This is not a typical homemade cheesecake you know from America and other recipes. It’s a quick Romanian cheesecake recipe when you are running out of time. This recipe is sweet a dessert and it does taste sweet, but has a savory taste to it due to the cheese. This recipe literally under one hour long. Eat this cheesecake is along with friends and family for coffee or tea.
Romanian Cheesecake Ingredients:
Branza de vaci: This cheese is very specific in Romania and clearly I don’t expect you to travel to Romania for this Romanian cheesecake. Substitute this with ricotta cheese.
Milk: Use full-fat milk for this cheesecake dessert, since you want it to have a full flavor.
Flour: I used normal flour, but you can use cake flour as well.
Oil: Vegetable oil works well, since it doesn’t any add additional flavor and is a substitute for butter.
Baking Power: Baking powder is to to help the bake rise.
Eggs: Use medium sized eggs for this recipe and if possible let them get down to room temperature.
Salt: I’m a big fan of coarse sea salt instead of table salt. The flavor of it is much tastier and will up your cheesecake.
Vanilla Sugar: When I lived in America I didn’t have access to it or had to order this in a specialty store. Use Mexican Vanilla Essence or just vanilla essence.
PrintRomanian Cheesecake
This Cake is called Placinta cu Branza de Vaci. Normally this recipe is made with Urda, which is a type of grainy cheese, but those who don’t live in Romania can use something similar to Ricotta. This recipe won’t need any measuring cups or scales, since you will only use a spoon.
- Prep Time: 12
- Cook Time: 30
- Total Time: 42 minutes
- Yield: 12 portions 1x
- Category: Dessert
- Method: Oven
- Cuisine: Romanian
Ingredients
Main Batter
- 10 tablespoons milk
- 10 full tablespoons flour
- 10 tablespoons vegetable oil
- 8 tablespoons white sugar
- 15 g baking powder
- 3 eggs
- 1/2 teaspoon salt
- 1 lemon (only grate the skin)
- 1 g vanilla sugar (or 1 teaspoon of vanilla essence)
Cheesefilling
- 500 g Urda or Ricotta
- 3 tablespoon white sugar
- 3 eggs
- 100 g raisins
- 30 ml of rum essence
Instructions
Main Filling
- In a bowl mix your milk, flour, sugar, baking powder, salt and eggs together. Use a stand mixer or hand mixer.
- Add 5 tablespoons of oil to the batter and mix it on high. Once it is incorporated, add the rest of the oil and mix it well. Set aside!
Filling
- Soak your raisins with rum essence.
- In a new bowl add your cheese, sugar, soaked raisins and eggs. Mix them together in a stand mixer or hand mixer.
Now that your components are ready. Cover your 18 x 13 inch pan with parchment paper and pour your main mixture in. Add tablespoons per little quadrant and keep filling up the row.
- Bake at 200 C for 30 min or until golden brown.
Notes
If your main batter seems a little on the thinner side, you can add one or two tablespoons of flour. The flour should feel thick but not runny.
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