One of the most popular dairy products used in Lithuanian cuisine is Varškė - more commonly known as Farmer's Cheese! And there is no better way to put it to good use than make a Lithuanian Breakfast Cheesecake! Soft and fluffy, full of protein and served with a dollop of sour cream and jam, this Farmer's Cheese Cheesecake is a great way to start your day!
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This breakfast cheesecake is also a part of my sample winter meal plan featured in Eat Like a Lithuanian For A Week.
What is Varškė (a.k.a. Lithuanian Farmer's Cheese)?
Varškė, also known as Lithuanian Farmer's Cheese, is a traditional dairy product that originates from Lithuania and is popular in other countries in Eastern Europe countries as well. It's a type of fresh cheese made from curdled milk, similar in texture to cottage cheese or quark. The production process typically involves curdling milk with the use of lactic acid bacteria or rennet, which causes the milk proteins to coagulate and form curds.
Once the curds are formed, they are drained and separated from the whey. The resulting cheese has a mild and slightly tangy flavor, and its consistency can range from creamy to crumbly, depending on the specific recipe and processing methods used.
Varškė can be enjoyed in various ways:
- As a Snack: It can be eaten on its own, sprinkled with sugar or honey for a touch of sweetness (try the traditional Lithuanian Breakfast: Farmer's Cheese & Sour Cream!)
- In Desserts: Varškė is often used as an ingredient in desserts like cheesecakes, Farmer's Cheese Pancakes, and pastries. My personal favourites are Lithuanian Farmer's Cheese Roll Cake (Kuršėnų Vyniotinis) and Lithuanian Farmer Cheese Cake Recipe (Draugystės Pyragas).
- In Savory Dishes: It can also be used in savory dishes, such as filling for Lithuanian Potato Dumplings or in savory pies and baked (like this Buckwheat Casserole).
- As a Spread: Blended with herbs, spices, or other flavorings, it can be used as a spread on bread or crackers.
- In Salads: Varškė can be included in salads for added protein and a creamy texture.
- In Smoothies: It can be blended into smoothies to add creaminess and a mild tangy taste.
Lithuanian cuisine often features Varškė as a versatile ingredient, and it has a cultural significance in the region. It's worth noting that the taste and consistency can vary slightly based on regional variations and personal preferences. Head to our dedicated article about recipes using farmer's cheese for more inspiration!
Why You Will Love This Recipe
So many reasons to love this delicious Breakfast recipe!
- High in protein, and due to the fermented products used to make farmer's cheese it contributes to a healthy gut!
- Although not overly sweet, it tastes almost like a dessert.
- Room for imagination: add golden raisins, berries, vanilla extract, lemon zest (or orange zest) or chocolate chips to make this Lithuanian Breakfast Cheesecake even more delicious!
- If you like traditional Polish cheesecake sernik, you will love this Lithuanian crustless version!
Ingredients and Substitutes
Simple ingredients that you would find in any Lithuanian kitchen:
- varškė (Lithuanian farmer's cheese): you can typically find it in Eastern European food shops, or the international ilse of large grocery stores. You may also use Polish Farmer's Cheese, called Twaróg. Full-fat farmer's cheese works best in this recipe. For best results, use it at room temperature. Alternatively, use a homemade farmer's cheese (recipe coming soon).
- large egg: separate it into egg yolk and egg white.
- caster sugar: can be replaced with white granulated sugar. We like using caster sugar, also known as superfine sugar, as it is used to make meringue. It dissolves quicker, and there is less risk of over-whisking egg whites. Increase or reduce the amount of sugar based on your taste.
- milk: full-fat, or reduced fat.
- semolina: makes this farmer's cheese cheesecake irresistibly silky smooth.
- unsalted butter: melted and cooled. You will need some extra butter for greasing the baking dish.
- salt.
- breadcrumbs: can be replaced with all-purpose flour.
