Jewish Cheese Babka

Jewish cheese babka

The Spruce / Barbara Rolek

Prep: 30 mins
Cook: 50 mins
Total: 80 mins
Servings: 30 servings
Nutritional Guidelines (per serving)
292 Calories
19g Fat
24g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 30
Amount per serving
Calories 292
% Daily Value*
Total Fat 19g 25%
Saturated Fat 11g 54%
Cholesterol 109mg 36%
Sodium 247mg 11%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 2%
Protein 6g
Calcium 79mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This cheese babka recipe is one of our favorites. Instead of being baked in a swirly babka pan the Poles use, this recipe is baked in a loaf pan and has a streusel topping.

It's a delicious, rich version that is most commonly made in chocolate, cinnamon and almond varieties and, in our opinion, surpasses most Polish babkas we've tasted.

This recipe makes three loaves but they freeze very well. Freeze the leftover egg whites and save them for leftover egg white recipes.


Click Play to See This Jewish Cheese Babka Recipe Come Together


  • For the Dough:
  • 2 packages yeast (active dry)
  • 1/2 teaspoon sugar
  • 1/4 cup water (warmed 110 F)
  • 1 cup milk
  • 4 ounces butter (room temperature)
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 3 large egg yolks (room-temperature, beaten)
  • 5 cups flour (all-purpose)
  • For the Filling:
  • 2 1/4 pounds/36 ounces cream cheese (room temperature)
  • 3 large egg yolks (room temperature)
  • 1 1/2 cups sugar
  • For the Egg Wash:
  • 1 large egg white (room temperature, beaten)
  • For the Crumb Topping:
  • 6 tablespoons flour (all-purpose)
  • 8 tablespoons sugar
  • 4 tablespoons butter (cold)

Steps to Make It

Make the Dough

  1. Stir yeast and 1/2 teaspoon sugar into warm water. Set aside until frothy.

  2. Grease three (9-by-5-inch) loaf pans.

  3. Scald the milk over medium-high heat, and place in a large mixing bowl or stand mixer. Add 4 ounces room-temperature butter and stir to melt. Add 1/2 cup sugar, salt, yeast mixture, and 3 beaten egg yolks.

  4. Add flour, and knead until shiny and elastic. Place in a greased bowl, turning to coat both sides, cover with greased plastic wrap and let rise until doubled. This may take as long as 2 hours.

Make the Cheese Filling

  1. In a medium bowl, beat together cream cheese, 3 egg yolks and 1 1/2 cups sugar until smooth. Set aside.  

Make the Crumb Topping

  1. In a small bowl, prepare the crumb topping by mixing together 6 tablespoons flour and 8 tablespoons sugar and cutting in 4 tablespoons cold butter as for pie dough. Set aside.

Assemble the Cheese Babkas

  1. Punch down risen dough and divide into three parts. Working with one part at a time and covering the rest, roll into a large rectangle 1/8-inch thick.

  2. Spread dough with 1/3 of the cheese filling. Fold in the sides of the dough, and then roll up tightly as for a jellyroll. Place in one of the prepared pans. Brush with beaten egg white and sprinkle with 1/3 of the crumb topping.

  3. Repeat with remaining dough and remaining two loaf pans. Cover loaf pans with greased plastic wrap and let rise until above the rim of the pan.

  4. Place rack in center of oven and heat to 350 F. Bake babkas for 40 to 50 minutes or until an instant-read thermometer registers 190 F. Let cool in pan 5 minutes. Using a knife, loosen babka from sides of the pan. Cool completely in the loaf pan. Then turn out onto a rack.