Whipped cream magic: Secret to never-sinking cheesecake perfection
As many heads as many ways to make a fluffy cheesecake. Some methods work flawlessly, while others make the cake rise a lot and fall even more, leaving no fluffiness behind. Here comes a little-known trick to the rescue.
A fluffy and delicate cheesecake is the result of the technique and the ingredients. It's unfairly considered easy to make, as anyone who has gone through the ordeal of sinking cheesecakes knows how much practice it takes to get the ideal result. So, it's good to know some proven tricks.
How to make a fluffy cheesecake that doesn't sink?
The most likely to sink are fluffy cheesecakes, that is, those that contain a lot of air. You need to be prepared for the fact that a cheesecake rising high above the pan will definitely sink a bit, but you can prepare it so that it still remains fluffy and delicate.
Add stiffly whipped sweet cream and beaten egg whites to the cheesecake batter. That's a lot of "clouds," but they will ensure the cake is light and delicate after baking. Be careful when combining the ingredients—do not mix the batter for too long, as over-aeration can cause it to rise excessively and then fall, possibly cracking in the process.
Remember the key rule: cool the cheesecake in the oven with the door slightly open. Why? This dessert does not tolerate sudden temperature changes well. After about 30 minutes, you can take the cake out of the oven and let it cool to room temperature before placing it in the fridge. This will also ensure the cake is of excellent consistency.
Whipped cream cheesecake recipe
Ingredients:
- 2.2 lbs of cheesecake curd cheese
- 5 eggs
- 14 ounces of heavy cream, 30%
- 1.5 cups of powdered sugar
- 1 small packet of vanilla sugar
- 2 packets of vanilla pudding powder
Preparation:
- Separate the yolks from the whites.
- Mix the curd cheese with the sugar and vanilla sugar, then gradually add the yolks and pudding powder, mixing continuously. However, be sure not to mix for too long.
- Whip the well-chilled cream until stiff, and do the same with the egg whites. Add the whipped cream to the cheese mixture, mixing on low speed, then gently fold in the beaten egg whites.
- Pour the batter onto a baking pan lined with parchment paper.
- Bake at 392°F for about 1 hour (top and bottom heating mode).
