Cheesecakes in the oven that will work for everyone: the chef shares his secrets

What could be tastier than tender, airy, warm cheesecakes for breakfast? They can be served with sour cream, jam, fruit or berry sauce, honey, and for those who don't like sweets, there is a variant of salty cheesecakes. But not everyone can cook such a simple and quick dish.

Andrii Nazarov, chef at Moon rabbits Japan, shared his tips exclusively for FoodOboz to help you make delicious, airy, and healthy cheesecakes (to watch a video of the recipe for making cheesecakes in the oven with orange sauce, scroll to the end).

The main ingredient in cheesecakes is cottage cheese, and its quality, freshness, acidity, and fat content determine how the dish will taste.

• To make the cheesecakes as airy as possible, you need to take 5% and 9% cottage cheese and mix it in a one-to-one ratio. Then it is very important to rub it through a sieve. This will make the dish as fluffy, airy, and non-greasy as possible.
• White sugar can be replaced with cane sugar, which is considered more useful because it retains fiber.
• When adding raisins to the dough, be sure to absorb excess moisture from them with a napkin, otherwise, the dough will get extra liquid, and you don't need it.
• A large number of eggs will make the dough liquid and you will have to add more flour, and it will not allow you to get airy cheesecakes, so one egg is enough, and if the cottage cheese is wet, use only the yolk.
• To keep the shape and get a crispy crust, before baking the cheesecakes in the oven, they should be lightly fried on both sides in a frying pan with butter.