A light and fluffy cheesecake made with egg whites, paired with a delicious buttery shortcrust base. To make this cheesecake, you’ll need quite a lot of egg whites! It’s the perfect recipe to use them up after occasions like Fat Thursday (when making doughnuts or angel wings), or Easter baking – when you’re left with extra whites from other desserts. Cheesecake is light, airy, it rises beautifully in the oven and settles slightly as it cools, but still remains tall. It’s absolutely delicious with the buttery shortcrust base!
Ingredients for shortcrust base:
- 250 g butter, cold and cubed
- 5 egg yolks
- 150 g icing sugar
- 1 packet vanillin sugar (16 g)
- 400 g plain flour
- 1 teaspoon baking powder
Place all ingredients in a food processor and blend until a smooth dough forms. Alternatively, make by hand: rub the butter into the flour and baking powder, then add the remaining ingredients and quickly knead into a smooth dough.
Divide into two parts, flatten, wrap in cling film and freeze for about 2 hours (or until firm enough to grate).
Ingredients for cheesecake filling:
- 1.2 kg full-fat or semi-fat curd cheese, finely ground
- 200 g butter
- 200 g soured cream
- 14 egg whites + a pinch of salt
- 350 g caster sugar (divided into two parts)
- 1 packet vanilla pudding powder (40 g)
- 1 packet vanillin sugar (16 g)
- 1 cup raisins (optional)
All ingredients should be at room temperature.
In a mixer, beat the butter with half of the sugar until light and fluffy. Gradually add the curd cheese, mixing continuously. Add the soured cream, pudding powder and vanillin sugar, and mix until smooth. Stir in the raisins if using. Transfer to a very large bowl.
In a separate bowl, whip the egg whites with a pinch of salt until stiff. Gradually add the remaining sugar, spoonful by spoonful, continuing to whisk until thick and glossy. Fold the egg whites into the cheesecake mixture in several batches, gently but thoroughly.
Assembly:
Line a deep baking tin (25 × 40 cm) with baking paper and grease lightly.
Take one portion of dough from the freezer and grate it (coarse side) directly into the tin to form the base. Bake at 180–190°C for about 15 minutes, until lightly golden. Pour the cheesecake mixture over the warm base and level it. Grate the second portion of dough over the top.
Bake for about 1 hour to 1 hour 10 minutes at 180°C. Cool in the oven with the door slightly ajar.
This cheesecake tastes best the next day. Dust with icing sugar before serving if desired.
Enjoy!
Recipe adapted from Wielkie Żarcie.
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