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Cheesecake

Cheesecake recipes are said to have come to us from the US. It's actually European cuisine. In addition to baking in the oven, England came up with a cold cooking method: beat all the components, mix with gelatin, let it brew in the refrigerator, decorate.If preference is given to heat treatment, you need to be careful with the temperature regime - no more than 150-180 degrees, otherwise there is a risk that a crack forms on the surface. If there is a lack of confidence that the pastries will succeed, then a chilled soufflé in English seems to be the best solution. For a real cheesecake, you need cream cheese: almette, ricotta, mascarpone, havarti, philadelphia. . . The ingredients are expensive but delicious and healthy. If it is proposed to use cottage cheese as a filling, then this dish should be called cheesecake, cottage cheese casserole or variations on the theme. The base of cookies, cakes or crackers should be located only at the bottom, and the product will be held on it. No side sides should be made. Supplements to the cream cheese base can be varied, depending on taste preferences and budget: fruits, berries, some vegetables, for example, pumpkin, confectionery spices, chocolate, caramel, coffee, alcohol, nuts, you can add a small portion of the usual cottage cheese for a variety.