Curd cake
6 servings
80 minutes
Tvorozhnik is a delicate and airy dessert of Russian cuisine with a long history rooted in home baking traditions. Its base is cottage cheese, giving the pastry a velvety texture and rich dairy flavor. The light acidity of lemon and the aroma of vanillin make it particularly refined. The addition of semolina helps create a dense yet soft structure, while powdered sugar adds a touch of sweetness to its elegance. Tvorozhnik pairs wonderfully with a cup of fragrant tea or coffee and is often served at family gatherings or festive evenings. It is delicious both warm and chilled, and its pleasant tenderness makes it a favorite treat among home baking enthusiasts.
1
Melt the butter in the microwave for a few seconds.
- Butter: 180 g
2
Add a teaspoon of oil to the baking dish with high sides and grease the entire surface.
- Butter: 180 g
3
Grate the lemon zest on a fine grater.
- Lemon: 1 piece
4
Start whipping the butter with a mixer on high speed, gradually adding vanillin, sugar, lemon zest, and lemon juice.
- Butter: 180 g
- Vanillin: 1 g
- Sugar: 170 g
- Lemon: 1 piece
- Lemon juice: 2 tablespoons
5
The mass should thicken.
6
Once the mixture becomes homogeneous, add the eggs one by one, beating well after each addition.
- Chicken egg: 7 pieces
7
Then start adding cottage cheese and semolina in small portions.
- Cottage cheese: 750 g
- Semolina: 75 g
8
If there are lumps left, you can puree the mixture with an immersion blender.
9
The mixture should become homogeneous.
10
Carefully transfer the mixture to the baking dish.
11
Send to a preheated oven at 180 degrees for 1 hour. If the cheesecake browns too much before the time is up, reduce the temperature to 150 degrees.
12
In an hour, the baked goods will rise significantly and may even crack. This is not a problem.
13
When the cheesecake cools and sinks, sprinkle it with powdered sugar using a sieve.
- Powdered sugar: 30 g
14
Cut and serve. Enjoy your meal!