Cheese cake, Ioana's recipe

Cheesecake - Ioana's Recipe

If you're looking for a quick and delicious dessert, cheesecake is the perfect choice! This recipe, adapted by me from a classic version, will bring a smile to your face with every slice. The base is soft, and the cream cheese is extraordinarily creamy and flavorful. Come, let's discover together how to prepare it!

Preparation time: 30 minutes
Baking time: 60-90 minutes
Total time: 90-120 minutes
Number of servings: 12

Necessary ingredients

For the base:
- 500 g flour
- 1 packet baking powder (dissolved in lemon juice)
- 150 g butter or margarine (at room temperature)
- 150 g sugar
- 1 vial vanilla essence
- 2 eggs

For the cream:
- 750-850 g cottage cheese (preferably fresh)
- 150 g sugar
- 4 eggs
- 1 packet vanilla sugar
- Grated zest of one lemon
- 3 heaping tablespoons sour cream
- 2-3 tablespoons semolina
- Additionally, 2-3 tablespoons sugar for egg whites

Useful tips about ingredients

- Cottage cheese: Choose a fresh, high-quality cheese. If using wetter cheese, make sure to drain it well or pass it through a sieve to avoid lumps.
- Butter or margarine: Using butter gives a richer flavor to the cake, but margarine can be a perfect alternative for those who prefer the plant-based option.
- Semolina: This helps absorb excess moisture from the cheese, providing a better texture to the cream.

Preparing the cheesecake

1. Preparing the base: In a large bowl, mix the flour with the baking powder dissolved in lemon juice. Add the butter or margarine, sugar, vanilla essence, and eggs. Use a spatula or mixer to obtain a smooth dough.

2. Forming the base: Grease a baking dish (or a similar dish) with a little butter or margarine. Spread about three-quarters of the dough into the dish, forming a border of about 3 cm around the edges. If the dough sticks, lightly wet your hands with water. Place the dish in the refrigerator until you prepare the cream.

3. Preparing the cream: In another bowl, beat the egg yolks with 150 g sugar, lemon zest, and vanilla essence. Incorporate the cheese (ideally, strained through a sieve), sour cream, and semolina. Separately, beat the egg whites until frothy, gradually adding the 2-3 tablespoons of sugar. Gently fold the beaten egg whites into the cheese cream to maintain the lightness of the mixture.

4. Assembling the cheesecake: Pour the cheese cream over the base in the dish. The remaining dough, which you kept in the refrigerator, is rolled out gently with a rolling pin and placed on top of the cream. Use a fork to make small punctures in the dough to allow steam to escape during baking.

5. Baking: Preheat the oven to 175-180°C. Bake the cheesecake for 60-90 minutes, or until it turns golden and a toothpick inserted in the center comes out clean. I recommend leaving it a bit longer, even up to 90 minutes, for a better texture.

6. Cooling: Allow the cheesecake to cool completely before cutting it, to obtain nice, well-defined portions.

Serving recommendations

Cheesecake is delicious both warm and cold. You can serve it plain or with a berry sauce, sour cherry jam, or even a scoop of vanilla ice cream on the side. A cup of tea or quality coffee will pair perfectly with your dessert.

Possible variations

- You can add raisins to the cheese cream for a sweet note and interesting texture.
- Substitute cottage cheese with ricotta or mascarpone for an even finer cream.
- If you want a more exotic flavor, try adding a few drops of orange essential oil or some ground almonds to the mixture.

Nutritional benefits

This cheesecake is a good source of protein due to the eggs and cheese. It also contains healthy fats from butter or margarine. Depending on the portion consumed, a piece of cheesecake can have about 250-300 calories, but it's important to enjoy it in moderation.

Frequently asked questions

1. Can I use store-bought cheese?
Yes, you can use store-bought cottage cheese, but make sure it is fresh for the best results.

2. How can I tell when the cheesecake is done?
The cheesecake is done when it turns golden on top and a toothpick inserted in the center comes out clean.

3. Can it be frozen?
Yes, the cheesecake can be frozen. Cut it into portions and store it in an airtight container. When needed, let it thaw in the refrigerator.

I conclude this recipe with a warm thought: cooking is an art, and every cake we prepare is an opportunity to bring joy to our loved ones. Whether you enjoy it with family or friends, cheesecake is definitely a dessert that will remain in memories. Happy cooking!

 Ingredients: For the dough: - 500 g flour, - 1 sachet of baking powder mixed with lemon juice, - 150 g butter or margarine, - 150 g sugar, - 1 vial of vanilla essence, - 2 eggs. For the cream: - 750-850 g cottage cheese, - 150 g sugar, - 4 eggs, - 1 sachet of vanilla sugar, - grated lemon peel, - 3 heaping tablespoons of sour cream, - 2-3 tablespoons of semolina, - plus 2-3 tablespoons of sugar for the beaten egg whites.

 Tags:  cottage cheese sour cream eggs sugar cake