White Cloud cheesecake
Light egg white cheesecake with a buttery shortcrust base – fluffy, delicate and perfect for using up leftover egg whites.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mojewypieki.com.
Cooking tools:
- Food processor
- Stand mixer
- Kitchen scale
- Baking pan
- Whisk
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Spatula
- Spoon
- Measuring cup
- Parchment paper
- Plastic wrap
- Oven
- Freezer
Ingredients
- 250 g butter, cold and cubed
- 5 egg yolks
- 150 g icing sugar
- 1 packet vanillin sugar (16 g)
- 400 g plain flour
- 1 teaspoon baking powder
- 1.2 kg full-fat or semi-fat curd cheese, finely ground
- 200 g butter
- 200 g soured cream
- 14 egg whites + a pinch of salt
- 350 g caster sugar (divided into two parts)
- 1 packet vanilla pudding powder (40 g)
- 1 cup raisins (optional)
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