Ukrainian Cheesecake Casserole (w/ Farmer's Cheese)
Light, airy, and irresistibly tender, this Ukrainian cheesecake casserole (zapikanka) is a soufflé-style twist on a classic. Made with farmer’s cheese, kefir, and semolina, it bakes up fluffy and golden, perfect with morning coffee or an afternoon tea. Serve it warm or chilled, with sour cream and berries, for a true taste of home.
Ingredients
- 200 g kefir
- 90 g semolina
- 4 eggs
- 120 g sugar
- 600 g farmer’s cheese (curd cheese)
- 250 g sour cream 20-30% fat
- 2 tsp vnilla extract
- 1/2 tsp lemon zest
- 1/4 tsp salt
- 15 g cornstarch
- 6 g baking powder
- dried fruits of your choice (e.g., apricots, raisins, plums)
- almond flakes optional, for topping
Instructions
- Preheat the oven to 180°C (356°F).
- In a small bowl, combine kefir and semolina. Let sit at room temperature for 15–20 minutes to soften.
- Separate the egg yolks from whites. In a large bowl, mix farmer’s cheese, sour cream, yolks, lemon zest, vanilla extract, and salt. Blend with an immersion blender until smooth and creamy.
- Add the kefir-soaked semolina and mix well. Sift the cornstarch and baking powder into the cheese mixture and stir until combined.
- Fold in the dried fruits, if using. I used dried apricots and bananas.
- In a separate bowl, beat the egg whites until soft peaks form, gradually adding the sugar. Continue beating until stiff peaks form.
- Gently fold the whipped egg whites into the cheese mixture using a spatula. Grease a baking pan with butter. Pour in the batter and smooth the top. Sprinkle with almond flakes or decorate with berries, if desired.
- Bake for 45–50 minutes, without opening the oven, until lightly golden. The casserole will puff up while baking.
- Allow to cool in the pan before removing. Serve warm or chilled, with sour cream and berries. Enjoy!
Notes
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