Viennese Cheesecake - Grandma's Recipe That Everyone Should Know
Viennese cheesecake. This old and tried-and-true recipe is perfect for both everyday and special occasions. Keep in mind that this cheesecake rises significantly during baking, but should not collapse significantly if properly cooled.
- 200 g butter
- 8 eggs
- 1 kg of full-fat cottage cheese from a bucket
- 180 g of fine sugar
- 16 g vanilla sugar
- grated peel of half a lemon
- 1 tablespoon of wheat flour
- 1 tablespoon of potato flour
- To prepare the Viennese cheesecake, begin by placing the cottage cheese in a large bowl. Sift together both types of flour, vanilla sugar, and citrus zest. Mix thoroughly until there are no lumps.
- For this Viennese cheesecake recipe, you'll need butter. Melt it in a saucepan, set aside to cool, and then mix it into the cheese mixture.
- Separate the egg whites from the yolks. Mix the yolks with the cottage cheese. Beat the egg whites until stiff peaks form, then add the sugar and mix for another minute. When the egg whites are shiny, begin folding them into the cheese mixture one at a time. Gently fold the mixture with a spatula each time, ensuring all ingredients are well aerated.
- Line a 23 cm round springform pan with baking paper, grease the sides with butter, and dust with a thin layer of flour. This is a traditional cheesecake without a base, so immediately pour the Viennese cheesecake mixture into the prepared springform pan. Remember that the cheesecake will rise significantly, so if your springform pan is low, you can add extra height to the sides with baking paper.
- Place the cheesecake in an oven preheated to 160 degrees Celsius (350 degrees Fahrenheit). Bake for 80 minutes. After this time, turn off the oven and let it cool. Open the door and remove the cake only when it has cooled completely. This will take several hours, but this will prevent the cake from falling significantly.
- You can sprinkle the finished cheesecake with powdered sugar and decorate it with chocolate icing or caramel filling.
This traditional cheesecake without a base is a melt-in-your-mouth cake. It's perfect with coffee or tea, and perfect for special occasions like Easter or Christmas. Furthermore.
Preparing Viennese cheesecake is not difficult at all, so even a layman can handle it.
Recipe for Viennese cheesecake
Viennese cheesecake is one of those desserts that's perfect for the holiday season. The recipe typically uses full-fat cottage cheese. You can grind it yourself two or three times. A great recipe for Viennese cheesecake in a bucket is also available, making the preparation of this delicious treat much more efficient.
Recipe for Viennese cheesecake – how to diversify the flavor of the cheese?
the recipe for Viennese cheesecake is obvious
Fatty white cottage cheese, but to further enhance its flavor, add grated lemon zest. Don't forget to thoroughly wash the fruit and blanch it in boiling water beforehand. This will remove any waxes and chemicals that may be present on the zest. In addition to regular sugar, it's worth adding vanilla sugar to the mixture. Some people say
You can spice up the recipe for a delicious Viennese cheesecake with orange peel or vanilla pod seeds.
How to prevent Viennese cheesecake from falling?
Viennese cheesecake that doesn't sink? You need to follow a few rules. Start by removing the ingredients from the refrigerator in advance. Also, remember to bake the cheesecake for a relatively long time at a relatively low temperature; it's usually recommended not to exceed 170 degrees Celsius. Viennese cheesecake rises better if you don't open the oven door while baking and let it cool in the closed oven. It's worth waiting at least half an hour.
What form should you choose for Viennese cheesecake?
cake tin with a diameter of 23 cm.
23 cm diameter cake tin (with high walls)
Grandma's Viennese Cheesecake Recipe – What to Serve With?
it will be a great addition to Viennese cheesecake
chocolate melted in a water bath. You can also prepare p
butter, a few cubes of chocolate and cocoa. Powdered sugar or
A glaze made with lemon juice and powdered sugar. If you're looking for a rich dessert, you can serve the warm cheesecake with a scoop of vanilla ice cream or whipped cream. If you like to balance sweet desserts with something slightly tart, break up the delicious traditional cheesecake with warm cherries. You can use frozen cherries.
The History of Viennese Cheesecake
Some people also call it Viennese cheesecake.
A traditional cheesecake without a base. Apparently, we owe the recipe for this delicious dessert to King John III Sobieski. The cake is said to have appeared in Poland in 1683, after the Battle of Vienna.
Cheesecake for Easter
This delicious Viennese cheesecake recipe is also perfect for Easter. It's hearty, creamy, and delicious, so your family is sure to love it. However, if you're looking to spice up your holiday menu, you can opt for a very trendy version this season.
cheesecake for Easter, this one will also be
It's worth remembering that the best recipe is one that uses good quality ingredients.
