Every year, as the holidays approach, I make this crustless cheesecake because it saves me from headaches and it never goes uneaten. It's the kind of recipe you can prepare on an ordinary evening if you have good cheese on hand and a few simple ingredients. It's easy to work with, requires no special techniques, and if you follow the measurements, you can't go wrong.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 20 minutes
Baking time: 50 minutes
Servings: 10-12
Difficulty: easy
Crustless cheesecake recipe, perfect for holidays or when you're craving a cheese dessert
Ingredients
700 g cottage cheese (drier texture, not creamy)
6 eggs
400 g sour cream
200 g butter (at room temperature)
200 g sugar
4 tablespoons semolina
4 tablespoons flour
200 g raisins
vanilla extract (to taste)
rum extract (for the raisins, optional)
Instructions
1. Place the raisins in a small bowl, cover them with a little water, and add a few drops of rum extract. You can microwave them for 30 seconds to hydrate them faster.
2. In a large bowl, crack the eggs and add the sugar. Mix well for a few minutes until you achieve a frothy, pale mixture.
3. Add the softened butter and cottage cheese. Mix again until the mixture is smooth and free of large lumps.
4. Gradually incorporate the semolina and flour. Don't add everything at once to avoid lumps and to make mixing easier.
5. Pour in the sour cream and vanilla extract. Mix everything together, then add the well-drained raisins.
6. Prepare a baking dish (about 25 x 35 cm) and line it with parchment paper. Pour in the mixture and level it with a spatula.
7. Place the dish in a preheated oven at 180°C and bake for about 50 minutes. Check at the end to ensure the cheesecake is golden on top and not liquid in the center.
8. Remove from the oven and let it cool completely before cutting.
Why I make this recipe often
It's easy to make and doesn't require a crust. The ingredients are simple, and the cheesecake turns out fluffy and creamy. It can be nicely sliced once cooled. It keeps well in the fridge and doesn't have to be eaten on the day it's made.
Tips and Variations
Tips
Use a drier cottage cheese, not one that's too creamy, to avoid a runny mixture.
Take the butter out in advance so it’s soft and easy to incorporate.
If you like lemon flavor, you can add some grated lemon zest, but it’s not in the basic recipe.
You don't need to grease the baking dish if you're using parchment paper.
Substitutions
You can omit the raisins if you don’t like them.
You can use store-bought sweet cheese, but try to drain it if it's too watery.
If you don’t have rum extract for the raisins, you can soak them in warm water only.
Variations
You can use half raisins and half dried cranberries.
If you want, you can sprinkle almond flakes on top before baking, but the classic recipe doesn’t include that.
A simple version is just cheese and vanilla, without any additions.
Serving Ideas
Serve it cold, sliced. It’s good on its own or with powdered sugar on top. It also pairs well with a dollop of sour cream.
Frequently Asked Questions
1. What type of cottage cheese works best?
The best is fresh cottage cheese with a coarser texture and less whey, so the cheesecake doesn’t turn out too soft.
2. Can I use creamy cottage cheese from the store?
Yes, but make sure it's well-drained of whey beforehand; otherwise, the mixture will be too liquid.
3. Do I have to soak the raisins?
It’s not mandatory, but if you leave them dry, they may remain tougher after baking. Hydrated ones blend better into the mixture.
4. How do I know if the cheesecake is done?
Check the center with a toothpick or your finger – it shouldn’t be liquid, just slightly firm. The surface should be evenly golden.
5. What size baking dish is suitable for these quantities?
A dish of approximately 25x35 cm or similar is suitable for this mixture.
Nutritional Values (estimated)
Per serving (out of 12):
Calories: approximately 350 kcal
Protein: 10-12 g
Carbohydrates: 32 g
Fat: 20 g
These values are approximate and may vary depending on the cheese or sour cream used.
