Cheesecake: The ultimate guide to a perfect dessert

Cheesecake tastes great regardless of the occasion, but it can certainly be served at special parties or family holidays in a refined version. The cake, with the addition of bucket cheese and pudding, is a very delicate and velvety option in terms of texture. At the same time, its simple form and rich taste make it an ideal dessert for any occasion. Remember to follow the proportions and preparation steps strictly, and your cheesecake will always turn out perfectly.

A good cheesecake starts with choosing the right cheese. The best choice is full-fat curd cheese, which can be purchased in buckets. It's important that the ingredients include only curd, cream, and bacterial cultures. Avoid products with added sugar, glucose-fructose syrup, or colorants. Combining this with classic white cheese gives you an exceptional, dense, yet delicate texture in this sweet pastry.

Remember that ingredients should be at room temperature, so take them out of the fridge at least two hours before baking. A well-beaten egg mixture will make the cheesecake fluffy. You can use a shortcrust pastry base or a cookie crust base without pre-baking. Prepare 7 oz of cookies and 2 oz of melted butter. Combine and line a 9.5-inch diameter pan. Follow the ingredients and steps below.

Ingredients:

            
• 18 oz full-fat cheese
• 25 oz bucket cheese
• 7 eggs
• 5.5 oz sugar
• 1 teaspoon vanilla extract
• 1 package of pudding powder
• 1.4 oz all-purpose flour

Preparation:

                
1. Grind the full-fat cheese in a grinder.
2. In a bowl, beat the eggs with sugar until fluffy. Add vanilla extract and beat again briefly.
3. Mix the cheeses to a uniform consistency.
4. Gradually add the cheeses to the egg mixture while mixing on low speed.
5. Add pudding powder and flour at the end, and mix well.
6. Pour the mixture onto the previously prepared base.
7. Place in an oven preheated to 340°F. Bake for 20 minutes.
8. After this time, reduce the temperature to 300°F and bake the cheesecake for another 60 minutes.
9. Allow to cool gradually, following the cooling instructions below.

How can you prevent the cheesecake from collapsing after it rises beautifully? Proper cooling is essential after baking. Do not open the oven immediately after baking, as sudden temperature changes can cause the cheesecake to collapse. The best method is to cool the cheesecake gradually: first for 40-60 minutes in a closed oven, then with the door slightly open. Only after it has completely cooled should it be placed in the fridge for a few hours to achieve the right consistency.