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    Home » Recipes » Baking, Desserts & Sweets

    Ukrainian Cheesecake (Easter Syrnyk)

    Published: March 29, 2022 / By: Gloria Duggan | Homemade & Yummy 42 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Disclosure Policy.
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    Ukrainian Cheesecake is a favourite for Easter dessert.

    Dense, curd cake is also known as Ukrainian sweet cheese or Syrnyk. An eastern European cheesecake made with dry cottage cheese.

    A delicious dessert from western Ukraine.

    Ukrainian Cheesecake for Easter dessert.Pin

    This traditional Ukrainian dessert recipe is totally different than no-bake or New York cheesecake made with cream cheese.

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    Have you tried any of the other Ukrainian recipes on my site?

    • Egg Noodle Casserole – baba’s original version included homemade noodles. I make it with bought noodles.
    • Green Onion and Dill Potatoes – this recipe has been in the family for decades.
    • Kobasa Kapusta – Ukrainian comfort food.
    • Ukrainian Lazy Cabbage Roll Casserole – all the flavour of traditional cabbage rolls without all the work.
    • Pierogi Sauce – this is the ultimate topping for pierogies and more. Try it on steak too.

    RECIPE and INSTRUCTIONS for this Ukrainian Easter cheese can be found at the bottom of this post.

    I still have some Ukrainian Easter eggs from years ago. Once the grandkids get a little older, we will decorate some together. Preserving traditions is so important.

    When I was a kid, my mom had a pickled eggs recipe she made for all the family events. I always thought they were Ukrainian lol.

    What’s In Ukrainian Cheesecake?

    Ingredients to make cheesecake.Pin
    • graham crumbs
    • sugar
    • butter
    • eggs
    • cornstarch
    • lemon zest
    • sour cream
    • dry cottage cheese – more info below

    Making Syrnyk (Ukrainian Cottage Cheese Cake)

    This easy Ukrainian recipe is traditionally served as an Easter dessert. Since this is a much healthier version of cheesecake, I like to serve it all year long. Full instructions are in the recipe card below.

    Making the graham crust for the dessert base.Pin
    • Start by making the crumb crust.
    • Pre-bake it before adding the cake batter.
    Steps to preparing the cheesecake recipe.Pin
    • Beat the egg yolks.
    • Add the sugar, sour cream, and cornstarch.
    • Add the lemon zest.
    • Mix in the cheese.
    Cheesecake before and after baking.Pin
    • Fold in the egg whites.
    • Pour over the crumb crust.
    • Bake until done.
    A slice of traditional Ukrainian cheesecake on a plate.Pin
    • Cool completely before removing it from the pan. I like to place it in the fridge to get it really cold.
    • Slice and serve topped with jam. Best served at room temperature.

    Dry Curd Cottage Cheese

    Dry cottage cheese in a bowl.Pin
    What is dry pressed cottage cheese?

    It is also called farmer’s cheese or baker’s cheese. Basically, it is the same as regular cottage cheese without milk or cream.

    The whey is pressed from the curds instead of just draining. The end result is a crumbly unripened cheese, with soft curds and not much moisture. This is the brand that I use. Low in lactose and salt. Perfect for healthier desserts.

    Is quark the same as dry curd cheese?

    They are similar in texture. Quark does not contain curds.

    Is paneer the same as pressed cottage cheese?

    The steps in making these two kinds of cheese are very similar.

    Can you freeze it?

    This type of cheese freezes well. It will be a little drier once thawed.

    A slice of cheesecake made with dry cottage cheese.Pin

    Suggestions/Recipe Tips

    Topping – I used apricot jam, however, any jam will work. I like to warm it slightly to make it easier to pour. Not into jams? Use whip cream, vanilla yogurt or ice cream. It also tastes delicious without topping.

    Serving – This cake is served best at room temperature. Take it out of the fridge about 30 minutes before serving.

    Graham Crust – Traditionally a no-crust cheesecake, I like to make mine with a graham crust. You could also bake this with an oreo crust. I like to prebake the crust for about 10 minutes before adding the cake batter.

    Storage – Always store this in the fridge.

    Ukrainian cheesecake on a fork.Pin

    Baking Pan – I used a regular square baking pan. You can also make this in a round pan. Springform pans work great too.

    Dry Curd Cheese – The traditional cheese for this cake. If you cannot find it, you can replace it with ricotta, but the texture will be slightly different.

    Parchment Paper – I find lining the baking pan helps to release this cake. Let it cool before removing it from the pan.

    Additions – You can add raisins, currants, cherries, blueberries, or even canned pineapple to the cheesecake batter before baking.

    Be sure to CLICK THE SUBSCRIBE BUTTON located in the TOP MENU.

    Looking for more Ukrainian dessert recipes? Give these a try:

    • Pampushky – traditional doughnuts.
    • Medivnyk – also known as honey cake.
    • Makivnky – poppy seed rolls.

    Be sure to check out all the desserts on my blog.

    Need a few more Easter food recipes? Here are a few of our favourites:

    • No-Churn Easter Ice Cream
    • Lemon Polenta Cake
    • No-Bake Chocolate Coconut Nests
    • Spring Delight
    Ukrainian cheesecake for Easter dessert.Pin
    Ukrainian Cheesecake for Easter dessert.

