The main secret of ideal cheesecakes – or rather curds, is that the curd must be wiped through a fine sieve and squeezed out of moisture. Fat content is preferred no more and no less than 9%. The dough should turn out to be elastic so that when pressed, the cheesecake does not crack in the pan, but retains its shape. If everything is done correctly, you get tender homogeneous rounds under a dense golden brown crust. Cheesecakes can be baked in the oven or steamed. The recipe does not exclude experiments with the filling – dried fruits, nuts, fresh fruit and even potatoes will not be superfluous.