This Zapekanka recipe is my favorite way to use farmer’s cheese. It's a Ukrainian cheesecake that bakes up golden on the edges, soft in the center, and just sweet enough to enjoy with tea or coffee. It's light and full of plump raisins.
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Why This Recipe Stands Out
I may be biased buy I think Ukrainian recipes are one the most delicious in the world. This Daria Tzvek's cheesecake is no exception. I love making this Zapekanka recipe when I want something simple, cozy, and full of old-fashioned flavor. Here’s what makes it special:
- Light and Airy Texture: The beaten egg whites make this cheesecake soft and fluffy, almost like a baked custard. It reminds me of the tender bite you get in these Cottage Cheese Pancakes.
- Simple Ingredients, Big Comfort: Just farmer’s cheese, eggs, sugar, and a few pantry staples come together to make something that feels so homey. It’s proof that you don’t need anything fancy for a really good dessert.
- Naturally Sweet: The raisins add a gentle sweetness that balances the tang of the cheese. It’s not overly sugary, which makes it just as nice for breakfast as it is for dessert.
- Perfectly Golden Crust: A light coating of butter and breadcrumbs gives the outside a delicate crunch while keeping the inside soft and creamy. It’s that little detail that makes every slice feel special.
- Lovely Served Cold or Warm: This cheesecake tastes great straight from the oven or chilled from the fridge. I like to top it with a spoonful of jam or fresh fruit, just like I do with my No-Bake Strawberry Cheesecake.
Key Ingredients
- Butter – Softened butter adds richness and helps create a tender texture. I also use a little extra to grease the pan so the cheesecake releases easily after baking.
- Cane Sugar – Sweetens the cheesecake just enough without making it overly rich. You can use regular granulated sugar if that’s what you have.
- Vanilla Extract – Adds a warm, aromatic note that complements the mild flavor of the farmer’s cheese.
- Eggs – The yolks make the batter creamy, while the whipped whites give the cheesecake its light, airy texture.
- Farmer’s Cottage Cheese – The base of this recipe. It gives the cheesecake its signature tang and delicate crumb. If you can’t find farmer’s cheese, use well-drained ricotta or dry curd cottage cheese.
- Raisins – Add a touch of natural sweetness and a pleasant chewy texture. You can skip them or swap for chopped dried apricots or cranberries.
- Cream of Wheat – Helps bind the mixture and gives the cheesecake a soft, slightly firm structure. Semolina can be used in place of cream of wheat.
- Plain Breadcrumbs – Used to coat the buttered pan, they prevent sticking and create a light, golden crust around the edges.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Fruit Options: I like to swap raisins for chopped dried apricots, cranberries, or even a handful of fresh berries. You can also mix in diced apples or pears for a little extra sweetness.
- Flavor Add-Ins: Try adding a bit of lemon zest or a pinch of cinnamon to the batter. Both give the cheesecake a fresh, cozy flavor.
How to Make Zapekanka
Step 1: Preheat the oven to 395°F. Grease a loaf pan with butter and sprinkle it evenly with breadcrumbs, covering the bottom and sides.
Step 2: Separate the egg whites into a clean large bowl and set aside.
Step 3: In another large bowl, combine softened butter, sugar, vanilla extract, and egg yolks. Mix until smooth and uniform.
Step 4: Push the farmer’s cheese through a fine mesh sieve, then add it to the butter and egg yolk mixture. Stir to combine.
Step 5: Add raisins and cream of wheat to the cheese mixture. Mix until evenly distributed.
Step 6: Beat the egg whites until medium to stiff peaks form, about 4 minutes.
Step 7: Gently fold the beaten egg whites into the cheese mixture using a spatula. Do not overmix.
Step 8: Pour the mixture into the prepared loaf pan and smooth the top.
Step 9: Bake for 1 hour, or until the top is golden and the center is set.
Step 10: Let the cheesecake cool completely before inverting it onto a plate. If needed, run a thin knife around the edges to help release it.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Ukrainian Cheesecake
Breakfast
- This Cottage Cheese Cheesecake makes a lovely breakfast when served warm with tea or coffee. We often enjoy it alongside Oladi for a cozy weekend spread.
- It also pairs beautifully with a slice of French Yogurt Cake with Peaches or a few Cassava Flour Crepes for a light brunch. For something savory, serve it after a plate of Easy Shakshuka Recipe to balance the meal.
Desserts
- For a special dessert table, we like to serve this cheesecake with Mini Pavlovas with Mascarpone And Fresh Berries or a summery Peach Pavlova.
