Russian Cheesecake – Tvoroznaya Zapekanka Recipe

Cook Time: 45 minutes
Servings: 6-8

Ingredients:

2 cups of ricotta cheese, or cottage cheese, or farmers cheese
4 eggs
1/2 cup of raisins
2 tablespoons of butter (you can just use a stick of butter so you can control it better)
3 tablespoons of breadcrumbs
1/2 cup of sugar
1 teaspoon of salt
2 tablespoons of powder sugar
1/2 cup of blueberries

Bigger Recipe (Taller cake)
4 cups of ricotta cheese, or cottage cheese, or farmers cheese
6 eggs
3/4 cup of raisins
2 tablespoons of butter (you can just use a stick of butter so you can control it better)
3 tablespoons of breadcrumbs
3/4 cup of sugar
1 1/2 teaspoon of salt
2 tablespoons of powder sugar
1/2 cup of blueberries

Zapekanka is what we call a Russian baked cheesecake. It is not the same as a cheesecake you are used to seeing or tasting. This one is fluffy and not creamy like a normal one.

I remember my grandmother and my mother used to make it and I still remember the taste of it.

This is a Russian baked cheesecake recipe called Tvoroznaya Zapekanka. Tvoroznaya means cheese, and zapekanka means bake. So it is a cheesebake instead of a cheesecake. 😉

To start preheat the oven to 350F and place the rack in the middle of the oven.

Russian cheesecake - Tvoroznaya Zapekanka - Ingredients

Next, you will need 2 cups of ricotta cheese or cottage cheese. If you can get your hands on some farmers cheese from the Russian store, that will be even better. Put it into a large bowl.

Next you will need to separate the yolks from whites of 4 large eggs. Place the whites into one bowl and the yolks can go into the bowl with cheese.

Russian cheesecake - Tvoroznaya Zapekanka

Add the flour, raisins, salt and sugar into the cheese bowl and mix it well. A tip with raisins, I like to put them in a cup and fill the cup with water to cover the raisins and then microwave it for 1 minute. This will make the raisins soft.

Russian cheesecake - Tvoroznaya Zapekanka - Whipped eggs

Whip the egg whites until they have stiff peaks and then fold it carifully into the cheese mixture until it is all mixed together.

Butter the bottom and the sides if a 8″ loose bottom cake pan. Butter it well so all the corners have butter on them. Pour the bread crumbs into the center of the pan and then spread them around the bottom by tilting the pan around. Then tilt the pan on the side and roll it to spread the crumbs along the sides of the pan.

Russian cheesecake - Tvoroznaya Zapekanka - Cake Pan

Now spoon the cheese mixture into the center of the pan and let it spread itself out into the pan. When you have all of it in there, use a spoon to carifully push the mixture towards the edges. But don’t smear it on the edges.

Russian cheesecake - Tvoroznaya Zapekanka - Pan with batter

Bake the zapekanka for 30 minutes. Test it with a toothpick. If the toothpick comes out clean then it is done but if not, then bake it for another 10 minutes.

Russian cheesecake - Tvoroznaya Zapekanka - Not ready yet

Once the toothpick comes out clean, but the top of the zapekanka is not golden brown yet, set the oven to 400F and let it bake for another 5-7 minutes. Once it is golden brown, you can pull it out.

Set the pan on the counter on a hot pad and let it cool for 20 minutes. Don’t remove the pan sides yet.

Once it is cooled down, remove the pan sides and dust the zapekanka with some powdered sugar and add some berries on top.

It can be served warm or you can refrigirate it and serve cold with some lemon syrup on top. It goes well with the sweet zapekanka.

Bigger Recipe

If you wanted to make a cake that is taller and fills the entire cake pan, follow the bigger recipe.

Russian Cheesecake Zapekanka - bigger recipe

I just doubled the ricotta cheese and increased the rest of the ingredients. The regular recipe comes out a little thin for my liking so this bigger one makes a cake that looks more full. Let me know what you think.

Russian Cheesecake Zapekanka - bigger recipe

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