    Easter Ukrainian Cheesecake

    This is a traditional Ukrainian recipe. It is dense and delicious.
    5 from 74 votes
    Pin Recipe Print Rate Save To Your Recipe Box Saved!
    Course: Dessert
    Cuisine: Ukrainian
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Servings: 8 servings
    Calories: 321kcal
    Author: Gloria Duggan | Homemade & Yummy

    Ingredients

    For the Crust:

    • 1 cup graham cracker crumbs
    • ¼ cup granulated sugar
    • ¼ cup butter melted

    For the Cheesecake:

    • 4 large eggs separated
    • 1 tablespoon full fat sour cream
    • ½ cup granulated sugar
    • 2 tablespoons cornstarch
    • 2 teaspoons lemon zest
    • 1 pound dry pressed cottage cheese room temperature
    • ½ cup apricot jam
    US Customary – Metric

    Instructions

    Prepare the Crust:

    • Spray and line an 8 x 8 baking pan. Preheat oven to 325º F.
    • Combine the graham crumbs, sugar and melted butter in a bowl.
      1 cup graham cracker crumbs, ¼ cup butter, ¼ cup granulated sugar
    • Press into the prepared baking pan and bake for 15 minuntes. Remove from oven and set aside.

    Make the Cheesecake:

    • Separate the egg. Place the yolks in a large bowl. Place the whites in another bowl, you will beat them later.
      4 large eggs
    • Using a hand beater, mix well. You can also whisk by hand.
    • Add the sour cream, sugar, cornstarch. Blend until light yellow in colour.
      1 tablespoon full fat sour cream, 2 tablespoons cornstarch, ½ cup granulated sugar
    • Add the lemon zest.
      2 teaspoons lemon zest
    • Add the pressed cottage cheese and blend well to combine.
      1 pound dry pressed cottage cheese
    • Beat the egg whites until they form soft peaks.
    • Stir in ¼ of the whites to the cheesecake mixture. Mix to combine. Fold in the remaining eggs whites just to combine.
    • Pour mixture into baking dish (with the pre-baked crust).
    • Bake for approximately 40 minutes. Edges will be firm.
    • Remove from oven. Cool to room temperature. Place in the fridge once it cools.

    To Serve:

    • Remove cheesecake from pan. Easier to do when the cake is cold right out of the fridge.
    • Slice into serving pieces.
    • Top with jam and enjoy. (I like to slightly warm the jam before topping).
      ½ cup apricot jam

    Nutrition Information

    Calories: 321kcal | Carbohydrates: 38g | Protein: 11g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 380mg | Potassium: 65mg | Fiber: 1g | Sugar: 28g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

    Notes

    You can also use a springform pan for baking this cheesecake.
    Any type of jam works as a topping. I like to slightly warm the jam so it is easier to spread.
    You can serve this cold or let it sit for a bit on the counter after you take it out of the fridge.
    Always keep leftovers covered in the fridge.
     
    Tried this recipe?Take a picture and tag @homemadeandyummy
    Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.

    More Baking, Desserts & Sweets

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      Vibrant Lemon Polenta Cake
    • Homemade lemon curd dripping from a spoon.
      Perfect Homemade Lemon Curd
    • Easy homemade Irish soda bread right out of the oven.
      Easy Irish Soda Bread
    • Coffee yogurt with fresh berries and granola.
      Mocha Coffee Yogurt

    MEET THE AUTHOR

    Gloria Duggan is the author for Homemade & Yummy, where she creates fun and easy recipes. She is also a brand ambassador/influencer for well-known companies. Gloria has judged food competitions and has posted about local food events. Gloria's work has been featured in magazines, and she has been interviewed on several podcasts. Read More…

    Reader Interactions

    Comments

    1. Cathleen

      April 11, 2022 at 9:12 am

      Now this is my kind of cheesecake! Making this next weekend for easter, thanks so much for the recipe 🙂

      Reply
      • Gloria Duggan | Homemade & Yummy

        April 11, 2022 at 9:35 am

        You are very welcome, I sure hope you enjoy this Ukrainian version of cheesecake.

    2. Lauren Michael Harris

      April 11, 2022 at 7:02 am

      I made a cheesecake with cottage cheese once and it was one of the best I’d had. I can’t wait to try this recipe – it looks so similar and delicious!

      Reply
      • Gloria Duggan | Homemade & Yummy

        April 11, 2022 at 9:35 am

        I love the texture of this Ukrainian cottage cheese cake. ENJOY!

    3. Jenny

      April 11, 2022 at 3:05 am

      This Ukrainian cheesecake is lovely! Had never heard of its regional name, Syrnyk. It looks so good. Your recipe is easy and fuss-free and beautiful in color. Perfect for Easter. Thanks so much; I will definitely make it.

      Reply
      • Gloria Duggan | Homemade & Yummy

        April 11, 2022 at 9:36 am

        Our family will be enjoying this traditional Ukrainian dessert for Easter too.

    4. Chenée

      April 11, 2022 at 1:57 am

      This is a deliciously creamy and dense cheesecake that our whole family loved! So glad we found this recipe!

      Reply
      • Gloria Duggan | Homemade & Yummy

        April 11, 2022 at 9:36 am

        Yes it is dense and delicious. So glad you enjoyed this cheesecake recipe.

    5. Katie Crenshaw

      April 10, 2022 at 9:08 pm

      This turns out lovely! I love the flavor and texture using the cottage cheese. The apricot jam made the perfect topping.

      Reply
      • Gloria Duggan | Homemade & Yummy

        April 11, 2022 at 9:37 am

        This traditional cheesecake from Ukraine is different than any other, and so delicious.

    6. sara

      April 10, 2022 at 7:35 pm

      This looks like a great dessert to share. I have never had a cheesecake with cottage cheese. How unique!

      Reply
      • Gloria Duggan | Homemade & Yummy

        April 11, 2022 at 9:37 am

        The cottage cheese in this cake makes something like you have never tasted before.

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