Bake syrnyk … Knead whites to a thick white foam, and slowly add to the cheese mass. Thanks for sharing it, Brianne! Since we are spending Easter at my mom’s this year in Delaware with neither of my aunts around, I’ve got the job. I used regular, not large curd. You can use pretty much any kind of cottage cheese. Prepare ingredients: West Ukrainian Cheese Cake (Syrnyk) Recipe: Step 1; Turn on oven on 375F to warm it up. It is so nice to have a place to chronicle favorite family recipes! All Rights Reserved. Yum! You’re the first other blogger I’ve ever seen with a syrnik recipe! Here are some other side dishes that would be perfect for Easter or any spring occasion…, My parents both came from Ukraine and we had this every Easter and it was a favourite of mine. Many pastry shops and coffee houses proudly include this cake on their menu. FOR THE TOPPING, brush with the egg white mixture and sprinkle with the sugar. What a delicious and wonderful tradition! What a cool recipe, love it for Easter, thanks for sharing!! I’m sure my family has used every brand and everything from full fat to nonfat over the years. Preheat oven to 350°F and grease a 13 x 9 inch pan. My mom always added 2-3 tsp of fresh lemon juice and rind of one lemon which gives it a very delicious taste and makes it less sweet. This recipe is an elegant version of the traditional cheesecake. Easter is one of the few times of year we have these traditional dishes. The next morning put the cake on an oven rack upside down. I’d love to give this a try! Cupcakes & Kale Chips is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. NOTE: An easy way to roll out a sticky dough such as this is to place it between two sheets of plastic wrap. Since Syrnk has cottage cheese doesn’t that cancel out the sugar and just make it a good for you dessert? OK, I have to be honest with you – other than a couple teensy pieces that fell off as I took out a few pieces for photos then put them back in the pan, I didn’t actually try this batch before I wrote this post. Next time I’ll use less sugar! Beautiful, Brianne! I am glad that you are writing your ‘diary’ for all of us to read and I hope your annoying preschooler sister has grown up to be a dear friend. Add the butter and process, or cut in, until the mixture is the consistency of coarse crumbs. I feel the same way about blogging–it’s such a great way to preserve family recipes. If you use ricotta cheese in a container then drain in a strainer until liquid drains out. Let stand for a few minutes until plumped, then drain. I’m not sure how many people actually read what I write, or if they just go straight to the photos and recipe, but it has become a place for me to chronicle some of the events, emotions, and even everyday nonsense in my life. . I suppose in that respect, being a food blogger has it all over being a wine blogger because you’re sharing recipes…And thanks for sharing this one! Pour the hot chocolate over our cheesecake to cover it all over. Thank you for sharing! I hope you had a great Easter! Besides that, really great recipe! It looks great! Your email address will not be published. I’m gonna have to try this one – I’m excited! I make my Lviv Syrnyk with homemade kefir cheese using kefir grains. Wrap the two pieces separately in plastic wrap and chill for 10 minutes. I added in some blackberries. Beat the farmer cheese, or ricotta cheese, egg yolks, and 1/4 cup of the sugar in a large bowl until fluffy. Pour into the pan and bake for 50-60 minutes, or until lightly browned on the edges and nearly set (it will still jiggle slightly in the center). I did a test run and and It came out tasting wonderful!!! Your email address will not be published. Happy Easter! It is a Ukrainian sweet cheese that served as either a side to your ham or a light dessert, and similar to a crustless cheesecake. I am so saving this, it has everything I love, This is such an interesting recipe, steeped in tradition and memories. Happy Easter! In a food processor or a large bowl, combine the flour, sugar, baking powder, and salt. Fresh, simple cheese is synonymous with Easter baking. To make kefir cheese fattier mix 2% milk and heavy whipping cream 4:1 before fermentation, and to make it drier use weights when straining the whey. FOR THE FILLING, place the raisins in a small bowl and cover with hot water. I don’t know. Honestly, I never even really liked writing until I started blogging. I actually want to try decreasing the sugar sometime, but forms traditional dish on Easter, I didn’t want to mess with it the first time I made it. Arrange the pastry strips on top of the filling, weaving them into a latticework pattern. Seal the edges around the bottom of the pastry. I am so happy to share my stories. This is my diary, only I let anyone ready it. When we all lived here in New Jersey, while my mom was making the Paska, my Aunt Liz was making the cheeses. The dough to these cheese pancakes is very delicate yet easy to work with. It is quite sweet, and while often eaten as a side dish with Easter ham and kielbasa and Hrudka (another Eastern European Easter cheese), it also make a nice light dessert. For 8.5 oz of kefir cheese, ferment 4 … Cut the remaining rolled out dough into 2-inch strips and "patch" them around the sides of the pan to cover, pressing them against the pan so they stay in place. I was a geek, too busy studying and doing my homework to have a stress-ridden social life. Happy Easter to you and your family! This recipe was posted by Olga Drozd and found on the internet at Ukrainian Recipe: Merinque Syrnyk Cheesecake Crust: 1/2 cup sifted flour 1/4 cup sugar 3 tablespoons butter 1/3 cup almonds, blanched and ground fine 1/4 teaspoon almond extract Filling: 2 cups dry cottage cheese 4 egg yolks 1/2 cup sugar Grated rind and juice of 1 orange I can’t eat it until Easter Sunday. In another bowl, mix the egg yolks, sour cream, and lemon zest. Granted most of my angst came from being in middle school with a sister who was an annoying preschooler, but whatever. It’s is really good. If the dough seems too sticky or soft to lift from the plastic put it into the freezer for one or two minutes, until it stiffens, then peel of one part of the plastic wrap and lift the dough up from the second sheet of plastic. Remove from the oven and cool on a wire rack. Beat the farmer cheese, or ricotta cheese, egg yolks, and 1/4 cup of the sugar in a large bowl until fluffy. The very traditional version consisted mainly of farmer cheese, eggs, sugar, and lemon zest wrapped in a short pastry dough, and flavored with dried fruits such as raisins.