Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cottage Cheese Cake (Zapekanka) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 226 reviews

This traditional Russian Cottage Cheese Cake (Zapekanka) is a creamy, tangy baked dessert made with pressed cottage cheese, eggs, and citrus zest. Lightly sweetened and studded with raisins or dried fruit, it’s baked until set and then chilled to develop its delicate texture and flavor. Perfect as a wholesome, comforting dessert or breakfast treat, this cake balances creamy sourness and fruity brightness with a soft, custard-like crumb.

  • Total Time: 2 hours 52 minutes
  • Yield: 12 servings

Ingredients

Cake Batter

  • 2 lbs pressed cottage cheese (farmers cheese or tvorog)
  • ½ cup granulated sugar
  • ¼ teaspoon sea salt
  • 1 tablespoon citrus zest (grated, half lemon and half orange)
  • 4 large eggs
  • ½ cup sour cream or Greek yogurt
  • 1 tablespoon vanilla paste or extract
  • 2 tablespoons potato starch
  • ½ cup raisins (or candied citrus peel, or chopped dried fruit)

Topping

  • 1 tablespoon powdered sugar
  • ½ cup sour cream or Greek yogurt
  • ½ cup fruit preserves or jam

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 390°F (200°C). Line an 8-inch baking pan with parchment paper. Alternatively, if using a springform pan, grease its sides and bottom lightly with butter to prevent sticking.
  2. Mix Cottage Cheese Base: In a large mixing bowl or stand mixer bowl, combine the pressed cottage cheese with the salt and granulated sugar. Add the grated citrus zest. Use an electric mixer to blend the mixture until it’s creamy and well combined, about one minute.
  3. Incorporate Eggs: Add the eggs two at a time to the cheese mixture, mixing just until incorporated after each addition. Scrape down the sides of the bowl periodically to ensure even mixing throughout.
  4. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla paste or extract until fully incorporated. Then, sprinkle the potato starch over the batter and mix well to combine evenly.
  5. Fold in Dried Fruit: Stir in the raisins or your choice of chopped candied citrus peel or dried fruit to add texture and bursts of sweetness.
  6. Bake the Cake: Pour the batter into the prepared pan and smooth out the surface. Bake in the preheated oven for 35 to 37 minutes, or until the cake is set on top. The surface should be pale with slightly golden edges.
  7. Cool and Chill: Allow the cake to cool to room temperature in the pan. After cooling, refrigerate the cake for at least 2 hours to chill thoroughly. For best flavor and texture, chill overnight before serving.

Notes

  • Pressed cottage cheese can be substituted with farmers cheese or tvorog; ensure it is well drained to avoid excess moisture.
  • Potato starch is preferred for its light texture; cornstarch may be used as a substitute but can alter the crumb slightly.
  • Feel free to customize the dried fruit component with candied citrus peel or other dried fruits for variety.
  • Chilling the cake overnight improves its flavor and texture, making it firmer and easier to slice.
  • Use a springform pan for easy removal or line a regular cake pan with parchment for best results.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 37 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Russian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/cottage-cheese-cake-zapekanka-recipe/