Light and Fluffy Cheesecake (tall Form)

Preface

1. Many cheesecakes are boring and very heavy. I didn’t like that at all! I have been permanently modifying the original recipe for a normal high cheesecake for about 3 years now in order to achieve a reproducible result without having to resort to various baking aids for cheesecake. The cheesecake is very powerful, based solely on the ingredients used, but tastes very light. It is fluffy and tastes extremely fresh. Even the use of half a bottle of lemon juice is possible, but should be within your taste limits (sourly refreshing). I didn’t test with ingredients like mandarins because it’s not my world. But they are “heavy” chunks and could affect the stability! When it cools down, it falls about 2-3cm. If everything goes well, the cake remains at the same level (fat !!). At the end of the baking time, 1-2 cracks can appear. These are usually. not very deep and therefore only a small visual flaw.

preparation

1. Backring 26 / 8.5 – 28 / 7.5 cm (d / H) baking paper, smooth baking sheet – Place baking paper on the baking sheet, grease the baking ring very well and generously and place on the baking paper. – Preheat the oven to 180-185 ° C

Preparation soil

1. 1 Egg, 100g sugar, 1 vanilla sugar (100g homemade vanilla sugar is preferable!) Stir in foamy, – stir in 1/2 baking powder, – stir in approx. 160-170 g flour (small egg 160g – large 170g) until soft knobs are formed. – Tip 2/3 of the Knubbels (26 – ¾ at 28cm) into the very well greased baking ring, distribute thinly and neatly and very easily! press on. – Take only a little of the remaining third / quarter to plug holes! (Too much of it makes the floor come too high. Pressing too hard makes the floor hard!) – A soft floor with a height of approx. 0.5-1cm is desirable, depending on your taste!

Preparation of the mass 1

1. 7 Separate eggs cleanly! 7 egg yolks, 1 egg, 750 g quark, 300 g sweet cream (also called whipped cream), 200 g sugar, lemon juice (to taste), 2 generous knives. Beat baking powder, 1.5 pack of vanilla pudding in a bowl until creamy. Please also take the solid on the lid and on the cup of the whipped cream! You can also play very well with the lemon. Even a rather sour variant tastes very good! Put the mass aside!

Preparation of the mass 2

1. In a large, clean, water-free bowl, beat the egg whites with a generous pinch of salt until stiff. As soon as the egg white is stiff, add the previously prepared mixture on the slowest setting, mix and then tip everything into the baking ring. Gently shake the baking sheet to press any air bubbles out of the mixture. !!! Caution baking ring !! Let stand for 3-5 minutes so that the air bubbles can still come up!

to bake

1. Preheat the oven to 180-185 ° C – put the dough in the oven and down to 170-175 ° C – after approx. 30 minutes down to 160 ° C and bake for approx. 30-35 minutes! The temperatures are to be observed. I use a Siemens oven in a class of its own. For all those who have the same or structurally identical models from Bosch or Miele have my values ​​used here (Since all the specifications of the prefabricated manufacturer are undercut, I think that my oven is too hot at the set value: 170 ° C ~ 180-185 ° C, 160 ° C ~ 170-175 ° C, 150 ° C ~ 160 ° C Observe the cake closely after 30 minutes. It takes on color very quickly. Be careful, otherwise it will be too dark!

Sources of error

1. Insufficiently greased frame: When baking: The edge sticks. The middle comes up. The cake pops open deep in the middle. – When it cools down. The edge gets stuck when it is lowered. The cake also tears at the edge. If the edge breaks, it will tear you off as it cools! – Too many air bubbles in the dough: The air bubbles expand when rising and tear the mass. The cracks appear when you come up and are damn deep. The cake collapses when it cools, and usually also tears away from the caked cracks.

Remarks

1. We recommend using a food processor for whipping the egg whites!