Name: Farmer’s Cheese Cake with Raisins
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Eastern European
Ingredients: 1½ cups farmer’s cheese; 3 eggs; ½ cup sugar; 1 tsp vanilla extract; ½ cup raisins (soaked and drained, optional); ¾ cup all-purpose flour; 1 tsp baking powder; ¼ cup butter, melted; 2 tbsp sour cream (optional); 1 tsp lemon zest (optional)

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Farmer’s cheese cake with raisins is a rustic, tender dessert made with creamy cheese, plump raisins, and a buttery crust. I love the subtle sweetness and the old-fashioned charm of this cake—it’s simple, wholesome, and satisfying.

Why You’ll Love This Recipe

I love how this cake is rich without being too heavy. The farmer’s cheese gives it a lightly tangy flavor and the raisins add bursts of sweetness. It’s not overly sweet, making it perfect for breakfast, tea time, or dessert. Farmer’s Cheese Cake with Raisins

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Farmer’s cheese
Eggs
Sugar
Vanilla extract
Raisins
All-purpose flour
Baking powder
Butter
Sour cream (optional for added creaminess)
Lemon zest (optional for brightness)

Directions

I preheat the oven to 350°F (175°C) and grease a baking dish.
I beat the eggs with sugar until light and fluffy.
I add vanilla, melted butter, and farmer’s cheese, mixing until smooth.
I stir in flour, baking powder, and lemon zest.
I fold in the raisins (soaked and drained, if preferred).
I pour the batter into the pan and bake for 40–45 minutes, until golden and set.
I let it cool before slicing.

Servings and timing

Serves 8
Prep time: 15 minutes
Bake time: 45 minutes
Total time: 1 hour

Variations

Sometimes I use dried cranberries or chopped dried apricots instead of raisins. I’ve also made it with a graham cracker crust or topped it with powdered sugar.

Storage/Reheating

I store it in the fridge for up to 4 days. To reheat, I microwave individual slices for about 15 seconds. Farmer’s Cheese Cake with Raisins

FAQs

What is farmer’s cheese?

It’s a soft, slightly tangy cheese—similar to ricotta but drier. I use it for baking or spreading.

Can I use ricotta instead?

Yes, I’ve used ricotta or quark in a pinch, but I strain it first.

Do I need to soak the raisins?

Not required, but soaking them in warm water makes them plumper.

Can I freeze this cake?

Yes, I wrap slices and freeze for up to a month.

Is this like a cheesecake?

It’s denser and more rustic than American cheesecake—more like a baked custard cake.

Conclusion

Farmer’s cheese cake with raisins is a cozy, simple dessert I love for its comfort and classic flavor. It’s great with tea or coffee and feels like something passed down through generations.