Cheese pie with aromatic cheese / Pascha without dough

Flavored cheesecake - Festive recipe

Preparation time: 30 minutes
Baking time: 50-60 minutes
Total time: 1 hour 30 minutes
Number of servings: 12

Who doesn't love the inviting flavor of a warm and fluffy cheesecake? This flavored cheesecake recipe, also known as no-bake pastry, is perfect for the holidays or any occasion when you want to treat family and friends. With a delicious combination of sheep's and cottage cheeses, plus a hint of citrus and rum-hydrated raisins, this pie will satisfy all your senses. Let's get started!

Ingredients needed

- 1 kg crumbled sheep's cheese
- 1 kg cottage cheese
- 400 g heavy cream
- 8-10 eggs (at room temperature)
- Juice of 1 lemon
- 300 g sugar (or to taste)
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 1 package pie sheets
- 4 tablespoons semolina
- 300 g raisins
- 50 ml rum
- 50 ml cognac
- 1 sachet vanilla sugar or vanilla essence
- Oil, margarine or melted butter (for spread)

Tips for ingredients

- Cheese: Use sheep's and cottage cheeses for ideal texture and taste. If the sheep's cheese is low in fat, be sure to add enough cream to compensate.
- Raisins: Soaking raisins in rum and brandy will enhance their flavor and make them softer. If you don't prefer alcohol, use warm water or orange juice.
- Eggs: Make sure the eggs are at room temperature so that they are better incorporated into the mixture.

Step-by-step preparation

1. Defrost the pie sheets: Take the pie sheets out of the freezer 1-2 hours before you start baking. It is important that they are in usable condition to avoid tearing.

2. Preparing the filling:
- In a large bowl, mash the sheep cheese with a fork and add the cottage cheese.
- Add the heavy cream and mix well until smooth.
- Soak the raisins in rum and brandy for 40 minutes, then add them to the cheese mixture.
- In another bowl, beat the eggs with a little lemon juice until frothy. Gradually add the sugar, syrup from the raisins, vanilla, citrus zest and sem semolina. Mix well.
- Add the egg mixture to the cheese mixture and stir gently to keep the air in the eggs.

3. Adjusting the mixture: Taste the mixture and adjust the amount of sugar and flavorings to taste. If the cheese is too dry, add a little more cream, and if it's too runny, add more semolina.

4. Assembling the pie:
- Preheat the oven to 180°C.
- Line a baking tray with oil, margarine or melted butter.
- Place half of the greased pie slices, then pour in the polenta mixture, mixing well.
- Sprinkle the raisins on top if you haven't included them.
- Top with the remaining pie sheets, lightly prick with a fork. You can brush the sheets with a mixture of egg yolk and oil for a golden crust.

5. Bake: Place the pie in the preheated oven and bake for 50-60 minutes, until golden and golden brown.

6. Cool and serve:
- Once out of the oven, cover the pie with cling wrap and a damp towel to keep in the moisture. This trick will keep the top sheets soft.
- Let cool, then cut into wedges and dust with sugar.

Serving and variations

Flavored cheesecake is a delicious treat that can be served hot or cold. Serve with a dollop of cream or fruit sauce for a delicious contrast. It's also great with a flavored tea or sweet wine.

FAQs

- Can I use other cheeses? Yes, you can experiment with other cheeses, but make sure the fat proportions are balanced for the right texture.
- What if I don't have raisins: You can use dried cranberries, dates or even walnuts for a different texture.
- How do I store the pie: The pie keeps well in the fridge for 3-4 days, covered with cling film.

Nutritional benefits

This cheesecake provides a good source of protein from the cheese and eggs, and the sour cream provides healthy fats. Raisins contribute fiber and antioxidants, making this pie a delicious and relatively healthy option for holiday meals.

Personal note

This flavored cheesecake recipe reminds me of times with my family, when we would gather around the dinner table to enjoy delicious dishes. Each bite is filled with nostalgia and joy. I hope you too will create beautiful memories while enjoying this pie!

Keep cooking and enjoy!

 Ingredients: The best composition for Easter cheesecake and cheese pie, a mix of salty and sweet cheese....1 kg crumbled sheep cheese, 1 kg cow cheese, 400 g heavy cream, 8-10 eggs, lemon juice, 300 g sugar, a teaspoon each of lemon and orange zest, one pack of pastry sheets, 4 tablespoons semolina, 300 g raisins, a small bowl of rum essence, vanilla sugar or essence.