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

Ingredients

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

Instructions

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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Lenivye Vareniki

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