Syrnyk – Sweet Ukrainian Easter Cheese
#SundaySupper is celebrating Easter and Passover with all of you today. I am sharing a family recipe that makes an appearance every Easter in my family. Sweet and creamy, and served as either a side to your ham or a light dessert, and similar to a cheesecake, we always enjoy Syrnyk – Sweet Ukrainian Easter Cheese.
Syrnyk – Sweet Ukrainian Easter Cheese
I’ve never been one for writing in a diary or journal. Sure, like most adolescent girls I at least made an attempt so that I would have a place to pine away and share my stories of unrequited love and teenage angst. Granted most of my angst came from being in middle school with a sister who was an annoying preschooler, but whatever. I was a geek, too busy studying and doing my homework to have a stress-ridden social life.
Even now, I never really took to filling out baby books for my little guys. Honestly, I never even really liked writing until I started blogging. 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. So while I enjoy sharing these stories with anyone who cares to read, I mainly do it for me. This is my diary, only I let anyone ready it.
The same thing happens with the recipes. Obviously I make things that we like to eat, but I am also thinking about things that all of you would like to eat. But sometimes I need to use the blog to record recipes for posterity. For my and my family and my children. So that we aren’t chasing around scraps of paper and texting photos of aforementioned scraps to each other. Yep, that happens. Happened with last year’s Paska, my family’s Ukranian Easter bread. Happened here.
This is Syrnyk (I honestly didn’t know the name until I looked it up this week). It is a sweet cheese made from cottage cheese. It likely was originally made from farmer’s cheese, like I use in my pot cheese pierogies, but I think cottage cheese is the “Americanized” version. So this is how it is made in my family, and this is the recipe I am going to share. It is quite sweet, and while often eaten as a side dish with Easter ham and kielbasa, it also make a nice light dessert. The Eastern European version of the cheese course, if you will.
When we all lived here in New Jersey, while my mom was making the Paska, my Aunt Liz was making the cheeses. After she moved to Kentucky, she continued to make it, but since it doesn’t ship well, my Aunt Eugenia got the recipe from her and took on the duties. Since we are spending Easter at my mom’s this year in Delaware with neither of my aunts around, I’ve got the job.
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. I don’t know. It’s just a thing. I can’t eat it until Easter Sunday. But it looks just right, lightly browned on the edges and the little curds of cottage cheese that remain after beating the batter. And those little pieces were sweet and vanilla-y. By the time you are reading this, I’ll likely have had a piece or two, along with my family, and I can assure you that we are all enjoying it.
I hope you do to. Whether you are Ukranian or not, this is a tasty recipe, and would be a unique addition to a cheese platter or dessert table.
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Syrnyk - Sweet Ukranian Easter Cheese for #SundaySupper
Ingredients
- 2 pounds cottage cheese
- 1 cup granulated sugar
- 4 eggs
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F and grease a 13 x 9 inch pan.
- Combine all of the ingredients in a large bowl and beat with a hand mixer on medium-high speed until light and 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).
- Cool to room temperature, then chill in the refrigerator before serving.
Enjoy!
Here are some other side dishes that would be perfect for Easter or any spring occasion…
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- Asparagus & Mushroom Millet Pilaf
- Lemon & White Wine Green Beans & Mushrooms
- Horseradish Cheddar Cauliflower Gratin
Plus #SundaySupper has all of your Easter and Passover needs covered. Make sure you save these for next year, or make them anytime, since etey are delicious any day of the year!
Breakfast/Brunch
- Colomba Muffins from Manu’s Menu
- Strawberry Amaretto Coffee Cake from Savvy Eats
- Strawberry Lemon and Ginger Scones from The Wimpy Vegetarian
- Spinach Bacon Breakfast Cups from Runner’s Tales
Appetizers:
- Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
- Colorful Delicious Deviled Easter Eggs from Hot Momma’s Kitchen Chaos
- Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
- Egg Salad Deviled Eggs from Noshing With The Nolands
Savory and Sweet Breads:
- Healthier Hot Cross Buns from A Kitchen Hoor’s Adventures
- Whole Wheat Croissants from What Smells so Good?
- Hot Cross Pretzels from Jane’s Adventures in Dinner
- Italian Easter Bread from Curious Cuisiniere
- Greek Easter Bread from Hip Foodie Mom
- Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
- Paska Bread from Seduction in the Kitchen
Sides and Salads:
- Aunt Ruthie Mashed Potatoes from Melanie Makes
- Vegetarian Cornbread Stuffing from Pescetarian Journal
- Mixed Greens with Hot Bacon Dressing from Cindy’s Recipes and Writings
- Passover Kugel: Veggie-Style from Take A Bite Out of Boca
- Syrnyk–Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips
Main Dishes:
- Pan Seared Lamb Chops from The Foodie Army Wife
- Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
- Italian Easter Torta from La Bella Vita Cucina
Desserts:
- Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
- Easter Basket Cupcakes from MealDiva
- Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
- Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
- Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
- Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
- Lemon Blueberry Basil Cupcakes from Brunch with Joy
- Banana Carrot Cake Bread from Peanut Butter and Peppers
- Individual Cakes with Peanut Butter Whipped Frosting from Momma’s Meals
- Gluten Free Easter Cupcakes from Gluten Free Crumbley
- Lemon Coconut Bars from Magnolia Days
- Lemon Icebox “Pie” from girlichef
- Easter Basket Cupcakes from The Ninja Baker
- Carrot Cake Sandwich Cookies from Pies and Plots
- Carrot Bundt Cake with Cream Cheese Swirl from Alida’s Kitchen
- Passover Chocolate Chip Cookie Bars from Food Lust People Love
- Strawberry Filled Crepes from Try Anything Once Culinary
- Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva
- Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog
DON’T MISS OUT! MAKE SURE TO FOLLOW ME FOR YUMMY RECIPES!
Marusia says
My parents both came from Ukraine and we had this every Easter and it was a favourite of mine. 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
Brianne Cupcakes & Kale Chips says
The addition of lemon to the recipe sounds fantastic, Marusia!