Fluffy like a cloud and doesn’t fall off. Grandma’s cheesecake is better than Basque cheesecake

Although modern recipes tempt with their simplicity, old recipes often hide clever culinary inventions. One of them is an addition that makes traditional cheesecake taste better than many fashionable desserts.

The secret of this cake is its simplicity and one non-obvious addition. This is what he is responsible for fluffy structure i perfect moisture of the cheese mass. Grandma’s cheesecake stays fresh for a long time, does not crumble and rises beautifully in the oven. It is perfect both for holidays and for regular Sunday coffee. Ingredients for Grandma’s cheesecake, better than Basque cheesecake:

• 1 kg of cheesecake cottage cheese,
• 3 tablespoons of linden honey,
• 100 g of butter,
• 2 large spoons of boiled potato puree,
• 1 cup of milk,
• 6 eggs,
• 1 teaspoon of baking powder,
• grated zest of one lemon,
• 150 g white chocolate,
• 35 ml heavy cream.

Potato purée may sound surprising, but it is what makes the cheesecake delicate, elastic and does not fall after being removed from the oven.

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At the beginning separate the yolks from the whites. Beat the egg whites until stiff and set aside. Put the yolks into a large bowl, add milk, soft butter, lemon zest and baking powder, then mix everything thoroughly. Gradually add cottage cheesemixing constantly at medium speed. Finally, stir in the mashed potatoes. The mass should be smooth and uniform. Then very gently combine it with the whipped egg whitespreferably using a spoon or silicone spatula.

Pour the mixture into a form lined with baking paper. Bake for about 60 minutes in an oven preheated to 180 degrees Celsius. To make the cheesecake even fluffier, place an ovenproof dish with hot water on the lower shelf of the oven. After baking open the door and leave the cake in the oven for about 10 minutes. Meanwhile, prepare the icing. Heat the cream in a water bath, add crushed white chocolate and mix until a smooth sauce is created. Pour it over the cooled cheesecake.