Sweet cheese pie without dough

I made this no-crust sweet cheese cake several times, especially when I wanted something quick that didn’t require rolling dough or spending too much time in the kitchen. It’s the kind of dessert where you don’t have to roll out dough or complicate things with molds. If you have cheese in the fridge and eggs on hand, the rest comes together pretty quickly. I used a loaf pan, but a regular baking dish works too; just make sure it’s not too wide so it doesn’t dry out too much.

Quick Info

Total time: 1 hour – 1 hour and 10 minutes
Preparation time: 15-20 minutes (including soaking the raisins, if you prepare them in advance)
Baking time: 30-40 minutes
Servings: 8-10 slices, depending on thickness
Difficulty: easy
Recipe type: simple homemade dessert

Ingredients

500 g cheese (cottage cheese, well-drained, not too salty)
4 eggs
5 tablespoons sugar (you can adjust to taste)
grated lemon zest
a handful of raisins (about 50 g)
100 ml alcohol (for soaking the raisins; I usually use rum)
a few cherries from preserves (about 6-10 pieces; if you want more, feel free)
4 tablespoons flour (plus 2 extra tablespoons for dusting)
1 tablespoon butter (for greasing the pan)

Instructions

1. First, soak the raisins in alcohol about an hour before you start the rest of the recipe. If you’re in a hurry, 20-30 minutes will still make a difference, but ideally, an hour is best for them to plump up a bit.

2. Place the cheese in a large bowl. Add the sugar, grated lemon zest, and eggs. Mix well with a wooden spoon or spatula until everything is combined, with no visible lumps. You don’t need to whip it; just ensure the mixture is smooth.

3. Add the drained raisins and the cherries from the preserves. Gently mix.

4. Add the 4 tablespoons of flour. Mix again until incorporated.

5. Prepare the baking pan (I use a loaf pan, about 30x11 cm). Grease it well with butter on all sides, then dust with flour to prevent sticking. Shake off any excess.

6. Pour the mixture into the pan. Level it with a spoon to make it even.

7. Dust a tablespoon of flour on top to cover the entire surface. Sprinkle it as finely as possible to avoid lumps. Using the back of the spoon, gently press the flour into the cheese mixture on top without disturbing the level.

8. Place the pan in the oven at 180°C (preheated) for 30-40 minutes. Check after 30 minutes: it should be lightly browned on the edges and on top.

9. Remove the cake and let it cool for a few minutes. It cuts better once it has partially cooled, not when it’s hot.

10. Dust with powdered sugar on top or leave it plain. You can also serve it with extra preserves if you like.

Why I Make This Recipe Often

It’s one of those cakes where I don’t need a mixer or special dishes, and I don’t spend much time cleaning up afterward. The ingredients are handy, and if the cheese is of good quality, the taste is pleasant, light, without that overly sweet or heavy dessert feeling. It comes together quickly, and the absence of crust makes it airier. It’s also great for using up cheese that’s starting to get too wet or has been in the fridge for a few days.

Tips and Variations

Tips

Use well-drained cottage cheese; otherwise, the mixture will be too soft.
If you want a fluffier texture, you can also mix with a whisk, but it’s not necessary.
The cherries from the preserves aren’t essential, but they add a pop of color and flavor.
Dusting the flour on top really helps with the final texture, so don’t skip this step.

Substitutions

Cottage cheese can be replaced with ricotta or farmer's cheese, but this will slightly change the texture.
Raisins can be omitted or replaced with cranberries or chopped dried apricots.
If you don’t have alcohol for the raisins, you can use orange juice or hot water.

Variations

You can add more dried fruits if you prefer other flavors.
If you want a taller cake, use a smaller pan or double the quantity.

Serving Ideas

It can be served plain, with powdered sugar.
It also goes well with a thin layer of sour cream or extra preserves on each slice.
It’s good both warm and cold, but it cuts better once cooled.

Frequently Asked Questions

What kind of cheese is suitable for this cake?
Classic cottage cheese, well-drained, but you can also use ricotta or farmer's cheese. It’s important that it’s not too liquid or salty.

Is it necessary to soak the raisins in alcohol?
No, but the alcohol makes them softer and more flavorful. You can use juice or hot water if you prefer not to use alcohol.

Can I replace the cherries from the preserves with something else?
Yes, you can use any dried or preserved fruit, chopped finely, or you can omit them entirely.

Does the cake stick to the pan?
If you grease the pan well with butter and dust it with flour, it shouldn’t stick. A silicone pan helps too, but it’s not essential.

How much sugar can I use if I don’t want it very sweet?
You can reduce it to 3 tablespoons, especially if you’re serving it with additional preserves.

Nutritional Values

Estimate for one slice (out of 10 servings): approximately 150-180 kcal
Carbohydrates: 20-22 g
Protein: 7-8 g
Fat: 4-5 g
Values may vary depending on the cheese used and how much sugar or fruit you add. It’s not a very caloric dessert, and if you reduce the sugar or serve it without preserves, the carbohydrates will decrease as well.

Storage and Reheating

It keeps well in the fridge in a sealed container for 2-3 days. It can be eaten cold or at room temperature. There’s no need to reheat it, but if you want, you can microwave the slices for a few seconds. Freezing is not recommended, as the cheese changes texture.

 Ingredients: 500 g cheese, 4 eggs, 4 tablespoons of flour plus two more tablespoons, grated lemon zest, a handful of raisins plus a few cherries from jam, 100 ml alcohol, 1 tablespoon butter, 5 tablespoons sugar (here, depending on preferences)

 Tags:  cheese cake