Easter cake with fresh cow cheese

Name: Easter cake with fresh cow cheese - Sabrina C.
Ingredients: 500 g fresh cow cheese; 6 eggs; 3 tablespoons of flour; half a teaspoon of rum essence; 1 vanilla essence; grated zest from 1 lemon and 1 orange; 250; 300 g sugar; 4 tablespoons of semolina; 3 tablespoons of sour cream; 100 g raisins; 2 tablespoons of butter (or margarine) at room temperature; 1 sachet of vanilla sugar; 1 sachet of baking powder (15 g)

Dessert - Easter cake with fresh cow cheese by Sabrina C. - Recipia

Sometimes I make cheesecake without a crust, especially when I want something quick, but I also really enjoy this classic version with sweet cottage cheese, especially during Easter. This is the recipe I got from my mom, and I've been making it every spring. It's easy to prepare, the ingredients are simple, and the result is fluffy and aromatic. Raisins are optional, but I usually add them because they give a pleasant touch. The key is not to rush the steps and to follow the order so that the mixture doesn't collapse while baking. Quick Info Total Time: about 50 minutes Preparation Time: 15 minutes Baking Time: 35 minutes Servings: 10-12 Difficulty: easy to medium Recipe Type: traditional Easter dessert Ingredients 500 g fresh cottage cheese 6 eggs 3 tablespoons flour half a vial of rum essence 1 vial of vanilla essence grated zest of one lemon grated zest of one orange 250-300 g sugar (to taste) 4 tablespoons semolina 3 tablespoons sour cream 100 g raisins 2 tablespoons butter or margarine, at room temperature 1 packet vanilla sugar 1 packet baking powder (15 g) Instructions 1. Prepare all the ingredients. The cheese should be well drained of whey. 2. Separate the eggs. Place the yolks in a large bowl and the whites in a separate bowl. 3. Beat the yolks with the sugar (including the vanilla sugar) until creamy. 4. Add the butter (or margarine) at room temperature and mix well, then add the cottage cheese. Combine the mixture with a spatula or wooden spoon. 5. Dissolve the baking powder with lemon juice (about 1-2 teaspoons) directly in a small glass, then add it to the mixture. Incorporate the sour cream. 6. Add the flour and semolina, mixing until everything is well combined. 7. Whip the egg whites until stiff peaks form with a pinch of salt, using a mixer or whisk. 8. Add the grated lemon zest, orange zest, rum essence, vanilla essence, and raisins (rinse and soak them briefly if you have time) to the cheese mixture. 9. Gently fold in the whipped egg whites in several batches, using a bottom-up motion to retain the air. 10. Prepare a round baking pan (24-26 cm) or a loaf pan if you don't have another, greasing it with oil, dusting with flour, and lightly coating with semolina. 11. Pour the mixture into the pan and level it out. 12. To prevent the raisins or pieces of Turkish delight (if I choose to add them for decoration) from sinking to the bottom, I can bake the cheesecake for 10 minutes without decoration to form a slight crust, then remove it, add the decorations, and return it to the oven. 13. Bake at 175°C for about 35 minutes. Do not open the oven door in the first 20-25 minutes. 14. Let it cool completely in the pan before removing it. Why I Make This Recipe Often It's one of the easiest crustless cheesecake options made from basic ingredients. It can be easily adapted to whatever I have in the fridge. It keeps well in the fridge for a few days and doesn't require special techniques. Tips and Variations Tips If the cheese has a lot of whey, I place it in a sieve for a few hours beforehand. The raisins can be soaked in water or rum. I use butter for better flavor, but it works with margarine too. Substitutions Cottage cheese can be replaced with ricotta, but the texture will be slightly different. The sour cream can be omitted if I don't have it, but the mixture will be denser. Rum essence can be substituted with almond or orange essence. Variations I can add pieces of Turkish delight for decoration or coarsely chopped nuts. If I want it to look fancier, I can add a dough pattern around the edges or on top, but most often I leave it plain. Serving Ideas It is served cold, sliced, as a breakfast or dessert. It pairs well with fresh fruit or a drizzle of sour cream. Frequently Asked Questions What type of cottage cheese should I use? Ideally, it should be fresh cottage cheese that is well drained. I do not use salty cheese or very watery cottage cheese. Do I need to hydrate the raisins beforehand? It’s not mandatory, but if I soak them for 10-15 minutes in water or rum, they will be softer and won't draw liquid from the mixture. Can I use only butter, without margarine? Yes, butter is preferred for flavor, but if I only have margarine, that works too. Why does the cheesecake sink after baking? If the cheese has too much whey or if I don’t whip the egg whites enough, the cheesecake may sink in the middle. It’s best not to open the oven too soon and to follow the steps in order. Nutritional Values Estimate for one slice (out of 12): approximately 210-240 kcal. Protein: 8-10 g Fat: 8-10 g Carbohydrates: 25-28 g Values are approximate and depend on the type of cheese and sour cream used. It is a moderately calorie dessert, a good source of protein and carbohydrates. Storage and Reheating It can be stored in the fridge, covered, for up to 4 days. It can be served cold or at room temperature. I do not recommend reheating in the oven, as it may dry out or sink. If I want to serve it warm, I let it sit on the kitchen counter for a bit before serving.

Easter cake with fresh cow cheese

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