Cheesecake with powdered milk
Creamy, light and delicate-tasting cheesecake with powdered milk, decorated with chocolate glaze. This cheesecake literally melts in your mouth, it is not overly sweet, and the thick and bitter glaze is the perfect complement to the creamy cheese mass. This cheesecake will be perfect for the weekend and beyond. It works equally well when served as a dessert on a sweet table, or as a dessert served with coffee. I make this creamy cheesecake using quark cheese from a bucket, which does not require grinding and has a thick but liquid consistency. You can buy such quark cheese in most grocery stores.
To prepare cheesecake with powdered milk, I start by mixing biscuits with cocoa and butter. I use butter biscuits, although cocoa biscuits will also work well in this recipe. I place the mixed biscuits on a baking tray and put it in the oven for 5 minutes. Next, I separate the yolks from the whites and start preparing the cheese mass. I cream the soft butter with powdered sugar, add egg yolks, cream, powdered milk and custard powder. Finally, I whip the egg whites with a pinch of salt and when they become stiff, I add them to the cheese mass. I pour the cheese mixture onto the baked biscuits and bake the cheesecake until golden brown. To decorate the cheesecake I use simple chocolate glaze, which I make by combining dark chocolate with whipping cream. I encourage you to try the recipe for cheesecake with powdered milk below and I hope you will like it.
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Ingredients for cheesecake with powdered milk.
Base:
- 200 g butter cookies
- 40 g melted butter
- 50 g dark cocoa
Cheesecake mass:
- 1 kg creamy quark cheese
- 200 g powdered sugar
- 5 large eggs
- 200 g powdered milk
- 40 g vanilla pudding powder
- 150 g soft butter
- a pinch of salt
- 200 ml whipping cream (30%)
Chocolate glaze:
- 200 g dark chocolate
- 100 ml whipping cream (30%)
How to make cheesecake with powdered milk.
Pour the broken biscuits pieces into a food processor, add cocoa powder and liquid butter and mix. Place the mixed biscuits on a baking tray lined with baking paper, level them, and put them in the oven preheated to 175 degrees Celsius for 5 minutes. Remove from the oven and cool it down.
Separate the egg yolks from the egg whites. Then, put the soft butter into the bowl of a kitchen mixer, add powdered sugar and cream until the ingredients obtain a fluffy and creamy consistency – about 6-7 minutes. At that point, add the yolks, just not all at once, but one at a time, all while mixing constantly. Then add the quark cheese in small batches, pour in the whipping cream, powdered milk and custard powder. Whisk the egg whites with a pinch of salt in a separate bowl until stiff, and when ready, mix them into the cheese mixture. Mix gently, trying to incorporate as much air into the mixture as possible. Pour the cheese mass onto the baked, cooled biscuits, smooth it out, then place in the oven preheated to 175 degrees Celsius for 50 minutes. Cool the baked cheesecake.
Break the dark chocolate into a bowl, pour the cream and put it in the microwave for a minute. Then, remove and mix until the mixture obtains a liquid consistency. Pour the glaze onto the cooled cheesecake, spread it evenly, and put it in the fridge for at least an hour. Keep the cake in the refrigerator before serving.
Good to know when making cheesecake with powdered milk.
The eggs used to prepare the cheesecake should be at room temperature.
I baked the cheesecake in a rectangular baking tray measuring 25 by 36 centimetres. The baking time was 50 minutes, but it really depends on the oven.
If you don’t have a food processor, you can crush the biscuits by tapping them with a meat mallet or a rolling pin. Place the cookies in a thick plastic bag, remove the air from it, tie it, and then beat the bag with biscuits with a pestle until they obtain a consistency resembling breadcrumbs.
Do you like cheesecakes? If so, try our recipe for Cheesecake with peach and coconut.
