Easter-ready cheesecake: Foolproof recipe for sweet success

If you're looking for a reliable cheesecake recipe that always works, this recipe is perfect for you. With a crumbly base, delicate cheese filling, and numerous modification possibilities, this cheesecake rises beautifully, never sinks, and is always a success. Discover the secret of this delicious dessert!

To prevent the cheesecake from sinking, bake it at 180°C (350°F) for about 45-50 minutes. It's also important to place a dish of water at the bottom of the oven. The water will create steam, which prevents the cheesecake from sinking. It's also worth ensuring the ingredients are properly prepared.

The cottage cheese should be well-milled, and the eggs and other ingredients at room temperature to ensure a uniform cheese mixture consistency. Mixing the ingredients on a low mixer setting prevents excessive aeration, which can cause the cake to sink later. After baking, it's best to leave the cheesecake in the slightly ajar oven to cool gradually – this prevents thermal shock and helps maintain its fluffy structure.

You don't need to be a pastry chef to bake a fluffy, creamy cheesecake that always works. The key lies not only in the proportions of the ingredients but also in the right technique and a few trusted tricks.

Just stick to a few simple rules:

• Choosing the cheese – It's essential to use good-quality tub cheese, preferably with a creamy consistency and high fat content. Avoid those with added starch or thickeners as they can affect the cake's structure.

• Temperature of the ingredients – All ingredients should be at room temperature. Remove the cheese, eggs, and butter from the fridge at least an hour before baking. This prevents lumps and assures a smooth mixture.

• Mixing the mixture – Avoid beating it for too long. Excess air in the batter can make the cheesecake rise too much and then sink. Mix briefly but thoroughly – preferably with a mixer on low speed or by hand.

• Bottom and sides of the tin – For a smooth surface without cracks, line the bottom with baking paper and grease the sides with butter. You can also use a springform tin with a rim that you gently lower after baking.

• Baking in a water bath – This is the best way to achieve a moist, evenly baked cheesecake. Place the cake tin in a larger tray filled with hot water or place a dish of boiling water on a lower oven shelf.

• Appropriate baking temperature – Bake at 170–180°C (340–355°F) (top and bottom, no fan) for about 60–70 minutes. The cheesecake should be set on the edges but slightly wobbly in the centre. It will set as it cools.

• Cooling without rush – After baking, don't remove the cheesecake immediately. Leave it in the oven with the door slightly ajar for 30 minutes, then gradually cool at room temperature.

• Chilling before serving – The cheesecake tastes best after a few hours in the fridge. It achieves the perfect consistency and a deeper flavour.

By following these rules, your tub cheesecake will always turn out perfect – creamy, moist, and without cracks.

Ingredients for the crumbly base:

• 1 and 1/2 cups of all-purpose flour (one cup = 250 ml),
• a teaspoon of baking powder,
• a pinch of salt,
• 1/2 cup of sugar,
• 120 grams of butter,
• 2 eggs.

Ingredients for the cheese filling:

• 1 kg of cottage cheese (can be from a tub),
• 200 grams of butter,
• 3/4 cup of sugar,
• 4 eggs,
• a pack of vanilla pudding mix.

This cheesecake consists of two layers: a crumbly base and a delicate cheese filling. The crumbly base is easy to make and doesn't require many ingredients. Simply combine the flour, sugar, butter, and eggs. Knead the dough and then press it into a baking tin.

The cheese filling is also very simple to make. Just mix the butter with sugar, add the egg yolks, cottage cheese, and pudding mix. Finally, fold in the beaten egg whites.

Preheat the oven to 180 degrees (top and bottom). Place a dish of water at the bottom of the oven. Bake the cheesecake for 45-50 minutes. After baking, allow the cheesecake to cool in the oven with the door ajar.

Tips

• To prevent the cheesecake from sinking, it's important not to remove it from the oven too quickly. After baking, leave it in the oven with the door ajar for about 30 minutes.
• If you want the cheesecake to be moister, add 1/2 cup of milk or cream to the cheese mixture.
• You can enrich the cheesecake with your favourite toppings, such as raisins, fruits, nuts, or lemon zest.

Enjoy your meal!