Syrnyk (Ukrainian Cheesecake)
Ukrainian cheesecake has little in common with American cheesecake, and here’s why: the former uses cottage cheese while the latter is made of cream cheese. While either version tastes fantastic if you are a fan of cheese, they are really distinct. Try the Ukrainian version and let your taste buds feel the difference.
You’d normally expect Ukrainian syrnyk to be light, not too sweet, and filled with cherries or raisins. It is not seen as a fancy cake, rather as a go-to weekend, or even weekday, option. Since Ukrainian cheesecake is so popular, there are hundreds of recipe variations, and here’s just one of them. As soon as you’ve practiced making syrnyk a few times, you’re ready to depart from the original recipe and create your own twist.
Note: Supermarket cottage cheese found in the United States can be very wet and curdy, whereas Ukrainian syrnyk is generally made with a much drier fresh cheese. If you’re using the former, make sure to fully drain it.
Syrnyk (Ukrainian Cheesecake) with Raisins
Ingredients
- 1.8 lb farmer’s cheese or well-drained full-fat cottage cheese
- 7 eggs
- 10.5 oz sugar
- 1.3 lb all-purpose flourÂ
- 8.8 oz cold unsalted butter , cubed or coarsely grated
- 1 tsp vanilla extract (or vanilla powder)
- 5 oz raisins
Instructions
- Prepare the raisins: Place the raisins in a small bowl and cover them with warm water. Leave them to soak for about 10 minutes, then drain well and pat dry with paper towels.
- Preheat the oven: Preheat the oven to 200°C (390°F). Line a 25 × 35 cm (10 × 14-inch) baking pan with parchment paper.
- Make the cheese filling: Place the farmer’s cheese, eggs, 115 g (½ cup + 1 tbsp) sugar, and vanilla in a large bowl. Mix until creamy and evenly combined. The filling does not need to be completely smooth.
- Fold the drained raisins into the cheese mixture until evenly distributed.
- Prepare the crust: Combine the flour and remaining 185 g (¾ cup + 2 tbsp) sugar in a separate bowl. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. The mixture should remain crumbly but hold together when pressed between your fingers.
- Transfer the crumb mixture to the prepared pan. Press it firmly and evenly over the bottom of the pan, bringing it slightly up the sides to create a shallow edge.
- Spoon the cheese and raisin filling over the crust and spread it evenly with a spatula.
- Bake: Bake for approximately 25–35 minutes, or until the filling is set around the edges and the center is just set with a slight wobble. Avoid overbaking, as the filling will continue to set as it cools.
- Remove the cheesecake from the oven and allow it to cool in the pan for at least 30 minutes before slicing.
- Serve warm, at room temperature, or chilled.
Notes
Chef’s Tip
For an even creamier filling, pass the farmer’s cheese through a fine sieve before mixing it with the other ingredients. For extra flavor, you can also add a little finely grated lemon or orange zest to the cheese mixture.