Cheese and yogurt cake with vanilla

Cheese and Yogurt Cake with Vanilla

If you're looking for a refined yet easy-to-make dessert, the cheese and yogurt cake with vanilla is the perfect choice. This cake is creamy, flavorful, and adds a touch of elegance to your table, making it suitable for both special occasions and personal indulgence. Plus, the combination of yogurt and cheese makes this dessert not only delicious but also slightly healthier.

Preparation time: 20 minutes
Baking time: 50-60 minutes
Total time: 1 hour and 20 minutes
Number of servings: 10-12

Ingredients:

For the base:
- 200 g plain biscuits (preferably low-fat)
- 50 g ground hazelnuts
- 150 g melted butter

For the filling:
- 1 kg cottage cheese (fresh and well-drained is ideal)
- 200 g brown powdered sugar
- 3 tablespoons flour
- 2 teaspoons vanilla extract
- 3 eggs
- 500 g full-fat yogurt (high-fat content for a creamier texture)
- Grated seeds from 1 vanilla pod

Preparation:

1. Start by preheating the oven to 180°C. It is important to have the oven well-heated for even baking.

2. The next step is to prepare the base for the cake. In a bowl, crumble the biscuits until they become fine crumbs, then add the ground hazelnuts. Mix these ingredients well, then pour in the melted butter. Mix again until you achieve a homogeneous mixture.

3. Take a round baking pan, lightly grease it with butter or line it with parchment paper, then press the biscuit mixture into the bottom of the pan, forming an even base. Bake this base for 10 minutes at 180°C to firm it up slightly.

4. In the meantime, you can prepare the filling. In a large bowl, mix the yogurt with the vanilla seeds. This step will add an intense and natural flavor to your cake.

5. In another bowl, combine the cottage cheese with the brown powdered sugar, flour, vanilla extract, and eggs. Use a mixer or whisk to achieve a smooth mixture. Then add the yogurt mixture and continue mixing until fully combined.

6. Pour the filling into the baking pan over the biscuit base. Bake at 180°C for 10 minutes, then reduce the temperature to 140°C and continue baking for 30-40 minutes. The filling will seem slightly soft at the end, but don't worry! It will firm up as it cools.

7. After the baking time is up, spread the remaining yogurt on top of the cake and bake for another 2 minutes. This step will add a touch of freshness and improve the final appearance of the cake.

8. Turn off the oven and let the cake cool inside. This is an important technique, as sudden temperature changes can lead to cracks on the surface of the cake.

Practical tips:
- Make sure the cottage cheese is well-drained to avoid a soggy cake.
- If you want an even more intense vanilla flavor, you can also add a little vanilla extract to the filling.
- You can replace the hazelnuts with walnuts or almonds, depending on your preferences.
- The cake can be served with a fresh fruit sauce or a dollop of cream, adding an extra layer of flavor.

Nutritional benefits:
This cheese and yogurt cake is rich in protein, thanks to the cottage cheese and yogurt, and contains healthy fats from the hazelnuts. Brown sugar adds a more complex flavor than white sugar, while yogurt adds beneficial probiotics for digestion.

Ideal pairings:
The cheese and yogurt cake with vanilla pairs wonderfully with a fruit tea or a sweet white wine, which will complement the delicate flavors of the dessert. Additionally, a serving of fresh fruit or a berry compote can add a pleasant contrast of textures and flavors.

Frequently asked questions:
- Can I use store-bought cottage cheese? Yes, but make sure it is a quality product, well-drained.
- How can I store the cake? You can keep it in the refrigerator, covered, for 3-4 days. It improves with each passing day!

Now that you know all the steps to prepare this delicious cheese and yogurt cake with vanilla, all that's left is for you to try it. It could become your family's favorite dessert! Happy cooking!