Recipe for light white cheesecake as made in Poland.
Light White Cheesecake
This is a delicate, light cheesecake. It is for those who enjoy savoring the joy of a fine piece of art in cheesecake.
Though the mix is simple, the result is astoundingly good.
500 grams white farmers cheese or cream cheese (In Poland, President Tworag Smietany or similar), 3/4 cup sugar, 1/2 packet of vanilla sugar, 2 tablespoons of potato flour and 3 large egg whites.
Important - Let the ingredients warm to room temperature. They will whip up better.
Super important - Preheat your oven to 275 to 285 F or about 140 C. Use an oven thermometer to be sure of your temperature. Too much heat will make this cake FLOP.
Mix the white cheese, sugar, potato flour (or cornstarch) and vanilla sugar (or vanilla extract) until light.
Whip the egg whites to stiff peak.
Fold in the egg whites just as you would fold them into a Mousse.
Pour the mixture into an un-greased 7.5 inch spring form pan. (You can grease it and put a cake, cookie or bread crumb base and sides. )
Bake for 30 minutes or so. The cake is done when the sides are raised and the center looks firm. If it is shows any browning, it is done or the oven is too hot. Turn the oven off before it browns.
The center does not have to raise as high as the edges.
The cake will cook as it cools so if you turn the oven off early, no problem. It will cook.
Let the cake cool in the oven. Slide a wooden spoon in the side of the oven door so there is a small crack to let air into the oven.
As it cools it will shink some. But when cool, the cake should be higher in the pan than it was before you put it in the oven. (If it shrinks too much, you either baked it too long and too hot or the eggs where not whipped to stiff peak or folded in correctly.)
When temperature drops to about 50C, take it out and let it cool on a rack. Then move it to the refrigerator to chill.
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