RUSSIAN CHEESECAKE - ZAPEKANKA
I asked a Russian coworker if there was a good Russian dessert for me to bring to a potluck. This is what he suggested. It is supposed to be served hot but it is good cold as well. If you do not like raisins, try blueberries or raspberries instead.
Provided by nightfall20252
Categories Cheesecake
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Drain cottage cheese in a sieve.
- Mix sugar and 2 Tbsp butter. Add eggs, semolina and 3 tsp vanilla sugar.
- Gently stir in curds then fold in raisins.
- Grease a 9-inch round pan with butter, coat with flour. Carefully pour mixture into pan, smooth evenly.
- Bake on middle rack for 30 minutes.
- Melt remaining butter. Pour on top, spreading evenly. Broil for 5 minites to brown top.
- Mix sour cream with vanilla sugar and sugar. Serve like whipped cream. (Dollop on top or on side).
Nutrition Facts : Calories 296.7, Fat 20.6, SaturatedFat 12.4, Cholesterol 118.2, Sodium 383.1, Carbohydrate 16.1, Fiber 0.6, Sugar 7.5, Protein 13
PASKHA (RUSSIAN CHEESECAKE)
Make and share this Paskha (Russian Cheesecake) recipe from Food.com.
Provided by Mysterygirl
Categories Cheesecake
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES AT A MINIMUM.
- Press the cheese through a sieve.
- Combine the cheese with the egg yolks, beating in 1 yolk at a time.
- Add the sugar and blend well.
- Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens.
- Remove from the heat before it begins to boil.
- Stir in the fruits, almonds, and lemon rind.
- Cool.
- Cream together the butter and the vanilla, then stir into the cooled cheese mixture.
- Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot.
- Fill the pot with the cheese mixture and cover with the flap.
- Put a weight on the top and place in the refrigerator for 2 to 3 days.
- The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it.
- When drained, carefully unmold the cake with a knife.
- Remove the cheesecloth and smooth the sides with a hot knife.
- Prepare the sauce.
- Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler.
- Cook and continue beating until the mixture thickens.
- Stir in the lemon juice and the rum, then chill briefly.
- Pour the sauce over the cheesecake and serve.
- NOTE: This very unusual cheesecake is a traditional Russian Easter dish.
- In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it.
- Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot.
- Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape.
- To make paskha, you will need a large flower pot and some cheesecloth.
- The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance.
RUSSIAN BREAKFAST PUDDING (TVOROZHNAYA ZAPEKANKA)
It's a traditional Russian recipe, fab for a weekend brunch.
Provided by Yulyasha
Time 1h10m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat the oven to 180 C. Grease an oven proof dish with butter.
- Beat eggs with sugar, add twarog, milk, mix well, then add melted butter, fold in semolina or flour, mix well again. Add blueberries or raisings, stir a little. Pour the mixture into the oven proof dish and bake in the oven for 60 min. Let it cool down a bit before serving.
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