Viennese cheesecake secret revealed: Powdered milk for ultimate fluffiness

Powdered milk is an ingredient that for many years was mainly associated with infant formula production. However, it can serve many other functions in the kitchen. In the case of Viennese cheesecake, powdered milk is responsible for its exceptional fluffiness and delicacy. It makes the cheese mixture more cohesive; after baking, the cheesecake retains its moisture for longer.

Now that you know the secret to the perfect consistency of Viennese cheesecake, it’s time to move on to the recipe. Making this cheesecake doesn't require special skills, just a few ingredients and patience. Here’s a tried and tested recipe for this exceptional dessert, which will surely become a hit in your home.

Ingredients:

                                      
• 2.2 lbs of twaróg cheese
• 1.5 cups of milk
• 5 eggs
• 1 cup of sugar
• 1 packet of vanilla sugar
• 3 tablespoons of potato starch
• ¾ cup of oil
• 1 teaspoon of vanilla extract
• 1.5 cups of powdered milk
• 1 large packet of tea biscuits

Preparation:

                      
1. Prepare the cheese mixture: Start by separating the egg yolks from the whites. Beat the yolks with sugar and vanilla sugar into a fluffy, light mixture. Gradually add the twaróg cheese, oil, and potato starch to this mixture. Mix everything thoroughly on low speed to ensure the mixture is smooth and uniform.
2. Whip the egg whites: In a separate bowl, whip the egg whites with a pinch of salt until stiff. Once ready, gently fold them into the cheese mixture, being very careful to retain the fluffiness.
3. Add the milk: Gradually add the milk and powdered milk to the mixture while continuously stirring. This will help you achieve the perfect consistency for the cheesecake.
4. Prepare the baking pan: Line the bottom of a 10x14 inch pan with a layer of tea biscuits. Then spread the prepared cheese mixture evenly over them.
5. Bake: Bake the cheesecake in an oven preheated to 350°F for about 60 minutes. After baking, don't remove the cheesecake right away—it's best to leave it in the partly open oven to cool gradually.
6. Decorate: Once the cheesecake has cooled, you can decorate it with a topping made from cocoa, sugar, and butter. After the topping hardens, the cake is ready to be sliced and served.

The basic recipe for Viennese cheesecake with powdered milk can be modified according to your preferences. Feel free to add fruits, chocolate, nuts, or other favorite ingredients.