Revolutionize your Easter feast with this flawless cheesecake recipe

Cheesecake reigns supreme at the holiday feast. It's an integral part of the Easter table, offering a sweet counterbalance to the żurek (soup), sausages, and eggs. With this recipe, there’s no anxiety over sinkings, unevenness, or crumbling - the cheesecake is perfect in consistency and taste, thanks to carefully balanced proportions.

Easter is a joyful season, and no Easter meal would be complete without a delicious cheesecake. But how do you bake a creamy and fluffy one that delights all your guests? Just stick to a few simple guidelines.

Choose high-quality quark. If you're grinding your own, do it several times to achieve a smooth texture. Use room-temperature eggs. Separate the whites from the yolks and whip the whites into a stiff foam to lend lightness and fluffiness to your cheesecake.

Bake your cheesecake at a temperature of between 338-356°F. To prevent the cake from collapsing, avoid opening the oven during baking so the temperature remains constant. Baking in a water bath ensures an evenly baked cake and prevents the top from cracking.

This cheesecake recipe isn't strictly Easter fare. Overflowing with flavor and aroma, this exquisitely fluffy cheesecake is an irresistible dessert for any occasion.

Ingredients:

For the base:

• 10.5 oz wheat flour,
• 7 oz butter,
• 3.5 oz sugar,
• 1 egg,
• 1–2 tablespoons cream,
• Half a teaspoon baking powder,
• Pinch of salt.

For the cheese filling:

• 2.2 lbs triple-ground white cheese,
• 7 oz sugar,
• 1 pack of vanilla pudding,
• 4 eggs,
• 2 cups of 30% cream,
• 2 tablespoons wheat flour,
• 2 tablespoons potato flour,
• 1 teaspoon baking powder,
• Grated peel of 1 lemon,
• A dash of vanilla flavor.

Preparation Method:

1. Blend ingredients for the base to form a crumbly dough.
2. Shape the dough into a ball, wrap in cling film, and refrigerate for 30 minutes.
3. After this time, line a rectangular baking tray with the dough.
4. In a bowl, mix the cheese, sugar, yolks, flours, baking powder, pudding, lemon zest, and vanilla flavor.
5. In one bowl, whip the egg whites into stiff peaks with a pinch of salt.
6. In a separate bowl, whip the cream until fluffy.
7. Delicately fold both whipped mixtures into the cheese filling, using a spoon to blend everything together.
8. Spread the cheese filling over the dough.
9. Bake at 320°F for about 2 hours.
10. If the cheesecake is browning too much, cover it with aluminum foil shiny side-down.
11. After baking, allow the cheesecake to cool down in the oven with the door ajar.

Once the cheesecake has cooled, garnish it with chocolate icing or a dusting of powdered sugar. Enjoy your delicious cheesecake!