Recipe: Cheesecake Zapekanka

If you’ve already seen our Cupid’s Dark Chocolate Mousse recipe, then you know we’ve picked up a few things at the international store. First, because our tastebuds crave variety and love to be surprised with something a little bit different. But also because Europeans are generally thinner for multiple reasons, and one of those reasons is their healthier ingredients. This time we picked up some farmer’s cheese, which looks like a very dry cottage cheese but generally offers more protein, fewer calories and less sodium than the more commonly found cottage cheese. And since we already had farmer’s cheese in our fridge and Valentine’s Day is almost here, it’s the perfect time for Cheesecake Zapekanka.

This simple cheesecake turns out light and fluffy, with just the right amount of creamy sweetness. Dress it up with fruit, sugar-free preserves, light whipped cream or ice cream—really anything your imagination can dream up. But it all starts with the basic ingredients:

Note that the farmer’s cheese and the ricotta cheese is an either/or choice and you won’t need both. Choosing ricotta means you can pick up your ingredients at any grocery store but you’ll have to add the extra step of draining as much liquid as you can from the cheese, as ricotta can otherwise make your cheesecake runny. You want it to look just as fluffy as the farmer’s cheese does here. Plus be sure to weigh either cheese to make sure your proportions are right, with the ricotta weight taken after extra moisture is removed.

Pro Tip: If you don’t already own a food scale, get one. They’re inexpensive and are invaluable in determining portion sizes so you don’t exceed your daily calorie counts. They’re also one of the baker’s best friends, as flour quantities are more accurate when weighed than measured.

Preparation of this recipe only has a few steps. First, prep your baking pan—we used a bread pan—with olive oil spray and a sprinkling of flour. Then preheat your oven to 350 degrees.

Next whisk together all ingredients except your farmer’s cheese and stir, then add your farmer’s cheese and stir harder. You’ll want your mixture to be smooth, but a few small lumps won’t hurt anything as they will still be soft and fluffy after baking. Then scoop your mixture into your pan and bake. Your timing will vary depending on the size of your pan, but start checking it after 30 minutes if you use a bread pan. Your cheesecake will be done when the sides of the cake pull away slightly from the sides of the pan and the top is firm enough to bounce back from a finger or spoon pressed against it.

Cool this cheesecake at least 10 minutes before serving or refrigerate until it’s time for your Valentine’s dessert. If it is refrigerated, a quick zap in the microwave will restore it to its delicious fluffiness. Any topping you would add to cheesecake would be perfect for this Cheesecake Zapekanka but it will stay lower calorie with a dab of heated sugar-free preserves, a squirt of light whipped cream, or a sprinkling of raspberries or sliced strawberries. Or serve it plain.

Wondering where the Zapekanka name comes from? The original recipe is Ukranian or Russian, but we’ve adapted it for our kitchen and omitted the raisins that are commonly stirred into the mixture before baking. If you want a more authentic eastern European adventure this Valentine’s Day—toss in the raisins.

Cheesecake Zapekanka

Servings:  5

Ingredients:

• 1 lb farmer’s cheese (may substitute part-skim ricotta cheese)

• 2 large eggs

• 1/4 cup Truvia Cane Sugar Blend (may use sugar but total calories will be increased)

• 1/4 cup 2% milk

• 1/4 cup all-purpose flour

• 1 teaspoon vanilla extract

• pinch salt

• Olive oil spray and flour for pan prep

• Topping of your choice

Directions:

Preheat oven to 350 degrees and prep baking pan with olive oil spray and flour coating.    A 9x5 bread pan works well for this recipe.

Whisk together eggs, Truvia, milk, flour, vanilla extract and salt in a large bowl. Add the farmer’s cheese and stir until mixture is fairly smooth. The recipe will be fine if some small curds remain.

Scoop batter into your prepared pan and bake for 30 to 50 minutes (depending on size of pan) or until cake pulls slightly away from edges of pan and top is firm enough to be touched cleanly.

Cake may be sliced and enjoyed warm after 10 minute cooling or covered and refrigerated for up to 3 days. If refrigerated, warm in microwave for a lighter texture (recommended) or serve cold if you prefer a firmer cheesecake. It’s delicious as is but may be sprinkled with confectioners sugar or individual servings topped with light whipped cream, a berry sauce, or ice cream.

Note: Farmer’s cheese is a crumbly, low-fat cheese similar to a very well-drained cottage cheese. It produces a slightly sweet and light and fluffy cheesecake. You can find it in international stores or some grocery stores, but this recipe may also be made with ricotta cheese that has been strained to remove excess moisture. If using ricotta, weigh after draining to keep proportions consistent with the recipe.

Nutrition per Serving made with farmer’s cheese (Cheesecake only. Topping choice will determine additional calories):  Calories 235   Protein: 14g.

Nutrition per Serving made with part-skim ricotta cheese (Cheesecake only. Topping choice will determine additional calories):  Calories 163   Protein: 9g