Cheesecake with whipped cream

Cheesecake with Whipped Cream - a delicacy that combines the light texture of the base with a creamy and flavorful filling, perfect for any occasion. This classic recipe is ideal for impressing guests at a party or for enjoying a delicious dessert on a quiet evening at home. In this recipe, I will detail each step, providing useful tips and information about the ingredients, so you can achieve a perfect result every time.

Preparation time: 30 minutes
Baking time: 25 minutes
Cooling time: 6 hours (ideally overnight)
Total: 7 hours and 55 minutes
Number of servings: 10-12 servings

Ingredients

For the base:
- 3 eggs (separate the whites from the yolks)
- 150 g sugar
- 75 g white flour
- 75 g starch
- 1/4 teaspoon baking powder

For the filling:
- 4 yolks
- 200 g powdered sugar
- 1 packet of vanilla sugar
- 1 kg cottage cheese
- Juice of one lemon
- Grated zest of one lemon
- 2 teaspoons cognac (optional)
- 10 sheets of gelatin
- 500 ml liquid cream (about 2 1/2 boxes)
- Jam (preferably apricot or any other preferred type)

Necessary utensils
- Mixer
- 26 cm round cake pan
- Baking paper
- Bowl for hydrating the gelatin
- Spatula
- Knife for cutting the base

Step by step

1. Preheat the oven:
Start by preheating the oven to 175°C for fan mode or 200°C for regular baking. It is essential to have the oven ready before placing the base inside.

2. Prepare the cake pan:
Line the bottom of the cake pan with baking paper. It is important not to cover the sides so that the cake can easily release after baking.

3. Prepare the base:
- Separate the three eggs into whites and yolks.
- Using the mixer, beat the egg whites until very stiff. Gradually add the sugar and continue mixing until the foam becomes glossy.
- Add one yolk at a time, mixing well after each addition.
- In another bowl, combine the flour, starch, and baking powder. Add this mixture to the egg mixture and mix on the lowest speed to avoid losing air from the foam.

4. Bake the base:
- Pour the mixture into the prepared pan and bake for 20-25 minutes. Check if it is baked by inserting a toothpick in the center; if it comes out clean, the base is ready.
- After baking, let the base cool in the pan, then carefully remove it.

5. Prepare the cheese filling:
- Hydrate the 10 sheets of gelatin in cold water for 10 minutes.
- In a bowl, separate 4 yolks and mix them with the powdered sugar and vanilla sugar until you get a thick mixture.
- Add the cottage cheese, lemon juice, and grated lemon zest, as well as the cognac (if you choose to use it).
- Squeeze the hydrated gelatin and gently heat it until it melts, being careful not to boil. Incorporate the gelatin into the cheese mixture, stirring constantly.

6. Incorporate the whipped cream:
- Whip the liquid cream until it becomes firm and gently fold it into the cheese mixture to retain the air in the cream.

7. Assemble the cake:
- Cut the base into two equal parts. Place the first part on a serving platter and spread a thin layer of jam on it.
- Place a cake ring around the base and pour the cheese filling, leveling it evenly.
- Place the other half of the base on top and press gently.

8. Chill the cake:
- Place the cake in the fridge for at least 6 hours, ideally overnight. This step is crucial to allow the filling to set properly.

9. Serve:
- Before cutting the cake, wet the knife slightly to get clean slices. Serve the cake dusted with powdered sugar for an elegant look.

Useful tips
- Gelatin: Always check the instructions on the package to ensure you are using it correctly. If you don't have gelatin, you can try using agar-agar as an alternative, being careful to adjust the quantities.
- Cheese: Choose well-drained cottage cheese to avoid a watery filling. If you want a more intense flavor, you can use mascarpone cheese instead of cottage cheese.
- Combinations: Cheesecake with whipped cream pairs wonderfully with a berry sauce or strawberry coulis. Give it an extra splash of flavor!

Nutritional information
This cake contains protein-rich ingredients due to the cottage cheese and eggs, making it a healthier choice compared to many other sugary desserts. A serving provides approximately 350 calories, and the cottage cheese offers a significant amount of calcium, essential for bone health.

Frequently asked questions
1. Can I use other types of cheese?
Yes, you can experiment with various types of cheese, such as ricotta or mascarpone, to achieve a different texture and flavor.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the filling by 50 g. Additionally, choosing a less sweet jam can help.

3. Is this recipe suitable for vegans?
This recipe contains eggs and dairy products, but you can adapt it using vegan alternatives, such as nut cheese and coconut cream.

Cheesecake with whipped cream is an excellent choice for any occasion, and the preparation process can become a pleasant family activity. Don't forget to put your personal touch on the recipe by experimenting with different flavors and combinations! Enjoy every slice and cherish every moment spent in the kitchen!

 Ingredients: 3 eggs separated into yolks and whites, 150 g sugar, 75 g white flour, 75 g starch, 1/4 teaspoon baking powder. Filling of cheese/whipped cream: 4 yolks, 200 g powdered sugar, 1 packet of vanilla sugar, 1 kg cottage cheese, juice of one lemon, grated zest of one lemon, 2 teaspoons of cognac (I didn't add), 10 sheets of gelatin, 500 ml liquid cream (about 2 1/2 boxes/cups), jam (jelly) of any kind, I used apricot.