Cheese cake

Name: Cheese cake - Ruxanda J.
Ingredients: 4 eggs; 6 tablespoons of granulated sugar; 8 tablespoons of flour; 250 g (10 tablespoons) of salted cottage cheese; 200 g of sour cream (20% fat); vanilla essence; 3 tablespoons of D`Otker vanilla sugar; 1/2 packet of baking powder; margarine for baking (the size of a walnut) and a pinch of flour for the tray; 1 tablespoon of D`Otker vanilla sugar for dusting on top.

Dessert - Cheese cake by Ruxanda J. - Recipia

I came across this cake one afternoon when I had some rather salty cottage cheese, a bit of older sour cream, and honestly, no clear idea for dessert left in the fridge. I don’t necessarily have to call it cheesecake because it’s not exactly that, but I thought I’d see what happens if I mix everything with eggs, sugar, and vanilla. What came out was a dense cake with an intense cheese flavor, just the kind of simple dessert you whip up quickly when you don’t want to throw anything away. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 15-20 minutes Baking time: about 50 minutes Servings: 8-10, depending on how large you cut them Difficulty: easy Recipe type: quick dessert, great for days when you have ingredients to use up Ingredients 4 eggs 6 tablespoons granulated sugar 8 tablespoons flour 250 g salty cottage cheese (about 10 tablespoons; ideally, it should be richer and not too dry) 200 g sour cream (20% fat) vanilla extract 3 tablespoons vanilla sugar (using Dr. Oetker) half a sachet of baking powder a walnut-sized amount of margarine for greasing the pan flour for dusting the pan 1 tablespoon vanilla sugar for dusting on top (also Dr. Oetker) Preparation Method 1. Separate the eggs, placing the egg whites in a large bowl and beating them until stiff peaks form with a mixer. 2. Gradually add the granulated sugar while continuing to mix until you achieve a glossy and dense meringue. 3. Add the egg yolks to the meringue, along with the vanilla extract, baking powder, and vanilla sugar. Gently fold in with upward motions to avoid losing volume. 4. Grate the cheese using a fine grater. If it’s a stickier type, it will break apart easily when added to the mixture. 5. Add the grated cheese and sour cream. Mix well with a spatula without overbeating. 6. Start incorporating the flour, one tablespoon at a time, gently mixing after each addition. Don’t rush; the consistency will be quite dense in the end. 7. Prepare the pan – grease it with margarine and dust it with flour, not too much and not too little. 8. Pour the mixture into the pan, leveling it gently. Place the pan in the preheated oven (medium to high) for 50 minutes, or until the cake turns golden on top. 9. Remove the pan, sprinkle the remaining vanilla sugar on top, slice, and let it cool slightly before transferring the pieces to a serving platter. Why I Make This Recipe Often I find it one of the most practical options for a cheese cake, especially when you have leftovers in the fridge that aren’t exactly fresh. It’s not picky about ingredients, and it consistently delivers a dense texture with a clear cheese flavor. It’s quick to make and doesn’t require complicated techniques. Tips and Variations Tips If you use very salty cottage cheese, taste it first and adjust the sugar if you prefer a sweeter cake. Do not beat the mixture after adding the flour; just mix enough to combine. Use a pan that’s not too large (like 20x30 cm) to avoid a too-thin base. Substitutions The margarine for greasing the pan can be replaced with butter. You can also use lower-fat cottage cheese, but the final texture will be slightly drier. Regular vanilla sugar works just as well if you don’t have the brand specified in the recipe. Variations If you like, you can add grated lemon zest for a fresher taste, but it’s not necessary. For those who prefer, you can add raisins, but no more than a handful, so as not to weigh down the mixture. The sour cream can be swapped for full-fat yogurt, but the taste will be a bit tangier. Serving Ideas You can cut it into squares and serve it as is, with coffee or for breakfast. Fresh fruits on the side work well if you have some at home. It’s also good with a bit of tart jam on top. Frequently Asked Questions 1. Can I use only sweet cheese? Yes, but it will taste blander. If using only sweet cheese, add a pinch of salt to the mixture. 2. Can it be baked in a round pan? Yes, but ideally, use a pan with a diameter of at least 24 cm to avoid it being too thick. The baking time remains about the same. 3. What do I do if I don’t have vanilla extract? You can skip it or use lemon zest or a bit of rum if you prefer another flavor. 4. Can I use powdered sugar instead of vanilla sugar for dusting? Yes, but it will lack the vanilla flavor. You can add a bit of vanilla sugar to the powdered sugar for extra taste. 5. Is it necessary to grate the cheese? Not necessarily, but if it’s firmer, grating helps it incorporate more easily, resulting in a finer texture. Nutritional Values Approximately, one serving (out of 10): Calories: about 220 kcal Protein: 8-10 g Carbohydrates: 23-25 g Fats: 10-12 g Values depend on how fatty the cheese and sour cream used are. It’s a fairly substantial dessert, suitable as a snack or breakfast. Storage and Reheating The cake lasts in the fridge for 2-3 days in a covered container. It can be eaten cold or at room temperature. I do not recommend reheating it in the oven, as it loses its texture. It can be warmed briefly in the microwave, but not for too long. It’s not suitable for freezing.

Cheese cake

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