Master the art of a fluffy cheesecake this holiday season
Who is already waiting for the holidays to grab another piece of cheesecake guiltlessly? It's the favourite dessert for many of us. Here's how to prepare it so that it's fluffy, light, and, of course, won't collapse after baking.
Cheesecake is usually at the top of the list when planning Christmas desserts. During the holidays, no one can resist at least one piece. A delicate and fluffy cheesecake will surely delight everyone. This one trick will make your bake perfect, and it won't collapse.
How to make a fluffy cheesecake?
There are many variations of cheesecake – from no-bake versions to classics like Viennese, New York, and Krakow cheesecakes to lesser-known versions. However, the most popular remains the traditional cheesecake, known for its lightness and creamy texture, to which you can add raisins or orange zest.
What's the secret to such a cheesecake? Using a spatula, you should add stiffly whipped heavy cream to the cheese mixture. However, this must be done slowly and very carefully. This way, the cheesecake will be moist, creamy, and incredibly delicate. All the guests will surely enjoy it at the holiday table. What ingredients are needed?
Proven cheesecake recipe
Ingredients:
- 1 kg ground quark cheese for cheesecake,
- 140 g cold butter,
- 2.5 cups of powdered sugar,
- 11 eggs,
- 100 g potato starch,
- 100 g all-purpose flour,
- half a teaspoon of baking powder,
- a tablespoon of vanilla sugar,
- 400 ml cold heavy cream (30% fat),
- 2 packets of cream pudding powder,
- half a teaspoon of cake flavouring.
Preparation method:
- Knead the dough for the cheesecake base from butter, baking powder, powdered sugar, potato starch, all-purpose flour, and one egg. Line the bottom of the baking pan with the dough.
- Separate the egg whites from the yolks of the remaining eggs. Beat the yolks with 100 g of powdered sugar until the mixture becomes fluffy, then add quark cheese, cake flavouring, and pudding powders.
- Beat the egg whites, gradually adding powdered sugar and vanilla sugar, and fold this into the cheese mixture.
- In a separate bowl, whip the cream and add it to the rest of the mixture. Fold it in slowly, using a spatula instead of a mixer.
- Bake the cheesecake for 40 minutes at 180 degrees Celsius. After this time, lower the temperature to 160 degrees and bake for another 20 minutes. Turn off the oven but do not remove the cake yet. Slightly open the oven door and gradually cool the cheesecake.
