Gluten-Free Russian Cottage Cheese Cake With Blueberries (Tvorozhnik)

This Gluten-Free Russian Cottage Cheese Cake with Blueberries, also known as Tvorozhnik, is an effortless yet unique dessert that blends traditional flavors with a modern twist. This cottage cheese cake features a rich, tangy taste with a moist, custard-like texture and a burst of sweetness from the blueberries. An exceptional gluten-free dessert, and can be served at room temperature or chilled.

A Brief History of Tvorozhnik

Tvorozhnik is a classic Russian cake that has been enjoyed for generations. “Tvorozhnik” is derived from “tvorog,” the Russian word for cottage cheese. This traditional cake has its roots in Russian and Eastern European traditions, where tvorog was a staple ingredient in many home-baked goods. Typically, classic tvorozhnik is made without fruit.

What is tvorog and substitutions

Tvorog or Tvaroh, a type of soft cheese popular in Eastern European cuisine, is often used in recipes for things like pierogi, blintzes, and cheesecake. If you need a substitute, here are some choices:

Baker’s Cheese or Gourmet Cottage Cheese: (I used this cheese, found it at Whole Foods). It’s a mild, soft cheese with a slightly crumbly texture, and it can serve as a good substitute in this recipe. Just like tvorog, baker’s cheese has a neutral flavor that works well in both sweet and savory dishes

Cottage Cheese: This is probably the closest substitute in terms of texture and flavor. It’s a bit more watery, so you might need to drain it or adjust the recipe slightly, and it is salty. You may have to reduce the salt.

Ricotta Cheese: Another good option with a similar texture. It’s a bit sweeter and creamier than tvorog.

Farmer’s Cheese: Similar to tvorog, it has a mild flavor and crumbly texture. It can be a good match.

Key Ingredients (complete list in recipe card)

1. blueberries
2. Tvorog (cottage cheese)
3. eggs
4. sour cream
5. milk
6. gluten-free flour blend
7. sugar 
8. lemon zest
9. vanilla

Tips for the Best Results

• Use Dry Cottage Cheese: For the best texture, use dry or well-drained cottage cheese. Excess moisture can make the cake dense and affect its structure.
• Whisk Eggs Until Fluffy: Ensure the eggs are whisked until fluffy to achieve a light, airy texture in the cake.
• Room Temperature Ingredients: The cake has a smoother texture if the ingredients are at room temperature. I take mine out from the fridge an hour before I start.
• Do Not Thaw Frozen Blueberries: If you’re using frozen blueberries, add them directly to the batter without thawing to prevent them from bleeding into the cake.
• Add The Blueberries: To prevent the blueberries from sinking to the bottom of the cake, scatter them over the top and gently press them into the batter. This helps them stay on the top.
• Don’t rush the baking process. The cottage cheese cake is baked at a lower temperature, which helps achieve a custard-like moist texture.
• Check Cake Doneness: The baking time can vary, so keep an eye on the cake and use a toothpick to test for doneness. It should come out clean, or a few wet crumbs when inserted into the center.

Substitutions For Gluten-Free Russian Cottage Cheese Cake

Sour Cream: If you don’t have sour cream, use full-fat plain Greek yogurt as a substitute for a similar tangy flavor and creamy texture.

Blueberries: While blueberries are a classic choice, feel free to experiment with other fruits. Fresh or frozen raspberries, chopped strawberries, or even raisins can be great alternatives. If using raisins, consider soaking them in warm water for a few minutes to plump them up before adding them to the batter.

Serving Suggestions

I initially sliced this cake into nine pieces mainly for photography purposes. For serving, I prefer slicing the cake into smaller pieces—either 12 or 16, depending on the occasion. Serving options:

Classic Style: Dust the cake with powdered sugar before serving for a simple yet elegant touch.

Vanilla Bean Ice Cream: Serve with a scoop of vanilla ice cream for a decadent treat.

Whipped Cream: Top with a dollop of whipped cream for extra creaminess

Storing

At Room Temperature: The gluten-free cake can be kept at room temperature for up to 2 days. Store it in an airtight container to maintain its freshness.

In the Refrigerator: For longer storage, keep the cake in the refrigerator for up to a week. It can be enjoyed chilled or brought to room temperature before serving. I love it chilled.

MORE GLUTEN-FREE BLUEBERRY RECIPES TO EXPLORE

Gluten-Free Zesty Blueberry Scones

Brown Butter Blueberry Snacking Cake – Gluten Free

Gluten-Free Blueberry Banana Bread

Gluten-Free Ricotta Blueberry Breakfast Cake

Gluten-Free Blueberry Streusel Coffee Cake

Gluten-Free Russian Cottage Cheese Cake with Blueberries: Recipe Review

This Gluten-Free Russian Cottage Cheese Cake with Blueberries has gained rave reviews in our test kitchen for its moist, tender crumb and the tasty tanginess from cottage cheese and lemon zest. The blueberries provide a burst of sweetness and a pop of color, making this dessert also beautiful.

The recipe’s versatility and the fact that it’s both gluten-free and delicious—is a combination appreciated by those following a gluten-free diet.

Let’s Connect

Be sure to FOLLOW US on FACEBOOK or, check us out on PINTEREST. And don’t forget to sign up for our newsletter. We always have something new and exciting for you! 

Many thanks!

Kristina x