…blueberries or raspberries, or small pieces of apple. It is worth lightly dusting the fruit with flour beforehand—this prevents them from sinking too quickly to the bottom of the cake.
To add a touch of sweetness and aroma, you can also mix in some lemon or orange zest. This gives the cake a wonderful freshness and adds variety to the flavor. I find this ideal, especially in spring and summer, as citrus notes are light and subtle.
If you prefer, you can replace the butter with a neutral vegetable oil—this will make the cake even fluffier and lighter. It is a great alternative that works perfectly when you don’t have butter on hand. If you are aiming for an exceptionally creamy texture, you can also add 20–30 grams of starch…
…add the flour.
If you don’t want to use a standard springform pan, you can bake the cake in a regular cake pan or an ovenproof dish. The only important thing is to adjust the baking time, especially if the pan is significantly larger or smaller. A small pan requires a shorter baking time, while a very large one usually needs a few minutes more.
Storage:
It is best to store the cheesecake covered at room temperature; this keeps it fresh and moist. You can also keep it in the refrigerator, especially on warm days—though it is worth taking it out a little while before serving so it isn’t too cold and can fully develop its flavor. The cake
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