Cheesecake with cream and whipped cream

Name: Cheesecake with cream and whipped cream - Vera I.
Ingredients: 8 eggs 8 tablespoons of sugar 8 tablespoons of flour 1/2 baking powder juice of half a lemon 1 vanilla sugar a pinch of salt Filling 500 g cottage cheese 5 tablespoons powde

Dessert - Cheesecake with cream and whipped cream by Vera I. - Recipia

I go to the market quite often for sweet cottage cheese, especially when my friend Crinuța can't send me some of hers. For this type of cake, I only use fresh cheese with a mild flavor. I like to have a simple recipe on hand, without too much hassle, with a sponge made from eggs and a cheese filling, for those days when we want a refreshing dessert that isn't too heavy. I've made this cake several times, especially in the summer, because it's easy and can be adapted with whatever fruits I have at home. Quick Info Total time: about 1 hour and 30 minutes (includes baking and cooling) Preparation time: 30-40 minutes Baking time: 30 minutes Servings: 12-14 slices (depending on how big you cut them) Difficulty: medium Recipe type: dessert for occasions or when you want a refreshing cheese cake Ingredients For the sponge: 8 eggs 8 tablespoons granulated sugar 8 tablespoons flour 1/2 packet baking powder (approximately 5 g) Juice from 1/2 lemon (to activate the baking powder) 1 packet vanilla sugar a pinch of salt For the filling: 500 g sweet cottage cheese 5 tablespoons powdered sugar 50 g raisins 2 packets vanilla sugar 1 small orange, finely chopped 2 whole eggs For decoration: 500 g whipped cream (whipped) sour cherries (or other fruits, as preferred) Preparation method 1. Preparing the sponge Break the eggs into a large bowl. Add the granulated sugar, a pinch of salt, and the vanilla sugar. Beat the mixture with a mixer until it lightens in color and doubles in volume. Mix the flour with the baking powder activated with the lemon juice. Gently fold the flour into the egg mixture without overmixing. 2. Baking the sponge Pour the mixture into a rectangular baking dish lined with parchment paper or greased with a little oil. Place the dish in a preheated oven at 180°C. The sponge will bake for about 30 minutes. Check with a toothpick to see if it's baked in the middle. Remove and let cool completely in the dish. 3. Preparing the cheese cream In a large bowl, mix the cottage cheese with the powdered sugar and vanilla sugar. Add the raisins, chopped orange, and the two whole eggs. Mix with a spoon or mixer just enough to combine the ingredients. The cream should be thicker, not too runny. 4. Assembling the cake Cut the cooled sponge in half horizontally. Place the first half on a platter or back in the dish if it's easier for you. Spread the cheese cream evenly over the first layer of sponge. Place the second piece of sponge on top of the cream and press down gently. 5. Decoration and serving Whip the cream until stiff. Cover the cake with whipped cream as evenly as possible. Finally, decorate with sour cherries or other fresh or canned fruits that you have on hand. Chill for at least an hour before cutting. Why I make this recipe often This cake has a fresh taste, the cheese makes it light, and the sponge is easy to make. I can fill it with whatever fruits I find and can make it for guests, not just for family. It keeps well in the fridge for a few days. Tips and variations Tips Don’t let the sponge dry out too much in the oven – check after 25-30 minutes with a toothpick. If you use wetter cottage cheese, drain it a little beforehand so it doesn't make the sponge soggy. The whipped cream holds better if whipped cold, directly from the fridge. Substitutions Sour cherries can be replaced with orange slices, strawberries, or any seasonal fruits. If you don’t have an orange, just add more raisins or other finely chopped dried fruits. Powdered sugar can be replaced with granulated sugar ground in a grinder if you don’t have any. Variations The sponge can be soaked with fruit syrup if you want it moister. I usually use juice from sour cherries, but peach or apricot syrup works too. The cream can also be mixed with small pieces of chocolate for a different flavor. You can add grated lemon zest to the cream if you like a more intense aroma. Serving ideas Cut the cake into large slices, keep it chilled, and serve with fresh fruit on top. It also pairs well with a simple fruit sauce if you have one. Frequently asked questions Can I use another type of cheese? It works best with sweet, fresh cottage cheese. Salty or very fatty cheese doesn’t suit this recipe. Can I use plant-based whipped cream? Yes, but the taste will be different. For a more natural version, use cream from sour cream. If I don’t have an orange, can I omit it? Yes, the orange is not mandatory, but it adds freshness. You can skip it or replace it with extra raisins. How do I cut the sponge without crumbling it? Use a long, thin-bladed knife, and move slowly. If the sponge is completely cooled, it cuts more easily. Nutritional values (estimated, per serving) One serving of this cake (from 14 slices) has approximately 250-280 kcal. Protein: 7-8 g Carbohydrates: 30-32 g Fats: 11-13 g Values may vary depending on the type of cheese and cream used. Storage and reheating The cake can be stored in the fridge, covered, for 2-3 days. I do not recommend freezing, as the texture of the cheese cream suffers. It is served cold. Reheating is not necessary and is not suitable for this type of dessert.

Cheesecake with cream and whipped cream

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