I have made this crustless cheesecake several times, especially when I crave something sweet and don't want to spend too much time in the kitchen. The recipe can easily be adapted for a small quantity, enough for two or three people, and it doesn't require much effort. I used a small glass baking dish, the kind usually used for puddings, and reduced everything so it cooks quickly, without any hassle.
Quick Info
Total time: approximately 1 hour and 20 minutes (including minimal cooling)
Preparation time: 10-15 minutes
Baking time: 50-60 minutes
Servings: 4-6, depending on how large you cut the pieces
Difficulty: easy
Recipe type: baked dessert, crustless cheesecake
Ingredients
190 g sweet cottage cheese (20% fat)
200 g sour cream (40% fat)
75 g golden raisins
150 g sugar
60 g semolina
3 eggs
1 packet bourbon vanilla sugar
Preparation method
1. Place the sweet cheese in a large bowl. Add the sugar and vanilla sugar. Mix well with a spoon or whisk until smooth.
2. Add the sour cream to the mixture and incorporate it. Add the semolina, mixing gently.
3. Crack the eggs directly into the bowl. Mix everything vigorously until you get a fluid and homogeneous mixture, with no visible lumps.
4. Add the raisins. You can gently fold them in with a spatula or directly with the spoon.
5. Prepare a glass baking dish about 15 cm in diameter. Line it with parchment paper. This helps to remove the cheesecake easily after baking.
6. Pour the mixture into the lined dish and level it with a spoon.
7. Place it in the preheated oven, on the middle rack, at medium heat. The baking time is between 50 and 60 minutes, but check after 50 minutes. It can brown quite quickly if the heat is too high. I once left it too long, and it got a darker crust on the edges, without affecting the taste.
8. Test with a toothpick: if it comes out clean from the center, the cheesecake is ready. If not, leave it for another 5-10 minutes, but watch to ensure it doesn't burn on top.
9. Remove the dish from the oven and let it cool. It cuts better after sitting at room temperature. If you have patience, it’s much easier to remove and won’t break.
10. After it has cooled, you can sprinkle powdered sugar on top. It’s not mandatory, but it looks nice.
Why I make this recipe often
It’s the kind of quick dessert, without a crust, that doesn’t require many ingredients or techniques. It works very well when you have cheese and sour cream on hand. It can be made in a small quantity, so nothing goes to waste. I love the texture – it’s dense but not dry. It keeps decently if there are leftovers, although we rarely have any left by the next day.
Tips and variations
Tips
Use fresh cottage cheese, not salty or very dry cheese. If it’s too watery, add a bit more semolina.
The glass dish helps with even baking, but another ceramic dish of similar size works too.
Parchment paper is useful; otherwise, it may stick to the bottom.
If you see it browning too quickly on top, loosely cover it with aluminum foil for the last 10-15 minutes.
Substitutions
Cottage cheese: ricotta or fresh cheese can also be used, but the texture and taste will be slightly different.
Raisins: you can omit them if you don’t like them or add grated lemon peel for flavor.
Sour cream: do not substitute with yogurt, as the mixture will not bind the same way.
Bourbon vanilla sugar: vanilla extract or another type of vanilla sugar works too, but not in excess.
Variations
You can add a thin layer of dried fruit or pitted cherries for a different taste.
If you want a fluffier texture, you can beat the egg whites separately and fold them in at the end (but the basic recipe works without this step).
For a crunchier note, sprinkle a bit of brown sugar on top before baking.
Serving ideas
The simplest way is to cut it after it has cooled and serve it with powdered sugar. It can also be eaten warm, but it breaks more easily. For those who prefer, it goes well with a bit of cold sour cream or fresh fruit on the side.
Frequently asked questions
1. Can I use another type of cheese instead of sweet cottage cheese?
Yes, ricotta or fresh cheese can be used. It will be a bit softer with ricotta, and with fresh cheese, the texture will be slightly grainier.
2. Is it necessary to use sour cream with 40% fat?
It’s not mandatory, but higher fat sour cream adds creaminess and binds better. With low-fat sour cream, the mixture may come out more liquid.
3. If I don’t want raisins, do I need to put something else instead?
No. You can simply omit the raisins or add something else you like, such as dried apricot pieces, cranberries, or nothing extra.
4. Can it be baked in a larger dish?
Yes, but it will be thinner, and the baking time will need to be reduced a bit. In a dish that’s too large, it won’t have the same texture.
5. Why does the cheesecake sink after I take it out of the oven?
It’s normal for it to sink a little after cooling, as it’s crustless and without raising agents. It doesn’t affect the taste.
Nutritional values
Approximately, for one serving (out of 6): about 280 kcal, 11 g protein, 16 g fat, 27 g carbohydrates. Values vary depending on the type of cheese and sour cream used. The cheesecake is quite filling, due to the proteins from dairy and eggs.
