Syrnyk
Tvorog, Pecorino Romano PDO, Walnuts, Roasted Grapes, Honey, Sable Crust
Chef Jessica Quinn of Dacha 46 | Brooklyn, NY
“Syrnyk is a typical Ukrainian cheesecake with tvorog cheese. This one has Pecorino Romano PDO mixed into the batter resulting in a sweet and savory dessert. As a play on a cheeseboard, the cheesecake has a brown butter walnut sable crust and is topped with roasted grapes, a drizzle of buckwheat honey and a grating of Pecorino Romano PDO.” - Chef Jessica Quinn
INGREDIENTS
Sable Crust:
200 grams brown butter, refrigerated
120 grams granulated sugar
200 grams all-purpose flour
80 grams toasted walnuts, chopped
½ teaspoon kosher salt
1 teaspoon vanilla extract
Syrnyk:
2 pounds homemade tvorog (or farmers cheese)
320 grams granulated sugar
6 whole eggs
480 grams heavy cream
1 tablespoon orange zest
1 teaspoon vanilla extract
30 grams all-purpose flour
80 grams grated Pecorino Romano PDO
Roasted Grapes:
1 pound grapes
⅓ cup buckwheat honey
Juice of 1 orange
¼ teaspoon kosher salt
¼ teaspoon black ground pepper
To Assemble and Serve:
Honey
Grated Pecorino Romano PDO
METHOD
For the Sable Crust:
Heat oven to 350°F. In a stand mixer fitted with a paddle attachment, beat butter and sugar until light and airy. Add remaining ingredients and continue to mix on low speed until dough comes together. Transfer dough to a well-greased and parchment-lined 10-inch springform pan. Press dough into the bottom of the pan. Bake 15 minutes, or until deeply golden brown and aromatic. Let cool.
For the Syrnyk:
Heat oven to 425°F. In a blender, purée tvorog, sugar, and eggs until smooth. Transfer to a mixing bowl and whisk in cream, orange zest, vanilla, flour, and Pecorino Romano PDO. Make sure no pockets of flour remain. Pour batter over the baked Sable Crust. Bake 35 minutes, or until well browned with the center still jiggly. Let cool to room temperature, then cover and refrigerate overnight.
For the Roasted Grapes:
Heat oven to 400°F. In a bowl, toss grapes with honey, orange juice, salt and pepper. Transfer to a parchment-lined sheet tray and roast 25 minutes, or until the grapes are bursting and jammy.
To Assemble and Serve:
Slice Syrnyk and place 1 slice on the center of a serving plate. Spoon Roasted Grapes (and their juices) over top, followed by a drizzle of honey and a fresh grating of Pecorino Romano PDO.
