Posted November 3, 2023 by: Admin #Kitchen

This delectable dessert features a luscious layer of farmers cheese nestled between two chocolatey crusts and enrobed in a delightful chocolate glaze. What sets it apart is its perfect balance of sweetness, making it a guilt-free treat, especially when paired with a soothing cup of hot tea. The recipe, shared by one of our readers, Olya, has been aptly dubbed the “Chocolate and Farmers Cheese Lovers Dream.”

Discovering a new recipe for farmers cheese is always a joy, as this cheese is not only delightful but also easy to make at home. Keep an eye out for organic whole milk on sale (preferably just before its expiration date) to use for making your farmers cheese!

Ingredients for the Chocolate Cake Crust:

• 1 3/4 sticks of butter (14 Tbsp)
• 1 egg yolk
• 2 1/2 Tbsp milk
• 2 cups of all-purpose flour (measured correctly)
• 1 3/4 Tbsp cocoa
• 3/4 Tbsp baking soda

Ingredients for the Farmers Cheese Filling:

• 1.5 lbs of Farmers Cheese
• 1 1/4 cups sugar
• 3 eggs + 1 leftover egg white
• 1 1/2 Tbsp potato starch or corn starch

Note: Some of our readers highly recommend adding grated zest of 1 lemon to the filling (worth trying next time!)

Chocolate Glaze Ingredients:

• 3/4 Stick Butter
• 3/4 Cup sugar
• 1 Tbsp Cocoa
• 3 Tbsp water

How to Make the Chocolate Cake Crust:

1. Butter a 9″ round springform mold or a deep pie pan and line the bottom with parchment paper. Preheat your oven to 375˚F, but wait until your dough is frozen to start baking.
2. In a large bowl, combine softened butter, 1 egg yolk, and 2 1/2 Tbsp of milk.
3. Sift in the dry ingredients: 2 cups of flour, 1 3/4 Tbsp of cocoa, and 3/4 Tbsp of baking soda. Use your hands to blend the dough together. Divide the dough in half to form two equal balls. Cover them with plastic wrap and place them in the freezer for an hour. Mine froze in 45 minutes on the top shelf of my freezer.

How to Make the Farmers Cheese Filling:

1. Use a stand mixer or a whisk on low speed to combine 1 1/2 lbs of Farmers cheese, 1 1/4 cups of sugar, 3 eggs, and the leftover egg white, along with 1 1/2 Tbsp of starch.

Assembling Your Cake:

1. Once the chocolate dough is frozen, remove one ball at a time (leave the second one in the freezer until you’re ready for it). Grate the first ball onto the base of a 9″ springform pan, spreading it evenly to the edges to prevent the cheese from escaping. Pour your cheese filling over the grated dough.
2. Retrieve the second frozen ball from the freezer, grate it onto a plate, and spread it evenly over your cheese filling. Bake at 375˚F for 30-35 minutes, placing a baking sheet on the bottom rack or using foil to catch any potential leaks from the cream cheese. The cake will still be slightly jiggly in the center when it comes out of the oven. My oven took 35 minutes to bake. Allow the cake to cool to room temperature before adding the chocolate glaze.
3. To make the glaze, combine 3/4 Stick of Butter, 3/4 Cup of sugar, 1 Tbsp of Cocoa, and 3 Tbsp of water in a small saucepan. Melt over medium heat, stirring constantly until smooth and the sugar is dissolved. Let the glaze cool to room temperature.
4. Once the glaze and the cake are both at room temperature, pour the glaze over the cake and refrigerate to allow the glaze to set completely.
5. For an extra touch, top the cake with fresh fruit if desired. These raspberries were picked from our own backyard.

Have any of you experimented with adding lemon zest to this cheesecake?

Instructions for Making the Crust:

• Butter a 9″ Round Springform mold or a deep pie pan and line the bottom with parchment paper. Preheat the oven to 375˚F, but wait until your dough is frozen to start baking.
• In a large bowl, cream together softened butter, 1 egg yolk, and 2 1/2 Tbsp milk.
• Sift in the dry ingredients: 2 cups of flour, 1 3/4 Tbsp cocoa, and 3/4 Tbsp baking soda. Use your hands to blend the dough together. Divide the dough in half to form two equal balls. Cover with plastic wrap and place the dough in the freezer for an hour. Mine froze in 45 minutes on the top shelf of my freezer.

Instructions for Making the Cheese Filling:

• Use a mixer or whisk on low speed to mix together 1 1/2 lbs of Farmers cheese, 1 1/4 cups of sugar, 3 eggs plus the leftover egg white, and 1 1/2 Tbsp of starch.

Instructions for Assembling Your Cake:

• Once the chocolate dough is frozen, take out one ball at a time (leave the second one in the freezer until you’re ready for it). Grate the first ball onto the base of a 9″ springform pan and spread it out evenly over the base of your pan, going all the way to the edges to prevent the cheese from escaping through the bottom. Pour your cheese filling over the grated dough.
• Pull the next frozen ball out of the freezer and grate it onto a plate, then spread it evenly over your cheese filling. Bake at 375 for 30-35 minutes. Place a baking sheet on the very bottom rack or a sheet of foil to catch any stray leaks from the cream cheese. The cake will still be a little jiggly in the center when it comes out of the oven. My oven took 35 minutes to bake. Let the cake cool completely to room temp before adding the chocolate glaze.
• To make the glaze, combine 3/4 Stick Butter, 3/4 Cup sugar, 1 Tbsp Cocoa and 3 Tbsp water in a small sauce pan. Melt over medium heat stirring constantly until smooth and sugar is dissolved. Let the glaze cool to room temp.
• Once the glaze and the cake are cooled to room temp, pour the glaze over the cake and refrigerate to let the glaze set completely.
• Top with some fresh fruit if desired. These were some of the few raspberries that are still growing in our backyard 🙂