Foolproof cheesecake recipe: Creamy, fluffy, and full of orange zest

Cheesecake is often viewed as a challenging dessert to master, and it is easily prone to mishaps. To many, the traditional cheesecake seems impossible to perfect. Fortunately, there's a foolproof recipe that promises a creamy and fluffy cheesecake that never fails.

This cheesecake consistently turns out well, with an irresistible orange aroma you’ll notice immediately. The crispy base pairs wonderfully with the delicate and creamy cheese filling. If you're tired of classic recipes and often are frustrated by the lack of a rosy hue on your cake, this recipe is for you. Everyone will love the cake you bake with this recipe.

Ingredients:

• 2.2 pounds (1 kilogram) semi-fat quark cheese
• 7 ounces (200 grams) butter
• 6 eggs
• 1 cup of sugar
• 1 packet of vanilla sugar
• 2 tablespoons of potato flour
• Grated orange zest

Ingredients for the crust:

• 3 cups of wheat flour
• 7 ounces (200 grams) butter
• Half a cup of sugar
• 1 packet of vanilla sugar
• 1 teaspoon of baking powder
• 5 egg yolks

Instructions:

1. First, prepare the dough. Sift the flour and mix it with cold butter. Then, add the yolks, sugars, and baking powder. Refrigerate the finished dough for a while.
2. In the meantime, prepare the cheese filling. Grind the quark cheese together with the butter.
3. Beat the egg whites until they form stiff peaks. In a separate bowl, mix the yolks with the sugars. Then add the cheese mixture, egg white foam, orange zest, and potato flour.
4. Take the dough out of the refrigerator and divide it into two parts: one larger (2/3) and one smaller (1/3). Roll out the larger part and place it on a baking sheet lined with parchment paper.
5. Pour the cheese filling onto the crust and smooth it out.
6. Roll out the remaining dough and cut it into strips, arranging them in a lattice pattern on top. Alternatively, you can grate the dough to create a crumb topping.
7. Bake the cheesecake for one hour and fifteen minutes at 350°F (180°C).
8. After baking, slightly open the oven door and leave the cake inside until it cools. This will prevent the cheesecake from collapsing.