Cottage cheese cake

Cheese Cake - a soft and aromatic delicacy

Who doesn’t love a warm, fluffy cake with a rich taste and a texture that melts in your mouth? The cheese cake is undoubtedly one of those recipes that evoke cherished memories and warm family moments. This cake is not only delicious but also very easy to prepare, making it perfect for a quick snack or an elegant dessert served on a special occasion. In this detailed guide, we will explore each step in making this fantastic cake, along with useful tips and variations that will make it one of your favorite recipes.

Preparation time: 20 minutes
Baking time: 50-60 minutes
Total time: 1 hour and 20 minutes
Number of servings: 12

Necessary ingredients:

For the dough:
- 160 g butter (at room temperature)
- 3 small eggs (or 2 large)
- 4 tablespoons sugar
- 2 packets vanilla sugar
- Grated zest of 1 lemon
- 350-400 g flour
- 1 teaspoon baking powder (about 10 g)

For the filling:
- 500 g cottage cheese (ideally well-drained)
- 300 g sour cream
- 4 large eggs (or 6 small)
- 4 tablespoons semolina (about 80 g)
- 250 g sugar
- 2 teaspoons vanilla
- 100 g raisins (soaked in rum for extra flavor)
- Grated zest of 1 lemon

Preparing the dough:

1. Start by creaming the soft butter with the sugar and vanilla sugar, using a mixer or spatula. Make sure the butter is well incorporated and the mixture becomes creamy and airy. It is essential that the butter is at room temperature to achieve a smooth texture.

2. Add the eggs one at a time, mixing well after each addition. This step will help aerate the dough, giving it a fluffy consistency.

3. In a separate bowl, mix the baking powder with a little lemon juice, then add it to the mixture. This trick will activate the baking powder and help the cake rise evenly.

4. Incorporate the grated lemon zest and gradually start adding the flour. Knead the dough until you achieve a slightly moldable consistency that doesn’t stick to your hands. If you notice that the dough is too soft, you can add a little more flour.

5. Wrap the dough in plastic wrap and refrigerate for a minimum of 2 hours (ideally overnight). This step will help firm up the dough, making it easier to shape later.

Preparing the filling:

1. In a large bowl, mix the cottage cheese with the sugar and vanilla. Make sure the cheese is well crumbled to achieve a smooth filling.

2. Add the eggs one at a time, continuing to mix. The filling should be smooth and free of lumps.

3. Incorporate the sour cream, lemon zest, and semolina, mixing well to ensure an even distribution of ingredients. The semolina will help absorb excess moisture from the cheese, providing a pleasant texture.

4. Finally, add the soaked raisins. They will add a sweet and aromatic note to the filling, but if you don’t like raisins, you can omit them or replace them with pieces of candied fruit.

Assembling the cake:

1. Preheat the oven to 180°C (350°F) and prepare a baking tray of about 35x25 cm, lining it with baking paper.

2. Divide the dough into two equal parts. From the first part, roll out a thin sheet and place it in the tray. Sprinkle a little semolina on the bottom of the tray to absorb the juices from the filling.

3. Pour the cheese filling into the tray and level it with a spatula, ensuring it is evenly distributed.

4. From the other part of the dough, you can either grate the dough on a large grater or crumble it into small pieces, distributing them evenly over the filling.

Baking:

1. Place the tray in the preheated oven and bake the cake for 50-60 minutes. It is important to check the cake with a toothpick: if it comes out clean, the cake is ready.

2. Once baked, let it cool slightly in the tray, then you can dust it with powdered sugar for an attractive appearance.

3. Cut the cake into squares and serve it warm or at room temperature. It is delicious both plain and with a scoop of ice cream or a fruit sauce.

Nutritional benefits:

The cheese cake is an excellent source of protein, thanks to the cheese and eggs, and provides a dose of calcium essential for bone health. Additionally, the sour cream adds a touch of healthy fats, which can help maintain energy throughout the day.

Storing the cake:

If you manage to have leftovers (which is unlikely!), you can store the cake in an airtight container in the refrigerator for 3-4 days. The cake can also be frozen, so don’t hesitate to cut it into portions and put it in the freezer for those moments when you crave something sweet.

Variations and serving suggestions:

- Experiment with flavors by adding a few drops of almond essence to the filling.
- You can replace the raisins with cranberries or chocolate chips for a more decadent taste.
- Serve the cake with a berry sauce or a spoonful of sour cream and a few slices of lemon for a pleasant contrast.

Frequently asked questions:

1. Can I use store-bought cottage cheese?
Yes, make sure it is well-drained. Fresh cheese yields the best results.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the filling or use salty cottage cheese for an interesting contrast.

3. How can I make the cake lower in calories?
Replace the sour cream with Greek yogurt and use natural sweeteners to reduce caloric intake.

This cheese cake is truly special. Whether you enjoy it with loved ones or prepare it for a special occasion, each bite will bring a smile to your face. So, don’t hesitate! Start your kitchen adventure today and treat your taste buds with this delicious cake recipe. Enjoy!

 Ingredients: Dough: 160 g butter, 3 small eggs (2 large), 4 tablespoons sugar, 2 packets vanilla sugar, zest of 1 lemon, 350-400 g flour, 1 baking powder. Filling: 500 g cottage cheese, 300 g sour cream, 4 large eggs (I used 6 very small), 4 tablespoons semolina (80 g), 250 g sugar, 2 teaspoons vanilla, 100 g raisins soaked in rum, zest of 1 lemon.

 Tags:  cheese cake