Cheesecake with pudding (Dresden) is a delicious combination of three layers. Shortcrust pastry, cheesecake and a light pudding layer. Brilliant in taste, sweet and extremely simple to make.
The shortcrust pastry can be made in advance and baked. It is worth leveling them beforehand, e.g. with a glass or a bottle, so that, like mine, no waves appear. This is only a visual effect because the taste of the cake is delicious and crispy.
We make cheesecake in a traditional way and there are no fancy things here. It is important to bake the cheesecake at a lower temperature so that it does not crack badly during baking. A lower temperature always means a longer baking time, you can also bake this cheesecake in a water bath and it will be smooth.
The pudding layer is made of homemade egg yolk pudding, which is much tastier. Of course, you can make a ready-made version, then add more yolks to the shortcrust pastry and use the egg whites for the pudding.
The cheesecake with pudding turned out to be a hit, the taste was amazing and the recipe is extremely simple. I recommend trying this version.
HERE you will find my other cheesecake recipes.
CHEESECAKE WITH PUDDING (DRESDEN)
INGREDIENTS FOR THE PUDDING MASS:
400 ml of milk
4 eggs
150 g butter
150 g of sugar
2 tablespoons of potato flour, heaped
1 teaspoon of vanilla extract
pinch of salt
INGREDIENTS FOR THE CAST BASE:
2 cups of cake flour
1/2 cup of powdered sugar
2 yolks
200 g butter or margarine, cold
2 spoons of baking powder
pinch of salt
INGREDIENTS FOR CHEESECAKE:
1 kg of semi-skimmed cottage cheese, ground three times
2 eggs
120 g of sugar
2 teaspoons of vanilla sugar
grated lemon peel
1 tablespoon of potato flour
INGREDIENTS FOR THE ICING:
1 cup of powdered sugar
1 teaspoon of lemon juice
1-2 tablespoons of hot water
* 1 glass with a capacity of 250 ml
Heat the milk with butter and salt until the ingredients dissolve. Mix the yolks with sugar and extract. Then add the sifted flour and mix again. Slowly pour the hot milk into the yolk mixture, stirring constantly. Pour it into the pot again and cook, stirring, until a thick pudding forms. Wrap in foil and leave to cool completely. Beat the egg whites until stiff and gently combine them with the pudding.
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