Pasca fara blat | Romanian Easter crustless cheesecake
Try this Romanian Easter crustless cheesecake, known for its caramelized top and smooth texture. This easy homemade recipe promises an airy dessert with trendy appeal. Perfect for any occasion, savour the rich taste of cream cheese in every bite.
Servings: 12
Calories: 403kcal
Equipment
- 9-inch springform pan:
- Hand mixer or stand mixer optional
Ingredients
Instructions
- Preheat your oven to 180°C/350°F. Line a 9-inch springform pan with parchment paper and set it aside.
- Melt the butter in a small saucepan over low heat or in the microwave. Let it cool a bit.200 g butter
- In a large mixing bowl, beat the eggs with the sugar until the mixture turns pale yellow and fluffy, and all the sugar is dissolved. Stir in the melted butter until everything is well combined.6 eggs, 200 g sugar
- Add the cottage cheese and sour cream, and mix with a hand mixer until the mixture is smooth and creamy. Then, add the flour, semolina grits, and vanilla extract. Mix well.700 g sweet cottage cheese, 400 g sour cream, 4 tablespoons flour, 4 tablespoons semolina grits, 1 teaspoon vanilla extract
- Gently fold in the raisins with a spoon.150 g raisins
- Pour the mixture into the prepared pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until the cheesecake is golden brown on top and set in the middle. Don’t worry if it rises while baking and sinks when cooling—that’s completely normal.
- Once baked, let the cheesecake cool completely before removing it from the pan.
- Slice and serve the Basque cheesecake at room temperature. Enjoy!
Video
Notes
- Ensure the cottage cheese, sour cream, and butter are at room temperature for easier mixing and smoother texture.
- Measure the eggs by weight (approximately 220-240 grams total) for accuracy, as egg sizes can vary significantly.
- Use a hand mixer or stand mixer to blend the ingredients thoroughly. This ensures a smooth and creamy consistency in the batter.
- Bake the cheesecake in a preheated oven at 180°C (350°F) for about 50-60 minutes. Check for doneness by ensuring the top is golden brown and the centre is set but still slightly jiggly.
- After baking, allow the cheesecake to cool completely in the pan. Refrigerate it uncovered for at least 8 hours or overnight to allow flavours to develop and the texture to firm up.
- Consider dusting the cooled cheesecake with powdered sugar using a sifter before serving for an extra touch of sweetness.
Nutrition
Calories: 403kcal | Carbohydrates: 36g | Protein: 11g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 336mg | Potassium: 252mg | Fiber: 1g | Sugar: 19g | Vitamin A: 825IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg
