Farmer’s Cheese Cake with Raisins: 5 Secrets to Baking Bliss

Are you tired of cheesecakes that crack, sink, or just lack that homemade charm? A perfect farmer’s cheese cake with raisins has eluded many home bakers for years. Hi, I’m Ethan Miller , the heart behind Foodydish! When I first started experimenting with farmer’s cheese recipes, I was determined to create a cake that was both rustic and refined something that would remind people of their grandmother’s kitchen while still impressing at a dinner party.

This farmer’s cheese cake with raisins recipe isn’t just delicious; it’s a celebration of simple ingredients transformed into something magical. The delicate texture, balanced sweetness, and those bursts of plump raisins create a dessert experience that will have everyone asking for seconds.

As someone who’s tested dozens of farmer’s cheese variations over the years, I’ve identified five game-changing secrets that make this recipe foolproof. In this guide, I’ll walk you through everything from selecting the perfect cheese to mastering the ideal baking temperature, plus answer all your common questions about achieving cheesecake perfection.

Why This Farmer’s Cheese Cake Recipe Works

• Uses affordable, easily accessible farmer’s cheese that delivers authentic flavor
• Quick 20-minute prep time makes this doable even on busy weekdays
• Perfectly balanced sweetness lets the cheese shine without overwhelming
• Versatile enough for breakfast, afternoon tea, or elegant dessert
• Kid-friendly yet sophisticated enough for adult palates

Choosing the Right Cheese for Farmer’s Cheese Cake

Best Cheese Options for This Recipe

Traditional farmer’s cheese (also known as quark or tvorog) works best for its mild flavor and perfect moisture content. Look for cheese with medium fat content (4-8%) – too dry and your cake will lack creaminess, too wet and it won’t set properly. If you can find fresh farmer’s cheese at local markets or Eastern European stores, that’s ideal.

Buying Tips

When shopping for farmer’s cheese, look for bright white color and a slightly tangy aroma. The texture should be crumbly yet moist, not runny or excessively dry. Always check expiration dates – fresher cheese yields better results in your farmer’s cheese cake.

Substitutions

No farmer’s cheese available? You can substitute with a mixture of ricotta (2 parts) and cream cheese (1 part) for a similar texture. Cottage cheese (drained and blended until smooth) can also work in a pinch, though the flavor profile will be slightly different. For a lighter version, Greek yogurt cheese (strained overnight) creates a tangier farmer’s cheese cake.

Ingredients & Prep for Farmer’s Cheese Cake

Farmer’s Cheese Cake Essentials

Before mixing, bring your farmer’s cheese to room temperature for at least 30 minutes. This ensures proper blending and prevents lumps in your cake batter. If your cheese seems too wet, strain it through cheesecloth for about an hour. Too dry? Add a tablespoon of sour cream to improve moisture.

Sweet Additions for Farmer’s Cheese Cake

• 2 cups farmer’s cheese (room temperature)
• 3 large eggs (separated)
• ½ cup granulated sugar
• ¼ cup butter (melted and cooled)
• ½ cup all-purpose flour
• ½ cup golden raisins (soaked in warm water for 10 minutes)
• 1 tsp vanilla extract
• Zest of 1 lemon
• Pinch of salt

Pantry Must-Haves

For the best farmer’s cheese cake, high-quality vanilla makes a noticeable difference. Use real vanilla extract rather than artificial flavoring. Consider adding a tablespoon of sour cream for extra moisture and tanginess. A touch of almond extract (¼ teaspoon) can elevate the flavor profile beautifully.

Step-by-Step Farmer’s Cheese Cake Instructions

Pre-Baking Farmer’s Cheese Cake Prep

1. Preheat your oven to 350°F (175°C) and line an 8-inch springform pan with parchment paper.
2. Drain your soaked raisins thoroughly and toss them in 1 tablespoon of flour (this prevents them from sinking).
3. Separate the eggs, placing whites in one bowl and yolks in another.
4. Beat the egg whites with a pinch of salt until stiff peaks form – this is secret #1 for a fluffy texture!

