Pastry without dough

Name: Pastry without dough - Lia N.
Ingredients: 1 kg of drier cows cheese (or 20% fat dairy cheese) 200 g of butter (soft; at room temperature) 7 eggs 150 g of raisins 250 g of sugar 5 packets of vanilla sugar 1 pinch of salt 40 g of flour 100 g of semolina (increase if using cheese mixed with sour cream) 1 baking powder

Dessert - Pastry without dough by Lia N. - Recipia

Every time I make crustless cheesecake, I choose a rich cheese from the market. It’s the kind of dessert I prepared on the go, when time was short and I wasn’t in the mood to roll out dough. No need for a fancy mixer or complicated techniques. A simple recipe that is always practical, especially when you want to make something special for Easter without spending half the day in the kitchen. I used a round pan, 26-28 cm in diameter, and it made two cheesecakes since one had shorter sides. Quick info Total time: about 1 hour and 20 minutes Preparation time: 20 minutes Baking time: 60 minutes (+ 10 minutes in the turned-off oven) Servings: 10-12 slices, depending on how thick you cut them Difficulty: easy to medium, no complicated techniques involved Occasion recipe: Easter or whenever you want a cheesecake without crust Ingredients 1 kg fresh cow's cheese (drier, preferably from the market or 20% fat) 200 g butter (left at room temperature to soften) 7 eggs 150 g raisins 250 g sugar 5 packets of vanilla sugar A pinch of salt 40 g white flour 100 g semolina 1 teaspoon baking powder 1 lemon (juice and zest) (optional: powdered sugar for serving) Instructions 1. Take the butter out of the fridge a few hours beforehand or the night before, so it’s soft when you start. 2. Line a round pan with a diameter of 26-28 cm with baking paper. It’s easier if you crumple the paper beforehand, so it doesn’t stay stiff. 3. Wash the lemon, grate the zest, and squeeze the juice. Soak the raisins in the lemon juice while you prepare the rest. 4. In a large bowl, beat the soft butter with the salt until you get a creamy paste. 5. Separate the eggs. Put the yolks in a bowl and mix them well with the sugar and vanilla sugar. You don’t need to beat them perfectly, just enough to dissolve the sugar somewhat. 6. Preheat the oven to 175°C. 7. Add the cow's cheese, drained raisins with the lemon juice, and the grated lemon zest to the butter. Mix everything well with a spoon. 8. Then add the yolk mixture. Combine thoroughly. 9. Sprinkle the flour, semolina, and baking powder over the mixture. Mix again just enough to incorporate. Don’t overdo it; just make sure there are no lumps. 10. Beat the egg whites separately with a mixer until they hold stiff peaks (meringue). 11. Gently fold the beaten egg whites into the cheese mixture using a spatula, with slow movements from the bottom up, so you don’t lose the air. 12. Pour the resulting mixture into the pan and level it with a spatula or spoon. 13. Place the pan in the preheated oven. Bake at 175°C for about 60 minutes. Check after 50-55 minutes. It should be lightly browned and not "jiggly" in the center. 14. When you turn off the heat, leave the cheesecake in the turned-off oven for another 10 minutes with the door closed. After that, remove the pan and let it cool. You can take the cheesecake out with the paper and let it cool on a rack. 15. Once completely cooled, carefully peel off the paper. When serving, optionally sprinkle with powdered sugar. Why I make this recipe often I love it because it doesn’t involve crust or kneading. The ingredients are simple and always available. I can make it in advance, it lasts a few days in the fridge, and it doesn’t dry out quickly. It’s filling and not bland. Tips and variations Tips Use drier cow's cheese, not watery. If the cheese is too moist or you mix it with sour cream, add a bit more semolina. Crumple the baking paper before placing it in the pan; it molds more easily to the shape. If you want the cheesecake to be less sweet, you can reduce the sugar a bit. This recipe is tolerant of small adjustments. Substitutions You can use Lacteea 20% fat cheese if you don’t have access to market cheese. I don’t recommend very wet cheese or ricotta, as the texture will change. Raisins can be replaced with dried cranberries or omitted entirely if you don’t like them. Baking powder can be substituted with 1/2 teaspoon of baking soda, but it won’t be as fluffy. Variations If you prefer an even finer texture, you can mix the cheese with a bit of heavy cream. In this case, increase the semolina to 120-130 g. You can add a bit of orange zest if you want a different flavor. Sometimes I also add a splash of vanilla extract if the vanilla sugar isn’t very fragrant. Serving ideas A slice of cheesecake cold, straight from the fridge, alongside tea or coffee. For Easter, it pairs well with red eggs and sweet bread. With powdered sugar on top, or none at all if you prefer it simpler. It also goes well with a subtle red fruit sauce. Frequently asked questions 1. What can I substitute for cow's cheese if I can’t find a good one? The closest option is Lacteea 20% fat, but the result won’t be identical. Avoid very wet or ricotta cheese. 2. Can it be made without raisins? Yes, the raisins can be omitted without any issues. If you want, you can add another dried fruit or cranberries. 3. How do I know when the cheesecake is done in the oven? The cheesecake should be slightly browned on top and not liquid or too jiggly in the center. Sometimes I test it with a toothpick, but it doesn’t need to be completely dry. 4. Can I reduce the sugar without ruining the recipe? Yes, you can decrease the sugar to 200 g if you prefer it less sweet. It won’t affect the structure. 5. What should I do if I don’t have a 28 cm round pan? You can use two smaller pans or one rectangular pan of similar volume, but adjust the baking time slightly, checking after 50 minutes. Nutritional values Approximately, one slice (out of 12) contains about 310-340 kcal, with roughly 11 g of protein, 17 g of fat, and 32 g of carbohydrates. Values vary depending on the fat content of the cheese used and how much sugar you add. Storage and reheating The crustless cheesecake keeps well in the fridge for 3-4 days when covered. I don’t recommend reheating it in the oven or microwave, as the texture changes. I prefer to eat it cold or at room temperature. If you want to transport it, it remains firm even after a day.