I felt like e cheesecake for a while now, couldn’t decide what kind to make, having purchased a lovely soft curd cheese in Polish deli. Something with pistachios was on my mind, but in the end I got tempted by Dorota’s offer of a light, baked, soufflet like thing, baked without a base. I had to try, left out the lemon glaze and made some rhubarb\/apple topping, which I was hoping would break the sweetness.<\/p>\n
375 g of the curd cheese, 25 g of soft butter, 3 egg yolks ( whites whipped separately), half a glass of sugar plus a vanilla sugar, as well as vanilla paste, double cream, about 1\/4 of a glass, potato starch, 1,5 tbsps- generous ones. Half a glass of milk, but having read the reviews I was careful adding the milk to the mixture in the kitchen aid, as I was worried it would be too runny. Added a bit less.\u00a0 Once combined, the whipped egg whites went in, incorporated gently and then into the small round tin, the bottom of which lined with baking paper. 150 degrees, about 1 hour.<\/p>\n
The cheesecake has risen, then fell a bit, like the recipe said it would.<\/p>\n
It cooled in the fridge throughout the afternoon, then I topped with cooked rhubarb and apple kinda compot.<\/p>\n
I do like the lot. It it super light, moist and tricky to handle, but different and very pleasant to eat. I’m not sure if I’d rush to be making it again, I think the salted caramel cheesecake is unbeatable so far.\u00a0 More than half of the cheese in the freezer though, so watch this space!<\/p>","protected":false},"excerpt":{"rendered":"
I felt like e cheesecake for a while now, couldn’t decide what kind to make, having purchased a lovely soft curd cheese in Polish deli. Something with pistachios was on my mind, but in the end I got tempted by Dorota’s offer of a light, baked, soufflet like thing, baked without a base. I had … Continue reading Super light cheesecake.<\/span>