Hi everyone, today I’m sharing a recipe for one of the most delicious cheesecakes out there, definitely on my top list. It’s a cheesecake with a shortcrust pastry and a lattice top, topped with lemon icing. I also spread the shortcrust pastry with blackcurrant jam, which gives it a beautiful appearance and enhances the cheesecake’s flavor. The cheesecake is incredibly delicate, moist, and always a success. It’s tall and substantial. I highly recommend it for any occasion, whether it’s a family gathering, a party, or the holidays.
INGREDIENTS
*25x35cm baking tray
I use a 250ml glass
CAKE
-3 cups of cake flour (250 ml cups) + some for dusting
-4 egg yolks (set aside the whites for the cheese mass)
-1 tablespoon of vanilla sugar
-0.5 cup powdered sugar
-2 teaspoons of baking powder
-4 tablespoons of sour cream 18%
-200g butter or margarine
CHEESE MASS
-approx. 1500g of semi-fat or full-fat white cheese, ground (I used 1 kg of cheese from a bucket and 500g of full-fat cottage cheese in cubes)
-5 eggs
-4 egg whites from the dough
-200g butter or margarine
-a glass of sugar
-2 cream or vanilla puddings without sugar (40g each)
FROSTING
-juice of one lemon
-a spoonful of water
-how much powdered sugar will it take?
-how much powdered sugar will it take?
ADDITIONALLY
-about 5 tablespoons of currant jam
Put the ingredients for the dough in a bowl and knead them. The butter should be at room temperature and the egg whites and yolks should be set aside to form a foam.
Knead the dough by hand or using a food processor with a dough hook. If it’s sticky, add a little flour. Divide the dough into two layers, refrigerate one, and roll out the other and line a baking sheet greased with margarine and dusted with breadcrumbs.
Place in an oven preheated to 180 degrees, top and bottom heat, no convection, and bake for about 10 minutes.
Take it out, let it cool for a while and spread with currant jam.
CHEESE MASS
Beat 9 egg whites (5 from the mass and 4 from the cake) until stiff peaks form, set aside
Grind the butter, egg yolks and sugar – while still mixing, gradually add the cheese (I used 1 kg of cheese from a bucket and 500 g of a cube of full-fat cheese that I passed through a cheese press)
Mix everything, then add 2 cream puddings of 40g each, sugar-free, and mix.
Finally, add the previously beaten egg whites and mix gently, preferably with a spoon, until combined.
Spread the cheese mass on the baked base spread with jam.
Take the second part of the dough out of the fridge, roll it out and cut it into narrow strips; you can do this with a knife or a pastry cutter.
We arrange the strips on the cheesecake to form a grid (I refer you to the video where I show how to do it)
Place the cheesecake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) using top and bottom heat (no fan) and bake for about 55 minutes, or until golden brown. After that time, open the oven door and remove the cheesecake after about 10 minutes.
Once it has cooled down, spread lemon icing on it and place it in the fridge, preferably overnight.
The cheesecake slices beautifully, is tall, creamy, delicious, I highly recommend it.
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