Simple Crustless Cheesecake Made with Farmer's Cheese

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If you love rich, creamy cheesecake, you don't need a crust to enjoy all the delicious flavor. This Simple Crustless Cheesecake Made with Farmer's Cheese is smooth, light, and wonderfully creamy, allowing the filling to be the star of the dessert.

Made with pressed farmer's cheese, mascarpone, eggs, potato starch, and vanilla pudding mix, this cheesecake has a delicate vanilla flavor and a soft, velvety texture that melts in your mouth. It's easy to prepare with just a handful of simple ingredients and bakes into an elegant dessert that's perfect for both special occasions and everyday treats.

Whether you're serving it for a holiday celebration, a family dinner, or an afternoon coffee break, this crustless cheesecake is sure to become a favorite. Enjoy it just as it is, with a light dusting of powdered sugar, or dress it up with fresh berries, red currant coulis, or a dollop of whipped cream.

Have you ever wondered…

Can a cheesecake be just as delicious without a crust?
Absolutely. A crustless cheesecake lets the creamy filling take center stage. It's lighter than a traditional cheesecake while still rich, smooth, and satisfying.
What makes pressed farmer's cheese perfect for baking?
Farmer's cheese, or twaróg, or called pressed cottage cheese makes cheesecakes uniquely delicious because of its natural lactic fermentation, low salt content, and balanced moisture. It delivers a clean, milky flavor with a mild, buttermilk-like tang and a rich, nutty profile when baked, avoiding the heavy, cloying weight of standard cream cheese. To grind pressed cottage cheese for this cheesecake recipe, use a food processor, a high-speed blender, an electric hand mixer, or a traditional food grinder/meat grinder (this is what I use) to break down the curds until completely smooth and lump-free for baking.
How do farmer's cheese and mascarpone create such a smooth texture?
Farmer's cheese provides structure and a delicate tang, while mascarpone adds richness and silkiness. Together, they produce a velvety filling that bakes beautifully.
Can you Use instant pudding instead of cook-and-serve Pudding in Baked Cheesecake? No, You generally shouldn’t substitute instant pudding for cook-and-serve pudding when making a baked cheesecake. The two types of pudding are designed to work differently. Instant pudding uses modified starches that thicken when mixed with cold liquid, while cook-and-serve pudding relies on heat to activate its starches and create the proper consistency.‍ ‍
What's the secret to a light, tender baked cheesecake?
Blending the cheeses until smooth, avoiding overmixing once the egg white are added, and baking gently at a moderate temperature all help create a soft, creamy texture without cracks.
Is the potato flour the same as potato starch? Potato flour and potato starch are not the same: potato flour is made from whole, cooked, and ground potatoes, so it retains fibre, protein and much of the potato’s natural texture and flavour, while potato starch is a refined, extracted carbohydrate powder that is essentially pure starch—neutral in taste, very fine in texture and lacking the fibre and protein found in flour.
How to prevent the top of a cheesecake from browning? The Simple way to keep the top of a cheesecake light and smooth is to loosely cover it with parchment paper once it has reached your desired color halfway through baking. The parchment acts as a barrier, reducing direct heat exposure and slowing further browning. It also helps retain moisture on the surface, preventing the cheesecake from developing a darker, toasted crust. This technique is ideal when you want a pale, creamy top while maintaining a rich and smooth cheesecake texture.
What is Basque burnt cheesecake ? A darker-finished baked cheesecake develops more caramelized and toasted flavors because higher temperatures and longer baking promote several browning reactions, even though cheesecake contains relatively little flour.
- Light golden top: mild dairy sweetness and vanilla.
- Deep golden to dark brown: richer caramel, toasted, nutty flavors.
- Blackened beyond the intended level: increasingly bitter, burnt flavors from excessive decomposition of sugars and proteins.

Simple Crustless Cheesecake Made with Farmer's Cheese Recipe

By Zosia Culinary Adventures | Date: July 30, 2026

Preparation Time: 20 minutes

Bake Time: 1 hour 15 minutes

Yield: 12 portions

Equipment: 24 cm Springform Round Cake Tin

Ingredients:

6 large eggs, room temperature
125 g unsalted butter, room temperature
250 g fine granulated sugar
750 g M-C Dairy Pressed Cottage Cheese, grinded for smooth texture
1 × 43 g package Dr. Oetker Cooked Pudding Powder
475 g Mascarpone Cheese, room temperature
2 tablespoons potato flour (not the starch)
2 tsp Pure Vanilla Essence
½ cup Honey Maid Graham Crumbs for the springform or grinded ladyfingers
icing sugar for dusting
fresh red currants for garnish (optional)

Preheat the oven to 180°C (356°F). Grease a 24 cm springform pan with butter and sprinkle generously with graham crumbs. Add a little extra around the edges.
Separate the eggs. Place the egg whites in a clean bowl and set aside. Whip the butter and sugar until light and creamy.
Add one egg yolk at a time to the butter mixture, whipping each in until the batter is smooth, light, and fluffy.
Grind the pressed cottage cheese in the food grinder. Then add it together with the mascarpone and vanilla essence to the egg and butter mixture. Beat the combined mixture until it becomes smooth and creamy.
Add the pudding powder to the mixture. Mix until fully incorporated.
In a separate bowl, whip the egg whites with potato flour until stiff peaks form.
Gently fold the whipped egg whites into the cheese mixture in batches, taking care not to deflate the batter.
Pour the cheesecake mixture into the prepared springform pan and smooth the top.
Bake for approximately 1 hour and 15 minutes, until the cheesecake is set and the top is lightly golden. Halfway through baking, loosely cover the top with parchment paper once you have achieved a pleasant golden color to prevent over-browning. I prefer a darker crust, so you may allow it a little longer if you like. The center may still have a slight wobble when done.
Turn off the oven and leave the cheesecake inside with the door slightly open for about 20–30 minutes to prevent some cracking, stabilizes texture, and ensures a gradual cool down.
Cool completely before removing from the pan. Refrigerate for several hours, preferably overnight, before serving for the best texture.
Once the cheesecake has been thoroughly chilled, lightly dust the top with icing sugar. Serve slices alongside fresh berries or a fruit coulis made from red currant .