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Cheese Babka

Rated as 4.81 out of 5 Stars

"Polish cheese babka like my grandmother served every Easter."
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6 h 40 m servings 513
Original recipe yields 12 servings (1 Bundt-shaped loaf)


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  1. Sprinkle the yeast and the pinch of sugar over the warm water; stir to dissolve. Let stand until foamy, about 10 minutes.
  2. Combine the 1/2 cup butter, 1/4 cup sugar, salt, 2 teaspoons of vanilla, milk, and 3 eggs in a bowl with 1 cup of flour and mix well. Add the yeast mixture and beat for 1 minute. Gradually add the remaining flour to form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, adding small amounts of flour as necessary to prevent sticking. Shape the dough into a round, and place it in a greased bowl, turning to coat. Cover with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 1/2 hours.
  3. Beat together the farmers' cheese, 1/3 cup sugar, sour cream, 1 egg, 1 teaspoon vanilla extract, and dried lemon peel in a bowl until smooth. Set the filling aside. Lightly oil a 10-inch fluted tube pan (such as a Bundt(R)).
  4. Turn the dough onto a lightly floured surface and pat into a 10-inch by 12-inch rectangle. Brush the dough with the 2 tablespoons of melted butter. Spread the cheese filling evenly over the dough. Roll the dough up like a jelly roll, starting from the long end; twist the dough 6 to 8 times to form a rope. Pinch the seams and ends closed and arrange the rope of dough in the greased pan. Cover loosely and let rise 1 hour.
  5. Preheat an oven to 350 degrees F (175 degrees C).
  6. Bake the babka until deep golden brown, 40 to 45 minutes. Remove from oven and let stand for 5 minutes; invert the babka onto a wire rack and remove the pan. Allow the babka to cool for at least 2 hours before slicing.


  • Cook's Notes
  • Use a farmers' cheese that resembles very dry cottage cheese; do not use the slicing cheese that is also called farmer cheese or Amish farmer cheese.
  • If you have a silicone Bundt® pan, it will work wonderfully in this recipe.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 513 calories; 28.2 44 19.1 134 769 Full nutrition

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Read all reviews 40
  1. 48 Ratings

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Most helpful positive review

The smell of this baking is enough to drive you crazy. So delicious. I will say - be patient with the rising times - mine took much longer than stated - but that might have been that it was p...

Most helpful critical review

I will make this again with ricotta cheese, the farmer cheese gave it a funky taste. The dough part was perfect.

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Most positive
Least positive

The smell of this baking is enough to drive you crazy. So delicious. I will say - be patient with the rising times - mine took much longer than stated - but that might have been that it was p...

I reviewed this recipe on March 30, but decided to update the review after making it several times and each time it gets better than the last. Doubt it is as authentic, but it is sure scrumptio...

After searching for a cheese babka for Easter and finding that all the stores and bakeries were out of them, we decided to make this on Easter Eve! My husband put all of the dough ingredients i...

I love this Babka.. I am Ukrainian and it is a staple at holidays. I even made my own farmers cheese (also a recipe I found on this site...thanks!) and it turned out delicious!

My dear 91 year old mother in law from Slovakia used to make this but never wanted to share her recipe. I recognized the ingredients and made it. It was easy to do and tasted absolutely delici...

This was a beautiful bread. The top side was even more gorgeous than the bundt side. The dough was very sticky - I had to add another cup of flour before and at least one cup during the kneadin...

Amazing recipe! My parents are Polish & Ukranian and both raved that this recipe reminded them of their grandparent's babka. The bread was extremely moist & flavorful! I added some raisin as ...

So Moist!! My first time making babka, a little tricky but worth the time and effort...everyone loved it!!

Being of Polish descent, I've made or had a few babkas, and this was very good. Earlier, I attempted to make my own Farmer's cheese for this, from this site, but it didn't turn out well at all. ...