Basque cuisine is hiding. On Sunday, I bake cheesecake from my grandmother’s recipe. It is fluffy like a cloud and does not fall down

• Cheesecake is the king of desserts, loved all over the world in many varieties.
• The secret to a fluffy and moist cheesecake lies in a clever trick of our grandmothers.

How to make cheesecake fluffy and delicious?

We cannot imagine Easter, Christmas or other family holidays without it. Regardless of whether we serve cheesecake with dew, royal cheesecake, peach cheesecake, New York cheesecake, Krakow cheesecake or Viennese cheesecake with coffee – we eat it with delight. There are so many cheesecake recipes that everyone will find their favorite flavor. Some people admire the heavy and compact Krakow cheesecake with a characteristic lattice of dough on top, others prefer a delicate cheese mass that melts in the mouth. This dessert in various varieties delights gourmands at every longitude and latitude. English and American cheesecake, French gâteau au fromage, Spanish tart de queso, German Käsekuchen or Chinese Rǔlào dàngāo are just a taste of what the world of cheesecakes has to offer. However, if you dream of a cake that is as light as a cloud, fluffy and moist, use our grandmothers’ recipe and use the recipe with potatoes.

Grandma’s cheesecake recipe

Although the idea seems crazy, it is brilliant in its simplicity. To make the cheesecake fluffy and moist at the same time, our grandmothers added boiled potatoes to it. Such a cheesecake straight from “Grandma’s Bakery” will stay fresh longer, although it is possible that you will not be able to check it. This cheesecake with potatoes disappears almost immediately after taking it out of the oven. How to prepare it? Use your favorite recipe, but add boiled potatoes to it. You need two large spoons of potato puree per kilogram of cottage cheese. If you don’t have a favorite recipe, you can use ours.

Ingredients: 1 kg of cheese curd, 3 tablespoons of linden honey, half a stick of butter, 2 large tablespoons of potato puree, 1 glass of milk, 6 eggs, 1 teaspoon of baking powder, grated zest of one lemon. Topping: 150 g of white chocolate, 35 ml of whipping cream.

Execution: Separate the yolks from the whites (leave the whites and beat until stiff), then place them in a large bowl, add milk, grated lemon zest, butter and baking powder. Beat with a mixer, gradually adding the cheese, and finally add the potatoes. When all the ingredients are combined, add the egg white foam and mix gently with a spoon. Pour the cheese mixture onto the baking tray. Bake for about an hour in an oven preheated to 180 degrees C. To make the cheesecake more delicate, place an ovenproof dish with water on the lower shelf of the oven. Leave the finished cake in the oven for another 10 minutes. Heat the cream in a water bath, add crushed chocolate and dissolve it, stirring intensively. Spread the prepared topping over the top of the cheesecake.