This is one of my favorite cakes,
it’s beautiful,
delicious,
super easy to make,
and just pure fun.
Who doesn’t love cheesecake?
Especially one that is soft, juicy, and so good that it has no rivals.
This wonderful cheesecake often appears in my dreams,
and I’m ready to eat it every day.
Before you dive into making the recipe,
please read it all first and then start the preparation.
Just a few minutes of preparation, and it’s yours.
Enjoy 🙂
Happy days to all of us 🙂
Cheesecake | image: Essy Roz
Cheesecake
Ingredients
Suitable for a 26 cm round pan:
- 500 grams of white cheese
- 400 ml sour cream (2 containers)
- 250 grams mascarpone cheese
- 1/2 cup sugar
- A pinch of salt
- 4 eggs
- 1 teaspoon vanilla extract (optional but highly recommended)
- 1/2 cup almond flour
- 1/3 cup cornstarch
- 1/2 teaspoon baking powder
For the topping:
- 200 grams sour cream (1 container)
- 50 grams of powdered sugar
- For decoration (optional): any type of fruit, edible flowers, and leaves.
Preparation
Preheat the oven to 170°C, preferably in convection mode, and line a baking pan with parchment paper.
In a mixer bowl, combine the white cheese, mascarpone cheese, sour cream, vanilla extract, and sugar. Mix well.
Continue mixing on low speed and add the eggs one at a time. Once all the eggs are added, incorporate the almond flour, cornstarch, and baking powder, mixing on low speed until a smooth batter is achieved.
Pour the batter into the baking pan and bake for 35-40 minutes. Remove from the oven and let the cake cool completely. Note: the cake will rise significantly and then fall, creating its perfect texture.
For the topping:
mix the sour cream and powdered sugar in a bowl until smooth.
Once the cake is completely cool, spread the cream in the center of the cake. I like to leave the edges without the cream, but you can cover them if you prefer. Refrigerate the cake for at least 4 hours before serving.
A Little More From Me:
- You can store the cake in an airtight container in the fridge for up to four days.
- You can prepare the cake a day or two in advance.
- I recommend adding fruits and decorations on the day of serving (you can do this in the morning if the meal is in the evening).
- For an ultra-smooth and moist cake, I suggest straining all the cheeses (white cheese, mascarpone, and sour cream) in a cheesecloth for an hour or more (4-5 hours if possible). The cake will still be great without straining, but it will be even better with this extra step.
Cheesecake – Preparation Steps | image: Essy Roz
Cheesecake | image: Essy Roz
Cheesecake | image: Essy Roz
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