German-style cheesecake or crustless Easter cake
I usually make this crustless cheesecake when I need a hearty and simple dessert. It’s the kind of cake that doesn’t give you much trouble, the ingredients are easy to find, and the result is suitable for both holidays and everyday occasions. This recipe is based on a classic German cheesecake, but here it’s more commonly known as crustless cheesecake. It features sweet cheese, raisins, and a lot of lemon flavor. Quick Info Total time: about 1 hour and 20 minutes (including partial cooling in the oven) Preparation time: 20 minutes Baking time: 60 minutes (+ 10 minutes in the turned-off oven) Servings: 10-12, depending on how large you cut them Difficulty: medium Recipe type: cheesecake, festive or weekend dessert Ingredients 1 kg fresh cow cheese (sweet cheese) 200 g butter (65% fat) 7 eggs 150 g raisins 250 g sugar 5 packets of vanilla sugar A pinch of salt 40 g flour 80 g semolina 1 packet of baking powder 1 lemon (zest and juice) Powdered sugar for decoration (optional) Instructions 1. Wash the lemon thoroughly. Grate the zest and squeeze the juice. Soak the raisins in the lemon juice and set them aside while you prepare the rest of the mixture. 2. In a large bowl, mix the butter with the salt until you achieve a smooth cream. It doesn’t need to be fluffy, just soft and spreadable. 3. Separate the eggs. Place the egg whites in a clean bowl for whipping later. 4. In a spacious bowl, add the sweet cheese. Add the drained raisins along with the lemon juice they soaked in. Mix well with the creamy butter. 5. Beat the egg yolks with the granulated sugar and vanilla sugar until they lighten in color and become slightly denser. 6. Add the egg yolk mixture to the cheese and mix well to combine. 7. In another bowl, mix the flour, semolina, and baking powder. Pour this mixture over the cheese mixture and combine thoroughly. 8. Whip the egg whites until stiff peaks form. Gradually fold them into the cheese mixture with a spatula, using gentle motions to avoid deflating them. 9. Add the lemon zest and mix briefly. 10. Prepare a round cake pan (26-28 cm in diameter). Line the bottom with parchment paper and grease the sides with butter. Pour in the mixture and level it gently. 11. Place the pan in the preheated oven at 175°C (347°F, top and bottom heat, if you have the option). Bake for 60 minutes. If you notice that the top is browning too much after 45 minutes, cover it with aluminum foil for the last 15 minutes. 12. After the baking time is up, turn off the oven and leave the cake inside for another 10 minutes with the door slightly ajar. 13. Remove the pan and let the cheesecake cool completely before removing it from the pan. Dust with powdered sugar at the end, if desired. Why I Make This Recipe Often I love it because it doesn’t have a crust and doesn’t require many utensils or complicated steps. It keeps well in the fridge, and the texture remains pleasant even after a few days. It’s a cheesecake you can easily return to without feeling heavy or overly sweet. Tips and Variations Tips Use well-drained cheese to avoid excess moisture. You can use vanilla sugar or vanilla extract, depending on what you have. It’s important for the egg whites to be whipped well to incorporate air and make the cake fluffy. If the surface browns too much, cover it with aluminum foil, and avoid opening the oven too often. Substitutions Raisins can be omitted or replaced with other dried fruits, but the classic ones work best here. Semolina can be substituted with fine cornmeal if you don’t have anything else, but the texture will be slightly different. The cow cheese can be partially replaced with ricotta if you can’t find suitable cheese, but the taste will vary. Variations You can add a bit of orange zest for extra flavor. If you want a more subtle lemon taste, use only the zest and skip the juice. The mixture can also be poured into small molds for individual servings, but reduce the baking time. Serving Ideas It can be simply cut with powdered sugar on top. It also goes well with a thin layer of sour cream or fresh fruit on the side. For the Easter table, you can arrange slices on a platter with other traditional desserts. Frequently Asked Questions 1. What kind of cheese should be used? You need sweet cow cheese that is well-drained. If it’s too wet, the cake will be soft or crack. Classic cheese from the market works best. 2. Can it be made without raisins? Yes, raisins are not mandatory. If you don’t like them, simply omit them without changing the rest of the recipe. 3. What should I do if the cake breaks when cutting? Let the cheesecake cool completely before removing it from the pan and cutting it. If it’s warm, it will break more easily. 4. Can I use a smaller or larger pan? If you have a smaller pan, the cake will be taller and may need a little more time in the oven. For a larger one (like 28 cm), it will be flatter and may be done a bit quicker. 5. Can it be frozen? I do not recommend freezing this recipe, as the texture of the cheese changes upon thawing. Nutritional Values Estimated per serving (out of 12): Approx. 320 kcal Carbohydrates: 32 g Protein: 11 g Fat: 16 g These values are approximate and can vary depending on the cheese used and how much sugar remains after baking. Storage and Reheating It can be stored in the refrigerator, covered, for up to 4 days. I do not recommend reheating in the oven or microwave; it should be consumed cold or at room temperature. If you want to keep it for longer, portion it and cover each piece well to avoid absorbing odors from the fridge.
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