This is how you will make dew on the cheesecake. One detail matters

Cheesecake with dew is a classic version, with a delicate layer of meringue on top. After cooling down, meringues appear on the surface characteristic drops – “dew”. This is the result of the condensation process that occurs due to appropriate humidity and temperature during baking. Although the effect looks difficult to achieve, you just need to follow a few rules to achieve this unique result.

The first step to success is preparing cheese mass of appropriate consistency. For dew drops to appear, the cheese mass must be very thin. Here are some tips on how to achieve the right consistency:

• use good cottage cheese – semi-skimmed or fatty cottage cheese, twice ground, works best. You can also use ready-made cheesecake in a bucket, but remember that it should not be too thick,
• – 18% or 30% cream will make the cheese mass creamier and moist.
• don’t skimp on eggs – eggs not only bind the mass, but also give it the appropriate structure. It is best to use 5-6 large eggs for 1 kg of cheese.
• mix, do not mix – too intense mixing aerates the mass, which may make it more difficult to create dew. It is best to mix the ingredients by hand or at low speed of the mixer.

The cheesecake base should be tender but firm enough to hold moist cheese mass. Here is the recipe for:

Ingredients:

• 250 g of wheat flour,
• 125 g butter (cold),
• 2 yolks,
• 80 g of powdered sugar,
• 1 teaspoon of baking powder.

Preparation:

1. Sift flour and baking powder, add powdered sugar.
2. Chop the cold butter, add the yolks and knead the dough quickly.
3. Chill the dough in the refrigerator for 30 minutes, then roll it out and place it on the bottom of the cake tin.

Meringue is the heart of dew cheesecake. It must be baked perfectly – delicate, slightly crispy on the outside and soft on the inside. Here’s how to prepare the perfect meringue:

Ingredients:

• 5 egg whites,
• 200 g of sugar,
• 1 teaspoon of potato flour.

Preparation:

1. Beat the egg whites until stiff. Gradually add sugar, spoon by spoon, until the mixture becomes shiny and stiff.
2. Finally, add potato flour and mix gently.

: The meringue must be baked in appropriate conditions for dew to appear on its surface:

• Bake the cheesecake at 160°C for about 50 minutes.
• For the last 10 minutes, increase the temperature to 180°C so that the meringue is lightly browned.
• Turn off the oven and open the door, leaving the cheesecake to cool.

The process of dew formation is the result of the temperature difference between the hot meringue and the cooling cheese mass. The moisture from inside the cheesecake “penetrates” to the surface of the meringuecondensing into droplets. For this process to occur properly, the cheese mass must be thin enough and the meringue must be moist and delicate.