Irresistibly Light Czech Cheesecake (Tvarožník) – 5 Reasons You’ll Love It

Thank you so much for stopping by today—because oh my goodness, I cannot wait to share this recipe with you! Unlike its rich American cousin, the Tvarožník (Czech Cheesecake) is a light, tangy, and wonderfully airy dessert made with tvaroh, a type of farmer’s cheese similar to quark. If you’ve ever longed for a cheesecake that feels both comforting and refreshing, this is the one.

This wholesome treat has been baked in Czech homes for generations, often enjoyed with a dusting of powdered sugar or topped with fresh seasonal fruit. It’s the kind of cake you bake when you want something simple yet elegant, perfect for an afternoon coffee or as the centerpiece of a cozy family gathering.

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Overview of Recipe Content

What is Tvarožník?
Tvarožník is a traditional Czech cheesecake made with tvaroh, a soft, slightly tangy farmer’s cheese. Unlike American cheesecake, it’s less sweet, lighter in texture, and baked on a shortcrust or simple pastry base.

Why You’ll Love It

• Airy and delicate, not heavy.
• Wholesome and comforting, perfect for family gatherings.
• A touch tangy from the tvaroh.
• Can be served plain, dusted with powdered sugar, or with fresh fruit.

Taste Profile
Mildly sweet, with a creamy yet light filling that has just enough tang to keep you going back for another slice.

Ingredients (Serves 8–10)
For the pastry:

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• 200 g (1 ½ cups) plain flour
• 100 g (7 tbsp) unsalted butter, cold and cubed
• 2–3 tbsp sugar
• 1 egg yolk
• 2–3 tbsp cold water

For the filling:

• 500 g (about 2 cups) tvaroh (or substitute quark/cottage cheese blended smooth)
• 100 g (½ cup) sugar
• 3 eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 tbsp semolina or all-purpose flour
• Optional: a handful of raisins soaked in rum

Tools Needed

• Mixing bowls
• Rolling pin
• Springform pan
• Electric mixer (optional, for whipping eggs)

Suggested Substitutions

• Tvaroh → quark, ricotta, or well-drained cottage cheese
• Semolina → cornstarch or plain flour
• Raisins → dried cranberries or skip entirely

How to Make Tvarožník (Czech Cheesecake)

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1. Prepare the pastry base: In a bowl, combine flour and sugar. Cut in the butter until crumbly. Add yolk and just enough cold water to bring it together. Roll out and press into a greased springform pan. Chill while you prepare the filling.
2. Make the filling: Beat the eggs with sugar until pale and fluffy. Gently fold in tvaroh, vanilla, lemon zest, and semolina. If using raisins, stir them in now.
3. Bake: Pour filling over the pastry. Bake at 170°C (340°F) for 50–60 minutes, until the center is set but still slightly jiggly.
4. Cool & serve: Let cool completely in the pan. Dust with powdered sugar or top with fresh fruit before serving.

What to Serve with Tvarožník

• Fresh berries (raspberries, blueberries, strawberries)
• A drizzle of honey or fruit compote
• A hot cup of coffee or black tea
• Whipped cream for extra indulgence

Tips for Making It Perfect

• Drain your tvaroh or ricotta well—too much liquid will make the filling runny.
• Don’t overbake! The cake should still wobble slightly in the middle when done.
• Chill before slicing for neat pieces.

Storage Instructions

• Fridge: Store covered for up to 4 days.
• Freezer: Wrap slices individually and freeze up to 2 months. Thaw overnight in the fridge.

General Information

Tvarožník is deeply rooted in Czech tradition, often served for Sunday lunches or special occasions. Unlike the sweet and decadent cheesecakes you may be used to, this cake feels almost “everyday” in its lightness—something you could happily enjoy with your afternoon coffee without feeling too heavy.

Frequently Asked Questions

1. Can I make Tvarožník without a pastry base?
Yes! Some versions skip the crust entirely and bake the filling alone.

2. What is tvaroh, and where can I find it?
Tvaroh is a type of fresh farmer’s cheese. Look for quark in European or specialty stores—it’s the closest substitute.

3. Can I make it ahead?
Absolutely. It actually tastes better the next day once chilled.

4. Can I make it gluten-free?
Yes, swap flour for a gluten-free blend and use cornstarch instead of semolina.

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Conclusion

And there you have it—Tvarožník, the airy Czech cheesecake that’s as cozy as it is elegant. It’s lighter than what most of us know as cheesecake but every bit as satisfying.

If you loved this recipe, you might also enjoy these from my kitchen:

• Rustic Apple Strudel
• Fluffy Pancakes
• Classic Vanilla Pudding

Until next time, happy baking my friends—and don’t forget to dust your slice generously with powdered sugar!

Interactive Elements

I’d love to see your Tvarožník creations! Share a photo on Pinterest or tag me on Instagram. And please leave a review below if you try it—your feedback makes my day!

Nutritional Information (per slice, approx.)

Calories	Carbs	Protein	Fat	Sugar	Fiber
265	28g	10g	12g	15g	1g

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