Ukrainian cheesecake (Запіканка | Zapikanka)

Name: Ukrainian cheesecake (Запіканка | Zapikanka)
Prep time: 5 min
Cook time: 1 h
Total time: 5 min
Yield: 6
Cuisine: eastern european
Ingredients: 3.5 oz butter (melted); 1 lb cottage cheese; 3 eggs; 0.5 cup sugar; 1 bag vanilla sugar; 1 cup semolina; 0.5 cup flour; 2 tbsp raisins; strawberry jam (for serving); butter (melted, for greasing)

Based on 4 ratings

In app

Olia Hercules

Contributor

www.instagram.com/oliahercules/

"There is no simpler and more delicious cheesecake than this one. Not too sweet, wonderfully moist inside, and with a crunchy crust on top, it's one of the few desserts where I appreciate raisins. But you can also replace them with chopped dried apricots. Semolina provides the great texture here. I have also baked the cake for a friend with gluten intolerance using polenta and fine cornmeal and you did not notice the difference at all! This recipe is from Olia Hercules' book "Mamusia" - you can find more recipes from her home country on her profile."

Difficulty

Easy 👌

Preparation

5 min

Baking

60 min

Resting

30 min

Ingredients

2Servings

MetricImperial

33⅓ g

butter (melted)

166⅔ g

cottage cheese

eggs

33⅓ g

sugar

⅓ bag

vanilla sugar

33⅓ g

semolina

33⅓ g

flour

⅔ tbsp

raisins

strawberry jam (for serving)

butter (melted, for greasing)

Utensils

oven, loaf pan, bowl (large), whisk

Nutrition per serving

Cal2573

Fat20 g

Protein16 g

Carb48 g

Step 1/3
- butter (melted, for greasing)
- oven
- loaf pan
Preheat the oven to 160°C/320°F. Grease a 1 kg loaf pan with melted butter.
Step 2/3
- 33⅓ g butter (melted)
- 166⅔ g cottage cheese
- 1 eggs
- 33⅓ g sugar
- ⅓ bag vanilla sugar
- 33⅓ g semolina
- 33⅓ g flour
- ⅔ tbsp raisins
- bowl (large)
- whisk
Mix all the ingredients in a bowl and leave to swell for 15 minutes so that the semolina absorbs some of the liquid. (Instead of cottage cheese it is even better to use syr (see Mamusia page 109) or Polish twaróg).
Step 3/3
- strawberry jam (for serving)
Pour the batter into the prepared pan and bake for 1 hour, until the cake is firm and a golden brown crust has formed. Let cool in the pan for 15 minutes and then turn out. Serve warm or at room temperature with a dollop of (gooseberry-) strawberry jam.
Enjoy your meal!