Cheese Cake by Monica Anghel

Cheesecake – A Delightful and Easy-to-Make Dessert

If you're looking for a simple dessert with a unique flavor, cheesecake is the perfect choice. This recipe, passed down through generations, brings a touch of nostalgia and joy in every slice. With a fluffy texture and a balanced taste between sweet and savory, this cake will surely become a family favorite.

Preparation time: 15 minutes
Baking time: 2 hours
Total time: 2 hours and 15 minutes
Servings: 12

Main ingredients:
- 1 kg of cottage cheese (preferably well-drained)
- 6 fresh eggs
- 4-5 tablespoons of semolina
- 10 tablespoons of sugar (you can adjust to taste)
- 200 g of sour cream
- 250 ml of milk
- 1 tablespoon of orange zest (for added flavor)
- 1 tablespoon of rum essence
- 1 tablespoon of vanilla essence
- A handful of raisins (optional, for a richer taste)

Step-by-step preparation:

1. Preparing the ingredients: Make sure the cottage cheese is well-drained to avoid a too-wet mixture. If possible, let it drain in a cheesecloth or strainer for about 30 minutes. This step is crucial for achieving a cake with the perfect texture.

2. Mixing the composition: In a large bowl, add the cottage cheese, the 6 eggs, semolina, sugar, sour cream, milk, orange zest, rum essence, and vanilla essence. Use a mixer at medium speed to combine all the ingredients. Mix until the composition becomes homogeneous and fluffy. It is important not to overmix to avoid losing air in the mixture.

3. Preparing the baking pan: Grease a baking dish with butter or oil and dust with flour to prevent sticking. Make sure to use a deeper dish, as the cake will rise significantly during baking.

4. Pouring the composition: Carefully pour the composition into the prepared dish. It’s best to spread it evenly for uniform baking.

5. Baking the cake: Preheat the oven to 150-160 degrees Celsius. Place the dish in the oven and let it bake for about 2 hours. It is important to use low heat to ensure the cake browns evenly and does not dry out. In the last 15 minutes, you can increase the temperature to 180 degrees for a golden crust.

6. Cooling the cake: After the cake is baked, let it cool in the dish for 30 minutes, then transfer it to a rack to cool completely. This will help maintain the fluffy texture.

7. Serving: You can serve the cheesecake plain, dusted with powdered sugar, or alongside a fruit sauce. Personally, I love to accompany it with a scoop of sweet cream or vanilla ice cream for a delicious contrast.

Useful tips:
- If you want to add a touch of innovation, you can include some candied fruits or chopped nuts in the mixture.
- Instead of raisins, you can use dried cranberries or blueberries for a tart note.
- If you're vegetarian, you can substitute the eggs with a mixture of 1 tablespoon of ground flaxseed with 3 tablespoons of water (let it sit for 10 minutes to gel).

Nutritional benefits:
Cheesecake is rich in protein due to the cottage cheese and eggs, making it a good choice for a filling dessert. Additionally, the sour cream adds healthy fats, while the semolina provides a source of carbohydrates.

Frequently asked questions:
- Can I use a different type of cheese? Of course, you can use ricotta or mascarpone cheese for a different texture.
- How long does the cake last? The cake keeps well in the fridge for 3-4 days, covered with plastic wrap.
- Can it be frozen? Yes, the cake can be frozen. Make sure it is well-wrapped in plastic wrap and a freezer bag.

This cheesecake recipe is not only easy to prepare but also full of customization possibilities. You can experiment with flavors and ingredients, making it suit your tastes. So, put on your apron, gather your ingredients, and enjoy a delicious culinary experience!