Festive cheesecake White fluff (on proteins)

Festive cheesecake White fluff (on proteins) – another great cheesecake recipe. Cottage cheese on whites turns out to be tender, like bird’s milk, on shortcrust pastry.

It is especially relevant on the eve of the holidays, when there are a lot of proteins left after baking other pies (or paska).

Festive cheesecake White fluff (on proteins) – ingredients

  • For the dough:
  • Flour – 2 cups.
  • Butter (margarine) – 300 g.
  • Yolks – 2 pieces.
  • Powdered sugar – 4 tbsp.
  • Baking powder – 2 tsp.
  • For the cheese mass:
  • Cheese – 1 kg (ground three times).
  • Squirrels – 12 pieces.
  • Sugar – 300 g.
  • Oil – 200
  • Sour cream – 6 tbsp.
  • Starch – 3 tbsp.
  • Vanilla sugar – 2 tsp.

Festive cheesecake White fluff (on proteins) – recipe


Mix flour with powdered sugar and baking powder. Add cubed solid (cold) butter to the flour mixture. Cut with a knife until a small oily crumb is formed.

Add egg yolks to butter crumbs, knead the dough. Divide the dough into two parts – 1/3 and 2/3. Wrap both pieces of dough with cling film. We put the smaller piece in the freezer, the larger one in the refrigerator for 40-60 minutes.

We cover the form (20×30) with parchment, put the dough out of the refrigerator, distribute it evenly over the entire form. Bake at 180 degrees for 20 minutes.

Curd mass

Melt the butter, let it cool to room temperature.

Add half of the sugar (150 g), vanilla sugar, butter, sour cream and starch to the cheese, beat until smooth.

Beat the egg whites to a stable foam, add half (150 g) of sugar one spoon at a time, beat well each time.

We spread the proteins to the cheese mass, carefully knead with a wooden spoon. Spread the mass on the bottom cake, level it. Take the dough out of the freezer, rub it on a coarse grater over the cheese mass.

Bake at a temperature of 180 degrees for 50-60 minutes.

Leave to cool completely in the oven with the door ajar.

Put in the refrigerator for 3-4 hours.

Before serving, sprinkle with powdered sugar.

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