Syrnyk Part 2: The Filling
For the filling, you will need:
Cheese Filling Ingredients
2.150 kg of MC Dairy cheeses combined:
Euro Style Cream Cheese or cream cheese any brand
Lithuanian Cheese or strained ricotta cheese
Deluxe Baker's Cheese or hard pressed cheese
400g sour cream
10 large egg yolks
10 large egg whites
2.5 cups of granulated sugar (1.5 cups of sugar for beating the yolks and 1 cup for beating the whites)
1 tsp almond or any flavour you desire
1 cup of sifted flour (corn or pastry flour great alternatives)
1 1/2 teaspoon baking powder
1/2 teaspoon salt
Soaked Raisins Ingredients
1 cup golden raisins
½ cup sugar
½ cup wine
Bring ingredients to a boil, cool, store covered.
Equipment
Stand-up mixer, paddle and whisk attachment (Kitchen Aid)
Large Food Processor with blade
3 spring form pans lined with parchment paper. You can use whatever pans you have on hand, such as rectangle or square provided it is lined with parchment
Hand whisk
Several large mixing bowls
Step 4: Blending the Three Cheeses
Divide the cheeses equally into 3 parts, place into a large bowl or tray.
Using a food processor, blend the cheese with sour cream until smooth and creamy. Only process what your processor can accommodate. Once blended transfer to a bowl and set aside.
Three Cheese Blend
Step 5: The Batter
Step 5A: Making the Cheese Batter
Sift the flour, salt, baking powder and set aside.
Using a mixer, cream the yolks. Gradually add the 1.5 cups of sugar and beat at a medium high speed till triple in volume and pale in colour, add flavouring of your choice, vanilla, almond, lemon zest or orange zest.
On low speed add the blended cheeses to the creamed yolks. Pour the cheese and egg yolk mixture into a large bowl.
Gradually add the dry sifted ingredients: incorporate with hand whisk.
Set cheesecake batter aside.
TIP: Important to bring your ingredients to room temperature overnight .
Step 5B: Incorporating the Egg Whites
On medium speed, beat the egg whites till frothy and slowly add 1 cup of sugar.
Increase the speed till firm soft peaks form.
Using a large whisk, add 1/4 of the beaten egg whites to the cheese batter.
Work quickly and repeat the process until all the egg whites are incorporated.
Step 6: Cake Assembly and Baking
Step 6A: Assembling the Syrnyk
Fill each of the crust-lined pans from Step 1 half way with batter.
Sprinkle some of the drunken raisins (if desired) over the batter and proceed to fill each pan to the top with more batter.
TIP: When adding soaked raisins, be sure to drain and place on a paper towel. Toss with flour.
Step 6B: Baking the Syrnyk
Pre-heat oven to 345℉
Boil a kettle with water.
Place the prepared cheesecakes into your baking pan. Slide pan into the oven on middle rack. Slowly pour the boiled water into the pan.
Bake 15 minutes at 345℉ then reduce the temperature to 325℉, continue to bake for approximately 1.5-2 hours. If water bath starts to boil, remove excess water with a ladle, then add ice cubes to cool. Continue monitoring.
Checking for doneness
The Syrnyk edges should be golden brown and centre is firm to the touch and outer edges should not move.
Baking time depends on your oven as gas, convection and regular ovens all vary.
At the end of the baking process, turn off the heat and keep oven ajar and let the Syrnyk remain in the oven for 45 minutes in the water bath.
Remove the Syrnyk from the oven and place on a cooling rack.
Run a thin knife around the inside edge. To prevent the filling from collapsing.
After the Syrnyk cools down completely, cover with plastic wrap and refrigerate. Day before serving, bring to room temperature overnight.
If Freezing, freeze the cheesecake then wrap once frozen.
Enjoy your Syrnyk. Share it with your family and friends
