Easter bread without dough

Cheesecake without dough is a traditional dessert that combines rich flavors and a creamy texture, perfect for special occasions such as Easter or other festivities. This delicious recipe is quick and simple, but the final result will certainly impress. In this detailed guide, I will teach you how to prepare a perfect cheesecake step by step, providing you with useful tips and tricks to achieve a perfect result.

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 12

Ingredients

- 1 kg of full-fat cottage cheese
- 500 g of mascarpone or very high-fat sour cream
- 300 g of powdered sugar
- 8 separated eggs
- 4 tablespoons of semolina
- 100 g of raisins
- Citrus zest (lemon and orange)
- Rum essence
- Brandy
- Saffron for color
- A vial of vanilla

Preparing the cheesecake

Step 1: Hydrate the raisins
Start by placing the raisins in a small bowl. Add 2-3 tablespoons of brandy and 2-3 tablespoons of rum. This process will add intense flavor and make the raisins juicier. Let them hydrate for about 30 minutes.

Step 2: Prepare the saffron
Add a pinch of saffron to 2-3 tablespoons of warm water or essence. Let it dissolve, then strain it to remove the strands. This step is essential for achieving a vibrant color and subtle flavor.

Step 3: Mix the cheese
In a large bowl, mix the cottage cheese with the mascarpone, ensuring that both are at the same temperature. Use a spatula or a hand mixer to obtain a smooth mixture.

Step 4: Prepare the eggs
Separate the egg whites from the yolks. In another bowl, beat the yolks with the powdered sugar, essences (rum, vanilla), and citrus zest until the mixture becomes creamy. Add the dissolved saffron and mix well.

Step 5: Beat the egg whites
In a clean bowl, beat the egg whites at room temperature with a little lemon juice until they form firm peaks. Gradually add the powdered sugar, continuing to beat until you obtain a glossy meringue.

Step 6: Combine the ingredients
Add the yolk mixture to the cheese mixture and mix well. Then, carefully fold in the beaten egg whites using a spatula to avoid losing the air in the whites. Finally, add the semolina and the hydrated raisins along with the remaining syrup.

Step 7: Prepare the baking pan
Grease a baking pan with butter and semolina. This will help the cheesecake not to stick and to have a perfect texture. Pour the mixture into the pan, leveling it evenly.

Step 8: Bake the cheesecake
Preheat the oven to 180°C and bake the cheesecake for 45-60 minutes, or until it is well browned and a knife inserted in the center comes out clean. Towards the end of baking, you can brush the cheesecake with a mixture of egg and saffron for a shiny finish.

Step 9: Cooling and serving
After the cheesecake is baked, let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. It is delicious both warm and cold.

Serving suggestions
I recommend serving the cheesecake with a dollop of sour cream or a berry sauce. Additionally, a cup of herbal tea or a sweet white wine can perfectly complement this dessert.

Nutritional benefits
This cheesecake provides a good source of protein from the cheese and eggs, as well as healthy fats from the mascarpone. Additionally, the raisins are rich in fiber and antioxidants, providing an energy boost.

Frequently asked questions

1. Can I use lower-fat cottage cheese?
Yes, but higher-fat cheese gives a creamier texture and richer taste.

2. What can I use instead of brandy?
You can use warm water or orange juice to hydrate the raisins if you prefer a non-alcoholic version.

3. How can I store the cheesecake?
The cheesecake stores well in the refrigerator in an airtight container for 3-4 days. You can freeze it, but it is recommended to consume it fresh.

4. What other variations can I try?
You can add dark chocolate, nuts, or hazelnuts to diversify the flavors. You can also experiment with different essences, such as orange or almond.

Possible variations
For a vegan cheesecake, you can replace the cheese with tofu or a mixture of nuts and seeds. Use almond milk and egg substitutes to achieve an equally delicious version.

I encourage you to experiment and put your personal touch on this recipe! Whether you choose to keep it classic or add a personal note, the cheesecake without dough will surely be a hit at any festive table. Enjoy your meal!

 Ingredients: 1 kg of fatty cow cheese, 500 g of mascarpone or very fatty sour cream, 300 g of powdered sugar, 8 separated eggs, 4 tablespoons of semolina, 100 g of raisins, citrus zest, rum essence, cognac, saffron for color, 1 vial of vanilla.