This Royal Russian Cheesecake Is the Ultimate No-Fuss Baking Shortcut

Want a luscious, comforting dessert to enjoy with your morning coffee without spending hours in the kitchen? This brilliant crumble technique completely eliminates the need for messy rolling pins. You simply toss together a quick cinnamon-infused rubble for the crust, pour a velvety, sweet cheese cream right into the center, and pop it into the oven until it transforms into a melt-in-your-mouth masterpiece.

Here’s what you need: 14 oz (400g) of farmer's cheese or full-fat cottage cheese (well-drained), 4 large eggs (separated into yolks and whites), 1¾ cups (220g) of all-purpose flour, ½ cup (120g) of sugar, 3 tablespoons of sour cream, ½ cup (120g) of cold unsalted butter, 1 teaspoon of ground cinnamon, and 2 teaspoons (10g) of vanilla sugar.

First, make the filling. Grab a bowl and throw in the farmer's cheese, the 4 egg whites, the sour cream, half of your sugar, and the vanilla sugar. Blend it all up with an immersion blender until it is totally smooth, creamy, and lump-free.

Next up, the crumble. In another bowl, mix the flour, the rest of the sugar, and the cinnamon. Chop your cold butter into cubes and drop them in along with the 4 egg yolks. Use your fingers to rub and pinch everything together until you get a nice, pebbly mixture.

Line your baking pan with parchment paper. Dump about two-thirds of the crumble into the bottom and spread it out evenly, but don't pack it down. Pour the smooth cheese filling right over it, then scatter the rest of the crumble on top to cover the whole thing.

Pop it into the oven at 350°F for about 40 to 45 minutes until the top is a beautiful golden brown. Let it cool down completely before you cut into it — sticking it in the fridge for a bit makes it extra rich and super easy to slice!