Cheese Cream Cake (German Yogurt Mousse Cake)
Cheese Cream Cake, also known as German Yogurt Mousse Cake, is a delightful dessert that combines creaminess and a subtle tanginess from yogurt. The fluffy texture makes it a favorite among many. This cake is a great option for anyone looking for a lighter dessert that’s still delicious. Packed with protein from the yogurt and eggs, it’s also a fantastic choice for meal prep. You can enjoy it without feeling guilty about your calorie intake.
WHY YOU WILL LOVE THIS RECIPE
This Cheese Cream Cake is a healthy version of traditional cakes. It is low in calories, making it a great choice for those who are watching their weight. Made with Greek yogurt, it provides a good amount of protein, which helps keep you full longer. This recipe is also diabetic-friendly since it has a controlled amount of sugar. Plus, the cake is perfect for meal prep, as it can be made in advance and enjoyed throughout the week.
HOW TO MAKE Cheese Cream Cake
EQUIPMENT NEEDED
- 8- or 9-inch springform pan
- Mixing bowls
- Electric mixer
- Rubber spatula
- Whisk
- Measuring cups and spoons
Ingredients You’ll Need
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups Greek yogurt or quark
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 cup heavy cream
- 1 packet (7g) gelatin
- Powdered sugar, for dusting
STEP-BY-STEP INSTRUCTIONS
-
Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8- or 9-inch springform pan with parchment paper.
-
In a large mixing bowl, beat 3 large eggs and 1/2 cup of granulated sugar together until fluffy and light in color.
-
Slowly fold in 1 cup of all-purpose flour until just combined. Take care not to overmix as this can affect the cake’s lightness.
-
Pour the batter into your prepared springform pan and bake for 20-25 minutes. After baking, allow the cake to cool completely in the pan.
-
While the cake cools, bloom 1 packet of gelatin in cold water (follow the packet’s instructions). After a few minutes, dissolve the bloomed gelatin in warm water, ensuring it is fully melted.
-
In another bowl, mix 1 1/2 cups of Greek yogurt or quark with 1/2 cup of sugar and 1 tbsp of lemon juice until it’s smooth.
-
Gently stir in the melted gelatin into the yogurt mixture.
-
In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Then fold the whipped cream into the yogurt mixture delicately so that it remains fluffy.
-
Once your cake has cooled, slice it into two layers. Place the first layer back in the springform pan, spread the yogurt filling evenly on top, and then place the second cake layer on top.
-
Chill your cake in the refrigerator for at least 4 hours, giving it time to set properly.
-
When you are ready to serve, carefully remove the cake from the pan, dust with powdered sugar, and enjoy!
HOW TO SERVE Cheese Cream Cake
This Cheese Cream Cake can be served in generous slices. To keep portions controlled, consider serving smaller pieces, especially if you are mindful of your calorie intake. This cake pairs beautifully with fresh fruits, such as strawberries or blueberries, which add extra flavor and nutrients. Another tip is to layer the cake slices with a bit more Greek yogurt or a dollop of whipped cream to enhance the creaminess and health benefits.
STORAGE & FREEZING: Cheese Cream Cake
To store your Cheese Cream Cake, cover it well and keep it in the refrigerator. It stays fresh for up to 5 days. If you want to make this cake ahead of time, you can also freeze portions. Wrap the cake slices in plastic wrap and foil, then place them in an airtight container. They can be stored in the freezer for up to three months. When you’re ready to enjoy, simply thaw in the refrigerator overnight.
SERVING SUGGESTIONS
Serve the Cheese Cream Cake alongside a fresh fruit salad or a light yogurt parfait. These options not only complement the cake well but also add fiber and nutrients to your meal, making it a more balanced dessert. For a cozy evening, pair a slice with a warm herbal tea.
VARIATIONS
-
Healthier Version: Substitute all-purpose flour with whole wheat flour to add more fiber to the cake. You can also reduce the sugar content by half or substitute it with a natural sweetener like stevia or monk fruit.
-
High-Protein or Low-Carb Version: For a low-carb option, use almond flour instead of all-purpose flour and coconut cream in place of heavy cream. This keeps the cake light while boosting protein.
-
Air Fryer Version: Prepare the batter as directed above and instead of baking in the oven, pour it into a suitable air fryer pan. Cook at 320°F (160°C) for 15-20 minutes or until a toothpick comes out clean.
FAQs
Q1: Is this Cheese Cream Cake a good option for weight loss?
A1: Yes, this cake is low in calories and made with high-protein ingredients, making it a suitable choice for those looking to manage their weight without sacrificing taste.
Q2: Can I make this recipe gluten-free?
A2: Absolutely! Simply replace the all-purpose flour with a gluten-free flour blend. Just ensure the mix has a good structure to support the cake.
Q3: How long can I store this cake in the fridge?
A3: The Cheese Cream Cake can be stored in the refrigerator for up to 5 days when covered properly.
Q4: Is this cake suitable for diabetics?
A4: Yes, with controlled sugar amounts and the use of Greek yogurt, it can be a diabetic-friendly dessert option. Always be sure to adjust the sugar content based on personal dietary needs.
MAKE-AHEAD TIPS FOR Cheese Cream Cake
If you’re planning for a gathering or want to have a delicious dessert ready for the week, this Cheese Cream Cake is perfect for meal prep. You can make the cake layers in advance and assemble them later with the yogurt filling and gelatin. Chill it overnight or for several hours, so it sets nicely. By planning ahead, you save time while ensuring you have a healthy dessert ready to enjoy whenever you want!
This straightforward and delicious Cheese Cream Cake recipe is not only a treat for your taste buds but also an enjoyable way to maintain a balanced diet. With its high protein content, lighter option, and flexibility in ingredients, you can adapt it to fit numerous dietary needs. Whether you’re preparing for a family meal or a special occasion, this cake is sure to impress. Happy baking!
Cheese Cream Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and line the bottom of an 8- or 9-inch springform pan with parchment paper.
- In a large mixing bowl, beat 3 large eggs and 1/2 cup of granulated sugar together until fluffy and light in color.
- Slowly fold in 1 cup of all-purpose flour until just combined. Take care not to overmix as this can affect the cake's lightness.
- Pour the batter into your prepared springform pan and bake for 20-25 minutes. After baking, allow the cake to cool completely in the pan.
- While the cake cools, bloom 1 packet of gelatin in cold water (follow the packet's instructions). After a few minutes, dissolve the bloomed gelatin in warm water, ensuring it is fully melted.
- In another bowl, mix 1 1/2 cups of Greek yogurt or quark with 1/2 cup of sugar and 1 tbsp of lemon juice until it's smooth.
- Gently stir in the melted gelatin into the yogurt mixture.
- In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. Then fold the whipped cream into the yogurt mixture delicately so that it remains fluffy.
- Once your cake has cooled, slice it into two layers. Place the first layer back in the springform pan, spread the yogurt filling evenly on top, and then place the second cake layer on top.
- Chill your cake in the refrigerator for at least 4 hours, giving it time to set properly.
- When you are ready to serve, carefully remove the cake from the pan, dust with powdered sugar, and enjoy!