Russian Farmer's Cheese Pudding (Tvorozhnaya Zapekanka)

About This Recipe

Tvorozhnaya zapekanka is a baked farmer's cheese casserole found in nearly every Russian household, made from tvorog, a fresh, slightly tangy curd cheese similar to a drier cottage cheese or quark, mixed with eggs, sugar and a small amount of semolina to help it set into a sliceable, pudding-like texture once baked. It occupies a comfortable middle ground between breakfast and dessert, often served with a spoonful of sour cream, jam or honey. Semolina is the ingredient that gives zapekanka its distinct texture, absorbing moisture as it bakes and helping the mixture hold together in a way that plain cheese and egg alone wouldn't, without making the dish taste like a grain dish itself. Raisins are a traditional addition, folded through the batter for pockets of sweetness throughout. Baked until the top turns golden and slightly domed, tvorozhnaya zapekanka is comfort food in its purest Russian form, valued for using inexpensive, protein-rich tvorog in a way that both children and adults look forward to, whether served warm from the oven or chilled the next day.

Ingredients

Serves 6

• 750 gtvorog or farmer's cheese(or well-drained cottage cheese)
• 3eggs
• 0.5 cupgranulated sugar
• 0.33 cupsemolina (farina)
• 0.33 cupsour cream(plus more for serving)
• 0.5 tspvanilla extract
• 0.5 cupraisins
• 2 tbspbutter(melted, for the pan)
• 2 tbspbreadcrumbs(for coating the pan)

Instructions

1. 1

   Prepare the pan

   Preheat oven to 375°F (190°C). Grease a baking dish with melted butter and coat lightly with breadcrumbs, tapping out the excess.

2. 2

   Mix the batter

   In a large bowl, mash the tvorog with a fork until smooth. Whisk in eggs, sugar, semolina, sour cream and vanilla until well combined.

3. 3

   Add the raisins

   Fold in the raisins, distributing them evenly through the batter.

4. 4

   Let it rest

   Let the mixture sit for 10 minutes so the semolina begins to absorb some of the moisture, which helps the pudding set properly during baking.

   Don't skip the resting step -- semolina needs a few minutes to hydrate, and skipping it can leave the finished pudding slightly grainy.

5. 5

   Bake

   Pour the batter into the prepared dish and smooth the top. Bake 35 to 40 minutes, until the top is golden brown and the center is set.

6. 6

   Cool and serve

   Let cool for 10 minutes before slicing. Serve warm or chilled, topped with a spoonful of sour cream, jam or honey.

Variations

• •

  Fruit version: fold in chopped dried apricots instead of or alongside the raisins for a different sweetness.

• •

  Lemon zest addition: add a teaspoon of lemon zest to the batter for a brighter, citrusy note.

• •

  Lighter version: reduce the sugar slightly and serve with fresh berries instead of jam for a less sweet finish.

Storage

Refrigerate up to 4 days in an airtight container; it's good served either cold or gently reheated. Individual slices reheat well in the microwave for about 30 seconds.

Frequently Asked Questions