Zapenkanka Recipe (Ukrainian Cheesecake)

Ingredients

• 14 g, softened, plus extra for greasingbutter
• 100 g (½ cup)cane sugar
• 5 ml (1 teaspoon)vanilla extract
• 4eggs
• 450 g (2 cups)farmer’s cottage cheese
• 75 g (½ cup)raisins
• 20 g (2 tablespoons)cream of wheat
• 15 g (2 tablespoons)plain breadcrumbs

Instructions

1. 1

   Prepare the pan

   Heat the oven to 200°C (395°F). Generously butter a loaf pan and coat its base and sides evenly with breadcrumbs, or line it with baking parchment.

2. 2

   Separate the eggs

   Separate the egg whites from the yolks, putting the whites in a clean, large bowl.

3. 3

   Mix the yolks

   In another large bowl, combine the butter, sugar, vanilla extract and egg yolks. Mix until smooth and evenly blended.

4. 4

   Smooth the cheese

   Push the farmer’s cottage cheese through a fine-mesh sieve, then stir it into the butter and yolk mixture until combined.

5. 5

   Add raisins

   Stir in the raisins and cream of wheat gently until they are distributed through the mixture.

6. 6

   Whip the whites

   With a hand mixer or stand mixer, beat the egg whites for about 4 minutes, until medium-to-stiff peaks form.

7. 7

   Fold in whites

   Use a spatula to fold the beaten egg whites gently into the cheese mixture, stopping once incorporated and taking care not to overmix.

8. 8

   Bake the cheesecake

   Pour the batter into the prepared loaf pan and level the top. Bake for 1 hour, or until set.

9. 9

   Cool and invert

   Take the cheesecake out of the oven and let it cool before carefully turning it out onto a serving plate.

What is zapekanka?

Zapekanka is a Ukrainian baked dish made with farmer’s cheese or cottage cheese, eggs and a little sweetness. It is often served as a home-style dessert or teatime bake.

This version is baked in a loaf pan and includes raisins for bursts of sweetness. Sieving the cheese and folding in whipped egg whites help give it a smooth, tender texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 191 calories, 9g protein, 25g carbs, 6g fat.

The cottage cheese and eggs contribute most of the protein, while the sugar, raisins and cream of wheat provide much of the carbohydrate. Butter and egg yolks contribute fat. Pair a slice with fresh fruit for a simple, balanced plate.

Choosing the cheese

Farmer’s cottage cheese: The recipe depends on a fresh, mild cheese as its main ingredient. Pressing it through a fine-mesh sieve breaks up larger curds for a more even batter.

Cream of wheat: This small amount helps give the mixture body as it bakes. Stir it in with the raisins before adding the whipped whites.

Separate and whip the eggs

Clean bowl: Keep the whites in a clean bowl after separating them, as traces of yolk can make them harder to whip.

Medium-to-stiff peaks: Beat the whites for about 4 minutes, checking their texture as you go. They should hold their shape when the beaters are lifted.

Fold for a soft centre

Gentle folds: Add the beaten whites to the cheese mixture with a spatula, folding from the bottom up. Stop when no large streaks remain rather than stirring vigorously.

Even batter: A light touch helps retain the air in the egg whites, while thorough but gentle folding prevents pockets of plain egg white.

Check when it is set

Bake time: The recipe calls for 1 hour at 200°C (395°F). The centre should be set before you take the pan from the oven.

Cooling: Let the cheesecake cool before inverting it. This gives it time to firm up and makes it easier to turn out in one piece.

Serve with tea or coffee

The lightly sweet flavour and raisins pair naturally with tea or coffee. Serve slices on their own or with fresh fruit on the side.

If adding a topping, keep it simple so the mild cheese flavour remains central.

Recipe notes & tips

• Let the butter soften before mixing it with the sugar and yolks.
• Sieve the cottage cheese thoroughly for a smoother mixture.
• Use a clean bowl for the egg whites so they whip properly.
• Fold the whites in gently to keep the batter airy.
• Grease and breadcrumb the whole loaf pan, including its sides, if not using parchment.
• Allow the baked cheesecake to cool before turning it out.

Variations

• Citrus zest: Add a little lemon or orange zest to the cheese mixture for a fragrant note.
• Dried fruit: Swap the raisins for another dried fruit cut into small pieces.
• Spiced version: Add a pinch of cinnamon to the batter for gentle warmth.
• Fresh fruit: Serve slices with berries or sliced fruit on the side.
• Parchment lining: Line the loaf pan instead of coating it with butter and breadcrumbs for easier release.

Common mistakes to avoid

• Skipping the sieve: Large curds can leave the texture uneven; press the cottage cheese through a fine-mesh sieve.
• Greasing only the base: The cheesecake may stick to the sides; butter and breadcrumb the sides too, or use parchment.
• Overmixing the whites: Vigorous stirring knocks out air; fold them in gently with a spatula.
• Under-whipping the whites: They may not hold air in the batter; beat until medium-to-stiff peaks form.
• Turning it out while hot: The cheesecake can break; let it cool before inverting.
• Guessing doneness by the edges: Check that the cheesecake is set through the centre before removing it.

How to store

Once cool, cover and refrigerate leftovers for up to 3 days. Serve chilled or let a slice come to room temperature; warm it gently if preferred.

Frequently asked questions