Let me introduce you to a truly cherished recipe from my mother-in-law: this delightful Farmer's Cheese and Raisin Zapekanka! (Zapekanka is pronounced zah-pee-KAN-kah). If you're new to this Eastern European classic, imagine a wonderfully light and fluffy crustless cheesecake or a sweet farmer's cheese casserole – that's Zapekanka at its heart. It’s a staple in many Ukrainian and Russian households, beloved for its comforting taste and simple preparation.
This particular version, brimming with sweet, juicy raisins and made exceptionally tender with a touch of Cream of Wheat and milk, is incredibly easy to make, and the result? Absolutely divine! It’s so delicious, it never lasts long on our table. It’s a simple, quick, and wholesome dish made from ingredients you likely already have on hand. Despite a generous amount of farmer's cheese, the Zapekanka turns out wonderfully fluffy, airy, and tender – a hit with adults and kids alike!
The ingredient proportions in this recipe are so well-balanced that it turns out perfectly even for beginners. You'll get a wonderfully tender, moist, and aromatic bake, with a taste that brings back fond memories of a carefree childhood.
If you enjoy this raisin-filled delight, you might also love exploring my Zapekanka for a version without raisins, made with sour cream for a different, equally wonderful texture. And for other beloved farmer's cheese treats, keep an eye out for my upcoming recipes for traditional Syrniki (Farmer's Cheese Pancakes) and the decadent Lviv Syrnyk (Ukrainian Cheesecake)!
Ingredients for 4 portions
- ½ cup Raisins adjust to taste (40-80 g)
- ⅔ cup Milk (150 ml)
- 3 tbsp Cream of wheat
- 2 cup Farmer's cheese
- 2 large Eggs
- 3 tbsp Sugar
- 1 tsp Vanilla sugar or ½ - 1 teaspoon vanilla extract
- 2 tsp Unsalted butter for greasing the pan (10 g)
How to cook
Preheat your oven to 350°F (180°C). Rinse the raisins in hot running water to remove any debris. Pat them dry with a paper towel to remove excess moisture.
Instead of raisins, you can use finely chopped dried apricots or other chopped candied fruit to your taste.
In a small bowl, pour the milk over the plain Cream of Wheat. Stir thoroughly to prevent lumps and let it sit for 15-20 minutes to allow the Cream of Wheat to swell.
To speed up this process, you can use warm (not hot) milk.
Place the farmer's cheese into a medium mixing bowl. The quality of the farmer's cheese significantly impacts the taste and texture of the final dish.
My Tip: For the best Zapekanka, use a good quality farmer's cheese with at least 5% fat content, that isn't too sour or old. If your farmer's cheese is very coarse or has large curds, the Zapekanka will be denser with noticeable cheese bits. For a smoother, more cheesecake-like texture, I recommend blending the farmer's cheese with an immersion blender until creamy, or pressing it through a fine-mesh sieve. If your farmer's cheese seems very dry, you can blend in a tablespoon or two of full-fat sour cream or heavy cream to achieve a creamier consistency before adding other ingredients. You can even make your own farmer's cheese from milk or yogurt!
In a separate bowl, combine the eggs and granulated sugar. Whisk until well combined and the sugar is mostly dissolved.
If you're using a sugar substitute, choose one that is heat-stable for baking.
Add the whisked egg-sugar mixture to the farmer's cheese. Mix until smooth and uniform. For a balanced flavor, you can also add a pinch of salt.
As mentioned, for an ultra-tender texture reminiscent of a weightless cheesecake, ensure your farmer's cheese is blended to a smooth, creamy mass, similar in consistency to cream cheese.
Pour the swollen Cream of Wheat (along with any unabsorbed milk) into the farmer's cheese mixture. Add the vanilla sugar (or vanilla extract) and mix everything well.
You can replace vanilla sugar with vanilla bean seeds or a tiny pinch of vanillin powder (too much vanillin can make it bitter). For extra aroma, add lemon or orange zest.
If your farmer's cheese seems particularly moist, you might want to slightly reduce the amount of milk used to soak the Cream of Wheat to prevent the Zapekanka from being too wet.
Add the prepared raisins to the batter.
Stir everything thoroughly until the batter is homogenous and the raisins are evenly distributed.
Generously grease a dry, clean 8-inch (approx. 20-22 cm) round baking dish or a similar capacity square/rectangular dish with the unsalted butter.
Some people like to dust the greased pan with a little extra Cream of Wheat or fine breadcrumbs, but I find the Zapekanka releases well without it.
Pour the farmer's cheese batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven at 350°F (180°C), using a conventional bake setting (top and bottom heat), for 30-40 minutes, or until the top and edges are nicely browned and the Zapekanka is set.
One sign that the Zapekanka is ready is that it will have puffed up, rising from the edges towards the center. If there's a noticeable "crater" or very jiggly spot in the middle, it likely needs more time. The Zapekanka will settle a bit as it cools.
Baking time can vary up to 1 hour depending on your oven, the material of your baking dish, and its exact size. If your oven tends to brown tops quickly, you can loosely cover the dish with aluminum foil for the first 20-25 minutes, then remove it to allow browning.
The Farmer's Cheese and Raisin Bake is ready! Let it cool in the dish for at least 15-20 minutes before slicing, as it will be quite delicate when hot.
In my opinion, it tastes even better once completely cooled, as it firms up and releases easily from the pan. I often bake it in the evening, and by morning, a delicious, satisfying, and wholesome breakfast is ready!
Serve warm or cold, drizzled with fruit sauce, jam, sour cream, or honey.
Recipe Tips
What kind of Farmer's Cheese is best for Zapekanka?
Look for a good quality farmer's cheese (often labeled "tvorog" in Eastern European stores) with at least 5% milkfat – though 9% or higher is even better for a richer taste. It should be fresh and not overly sour. If it's very coarse, blending it smooth (as mentioned in Step 3) will give you that lovely, tender, cheesecake-like texture. If you can't find it, or want to try making it from scratch, check out my easy homemade farmer's cheese from yogurt recipe!
Can I use cottage cheese or ricotta instead of farmer's cheese?
While farmer's cheese is traditional, you can try substitutes with some adjustments:
- Dry Curd Cottage Cheese: This is the closest. You'll definitely need to blend it very smooth, as the curds are usually quite distinct.
- Regular Cottage Cheese: If it's very wet, drain it very well (e.g., in a cheesecloth-lined sieve) before blending. The result might be a bit moister.
- Ricotta Cheese: Whole milk ricotta can work, giving a richer, more Italian-style baked ricotta dessert. The texture will be different from a classic Zapekanka.
What is Cream of Wheat? Can I use regular semolina?
For this recipe, plain Cream of Wheat (unflavored) is excellent as it's a type of farina (fine wheat cereal) that closely resembles the "mannaya krupa" traditionally used. It helps absorb moisture and gives a tender crumb. If you can't find it, other plain farina or fine semolina (usually made from durum wheat) can be used as alternatives.
Can I freeze this Farmer's Cheese Bake?
Yes! Let it cool completely, then slice into portions. Wrap each portion well in plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to 2-3 months. Thaw in the refrigerator or at room temperature.
| Nutrition (per 100 g) | |
|---|---|
| 7 g | Fats |
| 17 g | Carbs |
| 11 g | Proteins |
| 173 ccal | Calories |
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