Crustless cranberry cheesecake - a traditional dessert that brings a touch of joy in every slice. This simple and delicious dish is perfect for holidays, but can be enjoyed at any time of the year. The aroma of cheese combined with the sweetness of cranberries and the soft texture of the mixture will surely delight any dessert lover.
Preparation time: 20 minutes
Baking time: 50-60 minutes
Total time: 1 hour and 20 minutes
Number of servings: 12
Necessary ingredients:
- 6 large eggs
- 1 cup of sugar
- 3 packets of vanilla sugar
- 1 package (about 200 g) of butter (at room temperature)
- 5 tablespoons of semolina
- 5 tablespoons of flour
- 400 g of sour cream
- 800 g of cottage cheese or ricotta (make sure it's fresh)
- 200 g of raisins (or less, according to preference)
- 100 g of cranberries (you can use dried or fresh)
- Zest of one lemon (optional, but recommended for a fresh taste)
- Powdered sugar for decoration
Preparation of the crustless cheesecake:
Step 1: Preparing the ingredients
Start by gathering all the ingredients. Make sure the eggs, butter, and sour cream are at room temperature so they blend better. If using ricotta, it is essential to mash it well with a fork to avoid lumps in the mixture. The cranberries should be soaked in water or compote for about 30 minutes before use.
Step 2: Beating the eggs
In a large bowl, beat the eggs with the sugar and vanilla sugar until the mixture becomes frothy and the sugar is completely dissolved. This process will add air to the mixture, making the cheesecake fluffier.
Step 3: Adding wet ingredients
Add the cheese (or ricotta), sour cream, and soft butter to the egg mixture. Use a spatula or whisk to integrate all the ingredients, ensuring that no lumps remain. This is a crucial step, as a uniform mixture will determine the final texture of the dessert.
Step 4: Mixing dry ingredients
In another bowl, combine the semolina and flour. These will provide stability and structure to your cheesecake. Gradually add the flour mixture to the wet mixture, stirring constantly to prevent lumps from forming.
Step 5: Adding raisins and cranberries
Once the flour and semolina are integrated, add the raisins and cranberries (drained) and the lemon zest. These ingredients will add a note of freshness and sweetness to your dessert.
Step 6: Preparing the baking pan
Preheat the oven to 180°C (350°F). Grease a baking pan with butter and flour to prevent the cheesecake from sticking. Fill the pan with the prepared mixture, being careful not to overfill it - leave about a quarter of space, as the dessert will rise during baking.
Step 7: Baking
Place the pan in the preheated oven and bake for 50-60 minutes. Check the consistency of the cheesecake by testing with your finger: it should be firm to the touch without being soft in the center. Another method to check is to insert a toothpick in the middle; if it comes out clean, the cheesecake is ready.
Step 8: Cooling and decorating
Once baked, remove the cheesecake from the oven and let it cool in the pan for about 15-20 minutes, then transfer it to a rack to cool completely. When cool, sprinkle powdered sugar on top for an elegant look and a touch of sweetness.
Useful tips:
- You can also experiment with other dried fruits, such as apricots or prunes, depending on your preferences.
- If you want a less sweet version, you can reduce the amount of sugar, but be careful to maintain the balance of flavor.
- The cheesecake can be served plain or with a spoonful of sour cream on top for a creamy contrast.
Nutritional benefits:
This dessert is rich in protein due to the eggs and cheese, while cranberries provide antioxidants. Semolina and flour offer carbohydrates for energy, and sour cream contributes healthy fats. It is a dessert that, when consumed in moderation, can add nutritional value to your diet.
Frequently asked questions:
1. Can I use feta cheese instead of cottage cheese?
- While it is possible, feta cheese has a saltier taste, which will fundamentally change the recipe. It is better to use sweeter types of cheese.
2. How can I store the cheesecake?
- It keeps well in the refrigerator, covered, for up to 4-5 days. You can also freeze it, but make sure to divide it into portions.
3. Can I make the cheesecake without eggs?
- Yes, you can use an egg substitute (such as banana puree or flaxseed mixture) to make a vegan version.
This recipe for crustless cranberry cheesecake will not only sweeten your days but also bring a touch of nostalgia for the taste of home. Enjoy each slice with loved ones and let yourself be carried away by the sweet stories of childhood. Enjoy your meal!
