Tvarožník – Czech-Style Cheesecake

This light cake features Tvaroh, a fresh Czech cheese that is a beloved staple in Czech cooking. One delicious way to enjoy it is in Tvarožník. The recipe follows below!

In the post: About the recipe | Pronunciation | What is Czech tvaroh | Ingredients for making the cake | How to make Tvarožník | Serving | Storage | A few useful tips

➜ About the recipe

Tvarožník, a Czech cake baked in a round cake pan, resembles cheesecakes popular in many parts of the world. It features a thin layer of shortcrust pastry at the base, topped with a generous layer of creamy tvaroh cheese filling. Light and mildly sweet, tvarožník is perfect for family gatherings or as a delightful dessert to share with friends.

Have some tvaroh cheese left over? Try these quick and sweet pancakes!

➜ What is Czech tvaroh

Tvaroh is a fresh cheese with deep roots in Czech country life. In the past, people in rural areas had easy access to fresh cow milk. Any milk that was not used in time was left to sour naturally. As the curds separated from the whey, the tvaroh cheese was born!

In the picture below, there are two types of Czech tvaroh: the one on the left has a smoother texture, while the one on the right is drier and more crumbly:

Tvaroh also makes a traditional cheese filling for Czech kolache.

Our Czech neighbors in Germany call it Quark, while in Poland, it is known as Twaróg. If you live outside the Czech Republic, try looking for a deli that specializes in European foods—there is a good chance you will find tvaroh there. In the United States, the closest alternative is Farmer’s Cheese.

➜ Ingredients you need to make Tvarožník

✅ You will find the exact ingredient amounts in the recipe card below, which you can also print out.

Shortcrust pastry for the base:

• Unsalted butter – cold, straight from the fridge
• Powdered sugar
• Egg yolk – adds richness and a nice golden color
• All-purpose flour – learn about types of Czech flour
• Lemon zest – freshly grated from a well-washed lemon
• Pinch of salt – enhances and balances the flavor

Cheese filling:

• Czech tvaroh cheese – or German Quark, Polish Twaróg, or Farmer's cheese in the US. Learn how to make Tvaroh at home.
• Whole eggs – remove the eggs from the refrigerator about an hour in advance to allow them to reach room temperature. If you forget, you can briefly place them in warm water to warm up.
• Granulated sugar
• Cornstarch – (not potato starch)
• Lemon zest – freshly grated yellow part of a well-washed lemon
• Vanilla extract
• Heavy cream – over 30% fat content

Note: Tvaroh cheese comes in various consistencies, from creamy to dry and crumbly. For this recipe, you will need a creamier variety. If your tvaroh is too dry, add one or two tablespoons of milk and mix well, or pass it through a fine sieve to achieve a smoother texture.

➜ Instructions

Shortcrust pastry base

STEP 1: Take a large mixing bowl and combine the flour with sugar, salt, and lemon zest in it. Add the cold butter, cut into small pieces, followed by the egg yolk.

Start mixing with a fork, then use your hands to bring the dough together. Work quickly and do not over-knead—just mix until the dough comes together smoothly.

STEP 2: Shape the dough into a thick disc, wrap it in plastic wrap, and refrigerate for two hours to rest.

STEP 3: Meanwhile, prepare a springform cake pan with a removable bottom. Grease the base with solid fat. Cut a circle of baking paper to fit the bottom and press it into place—the fat will help it stay put.

STEP 4: Once the dough is chilled, place it onto the lined bottom of the pan and press it out evenly with your fingers. Prick the surface with a fork. Bake in a preheated oven at 340°F (170°C) for 17 minutes, until golden brown. Allow it to cool completely.

Tvaroh cheese filling

STEP 5: In a small bowl, whisk together the granulated sugar and cornstarch using a balloon whisk (affiliate link).

STEP 6: Crack the room-temperature eggs into a large mixing bowl. Beat them with an electric mixer fitted with a whisk attachment—start on low speed and gradually increase. Slowly add the sugar mixture while beating. Once fully added, increase the speed and continue whisking until the mixture becomes light and fluffy.

STEP 7: Add the lemon zest and vanilla and mix briefly.

STEP 8: Using an electric mixer with a whisk attachment, whip the cold heavy cream until it thickens. It does not have to be extra stiff—just firm.

STEP 9: Now switch to a hand spatula. Gently fold in the tvaroh cheese and whipped heavy cream in small batches, making sure each batch is fully incorporated before adding the next. Do not use the electric mixer at this stage, or the airy mixture may collapse. Folding in the tvaroh takes a bit of patience—and a little love!

STEP 10: Grease the sides of the pan with butter, then pour in the tvaroh filling and smooth the surface.

STEP 11: Preheat the oven to 320°F (160°C) and bake for 35 minutes. Then lower the temperature to 270°F (130°C) and bake for an additional 20 minutes. Finally, turn off the oven, open the door slightly, and let the cake cool inside.

➜ Serving

Freshly baked tvarožník is delicate, so serve it with a dessert plate and spoon. It tastes even better after resting overnight in the refrigerator—this allows it to firm up and the flavors to blend beautifully.

First, run a thin knife around the edge of the pan to loosen the cake from the sides. Carefully remove the ring, then slice the cake into individual wedges and serve. Dust with powdered sugar just before serving.

➜ Storage

Store the cooled cake in the refrigerator, best in the same pan you baked it in. Cover with plastic wrap. It will keep for 4 to 5 days.

➜ Helpful tips

• For extra flavor, try serving the tvarožník with a drizzle of fruit sauce.
• I do not recommend freezing this cake, as the texture of the cheese may change after thawing. It is best enjoyed fresh—preferably in good company!