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A Croatian farmer’s cheese cake is a tender, custard-like dessert baked with rich quark or cottage cheese. Unlike the dense American-style cheesecake, this version is lighter and often crustless. In villages and small towns it is known simply as kolač sa sirom (cake with cheese) or sirnica, reflecting its main ingredient. The cake dates back to the Austro-Hungarian era, sharing roots with Czech and Slovak tvaroh cakes. Home cooks prized its simple ingredients—fresh cheese, eggs, sugar and a bit of flour or semolina—and its warm, comforting flavor.
This cake has a delicate texture somewhere between a firm pudding and a sponge. It bakes until golden on top, with a creamy interior that still holds shape. A hint of lemon or vanilla is often added for brightness, and sometimes nutmeg is sprinkled on top. Traditionally it was served at Sunday brunch or on holiday tables, accompanied by coffee or tea. The dish is forgiving and straightforward, which makes it a favorite in home kitchens.
For holiday gatherings, this cheesecake is especially welcome. Its cozy sweetness and creamy texture go well with tart fruit spreads or whipped cream on the side. Because it’s milder than some desserts, even those who aren’t avid cake-lovers appreciate it. The farmer’s cheese itself contributes a subtle tang and protein, giving the cake a hearty feel despite its softness.
What makes this cheese cake special is both its simplicity and its cultural role. In many Croatian families, the recipe is a heritage handed down from grandmother to mother. It speaks of pastoral life and local dairy farms, of a time when homemade cheese was an everyday ingredient. Baking the cake fills the kitchen with a homey aroma of citrus and vanilla. Each slice is a reminder of Croatian comfort food at its most unpretentious yet satisfying.
In short, the Croatian farmer’s cheese cake is a delightful, rustic dessert. It can be quickly prepared with staple pantry ingredients, yet it yields an elegant treat. Whether served warm from the oven or chilled, it pairs beautifully with fruit or honey. Below is a complete recipe for creating this classic Croatian dessert from scratch.
12
servings15
minutes45
minutes250
kcalA classic Croatian farmer’s cheese cake is rich yet light, baked until set in a simple pan. It uses fresh cottage or quark cheese mixed with eggs, sugar, lemon zest and a bit of flour or semolina. The result is a golden-topped, slightly tangy cake that cuts into neat squares. This version is easy to make: the cheese is drained well and blended with sweet and citrus notes, then the batter is poured into a greased pan and baked about 45 minutes. The cake can be eaten warm or cold, and is often served with fruit jam or a dusting of powdered sugar. Despite its humble ingredients, it brings a traditional flavor that is both nostalgic and universally appealing.
2½ cups (600 g) fresh farmer’s cheese or cottage cheese, well drained – The creamy base of the cake. (Also called quark; you can substitute ricotta if needed.)
3 large eggs – Lightly beaten, they bind the filling and add richness.
3/4 cup (150 g) granulated sugar – Sweetens the cheese mixture; adjust slightly to taste.
1/3 cup (45 g) semolina or fine cornmeal – Gives a bit of grainy structure to help the cake set. (If unavailable, use an extra 2 Tbsp all-purpose flour.)
3 Tbsp (25 g) all-purpose flour – Binds the custard.
Pinch of salt – Balances the sweetness.
Zest of 1 lemon (about 1 tsp) – Adds a fresh citrus aroma. (Orange zest can be used for a different citrus note.)
1 tsp vanilla extract – For warm fragrance (optional but traditional).
1/2 cup (120 ml) sour cream or full-fat yogurt – Makes the cake extra moist and tangy. (Substitute Greek yogurt or crème fraîche.)
Butter – For greasing the baking pan.
Preheat the oven: Butter a 9×9-inch (23×23 cm) square or similar cake pan. Preheat the oven to 350°F (175°C).
Mix dry ingredients: In a large bowl, combine the sugar, semolina (or cornmeal), flour, lemon zest, vanilla extract, and salt. Stir to distribute the lemon and vanilla evenly.
Blend cheese and eggs: In another bowl, mix the drained cheese and beaten eggs until smoothish. It’s okay if some small curds remain. You can beat this by hand or pulse in a food processor to achieve a creamy texture.
Combine mixture: Add the cheese-and-egg mixture to the dry ingredients. Stir in the sour cream or yogurt. Mix gently until just blended into a uniform batter. Do not overmix.
Pour and bake: Pour the batter into the prepared pan and spread it evenly. Place in the oven and bake for about 45 minutes, until the top is set and just turning golden. (A toothpick inserted in the center should come out clean or with a few moist crumbs.)
Cool and serve: Let the cake cool in the pan on a rack. It can be served warm or cooled completely (and chilled, if preferred). Cut into squares or wedges.
Calories | Carbohydrates | Protein | Fat | Fiber | Sodium | Allergens |
250 | 32 g | 13 g | 7 g | 1 g | 85 mg | Dairy, Eggs, Gluten |
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