Ever had a cheesecake that felt… heavy? Like a brick in your stomach? I’ve been there. For years, I thought that was just how cheesecake was supposed to be.
Then I discovered Zapekanka. It’s a Ukrainian-style cheesecake that’s light, airy, and so simple to make. It’s the kind of dessert that feels like a warm hug, perfect for breakfast or a treat after dinner.
This isn’t some fancy, complicated recipe. This is the real deal, the kind of food that makes you feel good. Let’s get to it.
What You’ll Need
The ingredients for this are simple and easy to find. The star of the show is farmer’s cheese, which gives it a unique texture. Don’t skip it.
- Farmer’s Cheese (Tvorog): 1 lb (or 500g), full-fat is best
- Eggs: 3 large
- Sugar: 1/2 cup (or to taste)
- Semolina: 3 tablespoons
- Sour Cream: 3 tablespoons, full-fat
- Vanilla Extract: 1 teaspoon
- Baking Powder: 1 teaspoon
- Butter: 1 tablespoon, for greasing the pan
- Optional: Raisins, 1/2 cup, soaked in warm water
Tools of the Trade
You don’t need any special kitchen gadgets for this. Basic baking tools will do the job just fine.
- A large mixing bowl
- An electric mixer (or a whisk and some arm power)
- A spatula
- An 8-inch round baking pan (springform works great)
- Measuring cups and spoons
How to Make Zapekanka
Follow these steps closely. The key is not to overmix the batter. We want it to stay light and airy.
Step 1: Get your oven ready by preheating it to 350°F (180°C). Grease your baking pan with butter.
Step 2: In your large bowl, beat the eggs and sugar together until they are light and fluffy. This should take a few minutes.
Step 3: Add the farmer’s cheese, sour cream, and vanilla extract to the bowl. Mix on low speed until just combined.
Step 4: In a separate small bowl, mix the semolina and baking powder together.
Step 5: Gently fold the semolina mixture into the cheese mixture. If you’re using raisins, fold them in now.
Step 6: Pour the batter into your greased pan and spread it evenly.
Step 7: Bake for 40-50 minutes, or until the top is golden brown and a toothpick comes out clean.
Step 8: Let it cool in the pan for at least 20 minutes before slicing and serving. It’s great warm or cold.
Pro Tips
I’ve made this hundreds of times. Here are a few things I’ve learned that make a real difference.
- Don’t Settle for Low-Fat: Full-fat farmer’s cheese and sour cream give the best flavor and texture. Low-fat versions can make it watery.
- Let the Semolina Sit: After you mix everything, let the batter rest for 10-15 minutes. This allows the semolina to absorb some moisture and helps the texture.
- Room Temperature is Key: Make sure your eggs and sour cream are at room temperature. They will mix into the batter much more smoothly.
Substitutions and Variations
Don’t have something on hand? No problem. Zapekanka is a very forgiving dish.
| Ingredient | Substitution | Notes |
|---|---|---|
| Farmer’s Cheese | Dry curd cottage cheese or ricotta | If using ricotta, drain it well to remove excess water. |
| Semolina | All-purpose flour or fine cornmeal | Use the same amount. The texture will be slightly different. |
| Raisins | Other dried fruit like apricots or cranberries | You can also add lemon zest for a fresh flavor. |
Make-Ahead Tips
You can prepare the batter a day ahead of time. Cover the bowl and store it in the fridge. The semolina will soak up even more liquid, creating a firmer texture.
When you’re ready to bake, give it a quick stir and pour it into your pan. You might need to add a few extra minutes to the baking time since the batter will be cold.
Leftovers and Storage
Store any leftovers in an airtight container in the fridge. It will stay good for up to 4 days.
You can eat it cold right out of the fridge, or gently warm it up in the microwave or oven. It’s a great quick breakfast.
Serving Suggestions & Diet Swaps
Zapekanka is a simple dish, which means it pairs well with lots of things. Here are a few ideas.
| Serving Suggestion | Why It Works |
|---|---|
| Sour Cream | The classic topping. Adds a nice tangy flavor. |
| Fruit Jam or Preserves | Adds sweetness and a fruity taste. Berry jams are great. |
| Fresh Berries | A healthy and fresh option that cuts through the richness. |
You can also make small changes to fit different dietary needs.
| Diet Need | Ingredient Swap |
|---|---|
| Gluten-Free | Use a gluten-free all-purpose flour blend instead of semolina. |
| Lower Sugar | Reduce the sugar to 1/4 cup or use a sugar substitute. |
FAQs
Q1. Why is my Zapekanka wet or watery?
Ans: This usually happens for two reasons. You might have used low-fat cheese or sour cream, which have more water. Or, you didn’t let it cool long enough before cutting into it.
Q2. Can I freeze Zapekanka?
Ans: Yes, you can. Let it cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. Thaw it in the fridge overnight.
Q3. My Zapekanka cracked on top. What did I do wrong?
Ans: Nothing! A few cracks on top are totally normal for this type of cheesecake. It’s a sign that it’s homemade and rustic. It doesn’t affect the taste at all.
Wrapping Up
This Zapekanka recipe is more than just a dessert. It’s simple, comforting, and brings a little bit of warmth to your kitchen.
So give it a try. You might be surprised at how easy it is to make something so good. When you’re done, come back and leave a comment. I’d love to hear how it turned out for you.
