Viennese cheesecake revolutionized with a secret ingredient

Viennese cheesecake is a classic that has been winning the hearts of gourmets for years. Its delicate, fluffy texture and creamy taste make it indispensable to many celebrations. But did you know that adding one seemingly simple ingredient can further enhance its flavour? The secret is powdered milk.

Cheesecake is undoubtedly one of the most popular cakes, and it is appreciated in Canada and worldwide. This dessert has countless variations—from the classic baked cheesecake to delicate no-bake cheesecakes with fruit or chocolate. However, did you know that adding one simple ingredient can completely change your approach to this classic dessert? The secret that makes your Viennese cheesecake even fluffier and more delicate is powdered milk.

Powdered milk is an ingredient that, for many years, was mainly associated with infant formula production. However, it can serve many other functions in the kitchen. In the case of Viennese cheesecake, powdered milk is responsible for its exceptional fluffiness and delicacy. It makes the cheese mixture more cohesive; after baking, the cheesecake retains its moisture for longer.

Now that you know the secret to the perfect consistency of Viennese cheesecake, it’s time to move on to the recipe. Making this cheesecake doesn't require special skills, just a few ingredients and patience. Here’s a tried and tested recipe for this exceptional dessert, which will surely become a hit in your home.

Ingredients:

• 1 kg of curd cheese cheese
• 375 ml of milk
• 5 eggs
• 200 g of sugar
• 1 packet of vanilla sugar
• 3 tablespoons of potato starch
• 180 ml of oil
• 1 teaspoon of vanilla extract
• 375 ml of powdered milk
• 1 large packet of tea biscuits

Preparation:

1. Prepare the cheese mixture: Start by separating the egg yolks from the whites. Beat the yolks with sugar and vanilla sugar into a fluffy, light mixture. Add the curd cheese, oil, and potato starch to this mixture. Mix everything thoroughly at a low speed to ensure the mixture is smooth and uniform.
2. Whip the egg whites: In a separate bowl, whip the egg whites with a pinch of salt until stiff. Once ready, gently fold them into the cheese mixture, carefully retaining the fluffiness.
3. Adding the milk: Gradually add the milk and powdered milk to the mixture while continuously stirring. This will help you achieve the perfect consistency for the cheesecake.
4. Prepare the baking pan: Layer tea biscuits on the bottom of a 25x35 cm pan. Then, spread the prepared cheese mixture evenly over them.
5. Baking: Bake the cheesecake in an oven preheated to 175°C for about 60 minutes. After baking, don't remove the cheesecake immediately—leaving it in the partly open oven to cool gradually is best.
6. Decorating: Once the cheesecake has cooled, you can decorate it with a topping made from cocoa, sugar, and butter. After the topping hardens, the cake can be sliced and served.

The basic recipe for Viennese cheesecake with powdered milk can be modified according to your preferences. Feel free to add fruits, chocolate, nuts, or other favourite ingredients.