- It’s also lovely next to creamy Apricot Panna Cotta or a simple Apple Sponge Cake (Russian Sharlotka) for a comforting, homemade dessert spread.
Frequently Asked Questions
Yes. You can use well-drained ricotta or dry curd cottage cheese instead. Just make sure to remove as much liquid as possible so the cheesecake keeps its structure.
No, raisins are optional. You can skip them or replace them with chopped dried apricots, cranberries, or even small pieces of fresh fruit for a different flavor.
The top should be golden and slightly firm to the touch. If you insert a toothpick in the center, it should come out clean or with just a few moist crumbs.
Store the cheesecake in an airtight container in the refrigerator for up to 4 days. You can enjoy it cold or reheat slices gently in the microwave or oven until just warm. It also freezes well for up to 2 months; thaw overnight in the fridge before serving.
More Easy Recipes You'll Enjoy
- Vanilla Sour Cream Cake (Tort Smetannik) – This Vanilla Sour Cream Cake (Tort Smetannik) is a healthy dessert that's easy to put together and is absolutely delicious. It is very popular in Ukraine and Russia for a reason. You'll be tempted to reach for the second piece, it is that good!
- Paska Recipe (Traditional Ukrainian Easter Bread) – This Paska recipe is my go-to Easter bread — light, fluffy, and filled with sweet raisins in every slice. It’s a traditional Ukrainian recipe I make every year, and nothing feels more festive than topping it with sprinkles.
- Khachapuri (Georgian Flatbread) – This Georgian Flatbread is filled with a combination of creamy cheeses and topped with an egg. Khachapuri are sure to please your family and friends.
- Gerbeaud Cake (Traditional Hungarian Dessert) – Shortcrust pastry layers are smothered with almond jam-walnut filling and covered with rich dark chocolate. This Hungarian Gerbeaud Cake is moist and so delicious! It makes a big batch and is perfect for potlucks, picnics or other special occasions. I have no doubts you'll love it!
Recipe
Zapenkanka Recipe (Ukrainian Cheesecake)
Ingredients
- 1 tablespoon butter softened + extra for greasing the pan
- ½ cup cane sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 2 cups farmer’s cottage cheese
- ½ cup raisins
- 2 tablespoons cream of wheat
- 2 tablespoons breadcrumbs plain
Instructions
- Preheat the oven to 395°F (200°C). Generously grease a loaf pan with butter, then sprinkle the bottom and sides evenly with breadcrumbs. Alternatively, line the pan with parchment paper.
- Separate the egg whites and yolks, placing the whites in a clean, large bowl.
- In a separate large bowl, combine the butter, sugar, vanilla extract, and egg yolks. Mix until smooth and fully combined.
- Press the farmer’s cottage cheese through a fine-mesh sieve, then add it to the butter and egg yolk mixture. Stir until evenly incorporated.
- Add the raisins and cream of wheat, mixing gently until combined.
- Using a hand mixer or stand mixer, beat the egg whites until medium to stiff peaks form, about 4 minutes.
- Using a spatula, gently fold the beaten egg whites into the cheese mixture, taking care not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 1 hour, or until set.
- Remove from the oven and allow the cheesecake to cool before carefully inverting it onto a serving plate.
Notes
- Use dry farmer’s cheese. If it’s too moist, press it through cheesecloth or a fine sieve to remove excess liquid for a better texture.
- Beat egg whites until medium to stiff peaks. This gives the cheesecake its light, airy structure without making it dry.
- Fold gently. Combine the egg whites with the cheese mixture slowly to keep the batter fluffy.
- Grease the pan well. A generous coating of butter and breadcrumbs helps the cheesecake release easily and adds a light crust.
- Don’t skip cooling. Let the cheesecake rest before inverting so it sets properly and holds its shape.
- Check for doneness. The top should be golden and slightly firm, with a clean toothpick test in the center.
- Add flavor. A bit of lemon zest or a pinch of cinnamon can brighten the flavor without overpowering the cheese.
- Make ahead. Bake it a day in advance and chill overnight for easy slicing and a more developed flavor.
- Serve warm or cold. It’s delicious fresh from the oven or chilled with jam, honey, or sour cream.
- Store properly. Keep leftovers covered in the fridge for up to 4 days or freeze slices for up to 2 months.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Nina Kulish says
This cheesecake is really good! I made it recently, it's so good. Easy to make and the aroma in the kitchen was just awesome. Thank you!