Storage and Reheating
The cheesecake keeps in the fridge, covered, for up to 3 days. It can be eaten cold or at room temperature. I do not recommend reheating it, as it loses its texture and consistency. It cuts best after it has completely cooled, ideally the next day.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 20 minutes
Baking time: 50 minutes
Servings: 10-12
Difficulty: easy
Crustless cheesecake recipe, perfect for holidays or when you're craving a cheese dessert
Ingredients
700 g cottage cheese (drier texture, not creamy)
6 eggs
400 g sour cream
200 g butter (at room temperature)
200 g sugar
4 tablespoons semolina
4 tablespoons flour
200 g raisins
vanilla extract (to taste)
rum extract (for the raisins, optional)
Instructions
1. Place the raisins in a small bowl, cover them with a little water, and add a few drops of rum extract. You can microwave them for 30 seconds to hydrate them faster.
2. In a large bowl, crack the eggs and add the sugar. Mix well for a few minutes until you achieve a frothy, pale mixture.
3. Add the softened butter and cottage cheese. Mix again until the mixture is smooth and free of large lumps.
4. Gradually incorporate the semolina and flour. Don't add everything at once to avoid lumps and to make mixing easier.
5. Pour in the sour cream and vanilla extract. Mix everything together, then add the well-drained raisins.
6. Prepare a baking dish (about 25 x 35 cm) and line it with parchment paper. Pour in the mixture and level it with a spatula.
7. Place the dish in a preheated oven at 180°C and bake for about 50 minutes. Check at the end to ensure the cheesecake is golden on top and not liquid in the center.
8. Remove from the oven and let it cool completely before cutting.
Why I make this recipe often
It's easy to make and doesn't require a crust. The ingredients are simple, and the cheesecake turns out fluffy and creamy. It can be nicely sliced once cooled. It keeps well in the fridge and doesn't have to be eaten on the day it's made.
Tips and Variations
Tips
Use a drier cottage cheese, not one that's too creamy, to avoid a runny mixture.
Take the butter out in advance so it’s soft and easy to incorporate.
If you like lemon flavor, you can add some grated lemon zest, but it’s not in the basic recipe.
You don't need to grease the baking dish if you're using parchment paper.
Substitutions
You can omit the raisins if you don’t like them.
You can use store-bought sweet cheese, but try to drain it if it's too watery.
If you don’t have rum extract for the raisins, you can soak them in warm water only.
Variations
You can use half raisins and half dried cranberries.
If you want, you can sprinkle almond flakes on top before baking, but the classic recipe doesn’t include that.
A simple version is just cheese and vanilla, without any additions.
Serving Ideas
Serve it cold, sliced. It’s good on its own or with powdered sugar on top. It also pairs well with a dollop of sour cream.
Frequently Asked Questions
1. What type of cottage cheese works best?
The best is fresh cottage cheese with a coarser texture and less whey, so the cheesecake doesn’t turn out too soft.
2. Can I use creamy cottage cheese from the store?
Yes, but make sure it's well-drained of whey beforehand; otherwise, the mixture will be too liquid.
3. Do I have to soak the raisins?
It’s not mandatory, but if you leave them dry, they may remain tougher after baking. Hydrated ones blend better into the mixture.
4. How do I know if the cheesecake is done?
Check the center with a toothpick or your finger – it shouldn’t be liquid, just slightly firm. The surface should be evenly golden.
5. What size baking dish is suitable for these quantities?
A dish of approximately 25x35 cm or similar is suitable for this mixture.
Nutritional Values (estimated)
Per serving (out of 12):
Calories: approximately 350 kcal
Protein: 10-12 g
Carbohydrates: 32 g
Fat: 20 g
These values are approximate and may vary depending on the cheese or sour cream used.
Storage and Reheating
The cheesecake keeps in the fridge, covered, for up to 3 days. It can be eaten cold or at room temperature. I do not recommend reheating it, as it loses its texture and consistency. It cuts best after it has completely cooled, ideally the next day.