Method
Preheat the oven to 180 C Fan. Grease a small baking dish with butter and scatter breadcrumbs to cover the surface. You may also use a springform pan and line it with parchment paper, but not that it won't unpeel easily, so you will have a rustic-looking dish. Silicone form works well too.
Warm the milk to a scalding point, but do not let it boil. Add the semolina, and stir immediately until combined to prevent lumps from forming. Set it aside.
Push the farmer's cheese through a fine sieve using a flexible dough scraper or a rubber spatula. It should be smooth, but firmer than cream cheese.
Add egg yolks, semolina mixture, cooled melted butter and salt and mix until combined.
In a separate large bowl, using a handheld electric mixer, beat the egg white until foamy. Then add the sugar, and beat again until the sugar dissolves and you have a medium-stiff meringue.
Fold the egg white mixture carefully into the cheesecake batter.
Spoon the creamy filling into a prepared baking dish and smooth the surface using a small offset spatula. Make sure to not overfill the dish, as your cheesecake will rise a little.
Bake Farmer's Cheese Cheesecake in the centre of the oven for 35-40 minutes. Your cheesecake should puff up significantly and turn golden brown.
Leave the cheesecake to firm up for 5 minutes before dusting the top with powdered sugar (optional) and slicing.
What To Serve Farmer's Cheese Cheesecake With?
Traditionally, Lithuanians eat this cheesecake for breakfast or lunch with a generous dollop of sour cream and jam on top. But if you wish, you can make a berry compote from scratch, or serve it with syrup, chocolate sauce or heavy cream. A scoop of vanilla ice cream or some fresh berries will not go amiss here too.
It would also go very well with some stewed fruit, like pears or apples.
Storage
If you have leftovers, wrap the dish in plastic wrap and store it in the fridge for up to 4 days. Alternatively, this cheesecake keeps well in an airtight container. Chilled cheesecake can be sliced to make cheesecake bars too. Unfortunately, this delicious cheesecake does not reheat well, but you can definitely eat it cold.
Other Lithuanian Breakfast Recipes
Lithuanians like sweet treats for breakfast. Pancakes, buns, waffles or sweet cottage cheese are all we need to start the day right. Try some of the recipes below:
- Lithuanian Yeast Pancakes
- Farmer's Cheese Dumplings (Traditional Lithuanian Gnocchi)
- Easy Semolina Porridge (Popular Lithuanian Breakfast Recipe)
- Kefir Pancakes (Fluffy Lithuanian Pancakes With Kefir)
- Sugared Farmer's Cheese Breakfast
- Varskeciai (Farmer's Cheese Pancakes)
Lithuanian Breakfast Cheesecake (Farmers Cheese Cheesecake)
Ingredients
- 250 g farmers cheese varske, full-fat
- 1 egg large
- 40 g caster sugar
- 75 ml milk
- 1 tablespoon semolina
- 25 g butter melted, plus extra for greasing the baking dish
- ¼ teaspoon salt
- 1 tablespoon breadcrumbs
Instructions
- Preheat the oven to 180 C Fan. Grease a small baking dish with butter and scatter breadcrumbs to cover the surface.
- Warm the milk to scalding point, but do not let it boil. Add the semolina, and stir immediately until combined to prevent lumps from forming. Set it aside.
- Push the farmers cheese through a fine sieve using a dough scraper or a spaluta (see photos above in the text for clarification).
- Add an egg yolk, semolina mixture, melted cooled butter and salt and mix until combined.
- In a separate large bowl, using a handheld electric mixer, beat the egg white until foamy. Then add the sugar, and beat again until sugar disolves and you have medium-stiff meringue.
- Fold the egg white mixture carefully into the breakfast cheesecake mixture.
- Spoon everything into a prepared baking dish.
- Bake Farmers Cheese Cheesecake in the centre of the oven for 35-40 minutes.
- Leave the cheesecake to firm up for 5 minutes before slicing.
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