Zapekanka iz Tvoroga – Baked Russian Cheesecake Recipe

Tea, for the English and Russians alike is the highlight of the day.  I love tea too.  I’m quite partial to Whittard’s Caravan Russian Black Tea, served with a slice of lemon. And while all manner of biscuits or cakes may be great to eat while enjoying your favourite warm beverage, there is nothing better than a simple Russian cheesecake.  A true afternoon delight…

Zapekanka iz Tvoroga - Baked Russian Cheesecake Recipe


15g butter

2 slices of white bread, blitzed to breadcrumbs

4 eggs

500g ricotta cheese

(unless you are lucky and live near a Russian supermarket which sells proper cottage cheese)

90g caster sugar

zest of 1 lemon

juice of 1/2 a lemon

3 tbsp semolina

75g currents

1 tsp vanilla extract


Soak currents and lemon rind in lemon juice and vanilla extract

Separate the eggs

Beat egg yolks with caster sugar, ricotta and semolina

Add currents and lemon rind to egg yolks

Beat egg whites until stiff peaks are formed

Gently fold in egg whites using a metal spoon

Zapekanka iz Tvoroga - Baked Russian Cheesecake Recipe

Grease loose-bottomed cake tin with butter

Generously apply breadcrumbs to the tin

Pour mixture in to tin

Heat in oven on 175 degrees Celsius for 35 minutes or until golden brown on outside and set inside

Zapekanka iz Tvoroga - Baked Russian Cheesecake Recipe

Serve dusted with icing sugar and garnished with assorted berries such as blueberries, bilberries, strawberries or raspberries (or a mixture of any of those mentioned)

Zapekanka iz Tvoroga - Baked Russian Cheesecake Recipe

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Jewish Lockshen Kugel Noodle Dessert Recipe

Lockshen is a traditional Jewish dish made with egg noodles (use something of tagliatelle width, or there abouts).  It can be a savoury dish made with cheese but it’s most popular version is the equivalent to bread and butter pudding.  I like to serve it on a plate sprinkled with cinnamon and icing sugar.  Serve it hot for best results.  And if you make a big batch you can always freeze it for up to one month.

Jewish Lockshen Kugel Pudding


50g margarine (so the recipe is kosher)

225g egg noodles

2 eggs

cinnamon (I like a lot, about 1 tbsp but you can flavour as desired)

1 grated cooking apple

zest of 1 lemon

75g currents


Preheat the oven to 150 degrees Celsius

Put margarine into an oven-to-table casserole dish

Warm dishes/melt margarine in oven

Mix eggs, sugar, cinnamon, currents and apple

Jewish Lockshen Noodle Pudding

Boil the noodles until just soft

Take dish out of oven

Coat sides of dish with margarine

Any excess margarine pour into the apple and current mixture

Drain noodles and cool under cold water

Mix noodles with apple and current mixture

Pour noodle mixture into dish

Jewish Lockshen Noodle Pudding

Bake for 1 hour or until set inside and crisp on top

Jewish Lockshen Kugel Pudding

Cut into portions and serve with a sprinkling of icing sugar and cinnamon

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