Cottage Cheese Cake (Zapekanka)
Serves 12
15 mins prep
35 mins cook
50 mins total
This easy cottage cheese cheesecake is creamy, dense, slightly sweet, and zesty. It doesn't have a crust and is packed full of protein! It's a traditional cheesecake commonly found in Ukrainian and Russian cuisine - one that I grew up eating. Traditionally named "zapekanka," it's a rustic cheesecake that's made with cottage cheese (farmers cheese or "tvorog"), citrus zest, and raisins - or dried fruit if you prefer. It's so delicious, comforting, and nutritious. It was my favorite cake that my mom would make growing up.
To serve
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Preheat the oven to 390°F (200°C). Line an 8" pan with parchment paper. If using a springform pan, just grease the sides and bottom with a bit of butter.
Add the cottage cheese, salt, and sugar into a large bowl or stand mixer. Add grated citrus zest. Mix with an electric mixer until combined and as creamy as possible, about 1 minute.
⅕ 2 pressed cottage cheese⅕ ½ granulated sugar⅕ ¼ sea salt⅕ 1 citrus zestAdd eggs two at a time and mix just enough to get the eggs incorporated. Scrape down the bowl and mix to make sure that everything mixes evenly.
⅕ 4 large eggsAdd sour cream and vanilla extract. Lastly, sprinkle potato starch on top and mix well to combine.
⅕ 2 potato starch⅕ ½ sour cream⅕ 1 vanilla pasteAdd raisins (optional). At this point, you can also add your favorite chopped candied citrus or chopped dried fruit.
⅕ ½ raisinsTransfer the batter into the prepared pan and smooth the top. Bake for 35-37 minutes, until completely set on top. The cake will be pale on top but golden brown on the edges.
Let the cake cool to room temperature, then refrigerate for at least 2 hours to chill completely. The cake will be even better after chilling overnight!
