Indulge in Easter treats: Simple cheesecake and more
A fluffy and creamy cheesecake doesn't need special advertising. Its delicate texture, complemented by real vanilla, is enough to satisfy a sweet craving and delight the senses. Before the holidays, I avoid experimenting with baked goods that might end in failure. Instead, I make a cheesecake with pudding from a tried-and-tested recipe.
Traditional cakes often demand advanced culinary skills. When they don't turn out well, they can cause stress and frustration. Is it possible to reconcile holiday traditions with health and well-being? Of course, it is. All it requires is preparing simpler baked goods or no-bake cakes. Instead of heavy creams, choose lighter additions that don't induce guilt. A light pudding cheesecake without a crust and chocolate glaze fits perfectly into this idea.
Easter desserts without stress
As Easter quickly approaches, do you feel the pressure to have everything Instagram-perfect? Relax, there are still recipes that always work and don't require a pastry chef's diploma.
One such recipe is a lemon yoghurt cake. Simply combine yoghurt with flour, sugar, and eggs, then add a touch of lemon flavouring, and you've got your cake batter ready. Baked in a bundt tin, it will delight your guests with its lightness and freshness.
Another option is an apple tart. A crispy crust, delicate pudding, and apples arranged in a rose shape make a combination that not only tastes good but also looks impressive. Easy-to-prepare options also include yeast cakes with fruits and crumble. The rhubarb season is starting, so why not indulge in a cake with this delightful addition?
Pudding cheesecake recipe
The following proportions are suitable for making a cake in a 23 cm round springform tin or a 20 cm square tin. Remove the cheesecake ingredients from the fridge beforehand to bring them to room temperature.
Ingredients:
1 kg of ground quark cheese, 250 g mascarpone cheese, 3 packets of vanilla pudding (40 g each), 200 g sugar, seeds from a vanilla pod, 200 g melted butter, 250 ml milk, 6 large eggs, a pinch of salt.
Instructions:
- Separate the egg whites from the yolks. Beat the egg whites to stiff peaks with a pinch of salt.
- In a separate bowl, mix the quark cheese with the mascarpone cheese. Gradually add the pudding, sugar mixed with vanilla seeds, melted butter, yolks, and milk.
- Gently fold in the beaten egg whites to the mixture.
- Pour the entire mixture into a tin lined with parchment paper and place it in an oven preheated to 170 degrees Celsius.
- Bake for 60 minutes, then turn off the oven but leave the cheesecake inside to cool.
- Once cooled, remove it from the tin and dust with icing sugar or drizzle with chocolate glaze, if desired.
