A beloved childhood favorite, this Zapekanka is wonderfully airy, tender, and moist, with a texture that reminds me of a soufflé or a crustless cheesecake. Often considered a lighter, crustless cousin to the American cheesecake, this Zapekanka is a staple from the Soviet era when ingredients like milk, Cream of Wheat, and farmer's cheese were staples in children's diets, making this dish a standard in kindergartens and schools.
Even though I'm not usually a huge fan of cheese-based baked goods, this Zapekanka turns out so incredibly light, porous, delicate, and juicy that I make it with immense pleasure, perfect as a delightful breakfast, a comforting snack, or a light dessert. And my husband? He's absolutely crazy about it! The texture truly is something special. If you prefer a crumblier, more textured bake with distinct farmer's cheese curds, simply use a drier variety of farmer's cheese.
Personally, I find this Zapekanka tastes best the next day, after it has chilled and fully set in the refrigerator overnight. So, I often prepare it in the evening. We'll be using vanilla sugar for aroma in this classic version. For a popular variation with a delightful sweetness, many love to add raisins, and you can find my dedicated Farmer's Cheese Cake with Raisins (Zapekanka) recipe! You can also incorporate citrus zest, dried cranberries, or other favorite mix-ins. This Zapekanka is a wonderful base, and if you love farmer's cheese desserts, you'll definitely want to try traditional Syrniki (Farmer's Cheese Pancakes) or the decadent Lviv Syrnyk (Ukrainian Cheesecake) in the future!
Ingredients for 4 portions
For the Zapekanka
- ¾ cup Sour cream (full-fat recommended) (200 g)
- 2 tbsp Cream of wheat
- 3 large Eggs
- 3 tbsp Sugar
- 1 tsp Vanilla sugar (or ½ - 1 teaspoon vanilla extract)
- 1 pinch Salt
- 2 cup Farmer's cheese (500 g)
- 3 ½ tbsp Unsalted butter (50 g)
For Greasing the Pan
- 1 tsp Unsalted butter (5 g)
How to cook
In a medium bowl, combine the Cream of Wheat and sour cream. Mix well and let it sit for 20-30 minutes for the Cream of Wheat to swell and absorb some moisture. This step is key to a tender texture.
In a separate bowl, combine the eggs, granulated sugar, vanilla sugar (or vanilla extract), and a pinch of salt (to balance the flavors). Whisk until well combined and slightly frothy. The amount of sugar can be adjusted based on your preference and the tartness of your farmer's cheese.
To the bowl with the soaked Cream of Wheat and sour cream, add the farmer's cheese and softened unsalted butter. Mix until everything is incorporated.
My Tip: If you're using a coarse or grainy store-bought farmer's cheese and want a super smooth, moist, and uniform Zapekanka (like I prefer!), it's best to process the farmer's cheese first. You can either press it through a fine-mesh sieve or, my favorite method, use an immersion blender to break it down into a creamy, smooth mass before adding it to the Cream of Wheat mixture. (The usually homemade farmer's cheese from yogurt has a lovely smooth, paste-like texture already, perfect for a creamy Zapekanka!)
Pour the whisked egg mixture into the farmer's cheese mixture. Stir gently until just combined.
The consistency of the batter should be not too thick, but not too runny – think of a thick pancake batter. It largely depends on the consistency of your sour cream, the size of your eggs, and the moisture content of your farmer's cheese. In my experience, a thicker, grainier batter will result in a drier and more crumbly Zapekanka.
At this stage, feel free to stir in additions. Raisins are a very common and beloved addition. Lemon zest or dried cranberries also work beautifully. For an even fluffier and more airy Zapekanka, you can add 1 teaspoon of baking powder to the batter.
Generously grease an 8x8 inch (20x20 cm) baking dish (or a similar sized round dish, approximately 1.5-2 quart capacity) with the remaining 1 teaspoon of butter. Pour the farmer's cheese batter into the prepared dish and smooth the top with a spatula.
Bake in a preheated oven at 350°F (180°C) for 30-40 minutes, or until the top is beautifully golden brown and the Zapekanka is set (a knife inserted near the center should come out mostly clean, or with moist crumbs, not wet batter).
A Little Note: Baking times and temperatures can vary depending on your oven, the size of your baking dish, and the material it's made from. In my experience, if your oven tends to have hot spots or if the top of your baked goods browns too quickly, it's better to bake the Zapekanka at a slightly lower temperature (around 320-340°F / 160-170°C) and extend the baking time a bit. You can also loosely cover the Zapekanka with aluminum foil for the first 20-25 minutes of baking, then remove it to allow the top to brown. Remember, it will puff up during baking, so ensure there's some space between the foil and the batter.
Once baked, let the Zapekanka cool in the dish for at least 15-20 minutes before slicing. It's even better when fully cooled, or as I mentioned, chilled overnight as this allows the flavors to meld and the texture to firm up beautifully. Serve with your favorite toppings like jam, honey, fresh berries, or a drizzle of sweetened condensed milk.
Recipe Tips
What exactly is Farmer's Cheese? Where can I find it in the US?
A: Farmer's cheese is a fresh, unripened cheese, similar in texture to a very dry cottage cheese or a European cheese called quark. It's milder and less watery than typical American cottage cheese. You can often find it in the dairy section of larger supermarkets, especially those with Eastern European or international food aisles, or at specialty cheese shops and European delis. Look for brands that specify "farmer's cheese." If you're having trouble finding it, or just love a DIY project, I highly recommend trying my recipe for Homemade Farmer's Cheese (Tvorog) from Frozen Yogurt. It's surprisingly simple and gives you a lovely, fresh cheese perfect for this Zapekanka.
Can I use regular cottage cheese or ricotta instead of farmer's cheese?
It's a common question!
- Cottage Cheese: If you use regular cottage cheese, especially the wetter kind, the Zapekanka might turn out too moist and the texture won't be quite the same. If you can only find cottage cheese, opt for a "dry curd" or "small curd" variety. You'll definitely want to drain it very well (perhaps even press out excess liquid in a cheesecloth) and then, as I mentioned in the recipe, blend it smooth with an immersion blender or food processor.
- Ricotta Cheese: Whole milk ricotta can be a substitute, but it will give a slightly different, often richer and moister, texture – more like an Italian baked ricotta. It can be delicious, but it won't be the traditional Zapekanka texture I'm aiming for here. If using ricotta, you might not need as much (or any) sour cream, depending on its wetness.
What is Cream of Wheat? Can I use other types of farina or semolina?
Cream of Wheat is a popular American brand of farina, which is a fine cereal made from wheat middlings (typically soft wheat). For this recipe, make sure you use plain, unflavored Cream of Wheat. It's excellent for Zapekanka as it absorbs moisture well and contributes to a tender, slightly delicate crumb, very similar to the traditional "mannaya krupa" used in Eastern Europe.
If you can't find Cream of Wheat, other plain farinas will work just as well. Fine semolina can also be used as a substitute, though it's usually made from hard durum wheat and has a slightly more yellow hue. It will still provide a good texture.
Can I freeze Zapekanka?
Yes, you absolutely can! Once the Zapekanka has cooled completely, you can slice it into individual portions. Wrap each portion tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe container. It can be frozen for up to 2-3 months. To serve, thaw it overnight in the refrigerator or at room temperature. You can enjoy it cold or reheat gently in the microwave or oven.
| Nutrition (per 100 g) | |
|---|---|
| 15.6 g | Fats |
| 9.3 g | Carbs |
| 12 g | Proteins |
| 225 ccal | Calories |
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