Oven-Baked Tvorog Cheesecake with Lemon Zest
Equipment
- Mixing bowls One large for combining the batter and a smaller one for mixing the eggs and sugar.
- Hand mixer or stand mixer While you can whisk by hand, an electric mixer helps achieve that airy texture faster.
- 9-inch springform pan Ideal for easy release and neat slices. A standard cake pan works too, but be sure to line it well with parchment.
- Spatula For smooth mixing and transferring the batter.
- Microplane or fine grater To zest the lemon finely without the bitter pith.
Ingredients
500g tvorog (farmer’s cheese or well-drained ricotta as a substitute)
- For an authentic touch use fresh tvorog from a local Eastern European market. If unavailable, you can use a good-quality farmers cheese or a blend of ricotta and cream cheese.
3 large eggs
- These bind the ingredients and create a silky texture.
120g (about 2/3 cup) granulated sugar
- Sweetens the cheesecake without overpowering the lemon.
1 tsp vanilla extract
- Adds warmth and depth.
Zest of 1 lemon
- Brightens the flavor with citrusy freshness.
2 tbsp semolina or all-purpose flour
- Helps the batter set and provides a gentle structure.
100g sour cream (or Greek yogurt)
- Adds creaminess and a slight tang that complements the tvorog.
Pinch of salt
- Balances the sweetness.
Optional Topping:
- Powdered sugar for dusting
- Fresh berries or a light berry compote
Instructions
Preheat and Prep
- Start by preheating your oven to 325°F (165°C). Line the base of your springform pan with parchment paper and lightly grease the sides. This helps prevent sticking and allows for easy removal after baking.
Beat the Eggs and Sugar
- In a mixing bowl, whisk the eggs and granulated sugar together until light and frothy. This step is crucial for that classic fluffy texture seen in russian cheesecake bars and polish cheesecake recipes.
Add the Tvorog and Cream
- In another large bowl, combine the tvorog, sour cream, vanilla extract, and lemon zest. If your tvorog is chunky, you can press it through a sieve or blend it briefly with a hand blender to get a smoother texture—this mimics the lightness of a polish cheesecake or ukrainian cheesecake recipe.
Combine Wet Ingredients
- Slowly pour the egg-sugar mixture into the tvorog mixture. Stir gently until fully incorporated, avoiding overmixing, which can make the final cake too dense.
Add Dry Ingredients
- Fold in the semolina (or flour) and a pinch of salt. The semolina gives the cake a subtle body without heaviness, a technique common in many russian torte recipes.
Bake the Cheesecake
- Pour the batter into your prepared pan and smooth out the top with a spatula. Bake for 45–50 minutes until the top is lightly golden and set but still slightly jiggly in the center. Don’t overbake—cheesecake firms up as it cools.
Cool Slowly
- Let the cheesecake cool in the oven with the door slightly ajar for 30 minutes to prevent cracking. Then transfer to a wire rack until fully cooled. Chill in the fridge for at least 2 hours (preferably overnight) for best flavor and texture.
Garnish and Serve
- Dust with powdered sugar and top with fresh berries or a drizzle of honey. Serve cold or at room temperature—both are equally delightful.