This Romanian Easter crustless cheesecake is definitely the best Romanian cheesecake! It’s so rich, creamy, absolutely delicious and incredibly easy to make with a handful of ingredients!
In Romania we must have cheesecake for Easter, it’s a tradition. We have several recipes for this delicious homemade cheesecake. Traditionally the Romanian Easter cheesecake is a rounded bread filled with sweet cheese and raisins. I’ve found out that the best part of this cake is the filling so I prefer a crustless cheesecake 🙂
To prepare this delicious cheesecake you should use quark cheese or curd cheese. Also ricotta cheese may be a good choice. If your cheese is not so creamy put it in the blender along with the sour cream and mix until creamy.
To make this Easter cheesecake is incredibly easy: all you have to do is to combine all the ingredients, transfer to the baking pan and bake. I recommend you to let the cheesecake to cool completely before slicing it.
You should also try:
Ingredients for Romanian Easter crustless cheesecake (for a 22 cm – 9 inches) baking pan
– 700 gr (1.5 lbs) curd cheese (or quark, ricotta cheese)
– 300 gr (10.5 oz) sour cream (min 20% fat)
– 5 eggs
– 70 gr (1/2 cup and 1 tablespoon) flour
– 60 gr (1/3 cup and 1 teaspoon) semolina flour
– 200 gr (1 cup) granulated sugar
– vanilla essence
– 100 gr (2/3 cup) raisins
Optional: lemon zest
How to make Romanian Easter crustless cheesecake
You should start by preparing the pan: butter the sides and coat with flour. Line the bottom of the pan with parchment paper. Set aside.
Preheat the oven to 160 C (320 F).
Separate the whites from yolks.
Place the cheese into a large bowl. Add the yolks, sugar and vanilla essence. Stir to combine. Stir in the flour and the semolina flour. Stir in the raisins.
Place the whites into another bowl. Add a pinch of salt and mix on high speed until stiff peaks form.
Fold the whites into the batter.
Pour the batter into the prepared baking pan. Level with a spatula.
Place the pan into the preheated oven and bake on 160 C (320 F) for about 1 hour.
Let cool completely into the pan. Refrigerate for a few hours then slice and serve with a dust of sugar.