A few weeks ago, I made this three-layer cheesecake and it turned out really well, even though it doesn't seem like a quick recipe. I managed easily with two smaller pans, but you can also use a larger one. It just requires a little attention to the steps, but nothing complicated. I have made this recipe several times, including for Easter, and it always finishes quickly.
Quick Info
Total time: about 1 hour and 40 minutes
Preparation time: 15-20 minutes
Baking time: about 100 minutes in total
Servings: 12-14, depending on the pan used
Difficulty: medium
Recipe type: crustless cheesecake, suitable for holidays or weekend dessert
Ingredients
First layer:
- 5 eggs
- 160 g sugar
- 2 packets vanilla sugar
- 3 tablespoons flour
- 600 g sweet cottage cheese
- 150 g raisins
Second layer:
- 5 egg yolks
- 150 g powdered sugar
- 2 packets vanilla sugar
- 500 g sour cream
- 3 tablespoons flour
- 50 g cocoa
Third layer:
- 5 egg whites
- 5 tablespoons sugar
- 10 tablespoons ground walnuts
Optional, for decoration: chopped chocolate
Preparation method
1. Preheat the oven to 180°C.
2. For the first layer, mix the eggs with the sugar and vanilla sugar until creamy. Add the flour and gently fold in with a spatula or wooden spoon. Add the sweet cheese and raisins, mixing gently without overdoing it.
3. Prepare a springform pan (or two smaller pans, if you have them) and grease with a little butter. Pour in the mixture and level it. Bake for about 40 minutes.
4. While the first layer is baking, prepare the second layer: beat the egg yolks with the powdered sugar and vanilla sugar until light in color. Add the sour cream and mix well. Combine the flour with the cocoa and fold into the yolk mixture. When the first layer is ready, take the pan out of the oven and pour the second layer on top, then bake again for about 30 minutes.
5. For the third layer, beat the egg whites until stiff with the sugar. When they become shiny and firm, add the ground walnuts and fold in carefully. Pour over the second layer after it has finished baking, level it, and return the pan to the oven for another 30 minutes.
6. Let the cheesecake cool completely in the pan. Carefully remove it, and decorate with crushed chocolate or to taste.
Why I make this recipe often
It has a balanced taste, is not heavy, and does not remain too moist. The layers fit well together, and the absence of a crust makes everything simpler. It slices beautifully and keeps well in the fridge. It is easy to adapt if I want to use smaller or larger pans.
Tips and variations
Tips
- For more reliable results, use parchment paper on the bottom of the pan.
- If you don’t like raisins, you can leave them out without changing the rest of the recipe.
- Let the cheesecake cool completely before removing it from the pan to prevent cracking.
- Beat the egg whites for the third layer just before using them, so they don’t deflate.
Substitutions
- Cottage cheese can be replaced with ricotta, but the taste will be slightly different.
- For a nut-free version, you can replace the meringue layer with just beaten egg whites with sugar.
Variations
- You can also use lemon or orange zest in the first layer if you like.
- Ground walnuts can be mixed with almonds for a slightly different taste.
- If you want a more pronounced chocolate layer, you can add a few drops of rum essence to the second layer.
Serving ideas
- It can be served plain or with fresh fruits.
- It can be topped with a thin chocolate sauce or whipped cream, according to preferences.
- It pairs well with coffee or tea.
Frequently asked questions
1. Do I need to hydrate the raisins beforehand?
It’s not necessary, but if you prefer them softer, you can hydrate them a bit in warm water or rum.
2. Can I use cottage cheese from the market, not store-bought?
Yes, it’s actually recommended to use fresh cheese that is not too salty and not too wet.
3. How do I know when each layer is done?
The first two layers should be firm to the touch. The meringue with walnuts should be slightly browned on top.
4. Can this cheesecake be frozen?
I do not recommend it, as the texture of the layers changes upon thawing.
Nutritional values (estimated)
One slice (from 12):
Calories: approximately 340 kcal
Protein: 11 g
Carbohydrates: 37 g
Fats: 17 g
The values are indicative and may vary depending on the ingredients used, but this cheesecake is quite filling due to the cheese, sour cream, and nuts.
Storage and reheating
It keeps well in the fridge, covered, for 2-3 days. It’s best to let it sit at room temperature for 20-30 minutes before serving. I do not recommend reheating, as the layers lose their texture. If you want to serve it after a longer time, slice it after it has cooled completely and keep the slices refrigerated.
Quick Info
Total time: about 1 hour and 40 minutes
Preparation time: 15-20 minutes
Baking time: about 100 minutes in total
Servings: 12-14, depending on the pan used
Difficulty: medium
Recipe type: crustless cheesecake, suitable for holidays or weekend dessert
Ingredients
First layer:
- 5 eggs
- 160 g sugar
- 2 packets vanilla sugar
- 3 tablespoons flour
- 600 g sweet cottage cheese
- 150 g raisins
Second layer:
- 5 egg yolks
- 150 g powdered sugar
- 2 packets vanilla sugar
- 500 g sour cream
- 3 tablespoons flour
- 50 g cocoa
Third layer:
- 5 egg whites
- 5 tablespoons sugar
- 10 tablespoons ground walnuts
Optional, for decoration: chopped chocolate
Preparation method
1. Preheat the oven to 180°C.
2. For the first layer, mix the eggs with the sugar and vanilla sugar until creamy. Add the flour and gently fold in with a spatula or wooden spoon. Add the sweet cheese and raisins, mixing gently without overdoing it.
3. Prepare a springform pan (or two smaller pans, if you have them) and grease with a little butter. Pour in the mixture and level it. Bake for about 40 minutes.
4. While the first layer is baking, prepare the second layer: beat the egg yolks with the powdered sugar and vanilla sugar until light in color. Add the sour cream and mix well. Combine the flour with the cocoa and fold into the yolk mixture. When the first layer is ready, take the pan out of the oven and pour the second layer on top, then bake again for about 30 minutes.
5. For the third layer, beat the egg whites until stiff with the sugar. When they become shiny and firm, add the ground walnuts and fold in carefully. Pour over the second layer after it has finished baking, level it, and return the pan to the oven for another 30 minutes.
6. Let the cheesecake cool completely in the pan. Carefully remove it, and decorate with crushed chocolate or to taste.
Why I make this recipe often
It has a balanced taste, is not heavy, and does not remain too moist. The layers fit well together, and the absence of a crust makes everything simpler. It slices beautifully and keeps well in the fridge. It is easy to adapt if I want to use smaller or larger pans.
Tips and variations
Tips
- For more reliable results, use parchment paper on the bottom of the pan.
- If you don’t like raisins, you can leave them out without changing the rest of the recipe.
- Let the cheesecake cool completely before removing it from the pan to prevent cracking.
- Beat the egg whites for the third layer just before using them, so they don’t deflate.
Substitutions
- Cottage cheese can be replaced with ricotta, but the taste will be slightly different.
- For a nut-free version, you can replace the meringue layer with just beaten egg whites with sugar.
Variations
- You can also use lemon or orange zest in the first layer if you like.
- Ground walnuts can be mixed with almonds for a slightly different taste.
- If you want a more pronounced chocolate layer, you can add a few drops of rum essence to the second layer.
Serving ideas
- It can be served plain or with fresh fruits.
- It can be topped with a thin chocolate sauce or whipped cream, according to preferences.
- It pairs well with coffee or tea.
Frequently asked questions
1. Do I need to hydrate the raisins beforehand?
It’s not necessary, but if you prefer them softer, you can hydrate them a bit in warm water or rum.
2. Can I use cottage cheese from the market, not store-bought?
Yes, it’s actually recommended to use fresh cheese that is not too salty and not too wet.
3. How do I know when each layer is done?
The first two layers should be firm to the touch. The meringue with walnuts should be slightly browned on top.
4. Can this cheesecake be frozen?
I do not recommend it, as the texture of the layers changes upon thawing.
Nutritional values (estimated)
One slice (from 12):
Calories: approximately 340 kcal
Protein: 11 g
Carbohydrates: 37 g
Fats: 17 g
The values are indicative and may vary depending on the ingredients used, but this cheesecake is quite filling due to the cheese, sour cream, and nuts.
Storage and reheating
It keeps well in the fridge, covered, for 2-3 days. It’s best to let it sit at room temperature for 20-30 minutes before serving. I do not recommend reheating, as the layers lose their texture. If you want to serve it after a longer time, slice it after it has cooled completely and keep the slices refrigerated.