Cheesecake
Fluffy cheesecake with a shortcrust base. Thanks to mascarpone and heavy cream, you will get a very creamy cheesecake. If you follow the recipe, this cheesecake turns out every time.
This is probably the most popular cake in Poland, if not in the world. It appears at every family party and is a must-have item on the Christmas or Easter table. For generations there has been a war on whether it should be with or without raisins. Everyone has their own traditional family recipe from which they prepare it. What cake am I talking about? About cheesecake, of course!
We can eat it in practically every restaurant and in a pastry shop we can find at least 3 types of it. Cold, on a crispy base, vegan, mascarpone, chocolate, caramel, royal, New York, Viennese… You could start a blog dedicated only to cheesecakes, who knows, maybe there is already one (I didn’t check ;p). Today I present to you my mother’s cheesecake recipe. On a crispy butter base, with a creamy, fluffy cheese mass, made of 10 eggs, it’s a real calorie bomb, it’s also not the cheapest, but it comes out of a large baking sheet.
Everyone always raves about it, I hope you like it too. Who knows, maybe you’ll prepare your own cheesecake. If so, share with me photos of how it turned out and put it in the comment below the post. Read the recipe and enjoy!
Cheesecake with a shortcrust base contains gluten.
The proportions given below will give us a cheesecake tray measuring 40×25 cm.
Read the step-by-step recipe on how to prepare the best cheesecake and watch the video below the recipe.
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Cheesecake
Perfect Cheesecake Recipe
Ingredients
Crispy bottom
- 1 cup wheat flour
- ½ cup coarse flour
- 100 g butter
- 2 egg yolks
- ½ cup sugar
- 1 tbsp sour cream
Cheese mixture
- 8 egg yolks
- 10 egg whites
- 200 g butter
- 2 cups sugar (1 glass for egg whites and 1 glass for egg yolks)
- 250 g mascarpone
- â…“ cup heavy cream
- 1 kg Cream Cheese for cheesecake
- 2 sugarless instant pudding mix or starch with vanilla extract (about 80g) (vanilla flavour)
- 1 tbsp vanilla sugar or extract (optional)
Icing
- 1 cup powdered sugar
- half lemon juice
- 2 tbsp hot water
Instructions
Crispy bottom
- Beat the butter with sugar and salt, add 2 egg yolks, a tablespoon of sour cream and finally the sifted flour (wheat 450-550 and coarse flour). Stir until combined into a smooth mass. You can use a mixer or knead the dough by hand. Transfer the dough to a baking tray lined with baking paper. Poke holes in the dough with a fork (this is to prevent the dough from bulging during baking). Place the baking sheet with the raw dough in the fridge for about 20 minutes.1 cup wheat flour, ½ cup coarse flour, 100 g butter, 2 egg yolks, ½ cup sugar, 1 tbsp sour cream
- After about 20 minutes, take the chilled dough out of the fridge and put it in the oven preheated to
356 °F. Bake for about 10-15 minutes. The cake will be ready when it is lightly browned around the edges but still pale. Remove the finished crust from the oven and leave to cool.
Cheese mixture
- Prepare the cheese mass. You will need 2 large bowls. In 1 bowl, beat butter with 1 half cup of sugar until fluffy. Add about one cup of sugar gradually spoon by spoon. When you add all the sugar, start adding the yolks. One at a time, let all ingredients combine well before adding another egg yolk. When you add all the yolks, add portions of mascarpone, then heavy cream and then cheesecake cheese. Add puddings at the end. Mix for another 2 minutes so that all the ingredients are well combined.8 egg yolks, 200 g butter, 2 cups sugar, 250 g mascarpone, â…“ cup heavy cream, 1 kg Cream Cheese for cheesecake, 2 sugarless instant pudding mix or starch with vanilla extract (about 80g), 1 tbsp vanilla sugar or extract
- Then, in the second bowl, beat the egg whites with a pinch of salt. When the whites are fluffy (see video below), start adding sugar 1 tablespoon at a time (about 1 cup of sugar).10 egg whites, 2 cups sugar
- Combine both masses. Add the whites to the yolks in portions, mixing them gently so that the whites do not drop. Pour the mixed cheese mixture over the cooled crispy bottom and bake for approx. 2 hours in an oven preheated to284 °F. Remove the baked cheesecake from the oven and cut around it so that the center does not drop. Wait for the cake to cool down.
