Russian Cheesecake Recipes

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RUSSIAN CHEESECAKE

The recipe for this ckeesecake comes from the 1997 cookbook, BAKE YOUR CAKE & EAT IT, TOO!, a copy of which I received in the current Cookbook Swap from Tansy, my partner in New Zealand! Preparation time does not include the time needed for the cake to cool & chill.

Provided by Sydney Mike

Categories     Cheesecake

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 16



Russian Cheesecake image

Steps:

  • Preheat the oven to 400 degrees F & butter a 10-inch or 11-inch springform cake pan. Remove the base of the pan from the sides & lay a piece of parchment paper over the base, then replace the sides to hold the paper in place.
  • FOR THE CRUST: Use a food processor or quality blender to pulse together all the crust ingredients, forming a stiff dough.
  • Roll out the dough & press it into the bottom of the cake pan, then bake for 10 minutes. Remove from the oven & cool.
  • FOR THE CHEESECAKE: In a large mixer bowl, combine cream cheese, ricotta & 1 cup of the granulated sugar, beating with an electric mixer for 3 minutes or until the mixture is smooth.
  • Add the egg yolks one at a time, beating well after each addition.
  • Add the juice & zest of the lemon, along with the flour, & mix well until combined.
  • In another bowl & with an electric mixer, beat the egg whites until they foam, then sprinkle the remaining half cup of sugar onto the egg whites while the mixer is running. When all the sugar has been added, turn the mixer speed to high & beat the egg whites until they are thick & glossy.
  • In yet another bowl, beat the cream until soft peaks form.
  • Fold the beaten cream, along with the egg whites, into the cheese mixture & combine thoroughly.
  • Pour the batter into the cooled crust, then (if using) sprinkle the sultanas over the batter & gently stir a few in so that they will drop below the surface.
  • Bake the cheesecake for 10 minutes, then reduce the heat to 300 degrees F & bake for another 60 minutes. Turn off the oven heat & LEAVE THE CAKE IN THE OVEN UNDISTURBED.
  • When the cheesecake has cooled, remove it from the oven & chill overnight.
  • Transfer the cheesecake to a platter & gently ease the paper out from under the cake.
  • Sprinkle the cheesecake with powdered sugar before serving.

Nutrition Facts : Calories 415.4, Fat 28.5, SaturatedFat 16, Cholesterol 158.3, Sodium 192.3, Carbohydrate 33.6, Fiber 0.8, Sugar 25, Protein 8.7

3 tablespoons granulated sugar
3 tablespoons brown sugar
1/2 teaspoon ground nutmeg
3 tablespoons unsalted butter, room temperature
3/4 cup ground walnuts
3/4 cup all-purpose flour
1 teaspoon baking powder
24 ounces cream cheese
6 1/2 ounces ricotta cheese
1 1/2 cups granulated sugar
6 large eggs, separated
1 large lemon, juice & zest of
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup golden raisin (optional)
2 tablespoons powdered sugar

WHITE RUSSIAN CHEESECAKE

This was a great hit the couple of times I served it. Other liqueurs could be substituted for Kahlua, though I guess then you'd have to change the name of the recipe. If desired, you can reduce the fat content a little by using low-fat vanilla wafers, replacing half the light cream cheese with nonfat, and using 1/4 cup fat-free egg substitute in place of 1 of the eggs.

Provided by echo echo

Categories     Cheesecake

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15



White Russian Cheesecake image

Steps:

  • In a skillet over low heat, combine the butter, milk and 3 Tbs sugar and stir until the butter is melted and the sugar is dissolved.
  • Add the 2 Tbs Kahlúa and continue to heat, stirring constantly, 2 minutes.
  • Pulse the cookies and nuts together in a blender or food processor to make crumbs.
  • Add the butter mixture and pulse briefly to blend with the crumbs.
  • Press the butter and crumb mixture evenly into a 9-inch springform pan.
  • Beat the cream cheese until smooth.
  • Beat in the 3/4 cup sugar, the salt and the vanilla.
  • Add eggs, one at a time, beating well after each.
  • Stir in the 1/4 cup Kahlúa and the vodka.
  • Pour into the crust, set the pan on a baking sheet and bake at 350°F 45 minutes.
  • Cool 5 minutes.
  • Spread the sour cream over the cheesecake, and sprinkle the coconut on top.
  • Chill in the refrigerator.

