I started to make a cheese dessert using what I had in the fridge, without a clear plan. Initially, I wanted something else, but in the end, I adapted along the way, and it turned out to be a soft, slightly moist pudding with raisins and orange. The appearance isn't always spectacular, but the taste is definitely the strong point, and it's the kind of dessert I recreate when I feel like something quick but more special than a classic pudding.
Quick Info
Total time: 1 hour (including partial cooling)
Servings: 6-8
Difficulty: easy
Ingredients
- 200 g creamy sour cheese "Something fine creamy"
- 200 g fluffy sour cheese "Something fine fluffy"
- 4 large eggs, separated
- 3-4 tablespoons sugar (60-80 g, to taste)
- juice from 2 medium oranges
- 60 g golden raisins (about a handful)
- 25 g butter (for greasing the molds)
- jam, optional, for serving
Preparation method
1. Take the cheese and eggs out of the fridge and let them reach almost room temperature. This helps them incorporate better.
2. Separate the eggs. Set the yolks aside. Beat the egg whites in a large bowl with a mixer on high speed. When they become frothy, gradually add the sugar until you get a firm, glossy meringue that doesn't flow when you turn the bowl upside down.
3. In another bowl, mix the yolks with the cheese and orange juice. Stir vigorously with a spatula or mix on low speed, just until everything is homogeneous.
4. Add the raisins to the cheese mixture. If you want, you can hydrate them for 10 minutes in a little warm orange juice or hot water, but it's not necessary.
5. Fold the egg white foam into the cheese mixture in two or three batches. Use a spatula and wide movements to avoid losing the air.
6. Grease a baking dish or individual molds (ceramic or silicone that can go in the oven) with butter. Pour in the mixture, leveling it slightly.
7. Preheat the oven to 170°C, top and bottom heat. Place the molds in the oven on the middle rack.
8. Bake for 35-40 minutes, until they puff up slightly and form a thin, golden crust. Do not open the oven during baking. At the end, turn off the heat and let the dessert cool slowly in the oven with the door ajar for at least 30 minutes. This helps it not to collapse suddenly and keeps the texture more uniform.
Why I make this recipe often
I prepare it when I have cheese that needs to be used quickly or when I want a flourless dessert, easier than a cake. It requires little effort, does not need complicated techniques, and the ingredients are flexible. It remains good even after two or three days, either cold or at room temperature.
Tips and variations
Tips
- Do not open the oven during baking, otherwise it will collapse in the middle.
- Take the ingredients out of the fridge at least 30 minutes in advance.
- If using smaller molds, reduce the baking time slightly.
- For less dry raisins, soak them beforehand for at least 10 minutes.
Substitutions
- "Something fine" cheese can be replaced with any creamy cheese for desserts (like mascarpone, ricotta, fatty cottage cheese, plain cream cheese).
- Orange juice can be replaced with lemon (for a more tangy taste), milk, or almond milk.
- Sugar can be adjusted or partially replaced with sweeteners.
- The butter for greasing can be replaced with neutral oil or clarified butter.
Variations
- You can add orange or lemon zest for a more intense flavor.
- Instead of raisins, you can use dried blueberries, chopped dried apricots, or cranberries.
- You can add 1-2 tablespoons of semolina or almond flour for a firmer structure, but the result will be denser.
- A pinch of cinnamon or vanilla changes the flavor profile.
Serving ideas
- With cherry jam, berries, or apricots.
- With creamy yogurt for a refreshing contrast.
- Simply, with coffee or breakfast, cold from the fridge.
Frequently asked questions
1. Can it be made without a mixer?
Yes, but it's harder to beat the egg whites by hand until they become firm. It's possible, but it takes longer.
2. What do I do if the pudding collapses after I take it out of the oven?
It's normal for it to collapse a little, especially if it's warm. Let it cool slowly in the oven with the door ajar. It doesn't have the structure of a cake or sponge, it's more like a baked cream.
3. Can I use brown sugar or honey?
You can use brown sugar, but the final color will be darker and the flavor slightly different. Honey changes the texture, but for a more "natural" version, you can try using 10-15% less honey than sugar.
4. Can the pudding be frozen?
I do not recommend it. The texture of the cheese and eggs after freezing will not be the same, it becomes watery and separates.
Nutritional values
Estimated per serving (from 8):
- Calories: 170 kcal
- Protein: 7 g
- Carbohydrates: 14 g (sugar included)
- Fat: 9 g
Values may vary depending on the cheese used and additions. It is lighter than a classic cheesecake and does not contain flour or crust.
