Russian Cheesecake (Vatrushka): A Sweet and Creamy Delight

Russian cheesecake, known as Vatrushka, is a delightful pastry featuring a soft, pillowy dough filled with a rich and creamy cheese mixture. Unlike traditional Western cheesecakes, which are typically baked as a whole cake, Vatrushka consists of individual round pastries with a well of sweetened farmer’s cheese in the center. These treats are a staple in Slavic cuisine, often enjoyed for breakfast or as an afternoon snack with tea.

What makes Vatrushka special is its perfect balance of textures—fluffy, slightly yeasty dough contrasted by the smooth, slightly tangy filling. While some variations add fruit, raisins, or even a drizzle of honey, the classic version keeps it simple, allowing the rich dairy flavor to shine.

Whether you want to impress guests or simply indulge in a cozy homemade treat, Russian cheesecake is an easy-to-make, crowd-pleasing dessert that offers a taste of Eastern European tradition.

Ingredients

Ingredient	Quantity
For the Dough:
All-purpose flour	3 ½ cups (450g)
Milk (warm)	¾ cup (180ml)
Active dry yeast	2 tsp
Granulated sugar	¼ cup (50g)
Unsalted butter (melted)	¼ cup (55g)
Egg	1 large
Salt	½ tsp
Vanilla extract	1 tsp
For the Filling:
Farmer’s cheese (or ricotta/cottage cheese)	1 ½ cups (350g)
Egg yolk	1 large
Granulated sugar	3 tbsp
Sour cream	2 tbsp
Vanilla extract	1 tsp
Lemon zest (optional)	½ tsp
Raisins (optional)	¼ cup (40g)
For Egg Wash:
Egg	1 large
Milk	1 tbsp

Ingredient Notes and Substitutions

• Farmer’s cheese: If unavailable, substitute with ricotta or cottage cheese (drain excess liquid).
• Raisins: Optional but add a nice texture and sweetness. Soak in warm water or rum for extra softness.
• Flour: If using bread flour, the texture will be slightly chewier.

Equipment Needed

• Mixing bowls (for dough and filling)
• Stand mixer (optional, for kneading)
• Baking sheet
• Parchment paper
• Pastry brush (for egg wash)
• Rolling pin
• Small cookie cutter or spoon (for making indentations in dough)

Step-by-Step Instructions

1. Preparing the Dough

1. In a small bowl, combine warm milk, yeast, and 1 teaspoon of sugar. Let it sit for 5–10 minutes until foamy.
2. In a large mixing bowl, whisk together flour, remaining sugar, and salt.
3. Add the yeast mixture, melted butter, egg, and vanilla. Mix until combined, then knead for 8–10 minutes until smooth.
4. Cover with a clean towel and let rise in a warm place for 1–1.5 hours, or until doubled in size.

2. Making the Cheese Filling

1. In a bowl, mix farmer’s cheese, egg yolk, sugar, sour cream, vanilla, and lemon zest. Stir until smooth.
2. If using raisins, fold them into the mixture.

3. Shaping the Vatrushka

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Punch down the risen dough and divide it into 10–12 equal portions. Roll each piece into a ball.
3. Flatten each ball slightly and make an indentation in the center using a small glass or fingers.
4. Fill each well with 1–2 tablespoons of the cheese mixture.

4. Baking the Cheesecake

1. Brush the dough edges with an egg wash (whisked egg + milk).
2. Bake for 18–22 minutes or until golden brown.
3. Let cool slightly before serving.

Tips and Variations

• For extra softness, add a tablespoon of sour cream to the dough.
• Fruit-filled version: Add a spoonful of jam or fresh berries to the filling.
• Gluten-free adaptation: Use a gluten-free flour blend and increase the liquid slightly.
• Savory twist: Reduce sugar in the filling and add herbs like dill or chives.

Serving Suggestions

• Serve warm with a dusting of powdered sugar.
• Pair with a spoonful of honey or fruit preserves.
• Enjoy with a cup of black tea or strong coffee for an authentic experience.
• For an elegant touch, drizzle with sweetened condensed milk or chocolate sauce.

Pairings

• Russian black tea (classic pairing)
• Cinnamon-spiced chai (for warmth)
• Honey-sweetened espresso (balances richness)
• Homemade compote or fruit juice (light and refreshing)

Storage and Reheating

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze unbaked Vatrushkas after shaping for up to 2 months; thaw before baking.
• Reheat in a microwave (15 sec) or oven at 300°F (5–7 min) for best results.

Nutritional Information (Per Serving, Approx.)

Nutrient	Amount
Calories	250 kcal
Protein	7g
Carbohydrates	35g
Fat	9g
Sugar	10g
Fiber	1g

Nutrition information is automatically calculated and should only be used as an approximation.

Conclusion

Russian cheesecake, or Vatrushka, is a delightful fusion of soft, pillowy dough and a rich, creamy cheese filling. This traditional Slavic pastry is simple to make yet incredibly satisfying, offering a perfect balance of sweetness and texture. Whether you enjoy it as a breakfast treat, a snack with tea, or a comforting dessert, its warm and slightly tangy flavor is sure to impress. The subtle hint of vanilla and optional raisins add an extra layer of depth, making each bite a delicious experience.

If you’ve never tried making Vatrushka before, now is the perfect time to bring a taste of Russian tradition into your kitchen. With its easy preparation and versatile flavor options, you can customize it to suit your preference, whether by adding fruit, chocolate, or a drizzle of honey. Give this recipe a try and share your results—we’d love to hear about your experience! Don’t forget to post your creations and tag us on social media.