Golden Rosa cheesecake is a traditional recipe for an exceptionally delicious and impressive cake. You will find a flaky, buttery base, a light cheese layer with the addition of pudding, and a sweet and crumbly meringue. Characteristic droplets are formed as a result of sugar condensation. This dessert will surely disappear from your plate in no time.
Before you start baking, prepare a suitable baking tray. A good choice will be a form with dimensions of 20×30 cm.
Ingredients for the base:
- 300 g of flour,
- 150 g of butter,
- 100 g cukru,
- 3 yolks,
- 1.5 teaspoons of baking powder,
- 1 pack of vanilla sugar.
Ingredients for the cheese layer:
- 1 kg of cheesecake in a bucket,
- 600 ml of milk,
- 200 g cukru,
- 2 eggs,
- 4 yolks,
- 100 ml of oil,
- 2 packages of vanilla pudding.
Ingredients for the meringue layer:
- 7 egg whites,
- 200 g of fine sugar for baking.
Prepare the base. Sift the flour into a bowl and add all the dry ingredients: sugar, powder and vanilla sugar. Mix. Then add the yolks and soft butter and knead into a uniform dough. Place the dough on the bottom and edges of a 20×30 cm baking tin lined with baking paper.
Prepare the cheese layer. Place the cheese in a bowl and loosen it by mixing with a mixer. Add milk, sugar, eggs and yolks and mix again until smooth. Finally, mix in the custard powder and oil. The mass should be very thin. Pour it into the cake tin. Put the whole thing in the oven preheated to 170 degrees Celsius and bake for 50 minutes.
Prepare the meringue layer. Beat the egg whites until soft peaks form, gradually adding the sugar. This should dissolve completely. Pour the meringue mixture onto the cake and put the whole thing back in the oven at a reduced temperature of 150 degrees Celsius. Bake for another 10 minutes.
Baked Golden Rosa cheesecake leave in the oven with the door ajar for about an hour. After this time, take it out and let it cool completely. Dew drops will gradually appear as they cool.
mold dimensions: 20×30 cm
See also:
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