fat content. In this case, I advise you to first remove the workpiece in the freezer for five hours, and after frying, keep them under the lid for six to seven minutes.