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Introduction
If you're a fan of delicate, airy cheesecakes that seem to disappear the moment they touch your tongue, Puszek Cheesecake is the perfect dessert for you! Known for its incredibly light and fluffy texture, this Polish-inspired treat is a delightful twist on traditional cheesecake. Unlike dense and heavy versions, this recipe creates a cloud-like dessert that is both rich in flavor and easy to digest. Whether you’re making it for a family gathering, a special occasion, or just to satisfy a sweet craving, this cheesecake is guaranteed to impress.
Ingredients
For the Crust:
200g (7 oz) digestive biscuits or graham crackers, crushed
100g (½ cup) unsalted butter, melted
1 tbsp sugar (optional)
For the Cheesecake Filling:
500g (2 cups) cream cheese, room temperature
200g (1 cup) powdered sugar
4 large eggs, separated
1 tsp vanilla extract
1 tbsp cornstarch or all-purpose flour
200ml (¾ cup) heavy cream, whipped
1 tbsp lemon juice (for a subtle tang)
For the Topping (Optional):
Powdered sugar for dusting
Fresh berries or fruit preserves
Whipped cream
Instructions
Step 1: Prepare the Crust
Preheat your oven to 160°C (320°F).
In a mixing bowl, combine the crushed biscuits with melted butter and sugar.
Press the mixture into the bottom of a springform pan lined with parchment paper.
Bake for 8-10 minutes, then set aside to cool.
Step 2: Prepare the Cheesecake Batter
In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
Add the egg yolks one at a time, mixing well after each addition.
Stir in vanilla extract and cornstarch (or flour).
In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
In another bowl, beat the egg whites until stiff peaks form.
Carefully fold the beaten egg whites into the cheesecake batter, making sure to retain as much air as possible for a light texture.
Step 3: Bake the Cheesecake
Pour the cheesecake batter over the prepared crust.
Bake in a preheated oven at 160°C (320°F) for 45-50 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 10-15 minutes to prevent cracking.
Remove from the oven and allow it to cool completely before refrigerating for at least 4 hours (preferably overnight).
Serving and Storage Tips
Serve chilled with a dusting of powdered sugar and fresh fruit for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, wrap slices individually in plastic wrap and freeze for up to a month. Thaw overnight in the fridge before serving.
Variations
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