Preparation time: 20 minutes
Baking time: 50-60 minutes
Total time: 1 hour and 20 minutes
Number of servings: 12
Necessary ingredients:
- 6 large eggs
- 1 cup of sugar
- 3 packets of vanilla sugar
- 1 package (about 200 g) of butter (at room temperature)
- 5 tablespoons of semolina
- 5 tablespoons of flour
- 400 g of sour cream
- 800 g of cottage cheese or ricotta (make sure it's fresh)
- 200 g of raisins (or less, according to preference)
- 100 g of cranberries (you can use dried or fresh)
- Zest of one lemon (optional, but recommended for a fresh taste)
- Powdered sugar for decoration
Preparation of the crustless cheesecake:
Step 1: Preparing the ingredients
Start by gathering all the ingredients. Make sure the eggs, butter, and sour cream are at room temperature so they blend better. If using ricotta, it is essential to mash it well with a fork to avoid lumps in the mixture. The cranberries should be soaked in water or compote for about 30 minutes before use.
Step 2: Beating the eggs
In a large bowl, beat the eggs with the sugar and vanilla sugar until the mixture becomes frothy and the sugar is completely dissolved. This process will add air to the mixture, making the cheesecake fluffier.
Step 3: Adding wet ingredients
Add the cheese (or ricotta), sour cream, and soft butter to the egg mixture. Use a spatula or whisk to integrate all the ingredients, ensuring that no lumps remain. This is a crucial step, as a uniform mixture will determine the final texture of the dessert.
Step 4: Mixing dry ingredients
In another bowl, combine the semolina and flour. These will provide stability and structure to your cheesecake. Gradually add the flour mixture to the wet mixture, stirring constantly to prevent lumps from forming.
Step 5: Adding raisins and cranberries
Once the flour and semolina are integrated, add the raisins and cranberries (drained) and the lemon zest. These ingredients will add a note of freshness and sweetness to your dessert.
Step 6: Preparing the baking pan
Preheat the oven to 180°C (350°F). Grease a baking pan with butter and flour to prevent the cheesecake from sticking. Fill the pan with the prepared mixture, being careful not to overfill it - leave about a quarter of space, as the dessert will rise during baking.
Step 7: Baking
Place the pan in the preheated oven and bake for 50-60 minutes. Check the consistency of the cheesecake by testing with your finger: it should be firm to the touch without being soft in the center. Another method to check is to insert a toothpick in the middle; if it comes out clean, the cheesecake is ready.
Step 8: Cooling and decorating
Once baked, remove the cheesecake from the oven and let it cool in the pan for about 15-20 minutes, then transfer it to a rack to cool completely. When cool, sprinkle powdered sugar on top for an elegant look and a touch of sweetness.
Useful tips:
- You can also experiment with other dried fruits, such as apricots or prunes, depending on your preferences.
- If you want a less sweet version, you can reduce the amount of sugar, but be careful to maintain the balance of flavor.
- The cheesecake can be served plain or with a spoonful of sour cream on top for a creamy contrast.
Nutritional benefits:
This dessert is rich in protein due to the eggs and cheese, while cranberries provide antioxidants. Semolina and flour offer carbohydrates for energy, and sour cream contributes healthy fats. It is a dessert that, when consumed in moderation, can add nutritional value to your diet.
Frequently asked questions:
1. Can I use feta cheese instead of cottage cheese?
- While it is possible, feta cheese has a saltier taste, which will fundamentally change the recipe. It is better to use sweeter types of cheese.
2. How can I store the cheesecake?
- It keeps well in the refrigerator, covered, for up to 4-5 days. You can also freeze it, but make sure to divide it into portions.
3. Can I make the cheesecake without eggs?
- Yes, you can use an egg substitute (such as banana puree or flaxseed mixture) to make a vegan version.
This recipe for crustless cranberry cheesecake will not only sweeten your days but also bring a touch of nostalgia for the taste of home. Enjoy each slice with loved ones and let yourself be carried away by the sweet stories of childhood. Enjoy your meal!
Ingredients
6 eggs, 1 cup of sugar, 3 packets of vanilla sugar, 1 package of butter, 5 tablespoons of semolina, 5 tablespoons of flour, 400 g sour cream, 800 g cottage cheese, 200 g raisins or less, according to preference, 100 g cranberries, lemon zest optional, powdered sugar.