1 tablespoon butter
1 tablespoon milk
3 tablespoons sugar
2 tablespoons Kahlua
28 vanilla wafers
1/4 cup pecan pieces
3 (8 ounce) packages light cream cheese
3/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3 eggs
1/4 cup Kahlua
2 tablespoons vodka
2/3 cup light sour cream
2/3 cup flaked coconut, toasted (optional)

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



Russian Cheesecake - Zapekanka image

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

2 cups cottage cheese (small curd)
2 eggs
1/2 cup Splenda granular or 1/2 cup sugar
4 tablespoons butter (softened, divided)
2 tablespoons semolina
1 (1/3 ounce) envelope vanilla sugar or 1 teaspoon vanilla extract
1/2 cup raisins
1 teaspoon flour
1 cup sour cream
1 (1/3 ounce) envelope vanilla sugar or 1 teaspoon vanilla extract
3 tablespoons Splenda granular or 3 tablespoons sugar

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



Paskha (Russian Cheesecake) image

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.

6 cups farmer cheese, 3 Lbs or 6 cups large-curd cottage cheese
6 large egg yolks
1 1/2 cups confectioners' sugar
1 1/2 cups heavy cream
1/2 cup candied fruit
1/2 cup raisins, Seedless
1/2 cup almonds, Toasted, Slivered
1/2 teaspoon lemon, rind of, Grated
1/2 lb butter, NO Margarine
3 teaspoons vanilla extract
2 large egg yolks
1/4 cup madeira wine
1/2 teaspoon lemon, rind of, Grated
3 tablespoons confectioners' sugar
1 tablespoon lemon juice
1 tablespoon rum, Light

RUSSIAN TEA CAKES I

This is a family recipe that's been made at Christmas time by at least 4 generations. This year will be the first for number 5!!! 'Bubba' brought it with her when she came from Lithuania. I pass it on in the true spirit of this season!

Provided by THEAUNT708

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 35m

Yield 36

Number Of Ingredients 6



Russian Tea Cakes I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
  • Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

Nutrition Facts : Calories 101.6 calories, Carbohydrate 8.2 g, Cholesterol 13.6 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 36.6 mg, Sugar 2.5 g

1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners' sugar
2 cups all-purpose flour
1 cup chopped walnuts
⅓ cup confectioners' sugar for decoration

RUSSIAN CHEESE PANCAKES (SYRNIKI)

Syrniki are traditional pancakes from Russia and usually served for breakfast with jam or sour cream. The cheese used to make them is called tvorog, the closest in the US would be farmer's cheese or quark.

Provided by Anonymous

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 5

Number Of Ingredients 7



Russian Cheese Pancakes (Syrniki) image

Steps:

  • Beat egg and white sugar together in a bowl until smooth. Whisk in quark cheese, flour, vanilla sugar, and salt. Mix well until dough is thick and sticky.
  • Divide dough into 5 to 6 portions. Form into balls and coat with some flour. Flatten slightly to form into discs (syrniki).
  • Heat oil in skillet over medium-low heat. Add the syrniki; fry until browned, 5 minutes per side.

