Zapekanka with Tvorog is a real nutritional treat for anyone looking for a protein boost.
I first discovered this “cheesecake” during my time in Russia. A hearty dish made with rich, substantial ingredients, it delivers both an incredible taste and excellent health benefits.
Whether enjoyed plain, with dried fruits, or simply topped with fruit coulis, jam, or thick sour cream, this remains a delicious dairy treat.
The star ingredient of this recipe is the famous Tvorog/Tvaroh (depending on the region) from Slavic countries. It’s a type of cottage cheese that can be used in both sweet and savory dishes. It’s a fantastic alternative for making cheesecakes, brioche fillings, or even spread on good bread with a pinch of salt and some cumin or paprika—similar to the Alsatian Bibalékäs/Bibalakas. It comes in different textures, from liquid to firm and even crumbly, with fat content varying widely. Its slight acidity gives it a unique kick, making it stand out among dairy products.
Enough about the key ingredient—now it’s time to dive into the recipe below!
Ingredients
- 900g-1kg of tvorog/tvaroh (slavic farmer cottage cheese, preferrably the drier one) or cottage cheese. I used Slovak granular Tvaroh (3.5% fat) to make it more compact and richer, but feel free to use a creamier version to your liking (this will slightly alter the texture of the zapekanka).
- 125g sugar
- A generous pinch of salt
- 1 tablespoon grated citrus zest (I used only lemon, but orange or a mix works too)
- 4 eggs
- 125g sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons potato starch
- Optional: 100g raisins and/or candied citrus peel
To serve (per plate):
- 1-2 tablespoons sour cream or yogurt
- 1-2 tablespoons jam or fruit coulis
- You can also dust the zapekanka with a tablespoon of powdered sugar.
Instructions
- Preheat the oven to 200°C. Line a 20cm round pan or a traditional loaf pan with parchment paper.
- In a large bowl, combine the tvorog, salt, and sugar. Mix well.
- Add the grated citrus zest and mix until the mixture is smooth and as creamy as possible.
- Incorporate the eggs one by one, then add the sour cream (Smotana Kysla) and vanilla extract.
- Sprinkle in the potato starch and mix thoroughly.
- If using the candied fruits, fold them in (I didn’t add any).
- Transfer the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, until the top turns golden.
- Let the zapekanka cool at room temperature for at least an hour, then refrigerate for at least 2 hours to fully set. It tastes even better after resting overnight in the fridge!
Once chilled, it’s time to indulge in a slice of zapekanka. Personally, I enjoy it for breakfast or as an afternoon snack to refuel with a solid dose of calories and energy. Of course, it can also be served as a dessert, though it’s certainly not the lightest or most delicate option.
If you try the recipe and aren’t familiar with this “cake,” let me know what you think—I’m curious! It’s definitely not the first dish that comes to mind when thinking of Russian or Eastern European cuisine, but it’s worth discovering.
Looking forward to your feedback—see you in the next Slavic recipe blog post! 😊