Saxon Sweet Cheese Cake
When I wanted something with sweet cheese, but didn't want the usual recipes, I came across this Saxon cake. I found it at Crisulina, who in turn was inspired by someone else. I've made it several times now, and each time it turned out well. It's not complicated, doesn't require special techniques, and the ingredients are classic.
Quick Info
Total time: about 1 hour
Preparation time: 20 minutes
Baking time: 35-45 minutes (depending on the oven)
Servings: 10-12 (depends on the size of the dish)
Difficulty: easy to medium
Recipe type: homemade cake with sweet cheese, suitable as a Sunday dessert or for any day when you're in the mood for something classic.
Ingredients
800 ml milk
220 g semolina
3 tablespoons sugar
a pinch of salt
500 g sweet cheese (cottage cheese, not too watery)
5 eggs
200 g sugar
50 g flour
50 g butter
1 packet bourbon vanilla sugar
grated lemon zest (to taste)
50 g raisins (optional)
Preparation Method
1. Start with the semolina base. Bring the milk to a boil in a pot, add 3 tablespoons of sugar and a pinch of salt. When the milk starts to boil, sprinkle in the semolina while continuously stirring with a whisk to avoid lumps. Let it simmer on low heat for about 10 minutes, until the semolina is thickened.
2. Remove the pot from the heat. Prepare a heat-resistant dish (I use a round glass dish, but any not too large tray will do). Grease the dish with butter and pour in the warm semolina, smoothing it out with a spatula to achieve a relatively smooth layer.
3. For the cheese layer, place the sweet cheese, eggs, butter, sugar, vanilla sugar, and lemon zest in a large bowl. Mix everything for a few minutes until it becomes a smooth cream.
4. Finally, add the flour and raisins (if using). Mix again, just enough to distribute them evenly.
5. Pour the cheese mixture over the semolina layer, leveling it with a spatula.
6. Place the dish in the preheated oven at 180-200°C. The baking time varies between 30 and 35 minutes, but sometimes it takes up to 40 minutes, depending on the oven. The cake is ready when the cheese layer is slightly browned and appears set.
7. You can sprinkle a little brown sugar on top and put it back in the oven for another 5-10 minutes if you want a slightly crispy crust (this step is optional).
8. I usually let it cool just a little before cutting the first slice. It can be served warm or cold.
Why I Make the Recipe Often
It's the kind of quick cake that doesn't require expensive ingredients or complicated techniques. I like that I can use leftover sweet cheese or milk that needs to be consumed. The semolina layer is substantial, and the cheese doesn't dry out when baked. It gets eaten pretty quickly, but it also holds up well the next day.
Tips and Variations
Tips
If the cheese is very wet, drain it well before using.
Stir the semolina continuously to prevent it from sticking or clumping.
For even baking, use a dish that isn't too deep.
Substitutions
If you don't want raisins, you can omit them completely.
The butter for the cheese layer can be replaced with the same amount of sour cream, but the texture changes slightly.
You can also use regular vanilla sugar if you don't have bourbon vanilla.
Variations
You can add orange zest instead of lemon for a different flavor.
Sometimes I sprinkle a few poppy seeds on top before baking.
You can also use whole grain semolina if you want a slightly denser version.
Serving Ideas
We like it warm, with sour cherry or sour cherry jam. It's also good with chocolate sauce or plain yogurt. It can be cut cold, perfect alongside tea or coffee in the morning.
Frequently Asked Questions
1. What kind of sweet cheese is suitable?
I use cottage cheese, as fresh as possible, not too wet. If it's too watery, I let it drain for a few hours.
2. Can I use other milk instead of cow's milk?
I've only used cow's milk. Plant-based milk doesn't work the same; the semolina doesn't bind as well.
3. Do I have to use raisins?
No, you can skip them. The cake turns out well even without them.
4. Can I make the cake with less sugar?
You can reduce the sugar in the cheese mixture to 150 g, but I haven't tried going lower than that. If you want it even less sweet, you can adjust to taste.
5. Can it be frozen?
I don't recommend it; the texture after freezing is not pleasant. It's better kept in the fridge.
Nutritional Values (estimates per serving, for 12 servings)
Calories: approximately 260 kcal
Protein: 8 g
Carbohydrates: 37 g
Fats: 8 g
These values are indicative and can vary depending on the ingredients used.
Storage and Reheating
It can be stored in the fridge, covered, for up to 3 days. You can gently reheat it in the oven or microwave, but it's also good cold. I do not recommend keeping it at room temperature for more than a few hours. After 2 days, the texture becomes more moist at the bottom, but the taste remains good.
