I always liked the sweets with cheese from the traditional pies to the delicate cheesecakes. Mmm…that softness that renders them unique. I remember that, as a child, around Easter, I was looking forward to the moment of preparing the cheese filling for the traditional Easter pastry. The only problme I used to have was that there was never enough cheese for my taste. 
That is why I was more than happy when my sister prepared a different type of “pasca” instead of the traditional one, with so much cheese and a chocolate batter. She used to call it “pasca chinezeasca” and she normally prepares it for Easter. I Loved it so much that I started baking it on different occasions, that is why I will call it “Chocolate Cottage Cheese Cake” but, trust me, it is a good alternative to the traditional one.
Ingredients:
-5 00g fresh cheese
- 2 eggs
- 100g butter
- 1 cup sugar
- 1ts vanilla extract
- lemon zest
- 2 tbs flour
For the batter:
- 1 cup flour
- 1/2 cup sugar
- 1 egg
- 1/2 cup milk
- 1 tbs baking powder
- 2 tbs cocoa
- 100g butter
- 1ts vanilla extract
Instructions:
- Preheat the oven to 165°
Cheese filling
- Place the cheese in a mixing bowl; beat with an electric mixer until creamy
- Beat the yolks with the sugar until the mixture becomes significantly lighter
- Add butter and continue mixing until the mixture becomes light and fluffy; add the cheese, vanilla extract, the lemon zest and flour;
- Beat egg whites until stiff and add them to the cheese, mixing gently
Batter
- Beat butter with the egg and sugar
- Add the warm milk, flour, vanilla extract, cocoa and baking powder
- Grease a round baking pan
- Pour over 3/4 of the batter
- Spread the cheese filling on top and pour over the remaining batter
- Bake in the pre heated oven for cca 45′
- Let it cool and then powder it wiht a mix of cocoa and confectioners’s sugar
Enjoy!
Hugs and kisses!
xoxo
Surprinzătoare combinaţia însă una fericită, aş zice! Sunt convinsă că are un gust fantastic.
Cît despre imagini ce să mai spun? Excelente.
Este intr-adevar o combinatie fericita, draga Mala. Multumesc pentru cuvintele frumoase. <3
Si mie imi plac tare mult prajiturile cu branza si cred ca-i delicioasa prajitura ta! Si mie mi se parea mereu ca pasca n-are destula branza :)))!
O duminica frumoasa iti doresc!
Multumesc la fel Any. Cred ca problema branzei din pasca este o problema comuna multor persoane;)
Arata minunat!
Si eu consider ca pasca nu are niciodata destula branza, asa ca anul asta voi face un cheesecake cu citrice…
Oooo, ce bun. Cheesecake-ul poate fi o solutie alternativa. Multumesc pentru vizita, draga mea. :*
Cat de bine arata!!!
Multumesc, Cristina :*
Buna! ce dimensiune ar fi bine sa aiba forma? 26 cm sau mai mica?
Buna, Florentina. Poti folosi o tava de 24cm sau 26cm. Eu am folosit de 26.
Ok. Asa am folosit si eu. A iesit foarte buna. Mai am o intrebare
. Locuiesc in Italia si nu stiu sigur care este praful de copt si care amidonul. Cumva lievito per dolci e praful de copt? Multumesc si felicitari pentru blog, I love it!.
Ma bucur tare mult ca ti-a placut, Florentina. Daca o pui in tava mai mica iese mai inalta. Da, lievito per i dolci ar fi echivalentul prafului de copt. Amidonul in schimb este amido di mais sau maizena si mai e si fecola di patate (cel de cartofi). Le gasesti de obicei in supermarket pe rafturile unde se afla si esenta, zaharul vanilat si tot ce tine de prajiturit :). unde locuiesti? Iti multumesc pentru cuvintele frumoase si te mai astept cu drag. Data viitoare cand mai gatesti ceva trimite-mi o pozica sa o pun la albumul de la cititori
Multumesc pentru sfaturi. Locuiesc in Crema, 50 km de la Milano. Pana seara trimit si o poza.
Ah, deci esti aici aproape
Ps … earlier in the recipe you say 165 degrees … then you say cca 45′ C … but no length of cooking time. Help!
I am sorry, Mira. My bad. It’s 45 minutes. It was a typo.