Easter cake with cheese and sour cream

Name: Easter cake with cheese and sour cream - Demetra N.
Ingredients: For the dough: 100g butter (I used one with 80% fat) 100g yogurt 50g sugar 2 eggs 1 teaspoon baking powder a pinch of salt 350; 400g flour grated lemon zest For the filling: 800g cottage cheese 350g sour cream 5 eggs 200g sugar 50g raisins grated lemon zest grated orange zest 3 teaspoons rum essence a pinch of salt 1 egg for b

Dessert - Easter cake with cheese and sour cream by Demetra N. - Recipia

Every time I make the Easter cheesecake, I prefer this recipe with cheese and sour cream. I love that it doesn’t require yeast or any complicated techniques, allowing me to take care of other things in the meantime. The dough turns out tender, and the filling has the right texture, not dry or too moist. Quick Info Total time: approximately 2 hours Preparation time: 30-40 minutes Baking time: 45-55 minutes Servings: 10-12 Difficulty: medium Occasion: Easter, traditional dessert Ingredients For the dough: 100 g butter (80% fat) 100 g yogurt 50 g sugar 2 eggs 1 teaspoon baking powder a pinch of salt 350-400 g flour grated lemon zest For the filling: 800 g cottage cheese 350 g sour cream 5 eggs 200 g sugar 50 g raisins grated lemon zest grated orange zest 3 teaspoons rum essence a pinch of salt 1 egg for brushing Instructions 1. Start with the dough: in a bowl, place the cold butter, cut into cubes, add a pinch of salt and sugar. Mix with a spatula or by hand until the butter becomes creamy and the sugar dissolves as much as possible. 2. Crack the two eggs over the butter mixture and mix briefly until combined. Add the yogurt and continue mixing. 3. Add the baking powder and grated lemon zest to the mixture. Gradually incorporate the sifted flour, mixing by hand. Stop adding flour when the dough is no longer sticky and can be shaped without sticking to your fingers. 4. Quickly shape the dough into a ball, place it in a bowl, cover it with plastic wrap, and refrigerate while you prepare the filling (20-30 minutes is sufficient). 5. For the filling, separate the eggs. Beat the egg whites with a pinch of salt until foamy. When they begin to thicken, gradually add the sugar and continue until you have a firm meringue. 6. In a large bowl, crumble the cottage cheese by hand, add the sour cream, and mix well. Add the raisins, lemon and orange zest, and rum essence. Mix until everything is evenly distributed. 7. Finally, gently fold the meringue into the cheese mixture using a spatula, in slow movements from top to bottom, to avoid losing the air in the egg whites. 8. Grease a 26 cm round cake pan with a little margarine or butter, and line the bottom with parchment paper. Take the dough out of the fridge, roll it out to a suitable thickness (about 0.5 cm), large enough to cover the sides of the pan. Place the dough in the pan, including the edges. 9. Pour the cheese filling over the dough and level it out. Trim any excess dough from the edges if necessary. 10. Beat the remaining egg until frothy and brush the top of the cheesecake with it. 11. Place the pan in a preheated oven at 180°C. Bake for 45-55 minutes, until the surface is lightly browned and passes the toothpick test. 12. Remove it from the oven and let it cool completely in the pan. Once cooled, remove it from the pan and wrap it in plastic wrap to keep it tender. Why I make this recipe often I love it because I don’t have to worry about rising. The tender dough is quick to make and can chill while I take care of the rest. It keeps well for a few days, and the filling's texture doesn’t become watery. The cheese with sour cream has a balanced flavor, not too sweet or too tangy. Tips and Variations Tips 1. Use well-drained cottage cheese; if it’s too wet, let it drain in a sieve to lose some liquid. 2. Add flour gradually – the amount may vary depending on how wet the yogurt is or the size of the eggs. 3. For baking, if you notice the surface browning too quickly, cover it with parchment paper for the last 10-15 minutes. Substitutions 1. Sour cream can be replaced with Greek yogurt for a slightly tangier flavor. 2. If you don’t have an orange, just use lemon zest. 3. Raisins can be omitted or replaced with dried cranberries. Variations 1. You can add a tablespoon of semolina or flour to the filling if the cheese is very soft. 2. You can sprinkle almond flakes on top before baking if you want a crunchy texture. 3. For flavor, a bit of vanilla or a few drops of almond essence also works. Serving Ideas Slice after it has completely cooled. It’s good both at room temperature and chilled from the fridge. It can be served plain or with a little powdered sugar sprinkled on top. Frequently Asked Questions 1. Can I use store-bought sweet cheese (in a package)? Yes, but make sure it’s not too watery. If necessary, let it drain in a fine sieve for a few hours. 2. What should I do if the dough is too soft to roll out? Add a little more flour gradually. The dough should be firm and easy to roll out. 3. Can I make the cheesecake a day in advance? Yes. It keeps well wrapped in plastic wrap in the fridge. 4. Can the cheesecake be frozen? I do not recommend it, as the texture of the cheese filling changes upon thawing and becomes watery. Nutritional Values Estimated for one slice (out of 12 slices): approximately 320-340 kcal, with 16 g fat, 33 g carbohydrates, 12 g protein. Values may vary depending on the type of cheese or sour cream used. Storage and Reheating The cheesecake keeps best in the fridge, wrapped in plastic wrap or in a sealed container. It holds well for 3-4 days. There’s no need to reheat it; it can be enjoyed cold or at room temperature. If desired, you can let it sit for 10-15 minutes on the counter before slicing. I do not recommend storing it in the freezer. This recipe is practical and uncomplicated, especially for holidays when time is limited. The texture remains good, and the flavor is just right.

Preparation

Dough: In a bowl, we put the butter cut into cubes with a pinch of salt, sugar, and we rub them until we obtain a cream. We add the eggs and mix, then the yogurt. We incorporate the baking powder, the grated lemon peel, and finally the sifted flour. We knead by hand until we obtain a homogeneous dough. We form a ball from it and put it in the refrigerator. Filling: We separate the eggs and beat the egg whites with a pinch of salt, then gradually add the sugar until we obtain a meringue. In a bowl, we put the crumbled cheese by hand, sour cream (you can add more sour cream), and mix them well. We add the raisins, grated lemon and orange peel, and rum essence. Finally, we incorporate the meringue with a silicone spatula using gentle up-and-down movements. We grease a 26 cm diameter cake tin with margarine and line it with baking paper. We take the dough out of the refrigerator and roll out a suitable sheet, placing it in the tin including the sides. We put the filling over the sheet, level it, and cut the excess dough from the edges. We beat an egg into a foam and with a brush, we glaze the top of the cake. We place it in the preheated oven at a suitable temperature for about 45-55 minutes until it is well baked (we do the toothpick test). We take it out when it is ready, let it cool, then wrap it in cling film to keep it tender. Enjoy your meal!

Easter cake with cheese and sour cream

Preparation

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