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Apricot Farmer Cheese Cake slice on a plate with a spoon next to it

Apricot Farmers Cheesecake

This apricot farmers cheesecake is made with traditional farmers cheese, fresh or canned apricots, & buttery pie crust. Great for breakfast or dessert!
Course Cake, Dessert
Cuisine Russian, Ukrainian
Keyword cheesecake, cheesecake truffles
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings 12 Servings
Calories 430kcal
Author Natalya Drozhzhin



  • Pull the butter out of the fridge and let it soften at room temperature.
    Ingredients on the table including; flour in a bowl, 6 eggs, a bowl with butter, a bowl with apricots, a measuring cup with farmers cheese, and 6 measuring spoons with sugar, baking powder, whipping cream, potato starch
  • Using a fork, combine the butter with 1/3 cup sugar. Whisk in three eggs.
    3 eggs added into sugar and butter mixture in the bowl
  • Add the flour and baking powder into the mixture and stir until all ingredients are well combined.
    Dough in a bowl
  • Grab an 11-inch wide baking dish. Place the dough in the center. Using your fingers, work the dough to cover the inside of the baking dish, creating a deep dish crust.
    Deep dish created out of the dough in a baking pan
  • Cut the apricots in half and place them flesh side down at the bottom of the dish.
    Apricot halves lining the bottom of the deep dish made of dough
  • Whisk 3 eggs until smooth. Add farmers cheese and potato starch into the beaten eggs. Whisk or beat with a mixer until the mixture is smooth.
    Farmers cheese added into whisked eggs in a large bowl
  • In a separate bowl, whisk the heavy whipping cream with 1/2 cup sugar until you get stiff peaks. Fold the whipped cream into the farmers cheese mixture.
    Whipping cream mixture added into the bowl with the farmers cheese mixture
  • Spread the cheese mixture over the top of the apricots.
    farmers cheese mixture being spread on top of the halved apricots in the dough that lines the baking pan
  • Bake at 350°F for 60-75 minutes. Test doneness by touching the center. It should be on the firm side. Let the cake cool completely before serving.
    Apricot Farmer Cheese Cake slice on a plate with a spoon next to it


Calories: 430kcal | Carbohydrates: 37g | Protein: 14g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 155mg | Sodium: 280mg | Potassium: 254mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1170IU | Vitamin C: 2.6mg | Calcium: 73mg | Iron: 1.8mg