Creamy cheesecake

Cheese Cream Cake with Compote Fruits - A Delight for Holidays

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 12 servings

Who doesn’t love a creamy, vanilla-flavored, slightly tangy cake? This cheese cream cake recipe with compote fruits is perfect for sweetening special moments and bringing smiles to the faces of loved ones. A cake that combines a soft, fluffy base with a delicious cheese cream, all topped with a shiny fruit sauce. It’s a true feast for the senses!

A Little Story about Cheese Cakes

Cheese cakes have a long history, being appreciated all around the world. They were created to use available ingredients in innovative ways and have evolved over the centuries, becoming beloved delicacies. From those made with cottage cheese to those with mascarpone or ricotta, each variant brings a unique flavor. Our recipe is simple yet sophisticated, perfect for any occasion.

Ingredients for the Base

- 150 g margarine (ideally at room temperature)
- 150 g sugar
- 2 packets of vanilla sugar (or 1 teaspoon of natural vanilla extract)
- 4 eggs (preferably fresh)
- 150 g flour
- 1 pinch of salt
- 1 packet of baking powder

Ingredients for the Cheese Cream

- 6 eggs
- 200 g sugar
- 2 packets of vanilla sugar
- 2 packets of vanilla pudding (or 40 g)
- 1 kg sweet cheese (cottage cheese or ricotta)
- 300 g sour cream (preferably fatty for a richer cream)

Ingredients for Decoration

- Compote fruits (preferably firm, such as peaches, pineapple, or cherries)
- 2 packets of clear cake gel (for glazing)

Step by Step for a Perfect Result

1. Preparing the Base

Start by preparing the base. In a large bowl, mix the soft margarine with sugar, vanilla sugar, and salt. Use an electric mixer on medium speed until the mixture becomes a smooth and fluffy paste. This is the moment when air is incorporated, making the base light and fluffy.

Add the eggs one by one, mixing well after each addition. It’s important to fully incorporate each egg before adding the next one. This will ensure an even texture.

Sift the flour and baking powder over the wet mixture and gently fold with a spatula, making up-and-down movements to keep the air in the base. Pour the mixture into a baking tray lined with parchment paper (30x40 cm) and level the surface with a spatula.

Bake the base in a preheated oven at 180°C (medium heat) for 20-25 minutes. Check if it’s baked using a toothpick: if it comes out clean, the base is ready. Let it cool slightly in the tray, then transfer it to a wire rack to cool completely.

2. Preparing the Cheese Cream

While the base is cooling, you can prepare the cheese cream. Separate the egg whites from the yolks. Mix the yolks with sugar and vanilla sugar until the mixture doubles in volume and becomes light in color. Add the vanilla pudding, sweet cheese, and sour cream, then mix well to obtain a smooth composition.

Beat the egg whites until stiff peaks form. This is an important trick for getting a light and airy cream. Gently fold the egg whites into the cheese mixture using a spatula, making up-and-down movements to keep the volume.

3. Assembling the Cake

Once the base has cooled completely, pour the cheese cream over it, leveling it with a spatula. Place the cake in the oven for another 40 minutes, still at 180°C. In the end, the cream should be firm but slightly soft in the middle.

Let the cake cool completely before decorating it. This is a crucial step, as it can prevent the cream from leaking or damaging the cake's appearance.

4. Decorating the Cake

After the cake has cooled, drain the compote fruits well. Scatter them evenly over the surface of the cake. Prepare the gel according to the instructions on the clear cake gel package and carefully pour it over the fruits to set them.

5. Serving

Let the cake chill in the refrigerator for a few hours (or even overnight) before slicing it. This will help firm up the cream and achieve beautiful, even slices.

Useful Tips

- Ingredient Substitutions: If you don’t have margarine, you can use butter, but make sure it’s at room temperature. You can also substitute the sweet cheese with mascarpone for an even richer cream.

- Gluten-Free Version: If you want a gluten-free version, you can use almond flour or a combination of gluten-free flour.

- Serving: This cake pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream for an extra flavor boost. Additionally, a fruit tea or cappuccino will complete the meal perfectly.

Calories and Nutritional Benefits

A serving of cake contains approximately 300-350 calories, depending on the exact ingredients used. It provides a good source of protein (thanks to the cheese and eggs) and calcium. However, moderate consumption is recommended, considering the sugar content.

Frequently Asked Questions

- Can I use low-fat cottage cheese? In theory yes, but the texture will be different, and the cream will be less rich.

- How can I avoid the cheese cream cracking? Make sure not to overbake it. A fluffy cream should be slightly soft in the middle.

- What other fruits can I use for decoration? You can experiment with fresh or frozen fruits, such as raspberries, blueberries, or even strawberries.

I conclude this recipe with an invitation: prepare this delicious cake and share the joy with your loved ones! Whether it’s a special holiday or just an ordinary afternoon, a slice of creamy cheese cake will always bring a smile. Enjoy!