Sweet cheese and yogurt cake

I made this cake one afternoon when I couldn't decide between two desserts and didn't feel like complicating the kitchen with multiple trays. I took ideas from two recipes I had saved, one with cheese and one with a cocoa shortcrust, and combined them with what I had in the fridge. It wasn't a very planned decision, but the result was clearly a hit with everyone. My tray is quite large, measuring 45x35 cm, so it yields a lot of cake at once.

Quick Info

Total time: 2 hours (including cooling)
Preparation time: 45 minutes
Baking time: 45-60 minutes (depends on the oven)
Servings: 24-30 pieces, depending on how it's cut
Difficulty: medium
Recipe type: homemade cake with cheese, suitable for large portions, events, or family gatherings

Ingredients

For the crust:
500 g flour
300 g margarine
2 tablespoons cocoa powder
1 teaspoon baking powder
2 egg yolks
150 g sugar
1 vial almond extract
1 natural Activia yogurt (140 g)
a little sparkling water or milk (only if needed for consistency)
a pinch of salt

For the cheese filling:
500 g sweet cottage cheese
1 Zuzu yogurt (400 g)
300 g sugar
3 egg yolks
5 egg whites (all from the eggs used in the recipe)
150 g golden raisins (soaked beforehand in a little water)
1 vial rum extract
2 packets vanilla sugar
15 tablespoons semolina (approximately 150 g)
1 teaspoon baking powder

For finishing:
powdered sugar with vanilla flavor (for dusting on top after baking)

Instructions

1. Preparing the crust:
In a large bowl, combine the flour, cocoa powder, baking powder, and salt. Mix well with a spoon.
Cut the cold margarine into small cubes and add it to the dry ingredients. Quickly rub it with your fingers until the mixture resembles coarse crumbs.
Add the egg yolks, sugar, almond extract, and Activia yogurt. Mix and start kneading. If it doesn’t come together, add a little sparkling water or milk—just enough to form a dough that can be rolled out.
Divide the dough into two equal parts, wrap them in plastic wrap, and refrigerate for 30 minutes.

2. For the cheese filling:
In a large bowl, combine the sweet cottage cheese, Zuzu yogurt, sugar, egg yolks, vanilla sugar, semolina, baking powder, and rum extract.
Whip the egg whites until stiff peaks form (all 5) and gently fold them into the cheese mixture.
Soak the raisins in water for a few minutes, then drain well and add them to the cheese mixture.
Mix everything until you have a smooth cream.

3. Assembling:
Line the tray (45x35 cm) with parchment paper.
Take one of the dough pieces out of the fridge, roll it out to cover the tray, and carefully transfer it to ensure it’s even across the surface.
Pour the cheese filling over and level it out.
From the second piece of dough, roll out a thin sheet and cut it into strips (you can use a ravioli cutter if you have one). Arrange the strips on top, creating a lattice or square pattern as you like.

4. Baking:
Preheat the oven to 180°C (350°F).
Place the tray in the oven and bake for 45-60 minutes. The cake should be golden at the edges, and the filling should be set. The edges should pull away slightly from the tray.
Remove the tray and let it cool completely before cutting.

5. Finishing:
Once cooled, dust the cake with powdered sugar flavored with vanilla.
Cut into pieces as desired—there will be plenty, and they are great for packing or serving at a large gathering.

Why I make this recipe often

It has a large volume, perfect for family or guests without any issues. It stays fluffy inside, doesn’t dry out too quickly, and is easy to portion. It keeps well for two to three days, so there’s no waste. Plus, you don’t have to make two different desserts to please everyone.

Tips and Variations

Tips
If the dough is too soft, add a little more flour; if it’s too hard, a tablespoon of milk or sparkling water will help.
For the strips on top, if you don’t have a ravioli cutter, a knife will work too.
The filling shouldn’t be too runny—if the cheese has whey, drain it beforehand.

Substitutions
You can use butter instead of margarine if you want a creamier taste.
The yogurt can be of another type, as long as it’s equally thick.
The cheese should be as fresh as possible, but avoid ricotta or mascarpone (they don’t have the right texture).

Variations
Instead of raisins, you can use dried cranberries or skip them altogether.
For a different look, the strips on top can be arranged diagonally or just lengthwise.
You can add a little lemon zest to the filling for flavor if you like.

Serving Ideas
Great with tea or coffee. It can be served chilled or at room temperature. For special occasions, it can be cut into smaller shapes for dessert platters.

Frequently Asked Questions

1. Can I use a smaller tray?
You can, but you will need to proportionally reduce the quantities or use two smaller trays. Otherwise, the cake will be too thick and may not bake well in the center.

2. Can I substitute cottage cheese with another type of cheese?
I do not recommend ricotta or mascarpone, as they do not provide the same texture. Fresh cottage cheese works best, possibly well-drained.

3. Can the cake be frozen?
I haven’t tried, but I wouldn’t recommend it, as the cheese and yogurt filling changes texture upon thawing.

4. What can I substitute for yogurt if I don’t have Activia or Zuzu?
Any plain yogurt without flavors, with a similar consistency. The key is not to be too watery.

5. Can I omit the raisins?
Yes, they are not essential for the structure, just for flavor. You can skip them or replace them with another dried fruit.

Nutritional Values

Approximately, for one serving (out of 24):
Calories: 250-280 kcal
Protein: 6-7 g
Fat: 10-12 g
Carbohydrates: 35-38 g
Values are approximate and depend on the size of the cut pieces and the type of cheese or yogurt used.

Storage and Reheating

Keep covered in the fridge for up to 3 days. I do not recommend reheating—it’s best served cold or at room temperature. If you still want to heat a slice, do so for a few seconds in the microwave, but be careful not to make it too soft. It won’t maintain optimal quality for more than three days, especially due to the cheese.

 Ingredients: 500 g flour 300 g margarine 1 natural Activia yogurt 140 g. 1 Zuzu yogurt 400 g 500 g sweet cheese 150 g golden raisins 1 Dr. Oetker almond essence (vial) 1 Dr. Oetker rum essence (vial) 2 vanilla sugar 5 eggs 2 baking powder 1 pinch of salt 450 g sugar 15 tablespoons semolina (150 g) 2 tablespoons cocoa

 Tags:  cheese cake yogurt cake