Recipe by Brynie Greisman

Irresistible Cheese Babka

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Dairy Dairy
Medium Medium
40 Servings
Allergens
3 Hours, 40 Minutes
Diets

I first tested this recipe while we were in the midst of cleaning the dining room chairs for Pesach (yes, I scrubbed my hands before!). You can imagine what that aroma wafting through the room did to all of us. It sure was an incentive to finish quickly! Cheesecake is a serious weakness for me and my family, so we were all thrilled to have this heavenly treat. Freezing the cheese filling prevents it from oozing out, and nobody wants the piece without it! Thanks, Avigail G.  

Ingredients

Dough

  • 4 cups flour

  • 1 tablespoon Gefen Dry Yeast

  • 1/2 cup + 1 tablespoon oil

  • 1 cup warm water

  • 3/4 cup sugar

  • pinch salt

  • 1 egg

  • 1 package (1 tablespoon) vanilla sugar

Filling

  • 1 and 1/2 pounds (650 grams) 5% quark cheese

  • 1/2 cup (100 grams) butter, melted

  • 1 and 1/2 cups sugar

  • 4–6 tablespoon instant vanilla pudding or flour (you can use half of each)

  • 1 egg

  • 3 packages (3 tablespoons) vanilla sugar

Glaze

  • 1 egg, beaten

Crunch

  • 1 package (1 tablespoon) vanilla sugar

  • 3/4 cup flour

  • 3/4 cup sugar

  • 1/2 cup (100 grams) butter, melted

Directions

Prepare the Dough

1.

Mix together all ingredients until a soft dough forms. Alternately, place all dry ingredients in the mixing bowl. Dissolve yeast in warm water and let bubble a little. Add it to the rest of the ingredients in the bowl. Mix as above. If dough appears dry, add a bit more oil. Place in a greased bowl and let rise for one hour.  

Prepare the Filling

1.

Mix all ingredients together in a bowl. Divide evenly among four long, narrow loaf pans and freeze. This can be done the day before.

Shape and Bake

1.

After the dough has risen, divide in four. Roll each quarter into a large rectangle.

2.

Pop out the frozen cheese filling onto the center of the dough, and fold over the sides.

3.

Carefully turn over and place seam-side down in a long, narrow loaf pan, easing the dough into shape.

4.

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

5.

Brush each loaf with glaze.

6.

Mix crunch ingredients together in a small bowl. Sprinkle evenly over babkas.

7.

Bake for 40 minutes or until golden brown.

Shape and Bake

Yields 4 babkas.

Credits

Photography: Hudi Greenberger Styling: Janine Kalesis

Irresistible Cheese Babka

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Sharon Rosen
Sharon Rosen
9 months ago

We absolutely LOVE this cheese babka recipe; it totally checks off all the boxes! Easy, no margarine, and absolutely DELICIOUS!!!

R S
R S
1 year ago

I used the loaf tins which are called English loaf and it was just the right size. It was absolutely delicious!

nechama
nechama
1 year ago

I have the same issue – not enough filling in the standard size loaf pan. Any advice?

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faigy
faigy
1 year ago

do these freeze well?

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Goldy Admin
Admin
Reply to  faigy
1 year ago

They should! Wrap well.

Freda Mandelbaum
Freda Mandelbaum
Reply to  faigy
6 months ago

i make them once a month and freeze. cakes do very well frozen.

Malky Herzog
Malky Herzog
5 years ago

Quark cheese Is there any cheese that can be substituted for the quark cheese?

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Raquel
Raquel
Reply to  Malky Herzog
5 years ago

According to Google, you should be able to use plain greek yogurt.

sarah
sarah
2 years ago

The filling is not enough for 4 long loaf pans, it it meant to go into the short narrow pans?

Raquel
Raquel
Reply to  sarah
2 years ago

I would use standard size loaf pans.

nechama
nechama
Reply to  sarah
1 year ago

I have the same issue – not enough filling in the standard size loaf pan. Any advice?

Ruthy Bodner
Ruthy Bodner
Reply to  sarah
6 months ago

I see others have asked the same question. I just made this recipe (using the extremely similar Efrat Libfroind recipe) – same 4 English loaf pan direction and only make 3. That way the filling is hearty for the Babka instead of too thin. Delicious and freezes so well.