Refined elegance: Mastering the delicate cheesecake

Cheesecake is delicious for any occasion, but when prepared refinedly, it is suitable for special gatherings and family holidays. The version with bucket cheese and pudding results in a delicate and velvety texture. Its simple form and rich flavour make it an ideal dessert for any event. Ensure you accurately follow the proportions and preparation steps for a consistently successful cheesecake.

A good cheesecake begins with selecting the right cheese. The best choice is full-fat curd cheese, which is available in buckets. The ingredients must include only curd, cream, and bacterial cultures. Avoid products with added sugar, glucose syrup, or colourants. Combined with classic white cheese, this sweet pastry has an exceptional, dense, yet delicate texture.

Remember that ingredients should be at room temperature, so remove them from the fridge at least two hours before baking. A well-beaten egg mixture ensures a fluffy cheesecake. You can use either a shortcrust pastry or a cookie crust without pre-baking. Prepare 200g of cookies and 50g of melted butter. After combining, line a 24cm diameter form. Follow the ingredients and steps below.

Ingredients:

                          
• 500g full-fat cheese,
• 700g bucket cheese,
• 7 eggs,
• 150g sugar,
• 1 teaspoon vanilla extract,
• 1 package of pudding powder,
• 40g all-purpose flour.

Preparation:

                                  
1. Grind the full-fat cheese using a grinder.
2. In a bowl, beat the eggs with sugar until fluffy. Add the vanilla extract and beat again briefly.
3. Mix the cheeses until smooth.
4. Gradually add the cheeses to the egg mixture while mixing on a lower speed.
5. Add the pudding powder and flour, then mix the entire mixture.
6. Pour onto the prepared base.
7. Place in an oven preheated to 170°C. Bake for 20 minutes.
8. After this time, reduce the temperature to 150°C and bake the cheesecake for another 60 minutes.
9. Cool gradually, following the instructions below.

How can you prevent the cheesecake from collapsing after such a beautiful rise? Cooling it properly is essential. Do not open the oven immediately after baking, as sudden temperature changes can cause the cheesecake to collapse. It's best to cool the cheesecake gradually – first for 40-60 minutes in a closed oven, then with the door slightly open. Once completely cooled, it can be removed and placed in the fridge for a few hours to achieve the perfect consistency.