Recipe(tried): Ukrainian Easter Cheesecake with Raisins. Modern Cheesecake

UKRAINIAN EASTER CHEESECAKE WITH RAISINS (SYRNYI PYRIH)

Fresh, simple cheese is synonymous with Easter baking. Syrnyk, or syrnyi perih is a must for family desserts at Easter time. 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. This recipe is an elegant version of the traditional cheesecake.

PASTRY:

1 cup flour
1/2 cup sugar
1 teaspoon baking powder
4 ounces butter
2 egg yolks
2 tablespoons sour cream
zest of 1 lemon
1 egg white beaten with a little water for glaze
2 tablespoons coarse sugar

Combine flour, sugar, and baking powder in processor and mix. Add butter in bits and process a few times. Mix egg yolks, sour cream, and lemon zest, and add. Process just until dough forms. Press into a ball, then divide into 2 parts, one twice the size of the other. Chill in plastic wrap for at least 2 hours before rolling out.

Butter the bottom and sides of a tart form. Roll out the larger piece of dough about 1/4 inch thick and line pan, trimming edges with pastry cutter or sharp knife. refrigerate. Roll out remaining dough to 1/4 inch thickness and cut into 1/2 inch strips the width of the pan. Refrigerate.

CHEESE FILLING:

1 cup white raisins
1/2 pound farmer cheese
4 egg yolks
1 teaspoon vanilla extract
juice and zest of 1 lemon
4 egg whites
6 tablespoons sugar

Plump raisins in hot water and drain. Mix cheese and egg yolks. Add vanilla, lemon juice and zest, and raisins. Beat egg whites with sugar until stiff and fold in. Fill the prepared pastry, spreading evenly. Arrange pastry strips on top, weaving them for a fancy effect. Crimp ends and edges together. Bake in preheated 350 F. oven until done, about 45 minutes. Brush with egg white glaze and sprinkle with coarse sugar. Bake 5 minutes more until top is golden. Serve at room temperature.

Festive Ukrainian Cooking

MODERN CHEESECAKE (MODERNYI SYRNYK)

Ukrainian cooks were always willing to adapt a favorite dessert. cheesecake was no exception. Many added pineapple chunks to the basic cheese mixture. Others experimented with the very American cream cheese to produce a smooth, delicate cheesecake. this recipe is such an adaptation.

2 cups sugar cookie crumbs
1/4 cup grated almonds
4 tablespoons butter
zest of 1 lemon
24 ounces cream cheese
1 cup sugar
6 egg yolks
2 teaspoons vanilla extract
3 to 5 teaspoons lemon juice
6 egg whites

Mix cookie crumbs and almonds in processor and grate fine. Add lemon zest, mix lightly. Melt butter and add. Press about 1/2 inch of crumb mixture in a 9 by 4 inch springform pan, gradually pushing up sides. Beat cheese and sugar until fluffy. Add yolks one at a time, vanilla, and lemon juice, and beat well. (For a sweeter taste, use less lemon.)

Whip egg whites into peaks and fold into cheese mixture. Pour into crust and level off top. Bake in preheated 350 F.. oven for 1 hour. Turn off heat, open door carefully, and allow to rest in the oven for 1 hour. Cool on rack. cover with plastic wrap and refrigerate.

To serve, run a sharp knife around edges before releasing spring. Run a knife under the cake and place on cake server. Place a 3 inch diameter glass in the middle, cut around it to the bottom, and then make 1/2 inch radial cuts.

NOTE: almond toast crumbs may be substituted for cookie crumbs and almonds.