One of the many ways to obtain a fluffy cheesecake is to properly prepare the eggs. Separate the whites from the yolks. Then beat the egg whites with a pinch of salt until stiff. Then gently mix the foam into the cheese mass. This will give the cheesecake a light, fluffy structure.
Fluffy cheesecake has been a symbol of Polish culinary traditions for years. Every family has its own version of this classic dessert, passed down from generation to generation. Thanks to its versatility and countless variants, cheesecake is still very popular, and its preparation is a ritual in many homes.
Its golden top, creamy consistency and delicate vanilla aroma make it a dessert that often appears on Polish tables during holidays and family gatherings. Cheesecake served with fruit, chocolate icing or a bit of powdered sugar becomes a real decoration of any table. You can customize it to your liking by adding your favorite additions to the mass, such as raisins, nuts, or citrus peel. Each of these ingredients gives the cake a unique character and enriches its taste.
Fluffy cheesecake is a dessert that can charm you with its lightness and creamy consistency. Its preparation requires a few simple ingredients and one little trick, thanks to which we will obtain the perfect dough structure.
Ingredients for the cookie base:
- 200 g petit beurre biscuits,
- 100 g melted butter.
Ingredients for the cheese mass:
- 1 kg of fatty cheese from a bucket,
- 530 g sweetened condensed milk (one can),
- 5 large eggs,
- 2 packages of cream pudding,
- 1 tablespoon of potato flour,
- 16 g of vanilla sugar,
- a pinch of salt.
The trick for a perfectly fluffy cheese mass:
Bucket cheese is often too moist, which can affect the texture of the cheesecake. To prevent this, it is worth draining it. Line the colander with a piece of clean cloth (tetra or cotton towel). Transfer the cheese to a cloth and leave for about 30 minutes to drain excess water. After this time, the cheese will be thicker and creamier, perfect for the cheese mass.
Preparation and baking:
- Grind the biscuits into a fine powder, mix with melted butter and place on the bottom of a cake tin lined with baking paper. Place in the fridge to set.
- Mix the drained cheese with condensed milk, yolks, pudding, potato flour and vanilla sugar until a uniform mass is obtained. Avoid mixing for too long.
- Beat the egg whites with a pinch of salt until stiff. Gently combine with the cheese mixture, stirring with a spatula to keep it fluffy.
- Place the cheesecake in the preheated oven 160°C and bake for 40 minutes. Then lower the temperature to 140°C and bake for another 40 minutes. After baking, cool the cheesecake in the oven with the oven ajar and then put it in the fridge overnight.
The secret to perfectly fluffy cheesecake lies in a few key tricks. Above all, ingredients should be at room temperaturethanks to this they will combine better and the entire cake will bake evenly. It is also important avoiding over-mixingwhich could deprive the dough of its desired structure.
The cheesecake will be even creamier, if you bake it in a water bath. Just wrap the cake tin with aluminum foil and place it in a larger form filled with hot water, reaching half the height of the cake tin.
