Cheese cake with cottage cheese and Philadelphia with yogurt

Name: Cheese cake with cottage cheese and Philadelphia with yogurt - Vasilica C.
Ingredients: 500 g cottage cheese; 175 g Philadelphia cheese with yogurt; 9 tablespoons powdered sugar; 3 eggs; 2 vanilla sugars; 2 tablespoons semolina; 2 tablespoons Baileys liqueur; 1 tablespoon lemon zest; 1 tablespoon powdered sugar for decoration; 1 tablespoon oil for greasing the baking pan.

Dessert - Cheese cake with cottage cheese and Philadelphia with yogurt by Vasilica C. - Recipia

I don't go a week without making this cake. It has a fluffy texture, is creamy, not heavy, and the ingredients are easy to find. Usually, I'm inspired when I have leftover cottage cheese in the fridge, but it works great with Philadelphia yogurt as well. It's the kind of simple cake, close to the famous Käsekuchen, just adapted to my tastes. What I appreciate most is that it's not fussy – if needed, you can skip the decoration or whip it up quickly when you're craving something sweet. Quick Info Total time: about 1 hour and 40 minutes (including cooling) Preparation time: 20 minutes Baking time: 50-60 minutes Servings: 8-10, depending on slice size Difficulty: easy to medium Recipe type: cheese dessert, homemade cake Ingredients 500 g cottage cheese (well-drained) 175 g Philadelphia yogurt cheese 9 tablespoons powdered sugar (6 for yolks, 3 for egg whites) 3 eggs (whites and yolks separated) 2 packets vanilla sugar 2 tablespoons semolina 2 tablespoons Baileys liqueur (or other creamy liqueur, to taste) 1 tablespoon grated lemon zest 1 tablespoon powdered sugar (for decoration) 1 tablespoon oil (for greasing the pan) (optional, for variations: orange zest, egg liqueur, rum-soaked raisins) Preparation method 1. Preheat the oven to 170°C. I turn it on from the start so it's ready when I finish the batter. 2. Carefully separate the egg whites from the yolks. 3. In a tall bowl, beat the egg whites with a pinch of salt until stiff and fluffy. Gradually add 3 tablespoons of powdered sugar and mix until you have a firm meringue. 4. In another bowl, combine the yolks, 6 tablespoons of powdered sugar, vanilla sugar, semolina, lemon zest, and Baileys liqueur. Mix until you have a smooth cream. 5. Add the cottage cheese and Philadelphia to the yolk mixture. Mix at medium speed until combined. Don't overmix, just enough to eliminate lumps. 6. Gradually fold the egg whites into the cheese mixture with gentle movements, using a whisk or spatula. Don't rush this step to keep it airy. 7. Grease a round springform pan (or any round pan with higher sides) with oil using a kitchen brush. Pour the batter into the pan and gently level the surface. 8. Bake in the middle rack for about 50 minutes. When it starts to turn golden and the center is firm to the touch, slightly open the oven door and leave it inside for another 10 minutes. 9. Remove the cake, let it cool in the pan for about 30 minutes. Flipping it while it's too hot is not a good idea as it's fragile. 10. Dust with powdered sugar before serving. It can be sliced warm, but the texture is more stable after it cools. Why I make the recipe often I love it because it's quick to assemble and works at any time, even in the morning with coffee. It has never gone uneaten, whether served warm or cold. I've never had issues with the texture; it comes out just as well without complicated decorations. I keep it in my basic repertoire because it's versatile and doesn't rely on sophisticated ingredients. Tips and variations Tips - If the cottage cheese is too watery, drain it in a fine sieve; otherwise, the cake won't set well. - Don't let the batter sit too long before baking, or it will lose volume. - Mix the egg whites carefully; don't beat or mix too vigorously, or they will deflate. - If it browns too much on top, gently cover it with a piece of parchment paper towards the end. Substitutions - Philadelphia yogurt can be replaced with any creamy cheese, but texture and taste will vary. - The Baileys liqueur can be omitted or replaced with any creamy liqueur (egg, coffee) if preferred. - Powdered sugar can be replaced with very finely granulated sugar, but for uniform texture, I prefer powdered. Variations - For a different flavor, you can add orange zest or even a pinch of cinnamon. - You can add rum-soaked raisins if you like cakes with dried fruits. - Using Ricotta makes it denser, but I've found it still tastes great – just the texture differs slightly. Serving ideas - Sliced warm, plain, with coffee or tea. - Cold, the next day, when it sets perfectly, with a little powdered sugar on top. - For occasions, you can decorate with fresh fruit (strawberries, raspberries), but I usually leave it plain. Frequently asked questions Can it be made without liqueur? Yes, it is not essential for structure. You can omit it or use vanilla essence. If I don't have Philadelphia yogurt, can I use just cottage cheese? You can use only cottage cheese, but the texture will be a bit drier. The final result will be closer to a classic cheese pie. If I don't have semolina, what can I replace it with? Semolina helps bind the mixture. If you don't have it, you can try a little flour, but the texture will be slightly different. Can this cake be frozen? I do not recommend freezing; the texture changes. It keeps best in the fridge for a few days. Is a springform pan necessary? Not mandatory, but it helps a lot for nice slices and removing the cake without breaking it. Nutritional values Estimate for one slice (out of 10 servings): approximately 220 kcal, 10 g protein, 25 g carbohydrates, 8 g fat. Values may vary depending on the cheese brand used, if you add raisins or change the type of sugar. It is a moderately caloric dessert compared to other cheese cakes. Storage and reheating The cake keeps best in the fridge, covered, for 3 days. It maintains its texture and flavor. Reheating is not necessary – if you want, you can microwave a slice for a few seconds, but the cake is designed to be good cold. If left at room temperature for too long, it loses some firmness. That's it. It's a recipe I've tested many times, and I don't think I've ever gotten tired of it. If you have the ingredients on hand, everything goes quickly and without stress.

Cheese cake with cottage cheese and Philadelphia with yogurt

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