Here is the Viennese cheesecake, perhaps the most delicious in the world. The base is crumbly and crunchy, but not biscuity, and goes divinely with a very soft and creamy ricotta filling. The surface decorated with almond flakes gives unique vibrations to the taste buds.

A cake worthy of an empire, magnificent, but very simple to make. It will make you look great when, at the end of a dinner with old friends, you serve it on the table with great pomp. And what a satisfaction to see guests widening their enthusiastic eyes, only to give in to the temptation to do an encore!

What are you waiting for then? Get yourself:

• for the base:
  • sugar, 40 g
  • farina, 180 g
  • baking powder, ½ tsp
  • egg, 1
  • very cold butter , 100 g
  • vanilla sugar , 10 g
• for the filling:
  • eggs, 2
  • delicate seed oil , 40 ml
  • vanilla sugar , 10 g
  • plain yogurt or sour cream, 100 g
  • starch di plus, 20 g
  • sugar, 150 g
  • ricotta, 400 g
• to decorate:
  • flaked almonds , to taste

Get to work, we begin!

The Viennese cheesecake: preparation

Start preparing the base. Sift the flour and baking powder into a bowl, add the granulated sugar and vanilla, then the very cold butter cut into chunks. Start kneading with your hands to get a sandy compound. Now add the egg and incorporate it perfectly, then make a compact dough.

Take a 20 cm diameter springform pan, line it with the special paper and put the dough on the bottom. With your fingertips spread it, you have to cover it completely and raise it by half a centimeter along the edges. Prick it with the prongs of a fork and place it in the freezer for a quarter of an hour.

Preheat the oven to 170° and prepare the filling.

Break the eggs by separating the yolks and whites.

Whip the whites until stiff with an electric whisk, gradually adding 50 grams of sugar. Keep close at hand.

Work the egg yolks with the oil, always using the whisk. Then add the remaining 100 grams of granulated sugar and the vanilla sugar. When the sprinkles are completely dissolved, stir in the cornstarch, yogurt or sour cream, and cottage cheese. Continue to mix until you get a thick and smooth cream, then add the whipped whites. Make delicate movements from bottom to top so as not to compromise their foamy consistency.

Take the base out of the freezer and fill it with the filling you just made. Distribute the almonds on the surface and bake for about an hour.

Turn off the oven without removing the cake and let it cool inside with the door slightly open.

Now taste it, it’s wonderful!