Lviv syrnyk is the most popular dessert in Western Ukraine. It is a Ukrainian cuisine treasure and existed way before its worldwide popular counterpart Japanese souffle cheesecake. Both of them belong to the same category of desserts — light, fluffy, dreamy, and amazing with hot bitter drinks like black coffee and tea. Unlike Japanese cheesecake, Lviv Syrnyk is made with real homemade cheese with high-fat content. It is flavored with fresh lemon zest and juice and glazed with chocolate.
In my family, we never used eggs in our raw molded cheese paskha. So I was surprised to discover other recipes with eggs as well as with cooking paskha this way or another. All traditional variations are pretty decadent — a lot of milk fat not only in the cheese but also in added cream and butter, which is expected after the fast when these foods were forbidden. I hesitated to use raw eggs and based this modern version of fresh cheese paskha on one of the traditional Ukrainian recipes with cooked egg yolks. I thought why not to start with Creme Anglaise, which is egg yolks, sugar, and cream cooked together.
Made with relatively low-moist fresh cheese, traditional syrniki don’t need a lot of flour. Less flour helps to maintain low-carb diet and appreciate the natural taste of cheese in cooked pancakes. Syrniki are light textured, soft and fluffy, with only a hint of sweetness and vanilla. Serve them hot or warm, simply with a dollop of sour or whipped cream. The more elements you add, the more exciting this dessert becomes. You can add fresh seasonal or preserved berries and fruits. On top of the cream, sprinkle syrniki with sliced and toasted nuts, or cocoa nibs, or any other crunchy crumbs to add more texture and flavor variety to the dessert.