West Ukrainian Cheese CakeAugust 13th, 2011 in Desserts by Julia Volhina
Total cooking time: 1h 30min
This cake is similar to the cheese cakes so popular in west part of the globe. However this one is made from quark cheese (fresh farmers cheese), not from the cream cheese.
It is very popular dessert treat in West Ukraine. It is often being made with raisins, however I don’t like raisins, so I am doing it without any filling. Just add them if you like.
During the baking this cake will rise in the oven, and then it will fall down a bit while colling down. That i s ok, just important not to open oven while baking or cooling.
To make up for a bit uneven shape, you can cut uneven sides off before serving it.
- 1.5lb of fresh farmers cheese (quark)
- 4 eggs
- 3.5oz of butter
- 3/4 cup of sugar
- 2 tablespoons of semolina flour + a bit for dusting the baking pan
- Juice of half of small lemon
- 1/2 teaspoon of vanilla sugar
How to prepare, step-by-step:
- Prepare ingredients:
- Turn on oven on 375F to warm it up. Melt butter in a bowl (I used microwave):
- Grease baking pan with some of the butter:
- Dust baking pan with semolina flour:
- Separate egg whites from egg yolks, put whites into the mixer bowl:
- And yolks into the separate bowl:
- Add half of the sugar to the bowl with yolks and mix it with yolks using spoon:
- Start beating egg whites with white attachment, once doubled in volume add rest of the sugar, portion by portion, then continue to beat until foam is thick and stable:
- While whites are beating blend farmers cheese until homogeneous (I use deep bowl and hand blender, but you can use food processor for this and several next steps):
- Add egg yolks and sugar mix:
- And melted butter:
- Mix good:
- Squeeze juice of one lemon in:
- Add vanilla sugar:
- And 2 table spoons of semolina flour and mix:
- Beaten egg whites should look like this by now:
- Carefully mix beaten whites into the cheese batter with vertical slicing movements, portion by portion:
- Work through the rest of the beaten whites and you will get tender fluffy cheese batter like this:
- Carefully move batter to the baking pan:
- And even it up with a spatula:
- Then put to the oven warmed up to 375F for 15 mins, then turn temperature to 350F and continue baking for 45 mins more:
- Then turn the heat off and let cake cool down till room temperature inside the oven, don’t open the oven; once cooled remove cake from the baking pan and put to the fridge (over night sounds good);
- Next morning cake is ready, slice it up:
- And serve for breakfast or dessert with coffee and tea:
Can you please write how many cups or butter sticks is in 3.5 oz butter?
Sorry for delay with reply: one US stick of butter is 4oz, so 3.5oz would be 7/8 of a stick or about that.
Thank you very much for your help.
Thank you very much for the recipe. It turned out really good. Very delicious cheesecake. My husband approved!:)))))
Can this be frozen? I have Chernobyl children arriving in a couple of weeks and so would like to prepare some dishes they will be familiar with before they come and just get them put of the freezer when I need the. Is that possible with this recipe?
I never tried, but I have feeling it should be possible.
What size is the pan?
Mine is 5″ x 9″ x 3″, but other configuration will work too
Thank you for sharing that recipe. I love Ukrainian desserts. Can you give me a rough idea of how many cups 1.5lb make?
The volume would depend on consistency of the cheese, I am afraid. But you can see how much cheese I used for that exact cake on first picture in the recipe (“Prepare ingredients” step).