Elevate your Easter dessert game with this fail-proof cheesecake

If you're looking for a reliable cheesecake recipe that always works, this is ideal for you. Featuring a crumbly base, a delicate cheese filling, and the possibility of modifications, this cheesecake rises beautifully, never sinks, and is always a success. Discover the secret to this delicious dessert!

To prevent the cheesecake from sinking, bake it at 180°C for about 45-50 minutes. It’s also beneficial to place a dish of water at the bottom of the oven. The steam generated by the water helps prevent the cheesecake from sinking. Ensuring that your ingredients are properly prepared is equally important.

The cottage cheese should be well-milled, and the eggs and other ingredients should be at room temperature to maintain a uniform consistency in the cheese mixture. Mixing the ingredients on a low mixer setting prevents excessive aeration, which could cause the cake to sink later. After baking, it’s best to leave the cheesecake in the slightly ajar oven to cool gradually – this will help avoid thermal shock and keep its fluffy structure intact.

You don’t need to be a pastry chef to bake a fluffy, creamy cheesecake that always works. The key lies not only in the proportions of the ingredients but also in the correct technique and a few trusted tricks.

Adhere to a few simple rules:

• Choosing the cheese – It’s vital to use good-quality tub cheese, preferably with a creamy consistency and high-fat content. Avoid cheeses with added starch or thickeners, as they can affect the cake's structure.

• Temperature of the ingredients – All ingredients should be at room temperature. Remove the cheese, eggs, and butter from the fridge at least an hour before baking to prevent lumps and ensure a smooth mixture.

• Mixing the mixture – Don’t overmix. Excess air in the batter can cause the cheesecake to rise too much and then sink. Mix briefly but thoroughly – preferably with a mixer on low speed or by hand.

• Bottom and sides of the tin – If you wish to achieve a smooth surface without cracks, line the bottom with baking paper and grease the sides with butter. You can also use a springform tin with a rim that you lower gently after baking.

• Baking in a water bath – This is the best way to achieve a moist, evenly baked cheesecake. Simply place the cake tin in a larger tray filled with hot water or place a dish of boiling water on a lower oven shelf.

• Appropriate baking temperature –  bake at 170–180°C (top and bottom, no fan) for about 60–70 minutes. The cheesecake should be set at the edges but slightly wobbly in the centre – it will set as it cools.

• Cooling without rush – After baking, don’t remove the cheesecake immediately. Leave it in the oven with the door slightly ajar for 30 minutes, then allow it to cool gradually at room temperature.

• Chilling before serving – The cheesecake tastes best after a few hours in the fridge – it develops the perfect consistency and richer flavour.

By following these rules, your tub cheesecake will consistently turn out perfect – creamy, moist, and crack-free.

Ingredients for the crumbly base:

• 1 and 1/2 cups of plain flour (one cup = 250 ml),
• a teaspoon of baking powder,
• a pinch of salt,
• 1/2 cup of sugar,
• 120 grams of butter,
• 2 eggs.

Ingredients for the cheese filling:

• 1 kg of cottage cheese (can be from a tub),
• 200 grams of butter,
• 3/4 cup of sugar,
• 4 eggs,
• a pack of vanilla pudding mix.

This cheesecake consists of two layers: a crumbly base and a delicate cheese filling. The crumbly base is easy to make and doesn't require many ingredients. Simply combine the flour, sugar, butter, and eggs, then knead the dough and press it into a baking tin.

The cheese filling is equally simple to create. Mix the butter with sugar, then add the egg yolks, cottage cheese, and pudding mix. Finally, fold in the beaten egg whites.

Preheat the oven to 180 degrees (top and bottom). Place a dish of water at the bottom of the oven. Bake the cheesecake for 45-50 minutes. After baking, let it cool in the oven with the door ajar.

Tips

• To prevent the cheesecake from sinking, do not remove it from the oven too quickly. After baking, leave it in the oven with the door ajar for about 30 minutes.
• If you prefer a moister cheesecake, add 1/2 cup of milk or cream to the cheese mixture.
• Enhance the cheesecake with your favourite toppings, such as raisins, fruits, nuts, or lemon zest.