Viennese cheesecake This is a nod to traditional pastries from years ago, which we remember from the kitchen of our grandmothers. In the mass you will find classic ingredients such as Three times ground cottage cheese and a large number of eggs. The addition of potatoes may surprise some, but they were used to be added for savings. It turns out that it was not necessary to add a large amount of cheese, and the cheesecake was still delicious and fluffy. It certainly won’t end with one piece.
Before you start baking, prepare the right sheet. We recommend cake tin with a diameter of approx. 23 centimeters.
For preparation Viennese cheesecakeyou will need:
- 1 kg of fat white cheese three times,
- 8 eggs,
- 2 cooked potatoes,
- 180 g of powdered sugar,
- 200 g of butter,
- 1 tablespoon of potato flour,
- 1 packet of sugar with vanilla,
- A bit of salt
- fat to smear the mold,
- wheat flour to sprinkle the mold,
- Powder sugar for sprinkling.
Start by preparing the cheese mass. Grind the cooked potatoes thoroughly in the machine or pass through the press. Proteins separate from the yolks and beat them into a stiff foam.
Separately, grate butter with powdered sugar and vanilla sugar to a light fluffy mass. Add 1 yolk, mixing all the time. Then add cheese, potatoes and potato flour, mix everything thoroughly. Gently mix the protein foam into the cheese mass with a spoon or spatula.
Smear the cake tin with a diameter of about 23 cm with butter and sprinkle with flour. Pour the mass into the mold and level the top. Bake in an oven preheated to 180 ° C for about 60 minutes. Cool the finished cheesecake in form, preferably with the oven door ajar. After completely cool, sprinkle the top with powdered sugar.
Sources: Terazpoczy.pl
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