Ingredients:

  • 32 oz (900g) Farmer’s Cheese (Tvorog) or Dry Curd Cottage Cheese, well-drained
  • 3 large Eggs, room temperature
  • 1/2 cup (100g) Granulated Sugar
  • 3 tablespoons (30g) Semolina Flour (or All-Purpose Flour)
  • 1/4 cup (60g) Sour Cream (20% fat or higher)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon finely grated Lemon Zest
  • 1/4 teaspoon Salt
  • Unsalted Butter, softened (for greasing)
  • Breadcrumbs or extra Semolina (for dusting)

Instructions:

  1. Preheat oven to 350°F (175°C). Generously butter the 9-inch springform pan and dust thoroughly with breadcrumbs or semolina.
  2. If using cottage cheese, press it through a fine-mesh sieve into a large bowl to ensure it is smooth. If using tvorog, beat it briefly until relatively smooth.
  3. In a separate bowl, whisk the eggs and sugar together until pale and slightly frothy (about 2 minutes). Mix in the sour cream, vanilla extract, and lemon zest.
  4. Gently fold the semolina/flour and salt into the wet mixture using a spatula until just combined. Do not overmix.
  5. Gently fold the smooth cheese mixture into the egg/sugar mixture until everything is uniformly combined. The batter will be thick.
  6. Pour the batter into the prepared pan, spreading evenly. Bake for 50–60 minutes.
  7. The Zapekanka is ready when the edges are set and lightly golden brown, and the centre has only a slight wobble.
  8. Turn off the oven, crack the door open slightly, and let the Zapekanka cool inside for 30 minutes to prevent aggressive sinking. Remove, allow to cool fully to room temperature, then chill for at least 2 hours before slicing and serving.