Ingredients
Crust
- 300 g all-purpose flour
- 150 g cold butter
- 120 g sugar (regular, fine)
- 1 whole egg
- 1 egg yolk
- 1 teaspoon baking powder
Cheesecake filling
- kg vanilla cream cheese (from a tub)
- 5 eggs (separate whites and yolks)
- 180 g sugar
- 3 heaping tablespoons sugar added to the egg whites
- 30 g vanilla sugar (plus more to taste, if desired)
For dusting
powdered sugar
Preparation
1. Crust
1. Mix flour, baking powder, and sugar in a bowl.
2. Add cold butter, cut into pieces, and rub into the flour until crumbly.
3. Add the egg and yolk, knead quickly into a dough.
4. Press the dough evenly into the bottom of the prepared baking pan (lined with parchment).
2. Cheesecake filling
1. Beat egg yolks with sugar and vanilla sugar until light and fluffy.
2. Add vanilla cream cheese and mix briefly, just until combined.
3. Beat the egg whites until stiff, gradually adding 3 tablespoons of sugar at the end.
4. Gently fold the beaten egg whites into the cheese mixture with a spatula to keep it airy
3. Baking
1. Bake at 170°C (340°F), top and bottom heat, for about 60–70 minutes.
2. After baking, leave the cheesecake in the oven with the door slightly open for 10–15 minutes to prevent it from collapsing.
4. Serving
1. Once cooled, sprinkle generously with powdered sugar.
2.The cheesecake is light, fluffy, and ready to serve without chilling in the fridge. 🍰
