Marble cake with cheese
I usually make this cake when I have leftover sweet cheese in the fridge and a craving for something quick but with an interesting texture. I've often found some blueberries in the freezer, so I use them here without hesitation. The recipe is simple, doesn't require any special sifting, and you don't have to worry about intricate details. I prepare it when I want a homemade dessert with a fluffy base and a refreshing touch from the cheese and fruit.
Quick Info
Total time: approximately 50 minutes
Preparation time: 15-20 minutes
Baking time: 30-35 minutes
Servings: about 12
Difficulty: easy
Recipe type: cheese cake, homemade dessert
Ingredients
For the base:
8 eggs
15 tablespoons of oil
15 tablespoons of warm milk
15 tablespoons of sugar
16 tablespoons of flour
1 packet of baking powder
1 packet of vanilla sugar
2-3 tablespoons of cocoa powder (sprinkled on top of the base, not mixed in)
For the cheese filling:
300 g sweet cow cheese
2 eggs
4 tablespoons of sugar
1 packet of vanilla sugar
A handful of blueberries (fresh or frozen, whatever you have on hand)
3-4 tablespoons of the base mixture (for homogenization, see steps)
Instructions
1. Start with the base. Crack the eggs into a large bowl and beat them well with the sugar until they lighten in color and increase in volume. This takes about 3-4 minutes with a mixer, or a bit longer with a whisk.
2. Add the warm milk and oil, and mix until combined. There's no need to overdo it.
3. Gradually incorporate the sifted flour, baking powder, and vanilla sugar. Mix gently with a spatula or wooden spoon. The result should be a thick batter that flows easily in folds. Don't overbeat it; just enough to eliminate lumps.
4. In a separate bowl, combine the sweet cheese, the 2 eggs, sugar, and the packet of vanilla sugar. Mix everything until you achieve a fairly smooth cream (I use a fork or whisk, depending on how fine the cheese is).
5. Add 3-4 tablespoons of the base mixture to the cheese mixture to help it bind better and prevent it from being too dense when baked. Mix again.
6. Prepare the baking pan: line the bottom with parchment paper (a regular baking tray is suitable, no special size needed).
7. Pour the entire base mixture into the pan and level it gently.
8. Using a sieve, sprinkle cocoa powder over the batter. Don't mix it in, just sprinkle evenly to achieve a marbled effect after baking.
9. With a spoon, drop the cheese mixture over the base in various places. Don't mix it into the batter; just leave visible "islands" of cream.
10. Sprinkle blueberries on top wherever you like; they don't need to be perfectly distributed.
11. Place the pan in the oven, on the middle rack, at 180 degrees Celsius (preheated oven). The baking time is about 30 minutes, but check after 25. The cake should be slightly golden, and the center should not be liquid when tested with a toothpick.
12. Remove from the oven and let it cool completely in the pan. Cut only when it's cold; otherwise, the base may be too soft.
Why I make this recipe often
I like it because it doesn't require me to buy special ingredients and works with what I already have at home. The base is fluffy, the cheese adds a fresher taste, and the blueberries give a little twist to the routine. It cuts well and stays soft for a few days. It's great as a snack or for packing.
Tips and Variations
Tips
If you have very watery cheese, drain it well before using.
Let the cake cool completely before cutting; otherwise, the knife may stick and it could break.
For a lighter base, avoid overbeating after adding the flour.
Substitutions
You can use raisins or sour cherries instead of blueberries if you don't have any on hand.
Cottage cheese can be replaced with ricotta, but the taste will be slightly different.
If you don't have vanilla sugar, you can use a few drops of vanilla essence.
Variations
Chopped nuts can be added to the cheese filling for texture.
If you want a more intense cocoa flavor and appearance, you can sprinkle a bit more cocoa.
You can put half of the base, then the cheese, and the rest of the base on top, but the cake won't be marbled in the same way.
Serving Ideas
It's good both plain and with yogurt on the side.
You can dust it with sugar after cooling if you want a more polished look.
A cold slice also goes well with coffee.
Frequently Asked Questions
Can it be made with other fruits?
Yes, it works with any small or chopped fruit, but blueberries provide a pleasant contrast. Sour cherries or raisins are commonly used alternatives.
How dense should the base be?
The final mixture is quite thick, but it should flow slowly from the spoon. If it seems too thick, you can add an extra tablespoon of milk.
Can I use homemade cheese or whey cheese?
Homemade cottage cheese works if it’s not too salty or too wet. Whey cheese is not recommended, as it lacks enough creaminess.
Is the cake very sweet?
It's not overly sweet, but if you prefer, you can reduce the sugar in the base by 2-3 tablespoons. The cheese filling isn't very sweet to begin with.
Can it be frozen?
I don't recommend it; the texture of the cheese and the base may suffer after thawing.
Nutritional values (estimated)
A serving has about 220-250 kcal, including approximately 7g of protein, 9g of fats, and 30g of carbohydrates. The calories can vary depending on how much sugar and oil you use. The cheese and eggs provide a good amount of protein, but the cake also contains sugar and flour, so it’s not a diet dessert.
Storage and Reheating
The cake lasts 2-3 days at room temperature, covered with a cloth or foil. It keeps better in the fridge, especially if it's warm, but it tends to harden a bit when cold. No reheating is needed; it can be eaten at room temperature. I don't recommend freezing, as the texture won't remain as pleasant.
Ingredients: for the dough 8 eggs 15 tablespoons oil 15 tablespoons warm milk 15 tablespoons sugar 16 tablespoons flour 1 packet baking powder 1 packet vanilla sugar 2-3 tablespoons cocoa Cheese filling: 300 g sweet cheese 2 eggs, 4 tablespoons sugar, 1 vanilla sugar 1 cup blueberries
Tags: cheese cake