When I wanted something with sweet cheese, but didn't want the usual recipes, I came across this Saxon cake. I found it at Crisulina, who in turn was inspired by someone else. I've made it several times now, and each time it turned out well. It's not complicated, doesn't require special techniques, and the ingredients are classic.
Quick Info
Total time: about 1 hour
Preparation time: 20 minutes
Baking time: 35-45 minutes (depending on the oven)
Servings: 10-12 (depends on the size of the dish)
Difficulty: easy to medium
Recipe type: homemade cake with sweet cheese, suitable as a Sunday dessert or for any day when you're in the mood for something classic.
Ingredients
800 ml milk
220 g semolina
3 tablespoons sugar
a pinch of salt
500 g sweet cheese (cottage cheese, not too watery)
5 eggs
200 g sugar
50 g flour
50 g butter
1 packet bourbon vanilla sugar
grated lemon zest (to taste)
50 g raisins (optional)
Preparation Method
1. Start with the semolina base. Bring the milk to a boil in a pot, add 3 tablespoons of sugar and a pinch of salt. When the milk starts to boil, sprinkle in the semolina while continuously stirring with a whisk to avoid lumps. Let it simmer on low heat for about 10 minutes, until the semolina is thickened.
2. Remove the pot from the heat. Prepare a heat-resistant dish (I use a round glass dish, but any not too large tray will do). Grease the dish with butter and pour in the warm semolina, smoothing it out with a spatula to achieve a relatively smooth layer.
3. For the cheese layer, place the sweet cheese, eggs, butter, sugar, vanilla sugar, and lemon zest in a large bowl. Mix everything for a few minutes until it becomes a smooth cream.
4. Finally, add the flour and raisins (if using). Mix again, just enough to distribute them evenly.
5. Pour the cheese mixture over the semolina layer, leveling it with a spatula.
6. Place the dish in the preheated oven at 180-200°C. The baking time varies between 30 and 35 minutes, but sometimes it takes up to 40 minutes, depending on the oven. The cake is ready when the cheese layer is slightly browned and appears set.
7. You can sprinkle a little brown sugar on top and put it back in the oven for another 5-10 minutes if you want a slightly crispy crust (this step is optional).
8. I usually let it cool just a little before cutting the first slice. It can be served warm or cold.
Why I Make the Recipe Often
It's the kind of quick cake that doesn't require expensive ingredients or complicated techniques. I like that I can use leftover sweet cheese or milk that needs to be consumed. The semolina layer is substantial, and the cheese doesn't dry out when baked. It gets eaten pretty quickly, but it also holds up well the next day.
Tips and Variations
Tips
If the cheese is very wet, drain it well before using.
Stir the semolina continuously to prevent it from sticking or clumping.
For even baking, use a dish that isn't too deep.
Substitutions
If you don't want raisins, you can omit them completely.
The butter for the cheese layer can be replaced with the same amount of sour cream, but the texture changes slightly.
You can also use regular vanilla sugar if you don't have bourbon vanilla.
Variations
You can add orange zest instead of lemon for a different flavor.
Sometimes I sprinkle a few poppy seeds on top before baking.
You can also use whole grain semolina if you want a slightly denser version.
Serving Ideas
We like it warm, with sour cherry or sour cherry jam. It's also good with chocolate sauce or plain yogurt. It can be cut cold, perfect alongside tea or coffee in the morning.
Frequently Asked Questions
1. What kind of sweet cheese is suitable?
I use cottage cheese, as fresh as possible, not too wet. If it's too watery, I let it drain for a few hours.
2. Can I use other milk instead of cow's milk?
I've only used cow's milk. Plant-based milk doesn't work the same; the semolina doesn't bind as well.
3. Do I have to use raisins?
No, you can skip them. The cake turns out well even without them.
4. Can I make the cake with less sugar?
You can reduce the sugar in the cheese mixture to 150 g, but I haven't tried going lower than that. If you want it even less sweet, you can adjust to taste.
5. Can it be frozen?
I don't recommend it; the texture after freezing is not pleasant. It's better kept in the fridge.
Nutritional Values (estimates per serving, for 12 servings)
Calories: approximately 260 kcal
Protein: 8 g
Carbohydrates: 37 g
Fats: 8 g
These values are indicative and can vary depending on the ingredients used.
Storage and Reheating
It can be stored in the fridge, covered, for up to 3 days. You can gently reheat it in the oven or microwave, but it's also good cold. I do not recommend keeping it at room temperature for more than a few hours. After 2 days, the texture becomes more moist at the bottom, but the taste remains good.