Cheesecake with whipped cream

Cheesecake with Whipped Cream – a delicious and refined dessert

Preparation time: 20 minutes
Baking time: 35-40 minutes
Total time: 1 hour
Number of servings: 8-10

If you are looking for a quick, simple, and special dessert, this cheesecake with whipped cream is the perfect choice. With a fluffy texture and creamy taste, it is ideal for any occasion, from birthdays to festive meals.

Ingredients:

For the cake base:
- 200 g digestive biscuits or chocolate cookies
- 100 g melted butter

For the filling:
- 500 g cottage cheese (preferably well-drained)
- 250 g whipped cream
- 150 g sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Grated zest of one lemon (optional)

For decoration:
- 200 ml whipped cream
- 2 tablespoons powdered sugar
- Fresh fruits (for example, berries or kiwi slices)

Instructions:

1. Preparing the pan and the oven
Start by preheating the oven to 175°C for convection or 200°C for regular mode. Line the bottom of a 26 cm round cake pan with parchment paper. This step is essential to prevent the cake from sticking to the pan, ensuring you can easily remove it after baking.

2. Preparing the cake base
Crush the biscuits in a food processor or by wrapping them in a clean towel and rolling them with a rolling pin. Mix the crushed biscuits with the melted butter until you achieve a homogeneous mixture. Pour this mixture into the prepared pan and press it down firmly with a spatula to form an even base. Place the pan in the refrigerator for about 15 minutes to firm up.

3. Preparing the filling
In a large bowl, add the cottage cheese, whipped cream, sugar, eggs, vanilla extract, and lemon zest. Use an electric mixer to combine the ingredients until you achieve a smooth and creamy mixture, without lumps. It is important for the cheese to be well-drained; otherwise, the filling will be too wet.

4. Baking the cake
Remove the biscuit base from the refrigerator and pour the cheese filling on top. Bake the cake in the preheated oven for 35-40 minutes, or until the edges are firm and the center is slightly jiggly. Do not open the oven door during baking to avoid cracking the cake.

5. Cooling and decorating
After the cake is baked, let it cool in the pan for 10 minutes, then transfer it to a cake stand to cool completely at room temperature. Once cooled, whip the cream with the powdered sugar until stiff peaks form. Cover the cake with whipped cream and decorate with fresh fruits.

6. Serving
The cake is delicious served cold, and the combination of creamy cheese and airy whipped cream makes it an irresistible dessert. You can also add a caramel or chocolate sauce for extra flavor. This cheesecake with whipped cream is perfect for impressing guests and bringing a touch of joy to any meal.

Suggestion: If you want to experiment with flavors, you can add chocolate chips or nuts to the filling for a pleasant crunch, or use other flavors like almonds or oranges for a unique twist.

Thus, your cheesecake with whipped cream will surely become a favorite for everyone, and you will be proud of creating an extraordinary dessert!

 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 of cottage cheese (Quark, Speisequark), juice of one lemon, grated zest of one lemon, 2 teaspoons of cognac (I did not add), 10 sheets of white gelatin, 500 ml liquid cream (about 2 1/2 boxes/cups), jam (jelly) of any kind, I used apricot.