Foolproof cheesecake: Ccrafting the perfect holiday delight
Who else is looking forward to the holidays to indulge in another piece of cheesecake without feeling guilty? It's a favourite dessert for many of us. Here's how to prepare it so it's fluffy, light, and doesn't collapse after baking.
Cheesecake is usually at the top of the list when planning desserts for Christmas. During the holidays, no one can resist at least one slice. A delicate and fluffy cheesecake will surely delight everyone. This one trick will make your bake perfect, and what's more, it won't collapse.
How to make a fluffy cheesecake?
There are many variations of cheesecake, ranging from no-bake versions to classics like Viennese, New York, and Krakow cheesecakes, as well as less well-known versions. However, the traditional cheesecake, renowned for its lightness and creamy texture, remains popular. It can be enhanced with raisins or orange zest.
What's the secret to such a cheesecake? You should gently fold stiffly whipped heavy cream into the cheese mixture using a spatula. This must be done slowly and carefully. This approach ensures the cheesecake is moist, creamy, and incredibly delicate, making it a hit with all the guests at the holiday table. What ingredients are needed?
Proven cheesecake recipe
Ingredients:
- 1 kg ground quark cheese for cheesecake,
- 140g cold butter,
- 250g of powdered sugar,
- 11 eggs,
- 100g potato starch,
- 100g plain 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, plain 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 100g of powdered sugar until the mixture becomes fluffy, then add quark cheese, cake flavouring, and pudding powders.
- Beat the egg whites, gradually adding powdered 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 Celsius 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.