Storage and reheating
It can be stored in the fridge, covered, for up to 3 days. The taste remains good cold, but if you want to bring it to room temperature, leave it for 20-30 minutes on the kitchen counter. I do not recommend reheating in the microwave, it may separate. It is best served cold or at room temperature.
Quick Info
Total time: 1 hour (including partial cooling)
Servings: 6-8
Difficulty: easy
Ingredients
- 200 g creamy sour cheese "Something fine creamy"
- 200 g fluffy sour cheese "Something fine fluffy"
- 4 large eggs, separated
- 3-4 tablespoons sugar (60-80 g, to taste)
- juice from 2 medium oranges
- 60 g golden raisins (about a handful)
- 25 g butter (for greasing the molds)
- jam, optional, for serving
Preparation method
1. Take the cheese and eggs out of the fridge and let them reach almost room temperature. This helps them incorporate better.
2. Separate the eggs. Set the yolks aside. Beat the egg whites in a large bowl with a mixer on high speed. When they become frothy, gradually add the sugar until you get a firm, glossy meringue that doesn't flow when you turn the bowl upside down.
3. In another bowl, mix the yolks with the cheese and orange juice. Stir vigorously with a spatula or mix on low speed, just until everything is homogeneous.
4. Add the raisins to the cheese mixture. If you want, you can hydrate them for 10 minutes in a little warm orange juice or hot water, but it's not necessary.
5. Fold the egg white foam into the cheese mixture in two or three batches. Use a spatula and wide movements to avoid losing the air.
6. Grease a baking dish or individual molds (ceramic or silicone that can go in the oven) with butter. Pour in the mixture, leveling it slightly.
7. Preheat the oven to 170°C, top and bottom heat. Place the molds in the oven on the middle rack.
8. Bake for 35-40 minutes, until they puff up slightly and form a thin, golden crust. Do not open the oven during baking. At the end, turn off the heat and let the dessert cool slowly in the oven with the door ajar for at least 30 minutes. This helps it not to collapse suddenly and keeps the texture more uniform.
Why I make this recipe often
I prepare it when I have cheese that needs to be used quickly or when I want a flourless dessert, easier than a cake. It requires little effort, does not need complicated techniques, and the ingredients are flexible. It remains good even after two or three days, either cold or at room temperature.
Tips and variations
Tips
- Do not open the oven during baking, otherwise it will collapse in the middle.
- Take the ingredients out of the fridge at least 30 minutes in advance.
- If using smaller molds, reduce the baking time slightly.
- For less dry raisins, soak them beforehand for at least 10 minutes.
Substitutions
- "Something fine" cheese can be replaced with any creamy cheese for desserts (like mascarpone, ricotta, fatty cottage cheese, plain cream cheese).
- Orange juice can be replaced with lemon (for a more tangy taste), milk, or almond milk.
- Sugar can be adjusted or partially replaced with sweeteners.
- The butter for greasing can be replaced with neutral oil or clarified butter.
Variations
- You can add orange or lemon zest for a more intense flavor.
- Instead of raisins, you can use dried blueberries, chopped dried apricots, or cranberries.
- You can add 1-2 tablespoons of semolina or almond flour for a firmer structure, but the result will be denser.
- A pinch of cinnamon or vanilla changes the flavor profile.
Serving ideas
- With cherry jam, berries, or apricots.
- With creamy yogurt for a refreshing contrast.
- Simply, with coffee or breakfast, cold from the fridge.
Frequently asked questions
1. Can it be made without a mixer?
Yes, but it's harder to beat the egg whites by hand until they become firm. It's possible, but it takes longer.
2. What do I do if the pudding collapses after I take it out of the oven?
It's normal for it to collapse a little, especially if it's warm. Let it cool slowly in the oven with the door ajar. It doesn't have the structure of a cake or sponge, it's more like a baked cream.
3. Can I use brown sugar or honey?
You can use brown sugar, but the final color will be darker and the flavor slightly different. Honey changes the texture, but for a more "natural" version, you can try using 10-15% less honey than sugar.
4. Can the pudding be frozen?
I do not recommend it. The texture of the cheese and eggs after freezing will not be the same, it becomes watery and separates.
Nutritional values
Estimated per serving (from 8):
- Calories: 170 kcal
- Protein: 7 g
- Carbohydrates: 14 g (sugar included)
- Fat: 9 g
Values may vary depending on the cheese used and additions. It is lighter than a classic cheesecake and does not contain flour or crust.
Storage and reheating
It can be stored in the fridge, covered, for up to 3 days. The taste remains good cold, but if you want to bring it to room temperature, leave it for 20-30 minutes on the kitchen counter. I do not recommend reheating in the microwave, it may separate. It is best served cold or at room temperature.