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Tvarožník – Czech-Style Cheesecake

This light and refreshing cake features Tvaroh, a fresh Czech cheese that is a beloved staple in Czech cooking. One delicious way to enjoy it is in Tvarožník. The recipe follows below.

Prep Time
30 mins
Cook Time
1 hr
Additional Time
2 hrs
Total Time
3 hrs 30 mins
Servings: 8 portions
Calories: 398 kcal
Course: Dessert
Cuisine: Czech

Ingredients

Shortcrust pastry base:
  • ¾ cup all-purpose flour
  • 2 Tablespoons powdered sugar
  • ⅔ stick unsalted butter cold
  • 1 egg yolk
  • 1 teaspoon lemon zest freshly grated
  • ⅛ teaspoon salt
Tvaroh cheese filling:
  • ¾ cup granulated sugar
  • ⅓ cup cornstarch
  • 3 eggs at room temperature
  • 1 Tablespoon lemon zest freshly grated
  • ½ teaspoon vanilla extract
  • 1 ⅔ pounds tvaroh cheese
  • ¾ cup heavy cream over 30% fat content
Misc.:
  • 2 Tablespoons powdered sugar for dusting

Instructions

    Cup of Yum
  1. Shortcrust pastry base: Take a large mixing bowl and combine ¾ cup all-purpose flour with 2 Tablespoons powdered sugar, ⅛ teaspoon salt, and 1 teaspoon lemon zest in it. Add ⅔ stick unsalted butter, cut into small pieces, followed by 1 egg yolk.
  2. Start mixing with a fork, then use your hands to bring the dough together. Work quickly and do not over-knead—just mix until the dough comes together smoothly.
  3. Shape the dough into a thick disc, wrap it in plastic wrap, and refrigerate for two hours to rest.
  4. Meanwhile, prepare a springform cake pan with a removable bottom. Grease the base with a piece of solid fat. Cut a circle of baking paper to fit the bottom and press it into place—the fat will help it stay put.
  5. Once the dough is chilled, put it onto the lined bottom and press it out evenly with your fingers. Prick the surface with a fork. Bake in a preheated oven at 340 °F for 17 minutes, until golden brown. Allow it to cool completely.
  6. Tvaroh filling: In a small bowl, whisk together ¾ cup granulated sugar and ⅓ cup cornstarch.
  7. Crack 3 eggs into a large mixing bowl. Beat them with an electric mixer fitted with a whisk attachment—start on low speed and gradually increase. Slowly add the sugar mixture while beating. Once fully added, increase the speed and continue whisking until the mixture becomes light and fluffy.
  8. Add 1 Tablespoon lemon zest and ½ teaspoon vanilla extract and mix briefly.
  9. Using an electric mixer with a whisk attachment, whip the cold ¾ cup heavy cream until it thickens. It does not have to be extra stiff—just firm.
  10. Now switch to a hand spatula. Gently fold in 1 ⅔ pounds tvaroh cheese and whipped heavy cream in small batches, making sure each batch is fully incorporated before adding the next.
  11. Grease the sides of the pan with butter, then pour in the tvaroh filling and smooth the surface.
  12. Preheat the oven to 320 °F and bake for 35 minutes. Then lower the temperature to 270 °F and bake for an additional 20 minutes. Finally, turn off the oven, open the door slightly, and let the cake cool inside.

Notes

  • SERVING:
  • STORAGE:
  • Makes 1 Tvarožník cake / 8 portions.
  • I baked the Tvarožník cheesecake in a 9-inch (22 cm) springform cake pan.
  • SERVING: First, run a thin knife around the edge of the pan to loosen the cake from the sides. Carefully remove the ring, then slice the cake into individual wedges and serve. Dust with powdered sugar just before serving.
  • For extra flavor, try serving the tvarožník with a drizzle of fruit sauce.
  • Freshly baked tvarožník is delicate, so serve it with a dessert plate and spoon. It tastes even better after resting overnight in the refrigerator—this allows it to firm up and the flavors to blend beautifully.
  • STORAGE: Store the cooled cake in the refrigerator, preferably in the same pan you baked it in. Cover with plastic wrap. It will keep for 4 to 5 days.

Nutrition Information

Calories 398kcal (20%) Carbohydrates 36g (12%) Protein 17g (34%) Fat 21g (32%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.3g Cholesterol 146mg (49%) Sodium 443mg (18%) Potassium 50mg (1%) Fiber 0.5g (2%) Sugar 23g (46%) Vitamin A 468IU (9%) Vitamin C 1mg (1%) Calcium 23mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8portions

Amount Per Serving

Calories 398

% Daily Value*

Calories 398kcal 20%
Carbohydrates 36g 12%
Protein 17g 34%
Fat 21g 32%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.3g 15%
Cholesterol 146mg 49%
Sodium 443mg 18%
Potassium 50mg 1%
Fiber 0.5g 2%
Sugar 23g 46%
Vitamin A 468IU 9%
Vitamin C 1mg 1%
Calcium 23mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.