The FLUFFIEST Crustless Farmer's Cheesecake

Forget everything you know about standard cheesecake. If you have farmer's cheese, quark, or even ricotta in your fridge, you are halfway to the best bake you will ever make. This isn't your typical dense, creamy cheesecake—it is light, fluffy, and has an incredible texture thanks to the semolina, all topped with a perfectly crispy, cracked crust. It is surprisingly simple to prepare and completely redefines what a "cheesecake" can be. I am gently guiding you through the process today, so please let me know what you think in the comments. INGREDIENTS 1 kg (2.2 lbs) Farmer's cheese / Quark / Ricotta 125 g (3/4 cup) Semolina 360 ml (1 1/2 cups) Milk 6 Large eggs, separated 115 g (1/2 cup + 1 tbsp) Sugar 1 tsp Vanilla extract (or vanilla sugar) 1 tsp Orange zest 1 splash Dark rum (optional) 1 pinch Salt INSTRUCTIONS Milk and semolina: Combine the milk and semolina in a bowl and let soak. Separate eggs: Separate the egg yolks from the whites. Mix the yolks: Add sugar and vanilla to the yolks and beat until pale. Fold in cheese: Fold in the drained cheese until combined. Incorporate semolina: Fold in the soaked semolina and milk mixture. Whip the whites: Beat the egg whites with a pinch of salt until stiff, then fold them into the batter gently. Bake to perfection: Pour the batter evenly into a lightly greased 20x30 cm (8x12 in) baking dish. Bake at 180°C (350°F) for 50-60 minutes until deeply golden. Cover with foil if the top browns too fast. The reveal: Cool in the oven for 15 minutes with the door ajar. Slice and serve warm, it is also delicious reheated! CHAPTERS 00:00 Milk and semolina 00:40 Eggs 01:00 Yolks and cheese 02:15 Fold in semolina 03:04 Fold in egg whites 04:15 Bake Full recipe and more here: https://recipesfrombakery.com/