There’s something timeless and comforting about biting into a warm, fragrant slice of curd cheesecake made with tender farmer's cheese, sweet plump raisins, and the soft texture that only semolina can bring. Known as Zapekanka in Russian, this classic baked dessert has been a staple in many Eastern European kitchens for generations. Whether served as a sweet breakfast, a mid-day treat with tea, or a simple after-dinner dessert, this rustic Russian dessert recipe bridges nostalgia with culinary simplicity. It’s the kind of dish that sits proudly among famous Russian desserts yet remains humble in execution—homey, hearty, and deeply rooted in tradition.
Classic Russian Curd Cheesecake with Raisins and Semolina
Prep Time 20 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Dessert
Cuisine Russian
Mixing bowls (medium and large) For preparing separate elements of the batter
Hand mixer or stand mixer Optional, but helpful for achieving a smooth texture
Spatula For folding and scraping the batter
9-inch round baking dish or springform pan Ceramic or glass works well; if using metal, line with parchment
Fine mesh sieve or cheesecloth If you need to drain your farmer's cheese
Measuring cups and spoons Accuracy matters, especially for the semolina
- 2 cups farmer's cheese tvorog or well-drained ricotta – This is the heart of the cheesecake; opt for full-fat for the best results
- 3 tablespoons semolina flour – Gives the cheesecake body and a slightly grainy texture which sets it apart from Western-style cheesecakes
- 3 tablespoons sour cream – Adds creaminess and a light tang to balance the sweetness
- 2 tablespoons unsalted butter softened – Used for both the batter and greasing the pan
- 1/2 cup granulated sugar – Adjust to taste; this is mildly sweet
- 3 large eggs – Help bind everything together
- 1/2 cup golden or dark raisins – Soaked briefly in hot water for plumpness
- 1 teaspoon vanilla extract – Optional but adds warmth
- Pinch of salt – Enhances all other flavors
- Powdered sugar for dusting – Optional, for a finishing touch
Step 1: Prepare the Raisins
Place the raisins in a bowl and cover with hot water. Let them soak for about 10 minutes. This step ensures they remain juicy and soft when baked. Drain and set aside.
Step 2: Preheat and Prep
Preheat your oven to 350°F (175°C). Butter your baking dish and dust lightly with semolina or breadcrumbs to prevent sticking.
Step 3: Make the Base Batter
In a large mixing bowl, combine the farmer's cheese and softened butter. Use a fork, spatula, or hand mixer to blend until relatively smooth. A bit of graininess is fine—that’s part of the charm of this rustic Russian dessert.
Step 4: Add the Eggs and Sugar
Crack in the eggs one at a time, beating after each addition. Add sugar, vanilla extract, and a pinch of salt. Mix well until the batter is light and cohesive.
Step 5: Incorporate Semolina and Sour Cream
Add the semolina and sour cream, stirring until just combined. The semolina will absorb moisture as the batter rests, helping the cheesecake to set perfectly. Let it rest for 5 minutes before proceeding.
Step 6: Fold in the Raisins
Gently fold in the drained raisins using a spatula. You want them evenly distributed throughout the batter.
Step 7: Bake
Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 40–45 minutes or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
Step 8: Cool and Serve
Let the cheesecake cool slightly in the pan before transferring it to a rack. It can be served warm, at room temperature, or chilled. Dust with powdered sugar before serving, if desired.
Pairings
This cheesecake pairs beautifully with a variety of accompaniments that elevate it from a simple snack to a full dessert experience.
- Tea: Serve with strong black tea, such as Russian Caravan or Earl Grey. It’s a wonderful complement to the cake's mild sweetness.
- Fruit Preserves: Tart berry jams—like black currant, cherry, or raspberry—enhance the creamy texture and provide a color contrast.
- Sour Cream or Yogurt: A dollop on the side adds tang and silkiness.
- Compote: A chilled glass of stewed fruit drink (kompot) completes a true Russians-from-Russia food experience.
If you're putting together a spread of traditional Russian pastries or cakes, this cheesecake fits right in among honey cakes, Russian tea cakes, and other traditional Russian sweets.
FAQs
1. What kind of cheese should I use?
Farmer’s cheese, or tvorog, is ideal. You can substitute with well-drained ricotta or even cottage cheese that’s been blended smooth. Avoid cream cheese—it’s too rich and changes the flavor profile significantly.
2. Can I use all-purpose flour instead of semolina?
Semolina adds a unique texture and helps absorb excess moisture. If you must substitute, use all-purpose flour but reduce the quantity slightly. Still, for an authentic Russian dessert recipe, semolina is best.
3. Are raisins necessary?
Not strictly, but they are a beloved traditional addition. You can replace them with dried cherries, apricots, or leave them out entirely for a plain version.
4. Can this be made ahead?
Yes! This cheesecake holds up well in the fridge for up to 4 days. It actually tastes better the next day as the flavors meld. Reheat slices gently in the oven or microwave.
5. Can I make this gluten-free?
Yes, just replace semolina with fine cornmeal or gluten-free semolina alternatives. The rest of the ingredients are naturally gluten-free.
