Any season is the perfect time to bake a fluffy cheesecake ;). This time, it’s a cheesecake made with plenty of milk powder. This recipe may remind you of a previous fluffy cheesecake on the blog. It’s just as delicate and incredibly airy! A combination of different cheesecake ideas, brought together to create the dreamiest dessert… Serve with seasonal fruit or a fruit sauce. I highly recommend it!
Ingredients for the base:
- about 20 Petit-Beurre biscuits
Line a 31 × 22 cm baking tin (6 cm deep) with baking paper. Arrange the biscuits over the base of the tin, placing them side by side and trimming them to fit if necessary.
Ingredients for the cheesecake batter:
- 1 kg semi-skimmed or full-fat curd cheese, finely ground
- 6 eggs, separated
- 1 cup (220 g) caster sugar
- 1 packet vanillin sugar (16 g)
- 2 packets vanilla or custard powder (unsweetened; 40 g each)
- ¾ cup rapeseed or sunflower oil
- 1½ cups (375 ml) milk
- 1½ cups milk powder*
All ingredients should be at room temperature.
Place the egg yolks, caster sugar, and vanillin sugar in a mixing bowl. Beat until light and fluffy. Gradually add the curd cheese, mixing continuously. Add the custard powder and mix to combine. Pour in the oil and milk and mix again. Finally, add the milk powder and mix well to avoid any lumps (the batter will be quite thin). In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cheesecake batter using a spatula.
Pour the cheesecake mixture over the biscuits arranged in the prepared tin. Bake at 180°C for about 60 minutes in a water bath**. The top of the cheesecake will brown and rise by about 2 cm; as it cools, it will settle evenly back to its original height.
After baking, turn off the oven and leave the cheesecake inside with the door slightly open for about 30 minutes. Then remove it from the water bath and allow to cool completely.
It can be stored in the fridge, although this is not necessary. Before serving, dust with icing sugar.
*I used whole milk powder.
**To bake in a water bath: Wrap the tin in foil and place it in a large roasting tin. Pour boiling water into the roasting tin until it reaches about halfway up the sides of the cheesecake tin. A water bath, also known as a bain-marie, helps ensure a smooth, creamy cheesecake with no cracks.
Enjoy!
Recipe source – “Słodko Słodka“.
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author