Nutrition Facts : Calories 151.2 calories, Carbohydrate 15.5 g, Cholesterol 53.2 mg, Fat 6.7 g, Fiber 0.2 g, Protein 7.5 g, SaturatedFat 0.4 g, Sodium 179.4 mg, Sugar 8.3 g

1 egg
3 tablespoons white sugar
1 cup quark, well drained
5 tablespoons all-purpose flour, plus extra for dusting
1 ½ teaspoons vanilla sugar
¼ teaspoon salt
oil for frying

WHITE RUSSIAN CHEESECAKE

If White Russians are your favorite special-occasion drink, this creamy cheesecake recipe is for you. Spiked with coffee-flavored liqueur, it serves up those classic flavors in a whole new way.

Provided by By Stephanie Wise

Categories     Dessert

Time 5h55m

Yield 8

Number Of Ingredients 12



White Russian Cheesecake image

Steps:

  • Heat oven to 350°F. Cover outside bottom and sides of 9-inch springform pan with foil to avoid leaks. In small bowl, mix crushed graham crackers and butter. Press mixture evenly in bottom of pan. Set aside.
  • In large bowl, beat cream cheese with whisk or electric mixer on medium speed until smooth. Add sugar, espresso, milk, liqueur, butter and vanilla; beat on low speed until smooth (do not overmix). Add eggs, one at a time, beating just until combined. Pour filling carefully into pan.
  • Bake about 40 minutes or until center is just set. Cool completely on cooling rack, about 1 hour. Cover cheesecake; refrigerate 4 hours or overnight.
  • To make topping, melt vanilla and milk chocolate candy coatings as directed on packages. Using spoons or decorating bags, drizzle lines of candy coatings over refrigerated cheesecake. Let coating set before serving.

Nutrition Facts : ServingSize 1 Serving

1 cup crushed graham crackers (16 squares)
1/4 cup butter, melted
3 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/4 cup cold brewed espresso
1 cup milk
1/4 cup coffee-flavored liqueur
1 teaspoon vanilla
1 tablespoon butter, melted
2 eggs
Vanilla-flavored candy coating (almond bark)
Milk chocolate-flavored candy coating

KAHLUA WHITE RUSSIAN CHEESECAKE

This recipe is courtesy of my boyfriend searching the internet for new desserts. The desserts he always wants me to fix for him. What he doesn't know is that I substituted Splenda for sugar & also used fat free sour cream & fat free cream cheese. He couldn't tell the difference. He needs to lose a few pounds around the middle, so what he doesn't know won't hurt him. The ingredients below are for the Cheesecake, the Caramel Nut Crust & the Kahlua Cherry Sauce. I hope you enjoy this cheesecake, my boyfriend Marvin says it is a keeper. There are alot of steps in this recipe but the end result is definitely worth every step.

Provided by litldarlin

Categories     Cheesecake

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 18



Kahlua White Russian Cheesecake image

Steps:

  • For Cheesecake:.
  • Beat cream cheese until smooth.
  • Beat in sugar, salt and vanilla.
  • Add eggs, 1 at a time, beating well after each.
  • Stir in Kahlua and vodka.
  • Pour onto crust.
  • Set on baking sheet.
  • Bake at 350ºF., for 35-45 minutes, depending on whether you have an electric stove or a gas stove.
  • My electric stove baked the cheesecake in 35 minutes.
  • Cool 5 minutes. Stir the sour cream, and then spread over cake top.
  • Sprinkle coconut on top of sour cream
  • Then pour cherry sauce onto top of cheesecake.
  • For Caramel Nut Crust:.
  • In skillet, over low heat, stir 3 tablespoons butter with 3 tablespoons sugar.
  • Add 1 tablespoon Kahlua, then heat and stir for 2 minutes.
  • Add 1/2 cup chopped pecans to 1/2 cup graham cracker crumb mix.
  • While mixture is warm, press in even layer in bottom of 9-inch spring form pan.
  • For Kahlua Cherry Sauce:.
  • Drain 1(19 ounce) can pitted DARK SWEET CHERRIES in syrup, reserving syrup.
  • Mix cherries, 1 tablespoon Kahlua and 1 tablespoon Stoli vodka, (you can use any brand of Vodka.).
  • In pan, mix 2 tablespoons each sugar and cornstarch with dash salt which is about 1/8 teaspoon of salt.
  • Stir in cherry syrup and 1 tablespoon lemon juice.
  • Cook, and stir until boiling, thick and clear.
  • Add cherry mixture to top of cheesecake.
  • Cool and enjoy.

