Ukrainian Cheesecake
Submitted by kevess
Ukrainian cheesecake made with sieved cottage cheese, lemon zest and folded egg whites for a light, custardy crumb that lives somewhere between a New York cheesecake and a souffle. Old-world Eastern European baking.
YIELD
12 servingsPREP
30 minCOOK
1 hrsREADY
2½ hrsUkrainian cheesecake, known as syrnyk, is the lighter, older European cousin of the dense American slab. Instead of cream cheese, it uses sieved cottage cheese, and instead of a smooth batter it folds in beaten egg whites, which gives the finished cake a tender, almost soufflé-like crumb you can practically eat with a spoon.
Sieving the cottage cheese is the step most people want to skip and shouldn’t. The fork-pressed curds break down into a smooth, ricotta-like paste that disperses through the batter without leaving lumps. A food processor cuts the work in half if you don’t want to push it through a strainer by hand.
The folded egg whites are doing structural work, not just lightening for looks. They lift the batter so it bakes into a pale, custardy disc that holds its shape but isn’t dense. Fold gently in three additions, with a spatula not a whisk, so you don’t deflate them.
Lemon zest and a handful of walnuts keep the flavor grown-up, while the splash of sour cream balances any chalkiness the cottage cheese might bring. Bake low and slow, then cool fully before slicing. Warm cheesecake tastes wet; room-temperature cheesecake tastes finished.
Pro Tips
- Drain the cottage cheese in a fine sieve for 30 minutes before sieving. Wet curds leave a soggy bottom.
- Bring all dairy and eggs to room temperature first. Cold cottage cheese makes for streaky batter.
- Cool in the turned-off oven with the door cracked to prevent cracks on top.
- Best the next day. The flavors deepen and the texture firms up in the fridge.
Variations
- Stir in a handful of plumped raisins or dried cranberries for a more rustic, traditional syrnyk.
- Add a tablespoon of vanilla or a splash of rum to the batter for deeper flavor.
- Skip the walnuts and serve with a spoonful of sour cherry preserves or fresh berries on top.
Ingredients
Directions
Preheat the oven to 325℉ (160℃).
Press the cottage cheese through a sieve and drain.
In a large mixing bowl, beat the egg yolks until light an foamy, then add the sugar slowly, continuing to beat until very light and smooth.
Add the cottage cheese to the egg mixture, blending well, then add the sour cream, cornstarch, lemon rind, and walnuts (if desired).
Stir until all ingredients are well blended and the mixture is smooth.
In another large mixing bowl, beat the egg whites until they form soft peaks, then gently fold them into the batter.
Pour the mixture into the prepared crust and bake for about 1 hour.
Cool to room temperature before serving.
Comments
