Ukrainian - Cheesecake with Crumb Topping (Syrnyk)

[Olga Drozd]

Ukrainian - Cheesecake with Crumb Topping (Syrnyk)

A lovely cheesecake with cookie crust and crumb topping.  Made with three kind of cheeses, pressed dry cottage cheese, pressed cottage cheese and cream cheese.  This recipe makes a lot of filling, so don't fill the pan to the top if using a 9-inch springform pan that is not deep enough.  The filling rises and some of the crumb topping will fall off.  I take about 1 cup or more of the filling and make a little cheesecake in a 5 - inch springform pan without crust..  Note:  The cake will rise and then fall as with all cheesecakes. CRUST: 1 1/2 cups all purpose flour 2 Tablespoons sugar 1/2 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon vanilla 3 Tablespoons butter, at room temperature 3 Tablespoons vegetable shortening 1 egg, slightly beaten 3 to 5 Tablespoons ice water CHEESE FILLING: 1 cup pressed dry cottage cheese (8 ounces / 250 g) (0.5% mf/mg) (Western brand used) 1 cup pressed cottage cheese (8 ounces / 250 g) (10% mf/mg) (Western brand used) 1 cup cream cheese (8 ounces / 250 g) (Philadelphia cream cheese used) 3/4 cup sugar 3 Tablespoons lemon juice 4 Tablespoons cornstarch 3 large egg yolks 3 large egg whites (whipped until stiff) 1 cup whipping cream (whipped until stiff) CRUMB TOPPING: 3/4 cup all purpose flour 1/3 cup sugar 1 teaspoon vanilla 1/4 cup butter

FOR THE COOKIE CRUST: Sift flour, sugar, baking powder, and salt into a large bowl.  Add vanilla butter, and shortening; combine ingredients using a pastry blender or a fork until well mixed.  Blend in egg; add water by the tablespoonful while mixing until dough holds together.  Shape dough into a ball.  Cover with plastic wrap and chill for 15 minutes.

Preheat oven to 425º F. Set oven rack second level from the bottom of stove.

Use a 9 or 10 inch springform pan.  Pat dough into pan, forming a 1-inch high rim around the sides.  Prick dough several times with a fork.  Bake for 10 minutes or until lightly browned, set aside to cool.

While crust is baking prepare FILLING: Combine the cheeses, sugar, lemon juice, cornstarch, and egg yolks in a large bowl.  Beat for 5 to 10 minutes or until creamy and fluffy.  Beat egg whites  in a large bowl until stiff peaks form.  Whip cream in another bowl until stiff peaks form.  Fold egg whites and whipped cream into cheese mixture.

Reduce heat to 325º F.

FOR CRUMB TOPPING: Combine flour, sugar, and vanilla in a large bowl, cut in butter using a pastry blender, a fork or your fingertips, until mixture resembles crumbs.

Pour filling into the cooled crust. Reduce heat to 325º F. Sprinkle Crumb Topping over filling.  Place cheesecake on a jelly roll pan and place cheesecake in the oven.  Bake for 70 to 80 minutes or until firm. Turn off oven after baking, and open oven door. Leave the cake in oven for 2 hours or until completely cool.  Chill cake in the refrigerator for 5 hours or overnight.  Dust with confectioners' sugar if you wish.  Makes 8 to 10 servings.

Variation:  If you prefer cream cheese then use 3 cups of cream cheese OR 3 cups pressed cottage cheese.

Note: Dry pressed cottage is lower in fat (0.5% butterfat) and pressed cottage is is higher in fat (10% butterfat).