Sponge Cake with Easter Cheese

Easter Cheesecake Recipe with Sponge Cake

I propose a delicious recipe for Easter cheesecake with sponge cake, a traditional dessert that perfectly combines the fluffy texture of the sponge cake with the creamy cheese filling. This recipe is not only simple but also quick, making it ideal for holidays or any special occasion. Come along with me, and let’s transform simple ingredients into something truly special!

Preparation time: 30 minutes
Baking time: 40-45 minutes
Total time: 1 hour and 15 minutes
Number of servings: 12

Ingredients

For the sponge cake:
- 8 eggs
- 1/2 cup of sugar (approximately 100g)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 8-10 tablespoons of flour (approximately 120-150g)

For the filling:
- 700g cottage cheese (ideally well-drained and creamy)
- 5 eggs
- 150-200g sugar (depending on your preference)
- 1 teaspoon rum extract
- Zest of 1 lemon
- 1-2 tablespoons of white flour (optional)
- Raisins (approximately 100g, or to taste)

A Bit of History

Easter cheesecake is a dessert that recalls ancient traditions, being prepared by generations during important holidays. This Easter cheesecake recipe with sponge cake combines simple and natural ingredients, evoking memories of festive family meals. The aroma of vanilla and lemon intertwines with the sweetness of the cheese, providing a unique tasting experience.

Step by Step

1. Preparing the sponge cake

- Separating the eggs: Start by separating the eggs. Place the egg whites in a large bowl and the yolks in another bowl. It is important to have two clean containers, free of grease, to achieve a fluffy foam.

- Mixing the yolks: Add sugar to the yolks. Use a mixer on high speed and beat the mixture until it becomes a light-colored foam, and the sugar dissolves completely. This is a crucial step that will ensure a fluffy texture.

- Adding the ingredients: Once the yolks are ready, add the vanilla extract and baking powder. Mix gently, then gradually add the flour, folding with a spatula to avoid losing air in the mixture.

- Beating the egg whites: In the bowl with the egg whites, use a clean mixer to beat them until they form a firm foam. It is recommended to add a pinch of salt to stabilize the foam.

- Incorporating the egg whites: Use a spatula to fold the egg whites into the yolk mixture. It is important to mix carefully, using circular motions from top to bottom, to avoid deflating the egg whites.

2. Preparing the filling

- Mixing the ingredients: In a separate bowl, add the cottage cheese, beaten eggs, and sugar. Mix on low speed to avoid forming air bubbles.

- Flavoring: Add the rum extract, lemon zest, and raisins. If the cheese is very wet, you can add 1-2 tablespoons of flour to achieve a firmer consistency.

3. Assembling the cheesecake

- Preparing the pan: In a square pan, grease the bottom and sides with butter, then place parchment paper to prevent sticking.

- Adding the mixtures: Pour 3/4 of the sponge cake mixture into the pan, smoothing the surface. Use a spoon to add the cheese filling, placing it in small dollops. This step will create delicious layers in the cheesecake.

- Finalizing: Pour the remaining sponge cake mixture over the filling, ensuring it covers it evenly.

4. Baking

- Preheating the oven: Preheat the oven to a medium temperature (approximately 180°C). Make sure the oven is well preheated for even baking.

- Toothpick test: Bake the cheesecake for 40-45 minutes or until golden and passes the toothpick test. Insert a toothpick in the middle; if it comes out clean, the cheesecake is ready.

5. Cooling and serving

- Cooling: Once the cheesecake is baked, remove it from the oven and let it cool in the pan for 10-15 minutes, then transfer it to a cooling rack.

- Serving: Cut the cheesecake into squares and serve it plain or with a dollop of sour cream or yogurt for added creaminess. It is delicious both warm and cold!

Useful Tips

- Cottage cheese: Choose well-drained cottage cheese to avoid a too-wet filling. You can also use ricotta cheese for a different texture.

- Vegan option: If you want a vegan version, you can replace the eggs with a mixture of 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg.

- Enhancements: For an even more intense flavor, add a few drops of almond extract or a pinch of cinnamon to the filling.

Nutritional Benefits

This Easter cheesecake with sponge cake is a good source of protein due to the cheese and eggs, while also providing complex carbohydrates from the flour. Raisins add extra fiber and antioxidants, and lemon provides a boost of vitamin C. It is a dessert that, when consumed in moderation, can complement a balanced diet.

Frequently Asked Questions

- Can I use other types of cheese? Yes, you can experiment with goat cheese or mascarpone, but make sure they are well-drained.

- How long can the cheesecake be stored? Store the cheesecake in the refrigerator in an airtight container for up to 4-5 days.

- What drinks pair well with the cheesecake? A dry white wine or a warm fruit tea are excellent accompaniments for the cheesecake.

Now that you have all the necessary information, all that’s left is to get cooking! So, put on your apron and enjoy every step of this recipe, creating delicious memories with your loved ones. Bon appétit!