How to make the cheesecake fluffy and delicious? . We can’t imagine both Easter and Christmas and other family holidays without him. Regardless of whether we serve cheesecake with dew, royal, with peaches, or maybe New York or Krakow or Viennese – we eat with delight. There are so many recipes for cheesecake that everyone will find their favorite taste. Some are delighted with a heavy and compact Krakow cheesecake with a characteristic cake grille on top, others prefer a delicate cheese mass, which melts in the mouth. This dessert in various varieties impresses the gourmets at every length and latitude. English and American Cheesecake, French Gâteau au Fromage, Spanish Tart de Queso, German Käsekchen or Chinese Rǔlào Dàngāo is just a substitute for what the world of cheesecakes has to offer. However, if you dream of a light cake like a cloud, fluffy and moist reach for the recipe of our grandmothers and use a patent with potatoes.
Grandma’s cheesecake was always fluffy and did not fall. Grandma added two tablespoons of it to the cheese, it was her recipe for cheesecake success
Although the idea seems crazy, it is brilliant in its simplicity. To make the cheesecake fluffy and at the same time moist, our grandmothers added boiled potatoes to it. Such cheesecake straight from the “grandmother’s bakery” will stay fresh longer, although it is possible that it will not be given to check you. This cheesecake with potatoes disappears almost immediately after removing from the oven. How to prepare it? Use your favorite recipe, but add cooked potatoes to it. For a kilo of cottage cheese you need two large tablespoons of potato purée. If you don’t have your favorite recipe, you can use ours. Below is an ideal spring version of the cheesecake, which will work on the Easter table.
Grandma’s Easter cheesecake. Perfect recipe for Easter
Basilowo-tymian cheesecake ingredients: 1 kg of cheesecake cottage cheese, 3 tablespoons of linden honey, half a cube of butter, 2 large tablespoons of potato purée, 1 cup of milk, 6 eggs, 1 teaspoon of baking powder, bunch of basil, a bunch of thyme, crust with one lemon. Topping: 150 g of white chocolate, 35 ml cream cream. Basil and tetimeter. Delivery: Basil and thyme leaves separate from the stems and pour boiling water, after a minute strain and put in a cold one. After another minute, remove and dry herbs. Transfer to a high dish, add egg yolks (leave the proteins and beat stiff), mix. Transfer to a large bowl, add milk, lemon zest, butter and baking powder. Whip the mixer gradually adding cheese, finally add potatoes. When all the ingredients combine, add protein foam and mix gently with a spoon. Pour the cheese mass onto the baking tray. Bake for about an hour in the oven preheated to 180 degrees C. Leave the ready dough in the oven for 10 minutes. Heat the cream in a water bath, add crushed chocolate and dissolve intensively, stirring. Brush the top of the cheesecake with ready coating.
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