Ukrainian Modern Cheesecake (Modernyi Syrnyk)
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Time
prep 0:45
total 1:45
Ingredients
| 2 cups | sugar cookie crumbs | | 1/4 cup | grated almonds | | 4 tbsp. | butter | | 1 | lemon, zest of | | 1-1/2 lb. | cream cheese | | 1 cup | sugar | | 6 | egg yolks | | 2 tsp. | vanilla extract | | 1 to 1-2/3 tbsp. | lemon juice | | 6 | egg whites |
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Instructions
Mix cookie crumbs and almonds in processor and grate fine. Add lemon zest, mix lightly. Melt butter and add. Press about 1/2 inch of crumb mixture in a 9x4-inch springform pan, gradually pushing up sides. Beat cheese and sugar until fluffy. Add yolks one at a time, vanilla, and lemon juice, and beat well. (For a sweeter taste, use less lemon.)
Whip egg whites into peaks and fold into cheese mixture. Pour into crust and level off top. Bake in preheated 350°F oven for 1 hour. Turn off heat, open door carefully, and allow to rest in the oven for 1 hour. Cool on rack. cover with plastic wrap and refrigerate.
To serve, run a sharp knife around edges before releasing spring. Run a knife under the cake and place on cake server. Place a 3 inch diameter glass in the middle, cut around it to the bottom, and then make 1/2 inch radial cuts.
Author's Comments
Ukrainian cooks were always willing to adapt a favorite dessert. cheesecake was no exception. Many added pineapple chunks to the basic cheese mixture. Others experimented with the very American cream cheese to produce a smooth, delicate cheesecake. this recipe is such an adaptation.
Note: almond toast crumbs may be substituted for cookie crumbs and almonds.
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