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Fluffy sour cream cheesecake is another wonderful addition to my collection of extra-light cheesecakes. On Moje Wypieki you’ll also find my popular fluffy cheesecake recipes made with whipped cream or dried milk powder – both tried, tested and loved by many of you. This particular recipe came from my mother-in-law, who couldn’t stop praising it. She was absolutely right: if you enjoy exceptionally light, airy cheesecakes, this one is for you!<\/em><\/p>\n<\/blockquote>\n

Note: Be sure to use full-fat curd cheese with a high fat content. This is essential, as the recipe contains no butter.<\/span><\/p>\n

Ingredients for the base:<\/span><\/p>\n

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• 1\u00bd packets of round sponge fingers (120 g per packet)<\/li>\n<\/ul>\n

  Line a 24 \u00d7 36 cm baking tin with baking paper, allowing the paper to extend slightly above the sides of the tin, as the cheesecake may rise above the rim during baking before settling slightly as it cools.<\/p>\n

  Arrange the sponge fingers in a single layer over the base.<\/p>\n

  Ingredients for the cheesecake filling:<\/span><\/p>\n

  \n
  • 1 kg full-fat curd cheese, minced or ground three times<\/li>\n
  • 10 large eggs, separated<\/li>\n
  • 320 g caster sugar<\/li>\n
  • 2 packets vanilla custard powder (unsweetened, 40 g each)<\/li>\n
  • 500 g thick sour cream<\/li>\n<\/ul>\n

    All ingredients should be at room temperature.<\/p>\n

    Place the egg yolks and half of the sugar (160 g) into the bowl of a stand mixer. Whisk until very pale, thick and fluffy. Gradually add the quark, mixing continuously until smooth. Add the sour cream and custard powder and mix until combined. In a separate clean bowl, whisk the egg whites until stiff peaks form. Gradually add the remaining sugar (160 g), a little at a time, whisking well after each addition until you have a thick, glossy meringue. Gently fold the meringue into the cheesecake mixture using a spatula, taking care not to knock out the air. Pour the filling over the sponge fingers and level the surface.<\/p>\n

    Bake at 180\u00b0C for about 70 minutes. The cheesecake will rise slightly and develop a deep golden top before settling a little as it cools. It can be baked either conventionally or in a water bath, if preferred. Once baked, leave the cheesecake to cool gradually in the switched-off oven with the door slightly ajar.<\/p>\n

    Store the fluffy cheesecake with sour cream in the refrigerator.<\/p>\n

    Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

    Fluffy sour cream cheesecake is another wonderful addition to my collection of extra-light cheesecakes. On Moje Wypieki you’ll also find my popular fluffy cheesecake recipes made with whipped cream or dried milk powder – both tried, tested and loved by many of you. <\/p>\n","protected":false},"author":1,"featured_media":16988,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[53,72,81],"tags":[121,156,142],"duration":[],"tag_group":[],"class_list":["post-16987","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-cheesecakes","category-christmas","category-easter","tag-curd-cheese","tag-custard-powder","tag-soured-cream"],"acf":[],"yoast_head":"\n