Lviv Syrnyk | Ukrainian Souflee Cheesecake

Lviv Syrnyk is the most popular dessert in Western Ukraine. It is a Ukrainian cuisine treasure and existed way before its worldwide popular counterpart Japanese souffle cheesecake. Both of them belong to the same category of desserts — light, fluffy, dreamy, and amazing with hot bitter drinks like black coffee and tea. Unlike Japanese cheesecake, Lviv Syrnyk is made with real homemade cheese with high-fat content. It is flavored with fresh lemon zest and juice and glazed with chocolate.

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% Daily Values based on a 2,000 calorie diet

Step 1

Turn on to preheat the oven 320F/160C. For the bath, prepare a deep pan and start boiling enough water to fill it. Prepare a medium loaf baking pan. Cut a wide strip of parchment to line the bottom and larger sides with lightly greased parchment. If your loaf pan is non-stick, line its bottom only. Important! Make sure you have enough water to cover up to 2/3 of the baking pan.

Step 2

Press kefir cheese through a sieve — Important! Please do not skip it!

Step 3

Combine yolks, sugar, flour, milk, lemon zest, and lemon juice with a whisk in a saucepan. Place it over low heat and cook constantly, whisking, until thick. Take it off the heat and let it cool down a little, whisking. Add softened butter, cheese, and vanilla extract. Combine, making sure all ingredients are evenly distributed.

Step 4

Whip a meringue, soft peaks.

Step 5

Fold meringue into the cheese mixture in three steps until incorporated.

Step 6

Transfer the batter into the lined medium loaf baking pan, and smooth the top.

Step 7

Place the baking pan into a larger pan with hot water. Bake for 50 minutes to an hour.

Step 8

Let your cheesecake cool down very slowly. Turn off the heat, crack open the oven door, and keep the cheesecake inside for the next 30 minutes.

Step 9

Take the baking pan with cheesecake out of hot water and leave it cool down at room temperature. Let it reach room temperature. It'll take a few hours.

Step 10

Chill the pan with cheesecake in a fridge for a few hours. Flip the cheesecake on a serving plate and remove the parchment lining.

Step 11

Make a chocolate glaze and cover the cheesecake. Refrigerate for up to 3 days.

Step 12

I like this cake without the base, but it is more difficult to transfer and serve. The best way to slice it into portions is by using a string or a thread. The best way to add the base is to shape sweet pie crust (pâte brisée) to the size, bake it separately, and place it on top of the chilled cake before removing it from the mold.

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