Storage and reheating
The crustless cheesecake keeps best in the fridge, covered, for 2 days. I do not recommend leaving it longer as the texture changes. It can be eaten cold, directly from the fridge. If you want to reheat it, place a piece in the microwave for 10-15 seconds, no more, so it doesn’t get too soft.
Quick Info
Total time: approximately 1 hour and 20 minutes (including minimal cooling)
Preparation time: 10-15 minutes
Baking time: 50-60 minutes
Servings: 4-6, depending on how large you cut the pieces
Difficulty: easy
Recipe type: baked dessert, crustless cheesecake
Ingredients
190 g sweet cottage cheese (20% fat)
200 g sour cream (40% fat)
75 g golden raisins
150 g sugar
60 g semolina
3 eggs
1 packet bourbon vanilla sugar
Preparation method
1. Place the sweet cheese in a large bowl. Add the sugar and vanilla sugar. Mix well with a spoon or whisk until smooth.
2. Add the sour cream to the mixture and incorporate it. Add the semolina, mixing gently.
3. Crack the eggs directly into the bowl. Mix everything vigorously until you get a fluid and homogeneous mixture, with no visible lumps.
4. Add the raisins. You can gently fold them in with a spatula or directly with the spoon.
5. Prepare a glass baking dish about 15 cm in diameter. Line it with parchment paper. This helps to remove the cheesecake easily after baking.
6. Pour the mixture into the lined dish and level it with a spoon.
7. Place it in the preheated oven, on the middle rack, at medium heat. The baking time is between 50 and 60 minutes, but check after 50 minutes. It can brown quite quickly if the heat is too high. I once left it too long, and it got a darker crust on the edges, without affecting the taste.
8. Test with a toothpick: if it comes out clean from the center, the cheesecake is ready. If not, leave it for another 5-10 minutes, but watch to ensure it doesn't burn on top.
9. Remove the dish from the oven and let it cool. It cuts better after sitting at room temperature. If you have patience, it’s much easier to remove and won’t break.
10. After it has cooled, you can sprinkle powdered sugar on top. It’s not mandatory, but it looks nice.
Why I make this recipe often
It’s the kind of quick dessert, without a crust, that doesn’t require many ingredients or techniques. It works very well when you have cheese and sour cream on hand. It can be made in a small quantity, so nothing goes to waste. I love the texture – it’s dense but not dry. It keeps decently if there are leftovers, although we rarely have any left by the next day.
Tips and variations
Tips
Use fresh cottage cheese, not salty or very dry cheese. If it’s too watery, add a bit more semolina.
The glass dish helps with even baking, but another ceramic dish of similar size works too.
Parchment paper is useful; otherwise, it may stick to the bottom.
If you see it browning too quickly on top, loosely cover it with aluminum foil for the last 10-15 minutes.
Substitutions
Cottage cheese: ricotta or fresh cheese can also be used, but the texture and taste will be slightly different.
Raisins: you can omit them if you don’t like them or add grated lemon peel for flavor.
Sour cream: do not substitute with yogurt, as the mixture will not bind the same way.
Bourbon vanilla sugar: vanilla extract or another type of vanilla sugar works too, but not in excess.
Variations
You can add a thin layer of dried fruit or pitted cherries for a different taste.
If you want a fluffier texture, you can beat the egg whites separately and fold them in at the end (but the basic recipe works without this step).
For a crunchier note, sprinkle a bit of brown sugar on top before baking.
Serving ideas
The simplest way is to cut it after it has cooled and serve it with powdered sugar. It can also be eaten warm, but it breaks more easily. For those who prefer, it goes well with a bit of cold sour cream or fresh fruit on the side.
Frequently asked questions
1. Can I use another type of cheese instead of sweet cottage cheese?
Yes, ricotta or fresh cheese can be used. It will be a bit softer with ricotta, and with fresh cheese, the texture will be slightly grainier.
2. Is it necessary to use sour cream with 40% fat?
It’s not mandatory, but higher fat sour cream adds creaminess and binds better. With low-fat sour cream, the mixture may come out more liquid.
3. If I don’t want raisins, do I need to put something else instead?
No. You can simply omit the raisins or add something else you like, such as dried apricot pieces, cranberries, or nothing extra.
4. Can it be baked in a larger dish?
Yes, but it will be thinner, and the baking time will need to be reduced a bit. In a dish that’s too large, it won’t have the same texture.
5. Why does the cheesecake sink after I take it out of the oven?
It’s normal for it to sink a little after cooling, as it’s crustless and without raising agents. It doesn’t affect the taste.
Nutritional values
Approximately, for one serving (out of 6): about 280 kcal, 11 g protein, 16 g fat, 27 g carbohydrates. Values vary depending on the type of cheese and sour cream used. The cheesecake is quite filling, due to the proteins from dairy and eggs.
Storage and reheating
The crustless cheesecake keeps best in the fridge, covered, for 2 days. I do not recommend leaving it longer as the texture changes. It can be eaten cold, directly from the fridge. If you want to reheat it, place a piece in the microwave for 10-15 seconds, no more, so it doesn’t get too soft.