When having coffee and cake with friends or family, many people reach for cheesecake. It’s easy to explain why: it usually has a crispy base, a creamy filling and a fruity topping.
There are loads of recipes in all sorts of variations circulating on websites and social media. But to make sure the cheesecake turns out really well and is creamy, the filling is the most important thing.
Creamy instead of dry: These ingredients are better than curd
If the cheesecake is dry or crumbly, the reason is simple: the recipe contains too little fat. Quark may have a high protein content, but the fat content is very low and can therefore result in a result that is too dry. According to “merkur.de”, you should therefore replace some of the quark with fattier alternatives.
These ingredients are suitable for a creamy cheesecake:
- Mascarpone: Fat content of 80%
- Ricotta: Fat content of 44%
- Crème fraîche: Fat content of 30-40%
- Cream: at least 30% fat content
- Cream cheese: Fat level at least 60% (double cream level)
Pro tip: You definitely shouldn’t use low-fat quark for the cake – here too, you should go for more fat rather than less. Quark with a higher fat content, such as 40%, is suitable. This way, the cake won’t be crumbly.
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Tips for a perfect cheesecake
Do you want to bake the perfect cheesecake? Then you should know the following tips:
- It is recommended to strictly adhere to the instructions regarding temperature and baking time.
- If the cake looks a bit bland, you can cover it with apricot jam – this not only gives it a beautiful shine, but also a perfect aroma.
- A cheesecake’s surface can quickly develop cracks. The egg whites should therefore not be beaten too stiffly and the edge between the cheese mixture and the shortcrust pastry should be cut about three centimetres deep after 30 minutes in the oven.
- Last but not least: Cool the cheesecake in the switched off oven. The reason? If you take it out immediately, it can collapse.
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