Mixing the Farmer’s Cheese Cake Batter

1. In a large bowl, cream together farmer’s cheese, sugar, and egg yolks until smooth.
2. Stir in the melted butter, vanilla, and lemon zest.
3. Gently fold in the flour until just combined overmixing will toughen your cake.
4. Secret #2: Fold in the beaten egg whites in three batches using a gentle cutting motion to maintain airiness.
5. Finally, fold in the prepared raisins.

Baking Your Farmer’s Cheese Cake

1. Pour the batter into your prepared springform pan and smooth the top.
2. Secret #3: Place a small oven-safe dish filled with water on the rack below your cake – this creates humidity that prevents cracking.
3. Bake for 45-50 minutes until golden on top but still slightly jiggly in the center.
4. Turn off the oven and leave the cake inside with the door cracked for 30 minutes – this gentle cooling prevents collapse.

Cooling and Serving Farmer’s Cheese Cake

1. Remove from oven and run a knife around the edge to prevent sticking.
2. Secret #4: Allow to cool completely before refrigerating for at least 4 hours (preferably overnight).
3. Secret #5: Bring to room temperature for 30 minutes before serving for the perfect texture.

Pro Tips for Perfect Farmer’s Cheese Cake

Avoiding Common Farmer’s Cheese Cake Problems

• If your cheese cake is too dense, you likely overmixed after adding flour. Use a folding motion rather than vigorous stirring.
• For a cake that won’t set, your farmer’s cheese was probably too wet. Next time, strain it longer or add an extra tablespoon of flour.
• Cracks on top usually indicate too much heat. Lower your oven temperature by 25°F and use the water bath method.

Essential Tools for Farmer’s Cheese Cake Success

A quality springform pan is non-negotiable for easy removal. Silicone spatulas help with the gentle folding technique required for this recipe. An instant-read thermometer can help you know when the center reaches 150°F the perfect doneness temperature.

Storage & Shelf Life

Your farmer’s cheese cake will keep in the refrigerator for up to 5 days. For best results, store it uncovered for the first day (to prevent condensation), then cover loosely with plastic wrap. This cake also freezes beautifully for up to 3 months slice before freezing for easy portioning.

Looking for more delicious baking inspiration? Check out my Pinterest collection where I’ve gathered hundreds of tested and perfected recipes for your baking adventures!

Flavor Variations for Farmer’s Cheese Cake

Fruity Farmer’s Cheese Cake Options

While raisins are traditional, don’t be afraid to experiment! Dried cranberries create a wonderful tartness, while chopped dried apricots add sunny brightness. Fresh blueberries or raspberries folded in just before baking create beautiful bursts of color and flavor.

Spice-Enhanced Farmer’s Cheese Cake

Add warming spices like cinnamon (1 tsp), cardamom (¼ tsp), or nutmeg (¼ tsp) to the batter for a cozy twist. A tablespoon of orange zest pairs wonderfully with these spices for a winter holiday version.

Low-Sugar Farmer’s Cheese Cake Adaptations

This cake adapts beautifully to reduced-sugar diets. Replace up to half the sugar with erythritol or monk fruit sweetener with minimal texture changes. For a honey-sweetened version, use ⅓ cup of mild honey in place of sugar (reduce other liquids slightly to compensate).

Serving Suggestions for Farmer’s Cheese Cake

This versatile farmer’s cheese cake can be dressed up or down depending on the occasion. For breakfast, serve slightly warm with a dollop of yogurt and fresh berries. As a dessert, add elegance with a light dusting of powdered sugar and a side of whipped cream infused with a touch of brandy extract.

For a traditional Russian presentation, serve with sweetened sour cream and fresh fruit compote. The tanginess of the sour cream beautifully complements the gentle sweetness of the farmer’s cheese cake.

Tea pairings work wonderfully try Earl Grey for its citrus notes or a fruity herbal blend. For coffee lovers, a light-roast coffee with fruity undertones enhances the delicate flavor of the cake without overwhelming it.

