Cheese cream pie

Name: Cheese cream pie - Ruxandra L.
Ingredients: 2 eggs; 10 tablespoons of sugar; 10 tablespoons of oil; 10 tablespoons of water; 7 g of ammonia; 1 packet of baking powder with saffron; flour enough to make a dough that is not too hard and can be rolled out. Filling: 400 g of natural cream cheese from Delaco; 200 g of sour cream with 40% fat; 200 g of sugar; 6 eggs; 1 packet of vanilla bourbon finesse; 100 g of golden raisins.

Dessert - Cheese cream pie by Ruxandra L. - Recipia

The cheesecake was originally made to use the cream cheese received from Delaco. It turned out to be a simple dessert with two tender layers and a soft filling, similar to a cheesecake. Golden raisins fit well into the mixture, and the layers are easier to roll out if worked directly on parchment paper. Quick Info Total Time: not specified in the original recipe Preparation Time: not specified Baking Time: approximately 40 minutes Servings: the number depends on how the cheesecake is cut Difficulty: easy to medium Recipe Type: homemade cheesecake Baking Dish Used: 22 x 35 cm Ingredients For the layers 2 eggs 10 tablespoons of sugar 10 tablespoons of oil 10 tablespoons of water 7 g ammonia 1 pinch of baking powder with saffron A little vinegar, to extinguish the ammonia and baking powder Flour enough to make a dough that is not too hard and can be rolled out For the filling 400 g natural cream cheese from Delaco 200 g sour cream with 40% fat 200 g sugar 6 eggs 1 packet of Finesse Bourbon vanilla 100 g golden raisins For finishing Powdered sugar, for decoration Preparation Method 1. Prepare the dough for the layers Place the eggs and sugar in a bowl and mix well until the sugar begins to dissolve and the mixture becomes homogeneous. Gradually add the oil, mixing continuously as if making mayonnaise. Then incorporate the water. Separately or directly in the bowl, add the ammonia and baking powder extinguished with a little vinegar. Finally, start adding flour gradually until you obtain a dough that is firm enough to be rolled out. The dough should not be too hard. If it is too firm, the layers will be difficult to roll out and may turn out tougher after baking. 2. Divide the dough Divide the dough into two pieces as evenly sized as possible. You will use the first piece for the base of the cake and the second for the top layer. 3. Prepare the first layer Place a piece of parchment paper on the work surface and roll out the first piece of dough directly on it. Try to obtain a layer suitable for the 22 x 35 cm baking dish. Place the layer in the dish along with the parchment paper. Prick the dough here and there with a fork. This helps the layer not to puff up during baking. 4. Prepare the filling Mix the cream cheese, sour cream, and sugar until you achieve a uniform mixture. Add the eggs and vanilla, then fold in the golden raisins. The filling will be quite fluid, which is normal. There is no need to add flour or any other thickening ingredient. 5. Assemble the cake Pour the filling over the first layer and level it gently. Roll out the second piece of dough also on parchment paper. Place the layer over the filling, then peel off and remove the parchment paper. It's easier to maneuver the layer this way than to try to lift it directly from the work surface. Prick the top layer here and there as well. In the original recipe, a skewer stick is used, but a thin-tipped tool can also be used. 6. Bake the cheesecake Place the dish in the preheated oven and bake the cheesecake at moderate heat for about 40 minutes. The time may vary depending on the oven. The cheesecake is ready when it passes the toothpick test. If the toothpick inserted in the filling area comes out without raw dough, you can remove the dish from the oven. Let the cake cool before cutting, so that the filling sets and the pieces come out better. If you cut a piece while it is still hot, it will be softer and may be harder to remove. If necessary, it can be tasted warm, but the slices cut more cleanly after cooling. Cut the cheesecake into portions and dust the pieces with powdered sugar. Why I make this recipe often It’s a handy recipe when I have cream cheese on hand and want to use it in a baked dessert. The dough has simple ingredients, and the filling comes together quickly. Plus, the cheesecake can be cut into small pieces and served both warm and after it has completely cooled. Tips and Variations Tips The dough should remain soft enough to be rolled out, but not so soft that it breaks immediately. Add the flour gradually, as the exact amount is not specified in the original recipe and may vary depending on the size of the eggs and the type of flour. Rolling out the layers on parchment paper is a practical step worth keeping. The first layer can be transferred directly to the dish, and the second can be placed over the filling without being lifted by hand. Do not skip pricking the layers. The small holes made before baking help the dough to remain more even. Let the cheesecake cool before cutting if you want pieces with cleaner edges. Substitutions The natural cream cheese from Delaco is the ingredient used in the original recipe. To maintain the taste and texture, it’s best to replace it only with a plain cream cheese, without herbs or other flavors. Finesse Bourbon vanilla can be replaced with another type of vanilla, but the original recipe uses the packet mentioned above. Variations You can keep the filling without raisins if you prefer a smoother texture. The original version uses 100 g of golden raisins, added at the end of the mixture. For a simple presentation, the cheesecake is just dusted with sugar after cooling. There is no need for another layer of decoration. Serving Ideas The cheesecake can be served after it has completely cooled, when the filling is better set. It can be cut into squares or rectangles, depending on the desired size. If you like the cake warm, you can cut a piece right after baking, but you should expect the filling to be softer. Frequently Asked Questions Why is the dough rolled out on parchment paper? Parchment paper helps with transferring the layers, especially for the second one. Once the layer is rolled out, it can be placed over the filling, and the paper is easily removed. How long should the cheesecake be baked? The indicated time is approximately 40 minutes at moderate heat in a preheated oven. Since ovens do not all bake the same, check the cheesecake with a toothpick before removing it. Can I cut the cheesecake immediately after baking? Yes, but the filling will be softer, and the pieces may be harder to detach. For cleaner portioning, it is recommended to wait for it to cool. Is it mandatory to add raisins? They are not mandatory for the structure, but they are part of the original recipe. If you do not use them, the filling will be smoother and more uniform. What kind of cream cheese is suitable? Natural cream cheese without flavors or salty additives is used. A neutral-flavored cream cheese is suitable for this filling. Nutritional Values The values below are estimates. The amount of flour is not specified in the original recipe, and the number of servings depends on how it is cut. The estimate assumes about 12 pieces and an average amount of flour for two layers. For one piece: Calories: approximately 500 kcal Protein: approximately 12 g Fat: approximately 29 g Carbohydrates: approximately 60 g The sugars mainly come from the added sugar and raisins, while the fats come from the oil, eggs, cream cheese, and sour cream with 40% fat. Values can vary significantly depending on the actual amount of flour and the brands of products used. Storage and Reheating After cooling, store the cheesecake in the refrigerator, in a covered container or on a well-covered tray. The filling contains cream cheese, sour cream, and eggs, so it is not advisable to leave it at room temperature for long. It can be consumed cold, without reheating. If you prefer a warm piece, it can be lightly reheated, but the layers may soften, and the filling will become softer again. It retains its texture best after cooling and portioning. Tags: cheesecake, cream cheese cake, cheesecake with cream cheese, Delaco, homemade cake.

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