This is my best recipe for golden rosa cheesecake. I am very pleased with it, which is why I consider it the final version. The dew on the foam comes out light and fine… perfect!!
Ingredients for the semi-shortcrust base
- 250 g of wheat flour
- 2 spoons of baking powder
- half a cup of powdered sugar
- little egg
- 2 egg yolks
- 100 g butter
Ingredients for the cheese mass
- 1 kg of cottage cheese from a bucket
- 4 egg yolks
- a glass of fine sugar
- 2 sugar-free puddings – powder (cream or vanilla), i.e. 2 x 40 grams
- 2 cups of milk
- half a glass of oil
Ingredients for meringue foam
- 6 egg whites (remaining from the base ingredients and cheese mass)
- pinch of salt
- a glass of fine sugar
Cheesecake with dew
My glass has a capacity of 250 ml.
Below I have described in detail how to make the cake, so feel free to bake it. It’s a real hit! I recommend it.
What cheese should I use to make cheesecake?
I recommend bucket cheese for the golden dew cheesecake. However, choose fatty and non-sour cheeses. I really liked the bucket cheese from Włoszczowa for this cheesecake. It is quite expensive and specific. For cheesecake with dew, I recommend cheese from Piątnica and Mlekovita cheese.
How is the “dew” created in a dew cheesecake?
Dew is formed when the cheese mass is wet and contains fat. Therefore, it must be thin and contain oil. Additionally, the meringue foam is “baked” at 150 degrees for no longer than 15 minutes. The sugar condenses and (after removing the cheesecake from the oven and putting it in a cool place) escapes, forming droplets that look like morning dew.
Cheesecake Gold Rosa
How to make shortcrust pastry for cheesecake with dew:
I place all the ingredients for the base in a large, wide bowl and mix them together with my fingers. I knead for a while until all the ingredients combine into a uniform, compact mass. I wrap the dough in a plastic bag and put it in the fridge for 30 minutes (usually, however, I knead it in the evening and start baking the cheesecake in the morning). Remember to put two egg whites into a separate bowl – you will use them to whip the meringue foam.
Line the bottom of the baking tin with baking paper – I used a 25/38 cm baking tray. Place the dough ball on a floured countertop or pastry board and roll it out into an oblong cake. Place the dough on the bottom of the form and knead until it fills the entire bottom of the form. Heat the oven to 180 degrees and place the form. Bake the base for 12 minutes. After this time, you can remove the form and immediately pour the cheese mass and reduce the oven power to 170 degrees.
How to make cheese mass for cheesecake with dew:
Place all ingredients for the cheese mass in a bowl. Don’t be afraid to add as much as two glasses of milk (however, if your cheese was very thin, you can add 1.5 cups of milk). Mix the cheese mass for a minute, just until everything is uniform. The mass will be quite thin. Put the egg whites from 4 eggs into a bowl with 2 egg whites from the shortcrust pastry. Pour the mixture onto the baked shortcrust base, smooth the surface and place the form in the oven again. This time for the whole hour – temperature 170 degrees. We bake the cheesecake all the time – up/down.
How to make cheesecake meringue:
Place six egg whites (two from the shortcrust pastry eggs and four from the cheese mixture) in a large, preferably glass bowl. Remember that no yolk can get into the egg whites… not even a bit. Add salt. Beat the egg whites with a mixer, starting with lower mixer speed and gradually increasing it. Beat the egg whites for no longer than 3 minutes to avoid breaking any air bubbles. If you are using potassium tartrate, you can add it, but only after about 1 minute of whipping.
Start adding sugar. After each spoonful, mix at high speed until the sugar combines with the foam and dissolves completely. This will take approximately 1 minute. The result should be a smooth, thick and very shiny egg white mass.
After an hour of baking the cheesecake, open the oven door and carefully remove the baking tray onto a protected countertop. Reduce the oven temperature to 150 degrees. Start spreading the stiff meringue foam onto the cheese mass (it may seem undercooked and soft). Level the surface quickly and efficiently. Try to fill all the gaps. You can also make a pattern on the foam, e.g. using a spatula with waves to decorate cakes. Place the cheesecake back in the oven as soon as possible. Temperature 150 degrees – 15 minutes of baking. After this time, immediately remove the form from the oven and put it in a cool place – even on the floor.
Dew drops appear on the surface of the meringue foam 20-30 minutes after removing it from the oven. After 40-50 minutes they will all be there.
After cooling, store the cheesecake in the refrigerator for up to 7 days without affecting the appearance of dew drops. It is best to cut it after cooling.
If you like cheesecakes with meringue, I also highly recommend my recipe for cheesecake with peaches!
Enjoy your meal.
