Slavic Cheesecake aka Syrna Zapikanka
It seems like almost every country has its own version of cheesecake, and I’m not surprised. Cheesecake is the ultimate comfort dessert made with luscious soft cheese, eggs, and vanilla. Today, I’m excited to share one of my favorite childhood desserts – Syrna Zapikanka. Cheesecakes are usually made with various soft, creamy cheeses, but in Slavic culture, we use syr (called twarog in Polish) cheese, giving our cheesecake a more tangy flavor.
Where to Get the Cheese?
Syr is a staple in Slavic cuisine, serving as the foundation for many sweet and savory dishes, and is delicious on its own. The closest relative of this cheese is the French fromage blanc. You can get syr from an Eastern European grocery store, or make it from scratch. Even the smallest Polish stores usually carry syr (twarog). I personally prefer making it from scratch – it’s easier than you might think, and I’m happy to share my syr recipe with you!
A Few Syrna Zapikanka Secrets!
Moderate Heat: To make zapikanka moist and light, bake it at 325°F, rotating the pan 180° halfway through to ensure even cooking.
Soak the Raisins: Soaking the raisins in hot water for about 15 minutes makes them moist and soft. Always drain and pat them dry before adding to the batter.
Cool it Down Slowly: The cheesecake will get tall and fluffy while baking, but it will lose some height once cooled. To prevent dramatic collapsing in the middle, let it cool in the oven for 20 minutes with the door halfway open.
Cover with Chocolate: Chocolate ganache is a favorite topping for Ukrainian cheesecake. Use quality dark chocolate to add a decadent note.
Store in the Fridge: Syrna zapikanka will stay moist and delicious for about 3 to 4 days in the refrigerator. Store it in the same baking pan, covered with plastic wrap.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Servings: 6
Ingredients:
1/4 cup golden raisins
3 large eggs, separated
Zest of 1 lemon
1 teaspoon vanilla extract
3.5 ounces granulated sugar
1/4 teaspoon salt
1.3 pounds syr (twarog) cheese
2.8 ounces unsalted butter, room temperature
2 tablespoons semolina
Instructions:
Place the raisins in a small bowl and cover them with boiling water. Let the raisins soak for 15 minutes until soft, then drain and pat dry with a paper towel. Set aside.
In a large mixing bowl, combine the egg yolks, lemon zest, vanilla extract, and sugar. Whisk until combined. Add the cheese, butter, raisins, and semolina. Mix well with a spatula until smooth and creamy.
Using a stand or hand mixer, whip the egg whites with a pinch of salt until soft peaks form. Gently fold the egg whites into the cheese mixture with a spatula.
Preheat the oven to 325°F. Spray a 9-inch x 5-inch loaf pan with baking spray. Scrape the cheese mixture into the pan and transfer it to the oven. Bake for 75 minutes, rotating the pan 180° halfway through baking. Turn the heat off when the cheesecake is golden brown on top but still slightly jiggly in the center.
Let zapikanka cool in the oven for 20 minutes with the door halfway open to prevent it from collapsing in the middle. After 20 minutes, remove it from the oven and let it cool completely on a wire rack.
