Is it possible to surprise Easter guests with cheesecake, which not only looks like a confectionery, but also tastes like a dream ? < img src = "https://zycie.news/crrops/eb0d86/620x0/1/0/2025/04/11/dknktwpe6baoccibpiotq4elgjdzbyfu0l74m.png" alt = "secret ingredient for cheesecake. All you need is 1.5 tablespoons and the effect impresses" styles = "background-color: rgba (118.86.51.1)" > < p > Robert Makłowicz argues that yes & ndash; And all thanks to a certain inconspicuous ingredient, which is usually associated more with Sunday dinner than a dessert. It's about & Hellip; Potatoes!
< p > The cheesecake is Kr & ol Polish table Especially the holidays. But even experienced home confectioners know how easy it is to spoil its structure & ndash; The dough comes out too dry, too heavy, and sometimes even cracked. The key to success here is not only good cheese, but also the right additions. < P >Robert Makłowicz shared a simple and revolutionary trick: Add a little & Hellip to cheese mass; cooked potato & oacute; w. Yes, the same who stay from dinner! Their presence makes the mass moist, fluffy, and at the same time compact. Effect ? cheesecake with a creamy consistency, which & oacute; ry does not even need a coating to delight.< p >< br/>< Strong > Ingredients:
< ul > < li > 1 kg of ground cottage cheese,< li > 1 and & frac12; tablespoons of cooked and crushed potato & oacute; w,
< li > 300 g of powdered sugar,
< li > 2 tablespoons of krupczatka flour,
< li > 8 Ż & oacute; łtek,
< li > sk & oacute; knit from 1 lemon,
< li > vanilla pod (or vanilla sugar), < li > < li > pinch of salt,
< li > 4 proteins,
< li > A handful of raisins.
< P >< Strong > Preparation:
< ol > < li > In a large bowl, mix the & oacute; powdered sugar, add potatoes, hard & oacute; g, flour, vanilla and sk & oacute; lemon -lemon. < li > beat the proteins with a pinch of salt to a stiff foam and gently combine with the cheese mass. < br />< br />< /li > < li > Smear the cake tin with butter and pitted with breadcrumbs. Przeł & oacute; that the prepared mass for it. < br />< br />< /li > < li > Bake cheesecake in 180 & t; c for about an hour. After cooling with powdered powder.< p > Makłowicz recommends serving this unique cheesecake with a homemade cherry mousse. Its deep, slightly tart taste perfectly r & oacute; will lift the sweetness of the cake.
< P >< Strong > cherry mousse: < ul > < li > 1.2 kg of frozen cherries,< li > 4 tablespoons of sugar,
< li > piece of cinnamon,
~ Li > 1 teaspoon of ground clove & oacute; w.
< p > Cook all ingredients for about 30 minutes until the fruit is softened and the whole acquires a thick, shiny consistency.