Sweet cheese cake

The sweet cheese cake is a dessert that evokes childhood memories and family moments, when the aroma of cheese and vanilla filled the house. This recipe is not only delicious but also very easy to make, perfect for any occasion, whether it's a festive meal or simply a relaxing afternoon. Let's embark together on the preparation of this delightful cake, step by step!

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 12

Ingredients

For the dough:
- 180 g sugar
- 2 egg yolks
- 200 g butter at room temperature
- 1 pinch of baking soda
- 3/4 packet baking powder
- 100 ml milk
- 1 packet vanilla sugar
- Flour as needed (approximately 450 g)

For the filling:
- 500 g sweet cottage cheese
- 200 g sugar
- 4 egg yolks
- 6 egg whites
- 1 tablespoon flour
- 2 tablespoons semolina
- 50 g butter
- 1/4 of the baking powder packet
- 1 large boiled potato (must be cold)
- 1 packet vanilla sugar
- Orange and lemon zest (to taste and preference)

Preparing the dough

1. Mixing the ingredients: In a large bowl, add sugar and egg yolks. Mix well until you get a creamy composition. Add the soft butter and continue mixing to incorporate it.

2. Adding dry ingredients: In another bowl, mix the baking soda, baking powder, and flour. Gradually start adding this mixture to the butter and sugar mixture, alternating with the milk. It is important to add the flour gradually to achieve an elastic and non-sticky dough.

3. Resting the dough: Once the dough is ready, cover it with plastic wrap and let it rest in the refrigerator for about 30 minutes. This step helps to firm up the dough, making it easier to roll out.

Preparing the filling

1. Separating the eggs: Start by separating the egg whites from the yolks. It is important that the bowls you use are clean and dry to achieve a well-beaten foam.

2. Beating the egg whites: In a clean bowl, beat the egg whites with 8 tablespoons of sugar until you get a stiff and shiny foam. This process may take a few minutes, so be patient!

3. Preparing the cheese cream: In another bowl, combine the cottage cheese, egg yolks, 200 g sugar, 1 tablespoon flour, semolina, melted butter, baking powder, the boiled and cooled potato, vanilla sugar, and citrus zest. Mix well until you achieve a homogeneous composition.

4. Incorporating the egg whites: Using a spatula, gradually fold the beaten egg whites into the cheese mixture. It is important to do this with slow, up-and-down motions to keep the air in the egg whites, which will help the cake be fluffy.

Assembling the cake

1. Preparing the pan: Grease a pan (preferably with a removable bottom) with a little butter or line it with baking paper. If you have a round pan with a diameter of 28 cm, that is perfect, but you can also use a rectangular pan.

2. Rolling out the dough: Take the dough out of the refrigerator. Divide it into two parts: 3/4 for the base of the cake and 1/4 to cover the filling. Roll out the first part of the dough into a thin sheet and place it in the prepared pan.

3. Adding the filling: Pour the cheese filling over the dough in the pan, ensuring it is evenly distributed.

4. Covering the cake: Roll out the second part of the dough and place it over the filling, sealing the cake. You can use a fork to press the edges and seal them.

Baking

1. Preheating the oven: Preheat the oven to a low temperature (about 160-170 degrees Celsius). It is important for the cake to bake slowly to avoid burning.

2. Baking the cake: Place the pan in the oven and let the cake bake for 60 minutes. It is advisable to check the cake after 50 minutes to avoid over-browning.

3. Cooling: Once baked, let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.

Serving and combinations

The sweet cheese cake is excellent served plain, sprinkled with powdered sugar or with a fruit glaze. You can also accompany it with a vanilla sauce or a scoop of vanilla ice cream for a more decadent dessert.

If you want to impress your guests, try serving it with a fresh fruit sauce or a berry compote. This will add a note of acidity that balances the sweetness of the cheese.

Tips and tricks

- Choose the right cheese: Use fresh, well-drained cottage cheese to avoid excess moisture in the filling.
- Citrus flavor: The orange and lemon zest not only provides a wonderful taste but also an enticing aroma. Experiment with the quantities to find the perfect combination for your preferences.
- Gluten-free version: If you want a gluten-free version, replace the flour with a gluten-free flour, making sure to check the other ingredients as well.
- Storing the cake: The cake stores well in the refrigerator, covered, for 3-4 days. The flavor intensifies as it sits.

Frequently asked questions

1. Can I replace cottage cheese with another type of cheese?
Yes, you can use ricotta or mascarpone, but the texture and final taste will be different.

2. Can I add fruit to the filling?
Absolutely! Berries or peaches are excellent choices that will add extra flavor.

3. How do I know when the cake is done?
Check by inserting a toothpick in the center; if it comes out clean, the cake is baked.

4. Can I freeze it?
Yes, the cake can be frozen. Make sure to wrap it well in plastic wrap and then in aluminum foil to prevent freezer burn.

Calories and nutritional benefits

A serving of sweet cheese cake (approximately 100g) contains about 250 calories. It is a good source of protein due to the cheese and eggs, and the citrus zest adds antioxidants that are beneficial for health.

By preparing this cake, you will not only bring a touch of joy into your life but also create beautiful memories with your loved ones. In the end, don't forget to enjoy your creation! Bon appétit!

 Ingredients: Ingredients dough 180 g sugar 2 egg yolks 200 g butter at room temperature 1 tsp baking soda 3/4 packet baking powder 100 ml milk 1 packet vanilla sugar flour as needed (approximately 450 g) Ingredients filling 500 g sweet cottage cheese 200 g sugar 4 egg yolks 6 egg whites 1 tablespoon flour 2 tablespoons semolina 50 g butter 1/4 packet baking powder 1 large boiled potato (must be cold) 1 packet vanilla sugar orange and lemon zest (to taste and preference)