As someone who’s favorite cake in the world is fresh babka our of the over, this cheese babka is a feast. I also really love cheesecakes, so this cheese babka allows me to enjoy both worlds. It’s made of a buttery, tender danish pastry filled with cheese and topped with golden, crunchy almond streusel. A great morning pastry and a great snack in the afternoon.
Photo: Natalie Levin
Cheese Babka with Almond Streusel
For the dough:
- 500 grams (3 1/2 cups) all-purpose flour
- 10 grams (2 tsp.) active dry yeast
- 150 grams (1 stick + 3 tbsp.) soft butter
- 75 grams (1/3 cup) sugar
- 2 large eggs
- 200 ml. (1 cup) sour cream
- 3 tbsp. milk
- Pinch of salt
- 1 tsp. vanilla extract
- Zest of 1 orange
For the cheese filling:
- 500 grams (2 packs) ricotta cheese
- 100 grams (1/2 cup) sugar
- 2 large eggs
- 1 tsp. vanilla extract
- Pinch of salt
- 30 grams (3 tbsp.) cornstarch
For almonds streusel:
- 100 grams (3/4 cup) all-purpose flour
- 50 grams (1/2 cup) chopped almonds
- 75 grams (3/4 stick) cold butter cut into cubes
- 30 grams (3 tbsp.) light brown sugar
For brushing and decoration:
- 1 beaten egg
- Icing sugar
- Dough: in a bowl of a mixer with a dough hook put flour, yeast, butter, sugar, eggs, sour cream, milk, salt, vanilla and orange zest and knead on low-medium speed for about 10-12 minutes, until the dough is uniform, flexible and a bit sticky .
- Cover the bowl and let rise for 1-2 hours or until it doubles in volume.
- Cheese filling: in medium bowl mix cheese, sugar, vanilla and salt into a smooth mixture.
- Add the eggs and mix until blended.
- Add cornstarch and mix just until incorporated. Refrigerate until assembly of the cake.
- Streusel: in medium bowl put flour, chopped almonds, butter and brown sugar and mix with your hands until the mixture is crumbly. Keep in the refrigerator until assembling the cake.
- Transfer the dough onto a floured work surface divide into 2 parts.
- Roll each part into a rectangle about 3-4 mm thick and spread about half of the cheese filling in an even layer.
- Roll tightly and cut across the center to create 2 long strands. Braid the two strands together and put in a slightly greased pan.
- Repeat with the second part of the dough and the rest of the filling.
- Cover the cakes with a damp towel and let rise until almost doubled in volume.
- Preheat oven to 170c degrees.
- Brush the cakes with egg and generously sprinkle streusel on top.
- Bake for about 30-35 minutes or until golden brown and set.
- Cool completely at room temperature before serving.
- Sprinkle generously with powdered sugar and serve.
- The cheese babka is at its best on the day you bake it.
- Serve hot or at room temperature.
- You can use pecans, hazelnuts or walnuts instead of almonds.
- You can freeze the cakes, wrapped tightly, for up to 2 weeks.