My mum added jelly to cheesecake instead of pudding, and it fascinated my friend
Cheesecake ranks number one on my list of loved confectioneries, with my mum being the genie behind its magic. The secret to her specialty lies in a rather unusual ingredient that may not usually be associated with a cheesecake. Nevertheless, it grants a subtle hint that seamlessly highlights the flavors of the dessert.
We regard cheesecake as the unchallenged monarch amongst desserts in our home. It's a staple on our holiday menu for occasions ranging from Christmas to Easter, birthdays, name days, and other family celebrations. My mum has a knack for tweaking the traditional recipe by introducing jelly into the mix. Consequently, the delicacy subtly encapsulates a whiff of lemony fragrance, maintaining an incredible fluffy nature and an irresistible taste. The first time I executed a cheesecake using my mum's recipe and shared it with my friend, she quickly perceived the difference and asked for the recipe.
Cheesecake with Jelly
Imagine a dessert that's fluffy, velvety, creamy, and mild. The inclusion of jelly makes it even fresher, coaxing everyone into grabbing another slice.
Ingredients:
- 2.2 lbs of thrice-ground cheese,
- 1 cup of fine sugar,
- 1 stick of butter,
- 5 eggs,
- lemon jelly,
- grated zest of one lemon,
- 2 teaspoons of vanilla sugar,
- powdered sugar,
- fat and breadcrumbs for greasing a springform cake pan.
Instructions:
- First, separate the egg yolks from the whites and incorporate them into the ground cottage cheese. Then add the fine sugar and vanilla sugar. For an enhanced flavor, opt for pure vanilla sugar instead of vanillin.
- Dissolve the jelly in 2.1 cups of water. Melt the butter in a separate container and set it aside to cool down.
- Add the cooled butter, jelly, and lemon zest to the cheese mixture, and mix thoroughly. Do not forget to scald the fruit before grating the zest to sterilize it. Also, avoid grating the white membranes - they can be bitter and unpalatable.
- Whisk the egg whites until foamy then gradually incorporate them into the cheese mixture. Use a spoon to mix gently, ensuring the foam does not deflate.
- Grease a 9.4-inch springform pan with butter and dust it with breadcrumbs. Empty the prepared cheesecake batter into it.
- Place the pan into a preheated oven and bake at 356 degrees Fahrenheit for about 60 minutes.
Once baked, allow the cheesecake to cool then garnish it with powdered sugar. Adding a chocolate glaze can also be a delightful alternative. Bon appétit!
