Cheese and poppy seed cake

I have made this cake several times, especially when I crave something substantial, but not too fussy. I like that you don't need any special techniques and you can use whatever cheese you have on hand. Sometimes I work with what I find in the fridge, so there are no strict rules. The poppy seed and orange base is quite simple, and the cream has an airy texture if you whip the cream separately.

Quick info

Total time: about 1.5 hours (including cooling the base)
Preparation time: 25-30 minutes
Baking time: 40 minutes
Servings: 12-14 slices, depending on how big you cut them
Difficulty: medium, but without complicated steps
Recipe type: cheesecake for occasions or weekends

Ingredients

Base:
5 eggs
1 cup sugar
150 g soft butter
180 g flour
50 g poppy seeds
1 teaspoon baking powder
a pinch of salt
zest of 2 oranges

Cream:
500 g fresh cheese (usually cow cheese)
150 ml liquid cream
150 g powdered sugar
juice and zest of 1 orange

Instructions

1. Prepare the base. Start with the soft butter, which you beat with the sugar until creamy. Add the egg yolks one at a time, then the orange zest. The mixture should be homogeneous.

2. In a separate bowl, beat the egg whites with a pinch of salt until stiff.

3. Gradually fold the egg whites into the butter and yolk mixture with slow movements.

4. Mix the flour with the baking powder and poppy seeds, then add them to the previous mixture. Carefully fold to not lose the air from the egg whites.

5. Prepare a baking tray (about 24x35 cm, if you want a not too thick base), line it with baking paper, and pour the batter. Level it out.

6. Bake in a preheated oven at 180°C for 40 minutes. Check with a toothpick - it should come out clean.

7. While the base is baking and cooling, make the cream. Mix the cheese with the powdered sugar, juice, and zest of the orange. In a separate bowl, whip the cream until firm.

8. Fold the whipped cream into the cheese mixture with wide movements.

9. Once the base has completely cooled, cut it in half horizontally.

10. Spread the cream between the two halves, keeping enough to cover the top (or just the middle if you don't have enough cream).

11. Decorate after applying the cream. If you don't want to fully cover the cake, you can sprinkle poppy seeds or use a stencil on top, to taste.

12. The cake should be kept in the fridge for a few hours to firm up the cream and cut nicely.

Why I make the recipe often

It comes together quite quickly for a cream cake, it's not fussy with ingredients, and it keeps well in the fridge. The base doesn't dry out, and even the next day it remains fluffy. You can play with the cream depending on the cheese you have at home.

Tips and variations

Tips
- For the base, the butter should be soft, not melted.
- Spread the cream only when the base is cool; otherwise, it will melt.
- If you don't have baking paper, grease the tray well with butter and sprinkle with flour.
- Let the cake chill for at least 2-3 hours before cutting.

Substitutions
- You can use mascarpone instead of part of the fresh cheese if you want a smoother cream, but not sweeter.
- White flour can be partially replaced with whole wheat flour for a denser taste, but don't overdo it (maximum 50 g).
- If you don't have poppy seeds, leave them out, but then it won't be the same cake.

Variations
- You can add soaked raisins to the base or the cream if you like.
- The orange can be replaced with lemon, but the taste will be more acidic and less fragrant.
- For decoration, simple powdered sugar or a cocoa stencil.

Serving ideas
- It cuts well into square slices after chilling.
- Works as a dessert after lunch or with coffee.
- For occasions, you can add fruits on top, but it's not necessary.

Frequently asked questions

1. Can I use ricotta or mascarpone instead of fresh cheese?
Yes, but you will get a smoother and creamier cream. The final taste will be slightly different. Mascarpone is not as tangy as fresh cow cheese.

2. Is the base easy to cut after it has cooled?
Yes, if it is completely cooled, it cuts easily. Use a large knife with a long blade.

3. How long should the cake stay in the fridge?
Ideally, at least 2-3 hours, but if you have time, leave it overnight. The cream firms up and the base absorbs the flavor of the cream.

4. Can I use vanilla sugar in the cheese cream?
Yes, you can add a packet if you want an extra flavor.

5. Can the cake be frozen?
I do not recommend it, as both the base and the cream can release water upon thawing and change their texture.

Nutritional values

Approximately, for one slice (out of 14 large slices):

Calories: 250-300 kcal
Protein: 6-7 g
Carbohydrates: 30-35 g
Fat: 11-13 g

The values are approximate. Differences occur depending on the type of cheese and cream used. The cream adds more fat, while the base adds more carbohydrates due to the sugar and flour.

Storage and reheating

The cake can be stored in the fridge, covered, for up to 3 days. No need to reheat; it is consumed cold. The base does not harden, and the cream does not run if well chilled. I do not recommend keeping it at room temperature for more than an hour or freezing it.

 Ingredients: 5oua1cana with sugar150g butter180g flour50g poppy seeds1 teaspoon baking powder1 pinch of saltgrated zest from 2 orangesCream 500g fresh cheese150ml liquid cream150g powdered sugarjuice and zest from 1 orange

 Tags:  cheese pie poppy seed cake