cheese babka

Cheese Babka Recipe

Cheese babka like this one?

You won’t find it in any commercial bakery, let me tell you flat out. In this cheese babka, the ricotta filling is wonderful, but you might prefer to use it in combination with farmer cheese, just as long as you use 2 cups cheese total. This cheese babka recipe will make you 2 loaves, but here’s my trick to simplify the rolling. I make one double-length roll, and cut it right down the center to make 2 loaves. Alternatively, you can shape the cheese babka into one large ring, and place it in a tube pan.

Full disclosure: When I cannot get around to making my own babka, I ignore all commercial babka wars (have you noticed that everyone is called The Best Babka In New York City? Come on Guys! Get real!) and I settle happily for just one brand commercial babka: BabkaliciousByLana

No crumb topping?

That’s OK!  all you will need to do is brush the top with egg wash (egg mixed with a little water)

Hint: Be stingy with flour!

This is what makes my cheese babka and all my yeasted preparations (including breads) feather-light: I resist with a vengeance adding flour to the dough, unless I absolutely have to. You will find that if you knead the dough properly, by hand or by machine, the dough shapes up without any added flour and yields a light and airy pastry.



  • 2 tablespoons dry yeast
  • 1/3 cup warm water
  • 1/3 cup sugar
  • 3 3/4 to 4 cups flour: all purpose, whole wheat pastry or spelt
  • 2/3 cup unsalted butter (not whipped) at room temperature
  • 2/3 cup milk, at room temperature
  • 2 eggs
  • 1 teaspoon salt


  • 2 cups ricotta cheese
  • 1/2 cup golden raisins, optional
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • ¼ cup sugar
  • 1 egg

Topping: Optional

  • 2 tablespoons butter, at room temperature
  • 1/2 cup flour
  • 2 tablespoons sugar


Mix the first three ingredients in a bowl, and let the mixture bubble 2-3 minutes.

Stir in the remaining dough ingredients. Transfer the mixture to your dough maker and knead 10 minutes, or knead by hand, turning the dough occasionally to make sure all sides have been worked. Soon the dough will get into shape, elastic and resilient when poked with a finger. Sprinkle the dough very lightly with flour all over, place in  a large bowl (remember, it will expand to a little more than double in size)

Cover with a clean towel and let rise in a warm draft-free place one hour.

Roll out the dough on a very lightly floured counter, into a 20 x 16 inch rectangle, long side facing you.

Mix the filling ingredients in a bowl, and spread all over the dough, using it all up. Roll tightly, jelly-roll style. You will end up with a 20-inch log. Cut the log right down the middle, to get 2 10-inch logs. Transfer the logs to a 2 greased loaf pans, seam side down. Mix the topping ingredients lightly, adding a drop of flour if necessary to get the texture of coarse meal. Sprinkle the topping evenly over the loaves. Let them rise about ½ hour. Bake in a preheated 350 degree oven 35 to 40 minutes, or a few more minutes, until golden.

Yield: Makes 2 babka loaves.

21 replies
    • Lévana
      Lévana says:

      Ellie this babka freezes very well.I always warm it up before I serve it, just a few minutes in a toaster oven or on a blech.

  1. chanie
    chanie says:

    so my problem is that i do not live in an area where i can purchase chalov yisroel ricotta cheese or farmer cheese. i do have low fat cottage cheese, cream cheese and sour cream. Any way i can sub what i have for what i would need for this recipe or any of the other recipes requiring ricotta or farmer cheese? chag samaiach!

    • Lévana
      Lévana says:

      Chanie just play with what the dairy products you have, until you get a nice filling: Cottage cheese, cream cheese and sour cream, that will do the trick:-)

  2. Rosalie
    Rosalie says:

    I tried to make this recipe and my yeast wouldnt rise. I’ve made many yeast products and never saw such a large amount of sugar used to get the yeast to rise. Could you tell me what I’m missing in understanding your directions? Thanks so much.

    • Lévana
      Lévana says:

      Rosalie the sum total of the sugar used is very low. It doesn’t matter how the sugar is distributed between the dough and the filling, this is still a very low sugar total. So the sugar is not the culprit here. I must tell you, this recipe is tried and true. AS always with all yeast doughs, please be patient, practice makes perfect. You’ll look like a pro very soon. Make sure your dough rises in a warm place, away from drafts, covered, etc…. All these hints with yeast dough, I have no doubt you are familiar with, but just in case….

    • Lévana
      Lévana says:

      :-))) yes that’s a common good problem with yeast pastries, especially the delicious ones!

  3. Yudit
    Yudit says:

    Hi Levana I am so looking forward to making this for shavuous! If I don’t have butter and I use margarine will it come out the same?

    • Lévana
      Lévana says:

      Since this is a decidedly dairy treat, it would be well worth buying butter for it: it will taste more delicious

  4. susan
    susan says:

    HI LEVANA – CANT WAIT TO GO HOME AND TRY TO MAKE IT FOR SHAVUOT – ONE CORRECTION – IN YOUR “hint” the word need should be KNEAD – thanks again for what will probably be a favorite!! chag sameach


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