Cheesecake
My child's first birthday was the first serious reason for me to make a cake from scratch, especially for him. I looked for something simple and safe, without complicated ingredients, suitable for little ones. The tray I used was larger than a regular roll, so I could cut wide sheets. I didn't complicate things with separate layers or elaborate decorations, but I wanted a light and tasty cream with sweet cheese.
Quick Info
Total time: about 2 hours
Preparation time: 40 minutes
Baking time: 20-30 minutes (depends on the oven)
Servings: 10-12, depending on how generously you portion
Difficulty: medium
Recipe type: birthday cake/cheese roll
Ingredients
Roll cake:
5 eggs
5 tablespoons sugar
5 tablespoons oil
5 tablespoons flour
1 packet baking powder
Vanilla essence
Grated lemon zest
Cream:
500 g cottage cheese (Dr. Oetker, if you find it, for a fine texture)
200 g soft butter
200 g vanilla-flavored sugar
200 g whipped cream
Grated lemon zest
Decoration:
Melted chocolate (for drawing patterns on parchment paper)
Coconut flakes (for garnish)
Preparation method
1. Preheat the oven to 180°C. Prepare a baking tray (approx. 30x40 cm) lined with parchment paper. I make sure the paper rises slightly on the edges to make it easier to remove the cake.
2. Separate the eggs. In a large bowl, beat the egg whites until stiff with the sugar. When they become shiny and firm, incorporate the yolks mixed separately with the oil, adding them gradually with gentle movements to maintain the volume.
3. Gently fold in the sifted flour mixed with baking powder, vanilla essence, and lemon zest. Work lightly from the bottom up, as with any sponge cake. Do not overmix.
4. Pour the mixture into the tray and level it. Bake for 20-30 minutes, until it passes the toothpick test. The sheet should remain soft, not dry, so it can be rolled without cracking.
5. Remove the cake and let it cool completely in the tray or on a rack, with the parchment paper underneath. If you have space, cover it with a clean towel to prevent it from drying out.
6. For the cream, beat the soft butter with the sugar until it melts and becomes fluffy. Add the cottage cheese (I prefer to pass it through a sieve for a fine texture). Add the lemon zest. Finally, fold in the whipped cream, mixing gently until the cream is airy and smooth.
7. When the cake has cooled completely, cut it lengthwise into 3 equal strips. Keep the parchment paper under it for easier handling.
8. Spread the cream on each strip, saving some for covering the cake at the end. Do not put a very thick layer, so it doesn’t spill out when rolling.
9. Roll the first strip tightly, widthwise, and place it vertically on the platter, like a spiral. Continue rolling around the "snail" with the other two strips, extending the spiral. Do not press, let the cream settle naturally.
10. Cover the cake with the remaining cream using a spatula or a flat knife. You can make small peaks of cream here and there.
11. For decoration, melt the chocolate and, using a piping bag or a bag with a cut tip, draw patterns on parchment paper ahead of time, so they harden. Lift them gently with a knife blade when they have cooled and place them on the cake.
12. Finally, sprinkle coconut flakes all over. Keep it in the fridge for at least an hour before cutting.
Why I make this recipe often
It’s suitable for any birthday or when I need a less sweet cake with simple ingredients. The cake is not difficult, and the cheese cream is also suitable for children. It can be made a day in advance if I keep it in the fridge.
Tips and variations
Tips
Do not dry out the cake in the oven, otherwise it will break when rolling.
The cheese should be as fine as possible, without granules. If it has whey, squeeze it lightly beforehand.
Save some cream for finishing, otherwise there won’t be enough for the outside.
Substitutions
Cottage cheese can be replaced with ricotta, but it has a more neutral taste.
You can use regular sugar, but vanilla sugar adds extra flavor.
Butter can be 82% fat, but it should be soft, not melted.
Variations
You can also use orange zest instead of lemon for a different flavor.
Some finely chopped dried fruits can be added to the cream if it’s not for small children.
Serving ideas
Cut thick slices with a thin knife, wiped after each cut.
It goes well with coffee or a glass of cold milk.
Frequently asked questions
1. Can I use sweet cheese from the market?
Yes, if it is well drained and has no whey. Passing it through a sieve makes it finer; otherwise, the cream may come out with small granules.
2. What do I do if the cake breaks when rolling?
It can be glued with a little cream, and on the outside, it won't be visible if you cover it with the remaining cream and coconut.
3. Can I skip the whipped cream in the cream?
You can, but the cream will be denser and a bit heavier. The whipped cream adds lightness.
4. How do I prepare the chocolate decorations?
Melt plain chocolate, draw patterns on parchment paper, and let it cool to harden. Use them only when they are completely hardened.
5. Can it be made a day in advance?
Yes, the cake keeps well in the fridge overnight, the cake becomes tender from the cream.
Nutritional values
The values are approximate, calculated for one serving (1/12 of the cake):
Calories: 380-420 kcal
Protein: 7-9 g
Carbohydrates: 30-35 g
Fats: 24-28 g
These are just estimates, depending on the type of cheese and butter used.
Storage and reheating
The cake should be kept in the fridge, covered. It stays good for 2-3 days. I do not recommend reheating. The cake does not keep well separately; it hardens if not with cream. If it has been refrigerated, take it out 30 minutes before serving for a more pleasant texture.
Ingredients: Roll cake base: 5 eggs, 5 tablespoons of sugar, 5 tablespoons of oil, 5 tablespoons of flour, vanilla essence and lemon zest, 1 teaspoon of baking powder. Cream: 500 g Dr. Oetker cottage cheese, 200 g soft butter, 200 g vanilla-flavored sugar, 200 g whipped cream, lemon zest. Decoration: melted chocolate and coconut flakes.