Nutrition Facts : Calories 594.8, Fat 41.7, SaturatedFat 24.1, Cholesterol 178.7, Sodium 462.7, Carbohydrate 42.1, Fiber 1.9, Sugar 34.3, Protein 9.9

3 (8 ounce) packages cream cheese, softened
1 cup sugar, divided
1/2 teaspoon salt
1 teaspoon vanilla extract
4 eggs
1/4 cup Kahlua
2 tablespoons vodka
1 cup sour cream
1 cup shredded coconut
3 tablespoons butter
1 tablespoon Kahlua
1 tablespoon vodka
1/2 cup pecans, chopped
1/2 cup graham cracker, crushed
1 (19 ounce) can dark sweet cherries, pitted
2 tablespoons cornstarch
1 tablespoon lemon juice
1/8 teaspoon salt

WHITE RUSSIAN CHEESECAKE

This White Russian cheesecake offers slight coffee flavor with chocolate and creamy Baileys®.

Provided by Marianne Williams

Time 7h25m

Yield 8

Number Of Ingredients 13



White Russian Cheesecake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil; set aside.
  • Pulse chocolate wafer cookies in a food processor until finely chopped. Add butter, 1 tablespoon sugar, espresso powder, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
  • Bake in the preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove from oven and set aside to cool while you prepare cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
  • Combine cream cheese and remaining 1 1/3 cups sugar in the bowl of an electric stand-mixer fitted with the paddle attachment. Beat on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add melted chocolate and beat until incorporated, about 30 seconds. Add sour cream and beat until combined, about 30 seconds. Add coffee liqueur, Irish cream liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
  • Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
  • Bake in the preheated oven until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
  • Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate. Top with white chocolate curls. Slice and serve cold or at room temperature.

Nutrition Facts : Calories 843.1 calories, Carbohydrate 78.5 g, Cholesterol 191.8 mg, Fat 52.4 g, Fiber 1.7 g, Protein 12.4 g, SaturatedFat 30.7 g, Sodium 717.8 mg, Sugar 60.8 g

1 (9 ounce) package chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
5 tablespoons unsalted butter, melted
1 tablespoon white sugar
1 teaspoon instant espresso powder
1 teaspoon kosher salt, divided
3 (8 ounce) packages cream cheese, at room temperature
1 ⅓ cups white sugar
3 tablespoons semisweet chocolate chips, melted and cooled
⅔ cup sour cream, at room temperature
¼ cup coffee-flavored liqueur (such as Kahlua®)
¼ cup Irish cream liqueur (such as Baileys®)
3 large eggs, at room temperature
⅓ cup white chocolate curls

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From petersfoodadventures.com


VEGAN RUSSIAN CHEESECAKE ("ROYAL VATRUSHKA") - BEST OF VEGAN
Instructions. Preheat the oven to 180ºC / 360ºF and line a baking dish with parchment paper. First, make the dough. Mix the dry ingredients in a bowl. Grate or cut cold butter and add to the dry mix with a fork or your hands. The result should be crumbly and soft like wet sand. Place it in the fridge.
From bestofvegan.com


UKRAINIAN CHEESECAKE AKA TVOROG ZAPEKANKA - ANNA VOLOSHYNA
Gently fold in the egg whites into the cheese mixture, carefully mixing it in with a spatula. Preheat the oven to 325F. Spray a 9-inch x 5-inch loaf pan with baking spray. Scrape the tvorog mixture into the pan and transfer it to the oven. Bake the cheesecake for 75 min, rotate the pan 180 halfway through baking.
From annavoloshyna.com


