Souffle Cheese Cake
A baked cheesecake does not need an excuse. For me, she’s a winner!
She’s the prima ballerina of the desserts – gentle, soft, light, white, dancing lightly, and in every pirouette of the spatula, which mixes the mass, the air enters it to ensure lightness. Like a ballet dancer who’s every move and position is precise, this cake also requires attention to detail – low heat, timing, and a lot of patience.
And when it finally reaches the mouth, there is nothing that can be compared to it – fills the mouth with clouds of sourness and sweetness, and it has a softness with a bite.
There are many ways to make a cheesecake – this one made from 3 layers, this white bride is easy to prepare – pay attention to oil well the edges of the mold, do not allow it to rise at once, then cracks start to show, though they give the cake a lot character they impair beauty.
I’ve already said, be patient and give lots of attention, and here it comes:
Ingredients for the dough:
1 cup all-purpose flour
1 egg
Pinch of salt
1 tablespoon of sugar
100 g butter
Preparation of the dough:
In a food processor or in your hands – mix flour, sugar, and salt with cold butter cut into cubes until crumbs are created.
Add egg to unify the mass.
Refrigerate for about half an hour until the dough cools.
Spread the dough in a 24-inch baking pan and place in a freezer for another half hour.
Heat the oven to 180 Celsius and bake the bottom of the cake for about twenty minutes. The dough shouldn’t be browned, as it is intended for a second baking.
Until the dough has cooled a little, reduce the oven temperature to 150 Celsius and prepare the cheese.
Ingredients for cheese:
400 g sour cream 27%
350 g cheese 9%
(You can replace the cream with cheese and in total, the cake contains 750g cheese 9%)
3 tablespoons cornstarch
2 tablespoons flour or 2 tablespoons instant vanilla pudding
2 teaspoons of vanilla sugar
3/4 cup sugar
5 eggs separated into white of egg and yolk
Preparation:
Grease the side of the mold.
Whip the white eggs with 1/2 cup sugar until the firm foam is obtained.
The yolks should be whipped with vanilla sugar and 1/4 cup sugar until it becomes light and puffy.
Add cheese, cornstarch, flour or instant vanilla and mix well.
Add the white eggs and gently combine them into a beautiful, combine mass.
Pour on the dough, which has cooled in the meantime, and bakes in a temperature of 150 Celsius degrees for an hour and a half until the cake is stable.
Turn off the oven and let the cake cool slightly.
Remove from oven and cool completely to room temperature.
The cake loses a bit from its volume.
Sour cream coating:
When the cake chilled or at least at room temperature you can apply a coating of sour cream.
Mix 15% sour cream or 27% with 3 tablespoons powdered sugar.
Spread gently on the cake and place in an oven heated to 150 Celsius for 5 minutes for a light browning.
Easy right?
A cup of cappuccino and who needs more?!
