Revealing the secret for a flawless Cheesecake: Incorporate 30% heavy cream

To ensure a perfectly soft and creamy cheesecake, we incorporate various ingredients into its base. While some people opt for pudding for added moisture, others prefer the rich, creamy texture of mascarpone. Occasionally, we add something unexpected to make our cheesecake pop.

Cheesecake lovers are never at risk of monotony! There are so numerous varieties that one could bake a different type each day. For instance, no-bake cheesecake can be prepared in a myriad of ways. Plus, we have the option of making a Viennese, New York, Japanese, or Krakow-style cheesecake, each with its own unique twist. Not to mention the countless variations chanced upon in cookbooks and culinary blogs.

However, traditional cheesecake reigns supreme. Universally beloved, its taste is incomparable—it's creamy, light as a cloud, and utterly decadent. And the secret to perfecting this classic delight? Incorporate whipped cream from 30% heavy cream into the cheesecake base, blending everything thoroughly before putting the cake in the oven. This dollop of whipped cream makes the cheesecake moist, creamy, and incredibly delicate after baking.

• 2.2 pounds of twice-ground cheesecake cheese,
• 5.3 ounces of cold butter,
• 3 scant cups of powdered sugar,
• 11 eggs,
• 3.5 ounces of potato flour,
• 3.5 ounces of wheat flour,
• 1/2 teaspoon of baking powder,
• 1 tablespoon of vanilla sugar,
• 1.7 cups of cold 30% heavy cream,
• 2 packets of sugar-free cream pudding.

Preparation:

1. Mix the butter with the baking powder, then add 3.5 ounces of powdered sugar, potato and wheat flour, and eggs. With the resulting dough, line the bottom of the baking tray.
2. Separate the egg whites from the yolks. Cream the yolks with 3.5 ounces of powdered sugar, then when the mixture begins to puff up, add the cheese and pudding powder.
3. Beat the egg whites until they form soft peaks, incorporating powdered sugar and vanilla sugar. Fold this into the cheese mixture.
4. In a separate bowl, whip the cream until stiff and streamline it into the cheese mixture. Pour everything onto the prepared base.
5. Bake the cheesecake at 350°F for 40 minutes.
6. After this time, decrease the temperature to 320°F and bake for another 20 minutes. Switch off the oven but leave the cake inside to cool gradually.