cheese cake recipe

Cheese Cake with Farmer Cheese

15 min prep time, 25 min baking time, serves 6 people

This cheese cake recipe, consisting of little cheese cakes made from farmer cheese, originates from Eastern Europe. Unlike most cheese cakes which have a creamy consistency, farmer cheese creates a soft muffin-like consistency. If no farmer cheese is available, ricotta is a great alternative.


  • 1 lb farmer cheese
  • 3 eggs
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 6 tbsp semolina
  • 4 tbsp sugar
  • 3 tbsp sour cream
  • 1 tsp baking powder
  • 1 tsp vanilla
  • pinch of salt
  • baking spray


  1. Preheat the oven to 350°F or 180°C.
  2. In a big mixing bowl, add farmer cheese and sugar. Mix it until smooth. Add eggs, sour cream, and vanilla to the bowl with the cheese and mix it.
  3. Add semolina to the same bowl, mix it and let it sit for 15 minutes, or until the semolina absorbs the liquid from the batter.
  4. Spray the baking pan or mold with baking spray. Transfer the batter into the molds you are going to bake in, filling them up 3/4 of the way to allow space for expansion. Evenly add berries into each mold.
    • Note: I used a silicon mold for this step, but a metal tin will work too.
  5. Place the molds into the preheated oven and bake for 25 minutes, or until the cakes have solidified. Poke a toothpick into a cake. If it comes out with no batter on it, it is ready to remove from the oven.
  6. Let the cheese cakes cool for 10-15 minutes, and serve.