Ukrainian Pineapple Syrnyk (Cheesecake)
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Ingredients
Crust
| 1 cup | graham wafer or | | zwieback crumbs | | 2 tbsp. | sugar | | 1/2 tsp. | cinnamon | | 1/4 cup | soft butter |
Filling
| 2-1/2 tbsp. | gelatin | | 1/4 cup | cold water | | 2 | egg yolks | | 1/2 tsp. | salt | | 1/2 cup | milk | | 1 cup | sugar | | 1/2 tsp. | grated lemon rind | | 1 tbsp. | lemon juice | | 1 can (10 oz.) | crushed pineapple, well drained | | 3 cups | cottage cheese, sieved | | 2 | egg whites | | 1 cup | rich cream, whipped |
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Instructions
Soften the gelatin in the cold water. Combine the egg yolks, salt, milk, and sugar in the top of a double boiler. Cook over simmering water, stirring constantly, until the mixture begins to thicken. Add the softened gelatin and stir until dissolved. Remove from the range and chill. Beat until very smooth. Then stir in the lemon rind, lemon juice, crushed pineapple, and sieved cheese. Mix well. Let the mixture stand until slightly thickened. Fold in the stiffly beaten egg whites and whipped cream. Spread over the crumb crust. Chill for 12 hours.
Author's Comments
Another modernized version of a creamy syrnyk, richly flavored and delicate in texture.
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