Get ready to embark on a culinary journey that will transport you straight to the heart of Romania with this heavenly Pasca cheesecake! This isn't just another dessert – it's a centuries-old Easter tradition that combines creamy, rich flavors with a touch of cultural magic. Imagine a dessert so divine, it could make even the most disciplined dieter break their resolve in one single, irresistible bite!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Romanian
Serves: 10 servings
Ingredients
- 500g cottage cheese
- 200g sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 200g sour cream
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1 pie crust
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch round springform pan by greasing it with butter and lightly dusting with flour.
- In a large mixing bowl, combine the cottage cheese, sugar, and vanilla extract. Mix thoroughly until the sugar is completely dissolved and the mixture is smooth.
- Separate the egg whites from the egg yolks. Beat the egg whites in a clean, dry bowl until stiff peaks form.
- In another bowl, whisk the egg yolks with sour cream and lemon zest until well combined.
- Gently fold the egg yolk mixture into the cottage cheese mixture, ensuring even incorporation.
- Carefully fold the beaten egg whites into the mixture, maintaining the light and airy texture. Add the baking powder and mix gently.
- Roll out the pie crust and line the bottom and sides of the springform pan, ensuring a smooth and even coverage.
- Pour the cheese mixture into the prepared pie crust, smoothing the top with a spatula.
- Place the pan in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let the cheesecake cool completely in the pan for about 1 hour.
- Carefully remove from the springform pan, slice, and serve. Optionally, dust with powdered sugar before serving.
Tips
- Room Temperature Magic: Ensure all your ingredients are at room temperature before mixing. This helps create a smoother, more consistent batter and prevents lumpy texture.
- Egg White Technique: When beating egg whites, use a clean, dry bowl and make sure there's absolutely no trace of egg yolk. This ensures you'll get those perfect, fluffy stiff peaks that give the cheesecake its signature light texture.
- Gentle Folding is Key: When incorporating egg whites, use a gentle folding motion with a spatula. This preserves the air bubbles and keeps the mixture light and airy.
- Oven Accuracy Matters: Use an oven thermometer to ensure your oven is exactly at 350°F (175°C). Temperature variations can cause uneven baking or a cracked top.
- Cooling Technique: Let the cheesecake cool completely in the pan to prevent cracking. Patience is crucial – rushing can lead to a less-than-perfect dessert.
- Storage Tip: This cheesecake keeps well in the refrigerator for up to 3-4 days, making it perfect for preparing in advance of your Easter celebration.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 15g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 120mg
