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 It likely was originally made from farmer’s cheese, like I use in my pot cheese pierogies, but I think cottage cheese is the “Americanized” version.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
April 1, 2018 at 4:04 pmMy 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
April 2, 2018 at 11:02 amThe addition of lemon to the recipe sounds fantastic, Marusia!
Melinda says
April 16, 2016 at 9:39 amI am interested in making this for Easter this year – what kind of cottage cheese did you use?
Brianne @ Cupcakes & Kale Chips says
April 16, 2016 at 4:28 pmYou can use pretty much any kind of cottage cheese. I’m sure my family has used every brand and everything from full fat to nonfat over the years.
Kari says
March 19, 2015 at 1:08 amThis recipe turned out great! My family is Russian/Ukrainian and I wanted to try this for Easter. I did a test run and and It came out tasting wonderful!!! It was not as fluffy as I thought it would be though, a little watery. I used large curd cottage cheese. Any advice on how to make it more fluffy and less watery?
Brianne @ Cupcakes & Kale Chips says
March 19, 2015 at 6:28 amOurs is not watery, but not really fluffy, either. I used regular, not large curd. Not sure if that makes a difference.
patricja says
March 5, 2015 at 3:11 amDoes the pan need to be that big, because I like my syrnik kind of higher, if you understand what I mean 🙂
Besides that, really great recipe!
poochandi says
March 4, 2015 at 10:58 pmBit sweet for me, but yummy. Used up a batch of cottage cheese that I bought and then didn’t have a plan for- this was super easy! I added in some blackberries. Next time I’ll use less sugar!
Brianne @ Cupcakes & Kale Chips says
March 8, 2015 at 2:28 pmWe like it thin, but I’m sure you could make it thicker as long as you bake it longer.
witoldyna says
April 28, 2014 at 10:21 pmI’ll have to try your recipe! In Poland it’s called sernik and it’s done from the farmers cheese. I need to admit I don’t really like American cakes (they are too sweet), but I definitely need to try your syrnyk 🙂 Reminds me of my home country which I left almost 2 years ago.
Brianne Izzo says
April 30, 2014 at 10:23 pmOh, I hope you like it, and it reminds you of home. I don’t like America cheesecake either.
Raia says
April 28, 2014 at 3:28 pmBeautiful, Brianne! 🙂 You’re the first other blogger I’ve ever seen with a syrnik recipe! 🙂 Mine’s Russian, so it’s understandably not quite the same but it’s got the same major stuff! I’m gonna have to try this one – I’m excited!
Brianne Izzo says
April 30, 2014 at 10:54 pmOh that is so cool!!
Chris at Hye Thyme Cafe says
April 25, 2014 at 11:38 amI have never seen or heard of this one, but it looks/sounds delicious and like something my family would really enjoy … probably with more vanilla. We tend to be heavy-handed when it comes to vanilla. 🙂
Brianne Izzo says
April 27, 2014 at 9:33 pmExtra vanilla never hurts anything 🙂
Courtney @ Neighborfood says
April 23, 2014 at 3:11 pmWow…this is really cool! I’ve never heard of it before, but it sounds lovely. I feel the same way about blogging–it’s such a great way to preserve family recipes. Much safer than writing them on a recipe card!
Dionne Baldwin says
April 21, 2014 at 3:40 pmI am so very intrigued by this Sweet Easter Cheese! I might just have to try this. Thank you for sharing this with us. I hope you had a great Easter!
Bea says
April 21, 2014 at 1:47 pmThis looks and sounds amazing!
Alice // Hip Foodie Mom says
April 21, 2014 at 11:35 amlove reading about special family traditions and dishes that have been passed down. . love that you shared your family’s Ukranian Easter cheese recipe! Happy Easter!
Jennifer says
April 21, 2014 at 8:37 amWhat a delicious and wonderful tradition! I can’t wait to try out your recipe!
Camilla @ Culinary Adventures says
April 20, 2014 at 10:40 pmWOW! This looks fantastic. I can’t wait to try it.
cheri says
April 20, 2014 at 10:33 pmLove recipes with strong ties to tradition. This is very interesting, looks like a sweet and light cheese recipe. I agree it is nice when people actually read the whole blog post and understand what you are really talking about. Happy Easter!
Martin D Redmond says
April 20, 2014 at 9:24 pmI’ve never thought of a blog as an online journal, but you’re right that’s what it is! 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! It looks great!
dina says
April 20, 2014 at 8:48 pmit looks delicious!
Cindys Recipes and Writings says
April 20, 2014 at 5:05 pmKiebasa is big around here at Easter. This cheese sounds perfect for satisfying my sweet tooth! Thanks for sharing it, Brianne!
Sarah says
April 20, 2014 at 3:03 pmWOW! I am so saving this, it has everything I love
Betsy @ Desserts Required says
April 20, 2014 at 2:49 pmThis is such an interesting recipe, steeped in tradition and memories. 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. 🙂
Happy Easter!
Shaina says
April 20, 2014 at 2:14 pmYum! My background is Ukrainian, but it’s two generations back so I don’t know much about it..or anything about the food at all. I’ll have to try this!
Tara says
April 20, 2014 at 1:48 pmWhat a cool recipe, love it for Easter, thanks for sharing!!
Stacy says
April 20, 2014 at 11:41 amThat looks rich and delicious, Brianne, and I love the story that goes along with your sweet cheese. The stories are my favorite part of reading blogs. Thank you for sharing!
Dorothy at Shockingly Delicious says
April 20, 2014 at 11:20 amI’ve never heard of this, but now I want it on my table today! I like that it is so easy, too, with just a couple of ingredients. Perfect.
Seduction In The Kitchen says
April 20, 2014 at 11:04 amThis looks so good and so easy!. I can not wait to try this! Happy Easter!
Sarah | Curious Cuisiniere says
April 20, 2014 at 9:54 amIt is so nice to have a place to chronicle favorite family recipes! I’d love to give this a try!
Jennifer @ Peanut Butter and Peppers says
April 20, 2014 at 9:16 amWow, I have never seen a recipe like this! It’s light, healthy and looks so moist! I have to give this one a try!
Brianne Izzo says
April 20, 2014 at 9:21 amIt’s is really good. 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.
Liz says
April 20, 2014 at 8:09 amThere are so many wonderful Easter dishes that I’ve never seen before! Your syrnyk looks marvelous! Happy Easter!
Brianne Izzo says
April 20, 2014 at 8:26 amEaster is one of the few times of year we have these traditional dishes. Happy Easter to you and your family!
Manu says
April 20, 2014 at 7:21 amOhhh yummmm. I am bookmarking this. I am a HUGE fan of anything with cheese and this looks so light and creamy! Thanks for sharing your family’s recipe!
Brianne Izzo says
April 20, 2014 at 8:24 amIt is very yummy!
miss messy says
April 20, 2014 at 6:05 amI’ve never heard of this but it sounds delicious and definitely something I think I’ve gotta try! 🙂
Brianne Izzo says
April 20, 2014 at 6:57 amIt is simple and tasty!
The Ninja Baker says
April 20, 2014 at 5:47 amVery interesting Brianne. Since Syrnk has cottage cheese doesn’t that cancel out the sugar and just make it a good for you dessert? Seriously , thank you for sharing this beautiful tradition.
BTW What a great attitude you have about sharing your writing…It is always best to do it for ourselves…But it is always nice when people do actually read what we’ve written.
Happy Easter to you and yours =)
Brianne Izzo says
April 20, 2014 at 6:56 amThanks Kim. I think it totally makes it healthy. We’ll ignore the cup of sugar. I am so happy to share my stories.