Perfect your holiday cheesecake with this simple fluffy hack
Who else is eagerly waiting for the holidays to indulge in another slice of cheesecake? It's a favorite dessert for many of us. Here's how to prepare it so it's fluffy, light, and won't collapse after baking.
Cheesecake is usually at the top of the list when planning holiday desserts. During the holidays, no one can resist at least one piece. A delicate and fluffy cheesecake will surely delight everyone. This one trick will make your bake perfect, ensuring it remains intact.
How to make a fluffy cheesecake?
There are many variations of cheesecake—from no-bake versions to classics like Viennese, New York, and Krakow cheesecakes, to lesser-known varieties. However, the traditional cheesecake remains the most popular, known for its lightness and creamy texture, with options to add raisins or orange zest.
What's the secret to such a cheesecake? You should gently fold stiffly whipped heavy cream into the cheese mixture using a spatula. This must be done slowly and carefully. This technique ensures the cheesecake will be moist, creamy, and incredibly delicate, delighting everyone at the holiday table. So, what ingredients are needed?
Proven cheesecake recipe
Ingredients:
- 2.2 lbs ground quark cheese for cheesecake
- 5 oz cold butter
- 2.5 cups powdered sugar
- 11 eggs
- 3.5 oz potato starch
- 3.5 oz all-purpose flour
- 1/2 teaspoon baking powder
- 1 tablespoon vanilla sugar
- 1.7 cups cold heavy cream (30% fat)
- 2 packets cream pudding powder
- 1/2 teaspoon cake flavoring
Preparation method:
- Knead the dough for the cheesecake base using butter, baking powder, powdered sugar, potato starch, all-purpose flour, and one egg. Line the baking pan with the dough.
- Separate the egg whites from the yolks in the remaining eggs. Beat the yolks with 3.5 oz of powdered sugar until fluffy, then add quark cheese, cake flavoring, and pudding powders.
- Beat the egg whites, gradually adding powdered and vanilla sugar, then fold them into the cheese mixture.
- In a separate bowl, whip the cream and gently fold it into the cheese mixture, using a spatula instead of a mixer.
- Bake the cheesecake for 40 minutes at 356 degrees Fahrenheit. After this time, reduce the temperature to 320 degrees and bake for another 20 minutes. Turn off the oven, but leave the cake inside. Slightly open the oven door to gradually cool the cheesecake.
