Ewa Wachowicz's cheesecake with custard. Light, fluffy, and melt-in-your-mouth
Easter wouldn't be complete without a classic cheesecake. All restrictive diets are put on hold – you'll always find room for even a small piece of this baked good. This time, you can try this cheesecake with custard, created by Ewa Wachowicz herself. It's incredibly light, fluffy, and melts in your mouth.
- 1 kg of ground white cheese (you can use ready-made cottage cheese from a bucket)
- 4 eggs
- 250 g sugar
- 200 g butter
- 2 vanilla puddings without sugar
- 1 vanilla sugar or vanilla pod
- two tablespoons of lemon juice
- walnuts and/or almonds
- butter biscuits
- To prepare the cheesecake with custard, start by removing all the ingredients from the refrigerator and allowing them to come to room temperature. This is very important, as it will prevent soggy crust.
- Separate the egg yolks from the whites and place them in a metal bowl. Whisk the egg yolks with the sugar over a pot of hot water. You should achieve a light, velvety cream. Remove the bowl from the pot to allow the contents to cool slightly. Add the softened butter and beat until completely combined. Fold in the custard, vanilla sugar or vanilla bean pulp, and lemon juice. Gradually add the cheese and blend or beat until smooth. Set aside the prepared mixture for Ewa Wachowicz's cheesecake.
- Beat the egg whites until stiff peaks form and gently fold the foam into the cheese mixture.
- If you're making a cheesecake with a custard base, place biscuits on the bottom of a buttered springform pan (approximately 24 cm in diameter). Sprinkle toasted and lightly chopped walnuts/or almonds over this layer, then pour in the cheese mixture and smooth the surface. For Ewa Wachowicz's simplified version of the cheesecake without a custard base, skip this step and pour the batter directly into a baking pan lined with baking paper.
- Bake Ewa Wachowicz's cheesecake in an oven preheated to 170°C (350°F) for one hour. After baking, turn off the oven and leave the door slightly ajar. Remove the cheesecake and custard only after the oven has cooled completely.
- You can top the fluffy cheesecake with custard with a frosting made by whisking powdered sugar with lemon juice. Ewa Wachowicz's cheesecake tastes best chilled.
Which cheese should I choose for cheesecake with pudding?
Cheese is a key ingredient in cheesecake. It's important to ensure it's of the highest quality. You can make a cheesecake with pudding using classic semi-fat cottage cheese, ground twice in a food processor. However, if you're pressed for time, make a cheesecake using a bucket of pudding. When choosing a ready-made product, pay attention to its ingredients.
What else is worth paying attention to when preparing Ewa Wachowicz's cheesecake?
When making Ewa Wachowicz's cheesecake, remember to carefully combine the ingredients. Don't over-whip them. Otherwise, the cheesecake will rise and then collapse during baking. Simply mix the ingredients until just combined.
An alternative recipe for traditional cheesecake by Ewa Wachowicz
The above recipe for a fluffy cheesecake with custard uses a biscuit base. You can substitute other shortbread cookies, make a classic shortbread crust with flour, butter, and sugar, or skip this step entirely and make Ewa Wachowicz's crustless cheesecake with custard. It will be just as delicious as the original recipe.
Cheesecake with pudding and mascarpone - how to make it?
If you enjoy exceptionally creamy cheesecakes, this one, made with custard and Italian mascarpone cheese, is the perfect choice. It's very simple to make; you'll need: a kilogram of cottage cheese from a bucket, 250g mascarpone, 6 eggs, 200g butter, 2 sugar-free custards, 100g sugar, 25g vanilla sugar, and a pinch of salt.
To make a cheesecake with pudding and mascarpone, start by separating the egg whites from the yolks. Then, beat the egg whites with salt until stiff peaks form. Cream the butter with the sugar and vanilla sugar. Add the pudding mix, then the egg yolks, mixing thoroughly. Gradually add the cottage cheese and mascarpone, mixing constantly. Finally, fold in the egg whites with a spatula. A 24 cm springform pan works well for this recipe. Preheat the oven to 200°C (400°F) and bake for 15 minutes, then reduce the temperature to 100°C (212°F) and bake for another two hours. Let it cool with the oven slightly ajar. Once completely cool, refrigerate.
You can decorate the finished cheesecake with pudding and mascarpone with melted chocolate or powdered sugar.
