Crafting the perfect fluffy cheesecake: Tips and recipe revealed

A fluffy cheesecake requires good cottage cheese. You don't have to grind it yourself, but when choosing ready-made cheese, you need to pay attention to its fat content. The fluffiest bakes are based on full-fat cheese. Suitable cottage cheese for cheesecake should not be floating in whey, it should not have lumps, and its consistency should be thick. All the ingredients we use for the cheesecake should be at room temperature, which means taking them out of the fridge at least two hours before baking. Good cheese is already a large part of the success.

• Do you dream of a moist, fluffy cheesecake but only have low-fat cottage cheese? Add more butter or double cream to the cheese mixture.
• To prevent the cheesecake from drying, add fatty cottage cheese (450g) to the pre-packaged cheese (900g).
• Eggs have a big impact on whether the cheesecake will be fluffy. The cheesecake will collapse if you use a recipe that requires whipped egg whites. However, the whipped whites add fluffiness.
• It is also important to beat the yolks (or whole eggs, depending on the recipe) with sugar. Before adding them to the cheese mixture, beat them with sugar on the highest mixer speed for at least 10 minutes. A light, almost white cream should form. Well-beaten egg mixture makes the cheesecake fluffy.
• Beat the cheesecake mixture just until the ingredients combine; the longer you beat it, the less fluffy the cheesecake will be, and it won't rise.
• If you bake the cheesecake in a water bath, it will be fluffy and delicate. Place the cheesecake pan (its bottom should be lined with aluminium foil) in a larger pan or ovenproof dish, into which you pour boiling water up to halfway up the height of the cheesecake pan. The cheesecake is then baked with steam, ensuring high humidity. This way, it bakes evenly everywhere.

Ingredients:

• 900g ground cottage cheese,
• 1 cup of softened butter,
• 1 and 1/3 cups of icing sugar,
• 6 eggs,
• 1 package of vanilla sugar,
• 2/3 cup of double cream,
• 4 tablespoons of potato starch.

Instructions:

1. Separate the yolks from the whites and beat the whites until stiff.
2. Beat the butter until fluffy. While beating, add one yolk and icing sugar at a time.
3. When the mixture is smooth, reduce the mixer speed and add vanilla sugar, double cream, and potato starch, in turn. Mix until the ingredients combine.
4. Fold the cheese mixture with the previously beaten egg whites using a spatula.
5. Grease a springform pan or a small baking tray with butter, sprinkle with breadcrumbs, and line it with baking paper. Pour the mixture in and smooth the top.
6. Preheat the oven to 170°C and bake the cheesecake for 60 minutes.
7. Cool the cheesecake gradually, first with the oven door slightly open. Then slide it out, and only remove it from the oven when lukewarm.
8. Serve it with icing sugar or chocolate glaze.