Icing
- Prepare the icing by mixing powdered sugar, lemon juice and a few tablespoons of hot water in a bowl. Pour the finished icing over the cooled cheesecake and it's ready. Enjoy your meal!1 cup powdered sugar, half lemon juice, 2 tbsp hot water
Video
Nutrition
Percent Daily Values are based on a 2,000 calorie diet
How long does it take to bake a cheesecake with 1 kg of cheese?
Bake the cheesecake with 1 kg of cheese for about 2 hours at a low temperature of about 140°C (284°F). The cheesecake will still be runny when you take it out of the oven, but it will firm up when it cools down. Thanks to baking at a low temperature, the cheesecake does not crack.
How long should you keep the cheesecake in the oven after baking?
Remove the cheesecake from the oven immediately after baking and cut it gently around the edges with a knife. Thanks to this, the cheesecake will not collapse in the middle but will be even. Leave the cheesecake in the tin until it cools completely and the mixture sets.
How to make shortcrust pastry?
For a basic shortcrust, you only need flour, sugar, egg yolks and butter. I enriched this recipe with sour cream and coarse flour, which makes the crust even more crumbly. Mix the ingredients only until combined, as shortcrust kneaded for too long may become hard. To make the dough crumbly, it must be well chilled, so use the ingredients straight from the fridge. Place the baking tray lined with raw dough in the refrigerator for 15-30 minutes. This will ensure that the cake will be crispy after baking.
If you don’t have space in the fridge, you can first cool the dough wrapped in cling film and then roll it out with a rolling pin and place it on a baking tray. The rolling pin does not heat the dough as much as my hands, but out of laziness I always tear the dough into pieces and stick portions of it to the baking tray (as in the video below). Bake the base only for a few minutes with the top and bottom heater, without a fan. So that the cake is golden on the sides but is still pale in the middle.
How to make a cheesecake base with biscuits?
If you don’t want to prepare shortcrust pastry, you can prepare the base from ready-made cookies. Choose quite hard cakes, e.g. digestive, cantuccini. Grind the cookies into dust, e.g. in a food processor, blender or grinder. Mix the ground cookies with melted butter (approx. 100 g of butter for 200 g of biscuits). Place the mixture in a baking tin (lined with baking paper) and bake for approx. 5-10 minutes at 180 °C.
Does shortcrust cheesecake dough need to be baked?
First, bake the shortcrust base for 10-15 minutes until it is lightly browned, and then pour the cheese mass onto the baked and cooled base. If we do not bake the bottom, it may be raw or too soaked.
Can the cheesecake mass be made the day before?
The cheese mass cannot be made in advance because the whipped egg whites will fall. The day before, you can only bake the shortcrust base.
Can the cheesecake not bake?
Of course, like any other cake, if the cheesecake is baked for too short a time, it may not be baked, but if the cake is browned and has spent 2 hours in the oven, it is definitely baked. Remember that the cake in a smaller but taller pan will bake longer than in a wider and shallower pan. The thicker the cheese layer, the slower it will bake.
How many days in advance should you bake the cheesecake?
It is best to bake the cheesecake a day in advance so that it can cool down well before serving.
Can baking powder be added to cheesecake?
The addition of baking powder is unnecessary. Well-whipped egg whites are responsible for the cheesecake’s volume.
How many eggs for cheesecake from a bucket?
To a cheesecake with 1 kg of cheese from a bucket, I add 8 yolks and 10 egg whites (2 yolks for the shortcrust base). So you need 10 eggs for 1 kg of cheese.
How much starch for cheesecake? What to use instead of pudding for cheesecake?
For 1 kg of cheese I add 2 sugar-free puddings (powder), which you can replace with about 80 g of starch. Pudding also contains flavor, so if you don’t add pudding, it’s a good idea to add vanilla sugar or vanilla extract.
What kind of pudding to go with cheesecake?
You can add vanilla or cream pudding to the cheesecake or use a mixture of vanilla and cream pudding. Remember to use sugar-free pudding.
Do you need to beat egg whites for cheesecake?
We do not add baking soda or baking powder to the cheesecake. The cheesecake is fluffy only because we add whipped egg whites to it. That’s why the egg whites need to be beaten into the cheese mass.
How to beat egg whites for cheesecake?
If you don’t know what a well-whipped egg white foam for cheesecake should look like, watch the video below ⬇.
What’s on top for cheesecake?
The cheesecake can be sprinkled with powdered sugar or poured with icing made of water and powdered sugar. The icing can also be enriched with lemon juice, which will give it a sour taste that emphasizes the sweetness of the cheesecake.
