With a certain ingredient, your cheesecake will be extra creamy
Created: 03/30/2022, 15:09
By: Maria Dirschauer
Attention cheesecake friends: Do you already know the trick that makes your favorite cake particularly moist and creamy?
We also supply the right recipe.
Almost everyone likes cheesecake - a creamy filling made of quark or cream cheese, plus a crispy base or a fruity topping, depending on the recipe.
There are so many delicious variations!
And if you know the secret ingredient that makes the filling particularly creamy, the pleasure increases immeasurably.
Be sure to read on now!
Heavenly creamy cheesecake: Who can resist that?
©UIG/Imago
Thanks to this ingredient, cheesecake turns out extra creamy
Nobody likes dry and crumbly cakes.
Instead, what you expect from a cheesecake is a
creamy, fluffy filling
that melts in your mouth.
What is your favorite ingredient: quark, cream cheese, sour cream?
The secret to a wonderfully creamy cheesecake is in the fat.
Very simple: If the filling contains too little fat, it cannot be juicy and creamy.
Quark has a high protein content, but a very low fat content.
Therefore, you should replace some of the curd with fatty alternatives.
These
secret ingredients ensure the right amount of fat in your cheesecake
:
Mascarpone: fat content of 80%
Ricotta: fat content of 44%
Crème fraîche: fat content 30-40%
Cream: at least 30% fat content
Cream cheese: fat level at least 60% (double cream level)
Do not use low-fat quark for cheesecake
When choosing quark, you should also opt for more fat than less.
So that the cheesecake does not become crumbly, quark with a higher fat content, for example 40 percent, is suitable.
The Best Creamy Cheesecake Recipe: The Ingredients
Since the particularly creamy filling should be the focus of this cheesecake, we prepare it without a base.
But if you love cheesecake with a crunchy crust, this recipe might be for you.
For the creamy baseless cheesecake you need:
200 grams of margarine
250 grams of sugar
1 packet of vanilla sugar
6 eggs (size M)
600 g cottage cheese
1 teaspoon Baking powder
1 packet of vanilla pudding powder
200 grams of whipped cream
200 g of your choice of cream cheese, crème fraîche, ricotta or mascarpone
fat for the shape
Recipe: How to bake the creamiest cheesecake ever
Preheat the oven to 160 °C top/bottom heat.
Place margarine, sugar, vanilla sugar and eggs in a mixing bowl and mix with hand mixer.
Gradually add the quark, baking powder and custard powder and mix until smooth.
Whip the cream until stiff.
Finally, add the secret ingredient of your choice (cream cheese, crème fraîche, ricotta or mascarpone) to the cheesecake batter and carefully fold in the cream.
Don't stir for too long or all the airiness will be lost!
Grease a springform pan (26 cm) well and fill in the batter.
Bake the creamy cheesecake in the middle of the oven for about 60 minutes.
Do the chopstick test towards the end of the baking time.
If the top of the cake gets too dark, cover it with aluminum foil
Conclusion:
For a wonderfully juicy and creamy cheesecake, you should not save on fat.
Replace at least a quarter of the quark mass in the recipe with a higher-fat ingredient such as crème fraîche, cream cheese, mascarpone, ricotta or cream.
Then nothing stands in the way of enjoyment.
(mad)
