Cheese Pie / Pasca Without Dough

Cheese pie with flavored cheese and crustless cheesecake

Welcome to the world of culinary delights! Today, I will share with you a recipe that blends tradition with refined taste: a cheese pie with flavored cheese, which can easily be transformed into a crustless cheesecake. It is a perfect recipe for holidays, but also for any special occasion when you want to delight the taste buds of your loved ones. Let’s begin our culinary journey!

Preparation time: 30 minutes
Baking time: 50-60 minutes
Total time: 1 hour and 30 minutes
Number of servings: 12

Necessary ingredients:

- 1 kg sheep cheese (crumbled)
- 1 kg cottage cheese
- 400 g heavy cream (ideal for a creamy texture)
- 8-10 eggs (at room temperature)
- Juice of one lemon (about 2-3 tablespoons)
- 300 g sugar (adjust to taste)
- Grated lemon and orange zest (1 teaspoon of each)
- 1 package of phyllo dough (usually 450 g)
- 4 tablespoons semolina (helps bind the mixture)
- 300 g raisins (rehydrated)
- A small bowl of rum and brandy (to flavor the raisins)
- Vanilla sugar or vanilla essence (optional, for extra flavor)

Preparation of the mixture:

1. Hydrating the raisins: Start by hydrating the raisins in rum and brandy. Let them sit for 40 minutes. This step not only enriches their flavor but also makes them fluffier.

2. Preparing the cheese: In a large bowl, mash the sheep cheese with a fork. Add the cottage cheese and heavy cream. It is important to use heavy cream, as it will provide a pleasant creaminess to the mixture. Mix well until you obtain a homogeneous mass.

3. Beating the eggs: In another bowl, beat the eggs with a little lemon juice. Gradually add the sugar, the syrup from the raisins, the vanilla (if using), and the citrus zest. Beat until the mixture becomes frothy and voluminous.

4. Combining the ingredients: Add the egg mixture to the cheese and then incorporate the semolina. Mix gently, ensuring everything is well combined. Taste the mixture and adjust the sweetness and flavors according to your preferences. If the cheese is too dry, add more heavy cream. If it is too liquid, add more semolina.

Assembling the pie:

5. Preparing the baking pan: Grease a baking pan with butter and semolina to prevent sticking. Take the phyllo dough out of the freezer 1-2 hours before starting the preparation to thaw.

6. Layer of phyllo: Place half of the phyllo sheets in the pan, brushing them with oil or melted butter. This will ensure a crispy and delicious texture.

7. Adding the mixture: Use a ladle to pour the cheese mixture over the phyllo sheets. Make sure to mix well before pouring. Evenly distribute the rehydrated raisins over the mixture.

8. Finishing the pie: Cover with the remaining phyllo sheets, pricking them with a fork, and optionally brush them with a mixture of egg yolk and oil. Another option is to moisten them with warm water to prevent cracking.

9. Baking: Preheat the oven to 180 degrees Celsius and bake the pie for 50-60 minutes until it becomes golden and crispy.

Serving:

Once the pie is ready, let it cool completely before cutting. If you prefer crispy sheets on top, leave it uncovered. If you want a softer texture, cover it immediately with plastic wrap and a towel. Serve the pie dusted with sugar, and each slice will be an explosion of flavors.

Variations and helpful tips:

- You can adapt the recipe by adding candied fruits or nuts for an extra texture and taste.
- If you want to turn part of the mixture into cheesecake, use the same amount of ingredients, but bake it in a cake pan.
- This recipe can be wonderfully paired with a vanilla sauce or a scoop of ice cream.

Nutritional information:

One slice of pie contains approximately 350-400 calories, depending on the ingredients used. Sheep cheese and cottage cheese are excellent sources of protein, calcium, and B vitamins, providing you with energy and supporting bone health.

Frequently asked questions:

1. Can I use different types of cheese?
- Yes, you can experiment with cottage cheese, goat cheese, or even ricotta cheese, but adjust the amount of heavy cream and semolina according to the moisture of the cheese.

2. How can I store the pie?
- The pie keeps well in the refrigerator for 3-4 days. You can reheat it in the oven to regain its crispy texture.

3. Is it possible to freeze the pie?
- Yes, the pie can be frozen. Wrap it well in plastic wrap and keep it in the freezer. When you want to consume it, let it thaw in the refrigerator and bake it for 15-20 minutes to restore its freshness.

This recipe for cheese pie with flavored cheese and crustless cheesecake is not only delicious but also an excellent way to bring family and friends together for a festive meal. Regardless of the occasion, each slice will bring a smile to the faces of your loved ones. So, let’s get cooking and enjoy these delights!