Cheesecake perfection: Crafting a velvety delight

Cheesecake tastes great on any occasion, but a refined version can certainly be served at special gatherings or family holidays. This cake, made with bucket cheese and pudding, offers a very delicate and velvety texture. At the same time, its simple form and rich taste make it an ideal dessert for any occasion. Remember to follow the proportions and preparation steps strictly, and your cheesecake will always be a success.

A great cheesecake begins with selecting the right cheese. The best choice is full-fat curd cheese, which can be purchased in buckets. Ensure the ingredients include only curd, cream, and bacterial cultures. Avoid products with added sugar, glucose-fructose syrup, or colourants. When combined with classic white cheese, you'll achieve an exceptional, dense, yet delicate texture for this sweet treat.

Remember that ingredients should be at room temperature; take them out of the fridge at least two hours before baking. A well-beaten egg mixture will make the cheesecake fluffy. You can make it on a shortcrust pastry or on a base without pre-baking, such as a cookie crust. Prepare 200 grams of cookies and 55 grams of melted butter. After mixing, line a 24 cm diameter form. Follow the ingredients and steps below.

Ingredients:

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

Preparation:

1. Grind the full-fat cheese in a grinder.
2. In a bowl, beat the eggs with sugar until fluffy. Add vanilla extract and beat briefly again.
3. Mix the cheeses to a uniform consistency.
4. Gradually, while mixing at a lower speed, add the cheese to the egg mixture.
5. Add pudding and flour at the end, and blend the entire mixture together.
6. Pour onto the previously prepared base.
7. Preheat the oven to 170°C (340°F) and bake for 20 minutes.
8. After this time, reduce the temperature to 150°C (300°F) and bake the cheesecake for another 60 minutes.
9. Cool gradually, opening the door according to the instructions below.

How to prevent the cheesecake from collapsing after such a beautiful rise? Proper cooling is crucial. Do not open the oven immediately after baking, as sudden temperature changes can cause the cheesecake to collapse. Ideally, cool the cheesecake gradually—first for 40-60 minutes in a closed oven, then with the door slightly open. Only after it has completely cooled can it be removed and placed in the fridge for a few hours to achieve the desired consistency.