GLAZED COTTAGE CHEESE BARS: THE MOST POPULAR SOVIET DAIRY SWEET …
300 g tvorog / curd / cottage cheese ; 40 g butter; 40 g powdered sugar; 1 tsp vanilla extract / sugar; 2 tsps cocoa powder; a pinch of salt; Ingredients for the glaze:
From rbth.com


SUPER SIMPLE UKRAINIAN CHEESECAKE RECIPE - COOKING TO ENTERTAIN
Spread half the cherries on the bottom of the pan and then cover with all the cheese mixture. Smooth it out with the back of a spoon or a spatula. Cover the top with the rest of the cherries. Place in an oven to bake on non-convection at 200 Celsius for 25 minutes, or until you see the edges blacken and caramelize a bit.
From cookingtoentertain.com


RUSSIAN CHOCOLATE CHEESECAKE (RUSSISCHER ZUPFKUCHEN)
Preparation. Preheat oven to 350 F. Add first 6 ingredients and mix together to make the dough for the crust. Knead well. Pinch off about a quarter of the dough and set aside. Butter a Springform pan and line it with the chocolate dough, pulling the crust all the way up the sides. Mix all the filling ingredients until smooth.
From tastykitchen.com


WHITE RUSSIAN CHEESECAKE - VENTRAY RECIPES
Use Ventray blender to blend the nuts using dry grind mode. Mix melted butter, Oreo cookie crumbs and nuts, press hard into spring-form pan to form the cheesecake crust. Add cream cheese, sugar into Ventray stand mixer, blend using medium speed until well combined. Add in egg one at a time, mix until just blend.
From recipes.ventray.com


10 RUSSIAN CHEESES YOU'VE GOT TO TRY - RUSSIA BEYOND
7. Druzhba processed cheese. In the 1930s, the Soviet leadership was concerned about the lack of domestic processed cheese, so a Moscow factory was built based on …
From rbth.com


PASKHA RUSSIAN CRUSTLESS CHEESECAKE (Творожная Пасха)
Paskha, pronounced, "Pahs-ka" (soft "a's") is a holiday dessert dish served on Easter in Eastern Orthodox cultures. In Russian, Paskha literally means "Easter." Paskha is a rich, dairy filled dessert enjoyed after the "breaking of fast" the end of lent. During lent, dairy is not consumed so Pascha is a special treat to celebrate Easter.
From wholemadeliving.com


PASKHA (RUSSIAN CHEESECAKE) RECIPE - BAKER RECIPES®
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.
From bakerrecipes.com


RECIPE: RUSSIAN CHEESECAKE STEP BY STEP WITH PICTURES
Turn the oven on to 180 degrees centigrade Prepare a 24 cm mold and line it with parchment, it's easier to remove from the mold (even without silicone, the parchment won't stick)!!!)
From handy.recipes


TOP 32 RUSSIAN DESSERTS: FROM PLAIN TASTY TO FINGER LICKIN' GOOD
12. Zephyr. Legion Media. According to legend, this dessert of apple puree and egg white was given to humankind by the ancient Greek god of the wind, Zephyr. In …
From rbth.com


RUSSIAN CHEESE PANCAKES "SYRNIKI"
Sour cream (optional) Butter or vegetable oil for frying. Fruit jam or preserves for serving. Instructions. Strain fresh cheese through cheesecloth to get rid of all the extra water they made you paid for. Combine the cheese, eggs, flour, sugar and salt (unless the cheese is already salted) and mix well.
From russianrecipebook.com


COTTAGE CHEESE CHEESECAKE | UKRAINIAN RECIPES
Place them in a bowl and pour hot water above. Leave the raisins for half an hour. Then pour off the water and put the raisins on a paper towel to let any excess water drip off. Separate whites and yolks into different bowls. Add salt, vanilla sugar, sugar, semolina, cottage cheese/farmer's cheese, and soft dairy butter to the yolks.
From ukrainian-recipes.com


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