Crustless Easter cheesecake

Name: Crustless Easter cheesecake - Ozana G.
Ingredients: 700 g sweet cow cheese; 6 eggs; 400 g sour cream; 200 g sugar; 200 g butter; 4 tablespoons semolina; 4 tablespoons flour; 3 packets vanilla sugar; 200 g raisins; a pinch of salt

Dessert - Crustless Easter cheesecake by Ozana G. - Recipia

Cheesecake without crust is a practical option when you want the traditional cheese dessert but don’t have time to prepare a crust. The mixture is made in a single bowl, and the ingredients are added one by one and blended with a mixer. It includes sweet cow cheese, sour cream, butter, raisins, and a balanced amount of semolina and flour, which help the cheesecake to bind while baking. It is important to let it cool properly after baking. Once it is taken out of the oven, it should be left to settle for a bit, which is normal for this type of cheesecake. For a clean cut, it is recommended to leave it in the pan until the next day. Quick Info Preparation time: not specified in the original recipe Baking time: 45-50 minutes Total time: preparation, baking, and cooling until the next day Servings: not specified; depends on the size of the pieces Difficulty: easy Recipe type: crustless cheesecake, Easter dessert Ingredients 700 g sweet cow cheese 6 eggs 400 g sour cream 200 g sugar 200 g butter, at room temperature 4 tablespoons semolina 4 tablespoons flour 3 packets of vanilla sugar 200 g raisins A pinch of salt For the pan: Butter, for greasing Flour, for dusting Preparation method 1. Place the whole eggs in a large bowl. Add the salt, sugar, and vanilla sugar, then mix well until the mixture is smooth. 2. Add the sweet cow cheese and the butter at room temperature. Mix again until the ingredients are well combined. 3. Gradually add the semolina and flour, one at a time, continuing to mix after each addition. This way, the mixture will blend more easily. 4. Add the sour cream and mix until you obtain a uniform composition. 5. Finally, add the raisins and incorporate them gently. 6. Grease the pan with butter and dust it with flour. No specific size for the pan is mentioned, so use the pan you usually prepare cheesecake in. 7. Pour the mixture into the pan and place it in the preheated oven. Bake the cheesecake for 45-50 minutes at a moderate temperature. 8. After baking, let the cheesecake cool in the pan until the next day. It is normal for it to settle a bit immediately after being taken out of the oven. 9. Once it has cooled properly, remove the cheesecake from the pan, slice it, and serve. Why I make this recipe often I make crustless cheesecake when I want an easier Easter dessert to prepare. It doesn’t require kneading or rising time, and most of the work consists of blending the ingredients. Additionally, it can be prepared in advance, as it needs to cool until the next day before being sliced. The texture is linked to the cheese, eggs, semolina, and flour, while the sour cream and butter contribute to a rich composition. The raisins pair well with the sweet cheese flavor and the aroma of vanilla sugar. Tips Use butter at room temperature, as indicated in the recipe. It will incorporate more easily into the mixture and won’t remain in chunks. Add the semolina and flour gradually. If added all at once, the mixture will be harder to blend. Don’t worry if the cheesecake settles after being taken out of the oven. This is also mentioned in the original recipe and is normal. Cooling in the pan until the next day helps the cheesecake stabilize before slicing. Allow the cheesecake to cool completely before removing it from the pan. If sliced while still warm, the pieces won’t hold their shape. Substitutions The recipe uses sweet cow cheese, which is the base of the dessert. No substitution is suggested in the original recipe, as changing the type of cheese may alter the texture and flavor. For a compliant version of the recipe, keep the same amounts of sour cream, butter, semolina, and flour. These ingredients contribute to the consistency of the mixture, not just the taste. Variations The cheesecake can be prepared with raisins distributed throughout the mixture, as done in the basic recipe. If you prefer them to be less visible, you can mix them less, but they should still be evenly distributed. The amount of sugar is 200 g, and the amount of vanilla sugar is 3 packets. For the first attempt, it’s best to keep these proportions, as they are part of the recipe's balance. Serving ideas Serve the cheesecake after it has completely cooled and been sliced. It is suitable for the Easter table alongside other traditional dishes. It can be cut into larger or smaller slices, depending on how it is served. Since it cools in the pan until the next day, it is also convenient for preparing in advance. Frequently Asked Questions Why does the cheesecake settle after being taken out of the oven? It is normal for crustless cheesecake to settle slightly after baking. The recipe directly mentions this. Let it cool in the pan until the next day before removing and slicing it. Can I use cold butter? It is recommended that the butter be at room temperature. This way, it mixes more easily with the cheese and eggs, resulting in a more uniform mixture. When can I slice the cheesecake? The cheesecake should be left to cool in the pan until the next day. Only then should it be removed from the pan and sliced. If sliced immediately after baking while still warm, it will not have the same consistency. How long does crustless cheesecake bake? The baking time is 45-50 minutes at a moderate temperature in a preheated oven. Is it mandatory to use raisins? The basic recipe uses 200 g of raisins, which are added at the end and mixed into the composition. If you choose not to use them, you will obtain a cheesecake different from the original version, but no other modifications are suggested in the recipe. Nutritional values The values below are estimates and depend on the type of cheese, sour cream, and butter used, as well as the portion size. Since the recipe does not specify the number of servings, the estimate is for 100 g of cheesecake: Calories: approximately 270-300 kcal Protein: approximately 8-10 g Carbohydrates: approximately 22-25 g Fats: approximately 16-19 g A larger portion will obviously have higher nutritional values. Most calories come from butter, sour cream, cheese, eggs, and sugar. Storage and reheating The cheesecake should cool in the pan until the next day, according to the recipe. After being sliced, it should be stored in the refrigerator, as it contains cheese, sour cream, eggs, and butter. There is no need to reheat it. It is served after cooling, and reheating may alter the compact texture of the dessert. It’s best to cut only the amount that will be served and keep the rest until the next meal.

Crustless Easter cheesecake

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