FAQs About Farmer’s Cheese Cake

Can I make farmer’s cheese at home for this cake?

Yes! Homemade farmer’s cheese works beautifully. Heat 1 gallon of whole milk to just below boiling, add ¼ cup vinegar or lemon juice, stir until curds form, then strain through cheesecloth for 1-2 hours. This yields approximately 2 cups of fresh farmer’s cheese.

Why did my farmer’s cheese cake sink in the middle?

The most common reason is opening the oven door during baking, which causes a temperature drop. Another possibility is underbaking the center should be slightly jiggly but not liquid when you turn off the oven.

Can I make this farmer’s cheese cake without raisins?

Absolutely! The raisins can be omitted entirely for a pure cheese cake experience, or replaced with any dried fruit of your choice. The cake will still maintain its wonderful texture and flavor.

How can I tell when my farmer’s cheese cake is perfectly done?

The top should be golden brown, and when gently shaken, the center should jiggle slightly but not appear liquid. An instant-read thermometer inserted in the center should read around 150°F. Remember, it will continue cooking slightly as it cools in the turned-off oven.

Conclusion

Mastering the perfect farmer’s cheese cake with raisins isn’t just about following steps – it’s about understanding the little secrets that transform good baking into great baking. The five secrets we’ve covered – whipping egg whites separately, folding gently, using a water bath, cooling gradually, and serving at room temperature make all the difference in creating a cake with that elusive perfect texture.

I hope this recipe becomes a treasured part of your baking repertoire, just as it has for thousands in the Foodydish community. There’s something deeply satisfying about continuing these traditional baking methods while adding your own personal touch.

Ready to impress your family with this rustic yet refined dessert? Gather your ingredients and enjoy the process the delightful aroma filling your kitchen is just the beginning of the pleasure this farmer’s cheese cake brings.

Farmer’s Cheese Cake with Raisins: 5 Secrets to Baking Bliss

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• Author: Ethan Miller
• Total Time: 1 hr 10 mins
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A classic Eastern European–style cheesecake made with farmer’s cheese and studded with sweet, juicy raisins. Light, creamy, and delicately sweet  this rustic cheesecake is perfect for tea time or special occasions.

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Ingredients

Scale 1x2x3x

For the Crust:

1 1/2 cups graham cracker crumbs (or crushed tea biscuits)

1/3 cup melted butter

2 tbsp sugar

For the Filling:

1 lb farmer’s cheese (or ricotta, well-drained)

1 cup sour cream

3 large eggs

1/2 cup sugar

2 tbsp semolina or all-purpose flour

1 tsp vanilla extract

1/4 cup raisins (soaked in warm water or rum for 10 minutes, then drained)

Zest of 1 lemon

Pinch of salt

For Topping (optional):

Powdered sugar or fruit jam for serving

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and line the bottom of an 8-inch springform pan with parchment paper.

2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly moistened.

3. Press the crust mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then cool slightly.

4. In a large mixing bowl, combine farmer’s cheese, sour cream, eggs, sugar, flour (or semolina), vanilla, lemon zest, and salt.

5. Beat until smooth and creamy. Fold in soaked raisins.

6. Pour the cheese mixture over the crust and smooth the top.

7. Bake for 45–50 minutes, until the center is set but slightly jiggly.

8. Turn off the oven and let the cheesecake cool inside with the door slightly open for 15 minutes.

9. Remove and let cool completely before chilling in the refrigerator for at least 2 hours.

10. Serve chilled with powdered sugar or fruit jam on top.

Notes

For extra richness, replace sour cream with cream cheese.

Soak raisins in rum or brandy for a deeper flavor.

This cheesecake keeps well in the fridge for up to 4 days and tastes even better the next day.

• Prep Time: 20 mins
• Cook Time: 50 mins
• Category: Dessert
• Method: Baked
• Cuisine: Eastern European

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 18g
• Sodium: 160mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 115mg

Keywords: cheesecake with raisins, baked farmer’s cheese cake, ricotta cheesecake, traditional cheesecake, Slavic dessert