This is another way to enjoy fresh curd cheese. Sort of Russian cheesecake. But please, don’t confuse it with American cheesecake, the texture and flavor are completely different. I like it best warm, eaten with sour cream. But for a more elegant presentation, serve the zapekanka with honey-flavored crème anglaise, kids’ favorite, may I say.

I like to offer it for a weekend breakfast but, of course, it can be served as a dessert any time of the day.

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What can be simpler? The filling is just the fresh cheese, eggs and a bit of sugar. The crust is buttery and crunchy, and full of nutritious oats. You don’t have to roll the dough, just press it into the pan. Nothing is complicated here, use the best quality ingredients and you will sure have a winner.

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The combination of the curd cheese and cream cheese makes the filling very smooth. I usually put just a touch of icing sugar to sweeten the filling slightly, so, you might want to add more sugar according to your taste. The curd cheese is surprisingly easy to make or you can always find it in European deli stores.

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