Russian Apricot Cheese Cake
Prep time
Cook time
Total time
Serves: 12-14 slices
  • 2½ cups flour
  • 1 cup butter
  • 1 cup sugar
  • ½ teaspoon salt
  • 1 egg
  • ½ teaspoon baking powder
  • 12 Apricots
  • 16 oz (500 grams) fresh cheese/farmer's cheese/tvorog/ricotta
  • 2 eggs
  • 1 cup sugar
  • ½ teaspoon salt
  • 2 tablespoons flour
  • 1 teaspoon vanilla or half a packet of vanilla sugar
  1. In the bowl of a food processor, combine flour, sugar, butter, and baking soda. Pulse several times until the dough is crumbly. Add the egg and continue to pulse until the dough comes together and starts to form a ball.
  2. Remove the dough from the food processor. Wrap about ⅔ of the dough in plastic wrap, flatten into a disk, and put in the refrigerator for about 30 min. Form the remaining dough into a ball, wrap with plastic wrap, and put in the freezer.
  3. For the filling, there are two options-zip it through the food processor for a silky/creamy texture, or mix it by hand if you like it a bit coarser. Combine the cheese, sugar, eggs, and vanilla (either in the food processor or a mixing bowl) and mix until well combined. Stir in flour.
  4. Preheat oven to 350 degrees Fahrenheit.
  5. Remove the dough from the fridge and roll it out on a well floured surface until it is bigger than your pan. You can use a spring form pan if you have one, but I used a regular cake pan that I greased and lined with parchment paper.
  6. Press the crust into the pan. Don't worry if it tears, just patch it up with extra bits of crust. Put the crust lined pan back in the fridge for about 10 minutes.
  7. Wash the apricots, slice in half, and remove the pits.
  8. Remove the pan from the fridge and pour in the cheese mixture. Arrange the apricot halves evenly on the cheese.
  9. Remove the remaining crust from the freezer and grate over the apricots.
  10. Bake for about 55 minutes until the top of the crust is golden brown.
  11. Allow to cool for 30 minutes in the pan. Then remove from the pan and transfer to the refrigerator.
  12. Serve chilled.
Recipe by the wandering fig at