How to make it
7 steps. Take it one step at a time.
Preheat the oven
Preheat the oven to 170°C (338°F). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
In a large bowl, cream the softened butter and sugar
In a large bowl, cream the softened butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
Gradually add the ground farmer's cheese, vanilla extract, and starch
Gradually add the ground farmer's cheese, vanilla extract, and starch. Mix on low speed until the mixture is uniform and smooth.
Whisk the egg whites
In a separate clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
Gently fold the egg whites
Gently fold the egg whites into the cheese mixture using a spatula, being careful not to deflate the volume.
Pour the batter into the prepared pan
Pour the batter into the prepared pan. Bake for 60 minutes. If the top browns too quickly, cover it loosely with aluminum foil.
1 hrTurn off the oven and leave the cheesecake inside
Turn off the oven and leave the cheesecake inside with the door slightly ajar for at least 1 hour before removing to cool completely at room temperature.
1 hr
A little kitchen wisdom
For the best results, use full-fat twaróg and ensure it is ground or blended until completely smooth. Cooling the cheesecake slowly in the oven with the door slightly ajar prevents cracking.
