This easy cottage cheese cheesecake is creamy, dense, slightly sweet, and zesty. It doesn’t have a crust and is packed full of protein! It’s a traditional cheesecake commonly found in Ukrainian and Russian cuisine – one that I grew up eating. Traditionally named “zapekanka,” it’s a rustic cheesecake that’s made with cottage cheese (farmers cheese or “tvorog”), citrus zest, and raisins – or dried fruit if you prefer. It’s so delicious, comforting, and nutritious. It was my favorite cake that my mom would make growing up.
Depending on the type of cottage cheese or farmers cheese that you use, you can make it as low fat and high protein as you like. I’ve tested it all the ways and it’s absolutely delicious, however you make it.
Easy: This is a rustic, no fuss cheesecake – no water bath required! It comes together really quickly and is easy to make.
Cottage cheese: Pressed cottage cheese or farmers cheese is used to create this dense and creamy cheesecake.
High protein: You can use whatever percent milk fat of cottage cheese you prefer – the lower the milkfat, the higher the protein! I’ve tested it all the ways and it’s always delicious.
Traditional cheesecake “zapekanka”: This is a popular recipe commonly found in Eastern Europe that I grew up eating. It’s so nostalgic and comforting.
For easy mini cream cheese cheesecakes, try these mini lemon cheesecakes that are made in a muffin tin and don’t need a water bath.
📝 Key ingredients
Read through for all the tips you will need for success!
Full steps and ingredients in recipe card below.
Cottage cheese/farmers cheese/tvorog: This recipe requires firm, or pressed cottage cheese. Cottage cheese that looks like curds in a yogurt-like sauce will not work for this recipe. You can find it in your grocery store or your local european deli – it’s usually called “farmers cheese” or “tvorog”. They also vary in percent milkfat (%mf). If you want a richer, more cheesecake-like cake, opt for a 10-13% mf cheese. For a creamier, softer, low fat version, high protein version that is also incredibly delicious – opt for a 0.5-5% mf cheese.
You’ll also want to try these cottage cheese brioche buns (vatrushka) that also use pressed cottage cheese.
Sour cream: Full fat sour cream is best for a rich and creamy flavor. Low fat sour cream and greek yogurt also work great in this recipe.
Raisins: I know they’re controversial, but raisins are so delicious (and traditional) in this cottage cheese cake. They get super plump, juicy, and sweet-the perfect inclusions in a not too sweet cheesecake. If you really dislike raisins, I recommend substituting them with your favorite dried fruit (apricots, prunes, cherries, candied citrus zest…) or just leave them out!
Potato starch: Cottage cheese is typically quite moist and needs a binder to help it hold together. My grandma used potato starch because it would leave the gentlest, melt in your mouth texture while absorbing any extra moisture. You can also use cornstarch, arrowroot starch, or cake flour in a pinch. But potato starch will give you the best results.
Citrus zest: My mom and grandma didn’t have access to vanilla extract growing up, so they would flavor desserts with grated or candied citrus zest. Grated citrus zest adds such a lovely, bright flavor to the cake. I love combining it with vanilla extract for the perfect, fragrant cheesecake.
Vanilla extract: I live in the west, so I don’t have access to vanilla sugar or vanillin which is what would traditionally be used. Vanilla extract also works great – use what you can get access to!
How to make cottage cheese cake
Step 1: Preheat the oven to 390°F (200°C). Line an 8″ pan with parchment paper. If using a springform pan, just grease the sides and bottom with a bit of butter.
Step 2: Add the cottage cheese, salt, and sugar into a large bowl or stand mixer. Add grated citrus zest. Mix with an electric mixer until combined and as creamy as possible, about 1 minute.
Step 3: Add eggs two at a time and mix just enough to get the eggs incorporated. Scrape down the bowl and mix to make sure that everything mixes evenly.
Add sour cream and vanilla extract. Lastly, sprinkle potato starch on top and mix well to combine.
Add raisins (optional). At this point, you can also add your favorite chopped candied citrus or chopped dried fruit.
Step 4: Transfer the batter into the prepared pan and smooth the top. Bake for 35-37 minutes, until completely set on top. The cake will be pale on top but golden brown on the edges.
It’s ok if it cracks on top a bit! It’s a rustic cheesecake and rarely cracks but it can happen.
Step 5: Let the cake cool to room temperature, then refrigerate for at least 2 hours to chill completely. The cake will be even better after chilling overnight!
Step 6: Sprinkle with powdered sugar. It’s traditionally served with sour cream, berry preserves or jam, and fresh berries.
It’s also delicious served with lemon curd, raspberry curd, or even strawberry curd.
✔️ Expert zapekanka tips
Use pressed cottage cheese, farmers cheese, or “tvorog”: Regular cottage cheese is too wet for this recipe and won’t work.
Mix the cottage cheese and sugar well with an electric mixer: This will help break up the curds and result in a creamier, less chunky cheesecake.
Don’t skip the citrus zest (unless you don’t like citrus of course): It gives you this beautiful, fragrant flavor that isn’t overwhelmingly citrusy.
Let it chill before serving: Popping this cottage cheese cheesecake into the fridge before enjoying helps it firm up and improves the flavor even more.
🥄 Make ahead and storage
This cottage cheese cake is the perfect make ahead cake because it needs to chill in the fridge to get the best, rich, dense texture and delicious flavor. Of course, you can enjoy it straight away, as my siblings and I would do as hungry kids. But if you can, I highly recommend waiting!
The cake will store well in the fridge in an airtight container in the fridge for up to 4 days. To store for even longer, you can cut them into slices and freeze in an airtight container or bag for up to 2 months. This recipe freezes really well.
❔ What cottage cheese do I use for cheesecake?
You’re looking for a pressed cottage cheese. It has a firm, creamy texture – similar to a firm ricotta with larger curd grains. It’s usually sold labeled as “farmers cheese”, “tvorog”, “Ukrainian style cottage cheese”, “Russian style cottage cheese” or even “Polish style cottage cheese”. The regular cottage cheese in a creamy, yogurt like sauce that’s sold in yogurt containers or tubs won’t work in this recipe – it’s too wet!
Now, depending on what you can find, you’re left with some choices to make. Farmers cheese can come with different milkfat (mf) and moisture content. It should say what the milkfat and moisture contents are on the packaging.
For a rich, more cheesecake-like texture, opt for a 10-13% milkfat cheese. For a creamier, softer, higher protein version opt for a 0.5-5% milkfat cheese. I tested this recipe with a few different varieties of cheeses to make sure that it’ll work with whatever you have on hand. I’ve tried using 0.5% mf (76% moisture), 14% mf (78% moisture), and a mixture of both.
Note: milkfat can also be used synonymously as butterfat, so keep an eye out for both when reading packaging.
Cottage cheese varieties that I tested:
14% mf, 78% moisture: rich, dense, more like a traditional cheesecake. The majority’s favorite.
0.5% mf, 76% moisture: creamy, moist, not as rich. This tied with #3 for a close second place.
Half 14% mf, half 0.5% mf: creamy, moist – while still being rich. A good in between. I tested this option to make sure that anything in between 0.5% mf and 14% mf would work for this recipe.
