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Cottage Cheese Cake (Zapekanka) Recipe

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4.2 from 15 reviews

This Cottage Cheese Cake, also known as Zapekanka, is a creamy and slightly tangy baked dessert featuring pressed cottage cheese enriched with citrus zest, raisins, and a subtle vanilla aroma. It offers a delightful balance of textures and flavors, finished with a topping of sour cream and fruit preserves for added sweetness. Perfect for a chilled treat, this traditional Eastern European cake is easy to prepare and serves 12 people.

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 other 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 pan with parchment paper. If you are using a springform pan, grease the sides and bottom with butter to ensure easy removal after baking.
  2. Mix cottage cheese base: In a large bowl or stand mixer, combine the pressed cottage cheese, sea salt, granulated sugar, and grated citrus zest. Use an electric mixer to beat the mixture until it is creamy and well combined, about one minute.
  3. Add eggs: Add the eggs in two additions, mixing just enough to incorporate each batch. Scrape down the sides of the bowl to ensure uniform mixing.
  4. Incorporate sour cream, vanilla, and starch: Add the sour cream and vanilla paste or extract, mixing gently. Sprinkle the potato starch over the mixture and mix well to evenly combine all ingredients.
  5. Add dried fruit: Fold in the raisins or your preferred dried fruit and candied citrus peel, if using, ensuring even distribution throughout the batter.
  6. Bake the cake: Pour the batter into the prepared pan and smooth the surface. Bake in the preheated oven for 35 to 37 minutes, or until the top is set and the edges turn golden brown while the top remains pale.
  7. Cool and refrigerate: Allow the cake to cool to room temperature. Then refrigerate for at least 2 hours to chill completely; chilling overnight enhances the flavor and texture.
  8. Prepare topping and serve: Before serving, mix the powdered sugar with sour cream and spread it over the chilled cake. Top with fruit preserves or jam for a sweet finish.

Notes

  • Pressed cottage cheese (tvorog or farmer’s cheese) is essential for a dense, creamy texture; drain excess liquid if using softer varieties.
  • Potato starch acts as a gluten-free thickener, providing structure to the cake.
  • Use fresh citrus zest from lemon and orange for balanced brightness.
  • Chilling the cake overnight improves flavor and helps set the texture.
  • Feel free to substitute raisins with other dried fruits or candied peel according to preference.
  • If you don’t have vanilla paste, pure vanilla extract works well.

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