Fail-proof fluffy cheesecake: A 10‑minute wonder that never cracks

Name days require special decorations. There must be a cake on the table. Contrary to appearances, it does not have to be a torte. Cheesecake creates just as much excitement, especially with this recipe. It's soft, fluffy, and incredibly moist. You can make it in 10 minutes. It's one of those fail-proof recipes that always turn out right.

Cheesecake is one of the most popular cakes in the world. It's made a bit differently in every corner of the globe. Americans are fond of flat and creamy New York cheesecake, while Europeans specialize in fluffy cheesecakes. You will find thousands of cheesecake recipes on the internet. However, this one stands out among them—it never falls or cracks. I have tested it dozens of times, and it has never failed me.

You only need a few simple ingredients, which you can buy in any store — cream cheese, eggs, and vanilla or custard pudding. You don't have to bake the base. Just crumble the cookies and add some melted butter to "combine" the base during baking.

Want your cheesecake to be as even as a table? After baking, slightly open the oven door and leave the cake until it's completely cooled. Cheesecake cooled this way won't have a chance to crack. Also, remember to warm the cheese and eggs to room temperature before preparing.

Ingredients:

• 2.2 pounds of cream cheese,
• 2 packages of vanilla or cream pudding,
• 3 large eggs,
• 1 cup of sugar,
• 7 ounces of crunchy cookies,
• 1.76 ounces of butter,
• 2 bars of white chocolate,
• about 100ml of heavy cream,
• a handful of fresh strawberries,
• a handful of fresh raspberries,
• a handful of blueberries.

Preparation:

1. Take out a large bowl. Crack the eggs into it and add sugar. Beat everything until fluffy.
2. Add cream cheese and pudding. Mix everything at the lowest speed.
3. Crumble the cookies with a food processor or rolling pin. Mix them with melted butter. Transfer this mixture to the bottom of the form. Level it with a spoon.
4. Pour the cheesecake mixture into the form. Bake for an hour in an oven preheated to 175°C (about 350°F).
5. After an hour, gently open the oven door and leave the cake until it cools down completely.
6. In the meantime, prepare the topping. Break the white chocolate and melt it in a water bath. Add heavy cream to it and mix everything thoroughly.
7. Take out the cooled cheesecake and pour the topping over it. Decorate the cake with fresh fruits as you like.