A Perfectly Fluffy Cheesecake: The One Ingredient You Always Miss

This simple recipe with one new ingredient will ensure your cheesecake is perfectly fluffy.



1 kg cottage cheese
300 g of powdered sugar
1.5 tablespoons of smoothly mashed potatoes
2 tablespoons of fine flour
8 yolks
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
45 tablespoons of sugar
1 teaspoon of ground cloves
1 piece of cinnamon bark


  1. In a bowl, combine the cheese, powdered sugar, potatoes, flour, and egg yolks thoroughly.
  2. 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.
  3. Put the mass into a mold thoroughly greased with butter, bake in an oven preheated to 180 C for about 50-60 minutes.
  4. Remove from the mold and cut after cooling.
  5. Put frozen cherries into a saucepan, add approx. 100 ml of water, add sugar, cloves, and cinnamon.
  6. Bake covered for about 30 minutes.
  7. Blend into a smooth mousse.

Keywords: cheesecake,deserts

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