Cheesecake Cloud is a very fluffy, beautifully risen and light version of cheesecakewhich will be made without the use of baking powder and flour. You only need seven easily available products to prepare a perfect dessert for the holidays. In the basic version it is cheese and vanillabut the baked goods can also be prepared with the addition of chocolate or fruit, or in a lower-calorie version – without sugar.
To prepare Cheesecake Cloud, you need products, most of which you probably already have at home.
Ingredients:
- 200 g butter 82%,
- 6 eggs,
- a pinch of salt,
- 200 g of sugar,
- a teaspoon of vanilla extract,
- 200 g of mascarpone cheese or cottage cheese,
- a spoonful of lemon juice.
How to do it:
Melt the butter and set aside to cool completely.
First, separate the egg whites from the yolks into two clean and dry bowls. Add a pinch of salt to the egg whites and beat them until stiff.
Pour sugar into the bowl with the yolks. Mix for a few minutes until light and fluffy. Add cooled, melted butter, vanilla extract, lemon juice and mascarpone cheese (or well-drained cottage cheese). Mix well until the ingredients are combined into a uniform mass.
Then gently transfer the whipped egg whites to the egg-cheese mass with additions. Do it in portions, stirring carefully so that the foam does not fall. If you do it too fast or too hard, the dough will not rise.
Prepare a baking tin with a diameter of 24 cm and line it with baking paper. Pour the aerated mass into the cake tin. Bake for approx. 40-45 minutes in an oven preheated to 160 degrees Celsius. After this time, the Cheesecake Cloud will become golden in color and the top will turn slightly brown. The dough should be elastic.
After baking, leave the cake in the tin to cool completely. Then put it in the fridge because it tastes best when chilled. You can serve it sprinkled with powdered sugar, with whipped cream or fruit. Store in the refrigerator, in an airtight container, for max. 2-3 days.
You want to prepare Cheesecake Cloud in chocolate version? Simply add 50 g of cocoa or melted, cooled chocolate to the egg-cheese mixture. There’s nothing stopping you from doing so add a handful of finely chopped fruit to the mixturee.g. raspberries and strawberries. The dough in this version may not rise as much, but it will acquire a fruity flavor. You can also bake the Cheesecake Cloud in a diet version – replace sugar with erythritol or stevia.
Cheesecake Cloud often rises above the mold, even though it does not contain classic leavening agents. Traditional methods also do not use baking powder or baking soda. The key to proper rising of the dough is well-beaten egg whites. They must be added at the end to the remaining ingredients of the mass, always very carefully so as not to destroy the air bubbles formed in the foam. Remember that the longer you mix, the less chance the dessert will rise.
The dough also does not like large temperature changes. How to bake a cheesecake without it falling? Never open the oven when the baked goods are inside. If you are not sure whether the cheesecake is baking well, observe (from behind the closed door) whether the edges of the cake are curving and browning.
After the baking time, leave the cheesecake in the oven with the door open. Leave it in the tin to cool completely – this will keep it from falling flat. Then put it in the fridge, preferably overnight. Cooling will cause the foamy, fluffy consistency to set beautifully.
Source: Terazgotuje.pl, recipe-b.gulko.online
