Holiday delight: The secret to a flawless fluffy cheesecake

Cheesecake is a classic dessert. We eagerly return to it during Christmas. Although cheesecake is a traditional bake, there are countless recipes, and we often break away from the tried-and-true formulas.

However, regardless of which recipe you choose, the same rules apply. The foundation is high-quality quark for cheesecake, preferably full-fat or semi-fat. Fewer people grind it themselves, but you can buy very good quality, ready-made ground quark. All other ingredients serve only as additions. They are, however, very important because they lighten the batter and make it fluffier.

Aside from the obvious additions to cheesecake, such as eggs, butter, sugar, a bit of flour, or pudding, there are also some from the extra category. Some people add whipped cream, heavy cream, or the popular mascarpone cheese to the batter. Thanks to these, cheesecakes are creamier and have a pleasant, milky aftertaste. My cousin revealed that powdered milk plays such a role in her bake. This makes it intensely milky, fluffy, and very moist. Such a cheesecake is also less likely to crack with the right consistency. It can be prepared with classic additions such as raisins or orange zest. However, it tastes best with chocolate glaze and fresh fruits.

Ingredients:

Crust:

• About 225 grams of digestive biscuits,
• About 100 grams of butter,
• A pinch of cinnamon.

Cheese Filling:

• About 1 kilogram of quark cheese,
• Less than 200 ml of sugar,
• 1 package of vanilla sugar,
• About 70 grams of soft butter,
• About 70 grams of potato starch or 2 vanilla puddings,
• About 250 ml of milk,
• About 350 ml of powdered milk,
• 7 eggs.

Chocolate Glaze:

• About 200 grams of dark chocolate,
• About 250 ml of 30% double cream.

Preparation method:

1. Blend the digestive biscuits and add melted butter and a pinch of cinnamon. Line the bottom of a springform pan with the mixture.
2. Separate the eggs into yolks and whites, and beat the whites until stiff peaks form.
3. Begin preparing the cheese filling: mix the quark with sugar, vanilla sugar, real vanilla, yolks, and butter.
4. Then, add the puddings, powdered milk, and milk to the cheese filling. Mix until the ingredients combine.
5. Add the beaten egg whites and gently mix in without using a mixer.
6. Pour the cheese filling onto the prepared crust.
7. Bake the cheesecake for 15 minutes at 160°C, then for 80 minutes at 130°C. Cool it with the oven door slightly open.
8. Decorate the cooled cheesecake with glaze: heat the cream, dissolve the chocolate and mix.
9. You can serve the cheesecake with fresh fruit.