A perfectly fluffy cheesecake doesn’t have any alternatives. And, in fact, there is no other cake that can take so many forms as cheesecake. Sweet or slightly sour, with a lot of additives, or minimalist, with chocolate coating, fruit mousse or coconut, or almond sprinkles, the cake beautifully accepts anything thrown at it.
While cheesecake is a necessary Christmas delicacy in many World cuisines, you can bake it anytime you want. The only problem with baking a truly yummy cheesecake is giving it the fluffiness it deserves. The dough often sags, falls apart, is dry, or too clumpy.
Fluffy Cheesecake: The Simple Trick
So, is there a fix out there? Yes, that’s exactly what we are going to apply to our cheesecake recipe today. The trick is a simple discovery by Robert Makłowicz from Gotowanie.
The hack is as simple as adding potatoes to the mix. Yes, it’s not a joke. The addition of mashed potatoes will take care of the fluffiness you want in your cake.
Besides ensuring your cake’s fluffiness, starchy potatoes will give additional flavor to it. One way potatoes do this is, by maintaining adequate moisture in the dough.
A Perfectly Fluffy Cheesecake: The Recipe
Now that we know how to make sure our cheesecake turns out fluffy every time. Let’s make one with the simple recipe we have.Print
A Perfectly Fluffy Cheesecake: The One Ingredient You Always Miss
This simple recipe with one new ingredient will ensure your cheesecake is perfectly fluffy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Desert
- Method: Baking
- Cuisine: Polish
1 kg cottage cheese
300 g of powdered sugar
1.5 tablespoons of smoothly mashed potatoes
2 tablespoons of fine flour
1 vanilla pod or a few drops of vanilla essence
1 unsprayed and unwaxed lemon
4 protein packets
1 pinch of salt
3 tsp of raisins
Butter to grease the mold
Flour to pour out the mold
For Cherry Sauce:
500 g of frozen cherries
4–5 tablespoons of sugar
1 teaspoon of ground cloves
1 piece of cinnamon bark
- In a bowl, combine the cheese, powdered sugar, potatoes, flour, and egg yolks thoroughly.
- Beat the egg whites to a stiff foam, slightly salt them before whipping, gently mix everything, adding the grated lemon zest, vanilla, and dried fruit.
- Put the mass into a mold thoroughly greased with butter, bake in an oven preheated to 180 C for about 50-60 minutes.
- Remove from the mold and cut after cooling.
- Put frozen cherries into a saucepan, add approx. 100 ml of water, add sugar, cloves, and cinnamon.
- Bake covered for about 30 minutes.
- Blend into a smooth mousse.