Pască Fără Aluat

Before you start

• Bring your cream cheese fully to room temperature before beginning.

  Cold cream cheese will leave stubborn lumps in the batter that cannot be whisked out later.

• Ensure your egg-white bowl is spotlessly clean.

  Even a microscopic trace of fat or leftover yolk will prevent the egg whites from reaching the stiff peaks required to lift the dessert.

Ingredients

• golden raisins1/2 cup
• dark rum2 tbsp
• farmer's cheese1 lb
• full-fat cream cheese8 oz
• full-fat sour cream1 cup
• unsalted butter1/2 cup
• large eggs5 large
• granulated sugar3/4 cup
• vanilla extract1 tbsp
• lemon1 large
• kosher salt1/4 tsp
• semolina flour3 tbsp
• all-purpose flour3 tbsp

Method

1. 01

   Plump the raisins in rum to build the flavor base.

   In a small bowl, combine the golden raisins and dark rum, letting them sit and absorb the liquid while you prepare the remaining ingredients.

2. 02

   Preheat the oven to 325°F and prepare the springform pan.

   Do not use the convection fan setting, as a gentle bake is required. Generously butter an 8-inch or 9-inch springform pan, line the bottom with a circle of parchment paper, and lightly dust the sides with a pinch of semolina or flour.

3. 03

   Grind the semolina into a fine powder to ensure an invisible bind.

   Place the three tablespoons of semolina into a clean coffee or spice grinder and pulse for five to ten seconds. Toss this ground semolina together with the all-purpose flour in a small dish.

4. 04

   Build the cheese base by combining the dairy, aromatics, and egg yolks.

   In a large mixing bowl, mix the farmer's cheese and softened cream cheese until perfectly smooth. Whisk in the sour cream, melted butter, the five egg yolks, sugar, vanilla extract, lemon zest, and salt until beautifully creamy, then stir in the semolina-flour mixture and fold in the plumped raisins along with any unabsorbed rum.

5. 05

   Whip the egg whites to stiff peaks and fold them into the batter for a soufflé lift.

   In a spotlessly clean bowl, use an electric hand mixer to whip the egg whites until the peaks hold their shape without flopping. Briskly stir one-third of the whites into the cheese mixture to lighten it, then gently fold in the remaining whites using an under-and-over motion to retain as much air as possible.

6. 06

   Bake the pască until the edges are golden and the center holds a gentle jiggle.

   Pour the airy batter into the prepared pan and tap it gently on the counter once to release any massive air bubbles. Bake in the center of the oven for 60 to 70 minutes. Do not open the oven door for the first 45 minutes to prevent the soufflé from collapsing.

7. 07

   Cool the cheesecake gradually in the oven before a mandatory overnight chill.

   Turn the oven off, crack the door slightly, and let the pască cool inside for 30 minutes to prevent temperature shock and cracking. Transfer to a wire rack to cool completely to room temperature, then cover and refrigerate for at least 4 hours, or ideally overnight, allowing it to set into a sliceable masterpiece.

Notes

• The cheese substitution is everything.

  Romanian brânză de vaci is dry and slightly tangy. American ricotta is too wet and bland. Blending dry farmer's cheese with a touch of cream cheese perfectly mimics that rich, melt-in-your-mouth homeland tang. If you absolutely cannot find farmer's cheese, use full-fat small-curd cottage cheese that has been rinsed and aggressively squeezed dry in a clean kitchen towel.

• The coffee grinder trick is grandma's textural secret.

  Semolina perfectly binds the excess moisture expelled by the cheese as it bakes, but whole grains can swell and leave a gritty mouthfeel. Pulsing it into a fine powder thickens the custard invisibly, yielding a perfectly smooth bite.