Russian Breakfast Cheesecakes (Syrniki)

Who doesn’t like a dessert for breakfast? Now you can and without the guilt. This Russian Breakfast Casserole also known as Syrniki (seer-nee-kee) is pillowy, subtly sweet, and delicious with fresh fruit and coffee. It’s a perfect dish for breakfast or brunch. In Russia, it is traditionally served with a dollop of sour cream and fruit in syrup or fresh fruit. It’s also my favorite way to eat this.

I like this dish for Sunday brunch alongside Candy Bourbon Bacon, French Herb Omelets, Southern-style Cheese Grits, New York Style Bagels, Homemade Strawberry Jam, and Barbecue Bloody Marys. It’s a decadent and luxurious meal that makes any Sunday feel like a holiday.

RUSSIAN BREAKFAST CASSEROLE

This recipe was given to me by my dear friend, Susan. She made it as part of her Jewish holiday’s brunch and it was something that I always looked forward to devouring. Susan, unfortunately, has since passed, but her luscious recipe lives on! 

The classic recipe uses a product called Tvorog, which is similar to farmer’s or Amish cheese. I make the recipe using cottage cheese that I drain a bit since my grocery doesn’t carry farmer’s cheese, and it works wonderfully!

INGREDIENTS REQUIRED

• Cottage cheese – Use whole fat or low fat. Fat-free cottage cheese doesn’t work in the recipe. You want the fat for a luxurious, rich mouth-feel. You’ll also want to drain the cottage cheese first so your cheesecake isn’t watery or too grainy.
• Sweetened condensed milk – this provides sweetness and a caramelized flavor. You could look for a sugar-free option or use a can of evaporated milk and your favorite sweetener, however, you’ll lose the caramelized flavor that sweetened condensed milk offers.
• Eggs
• All-purpose flour – used as a thickener and to dust the pan for baking. Gluten-free flour works just as well. You could leave it out to lower the carb content, but your cheesecake will be much softer.
• Butter
• Vanilla – use very high-quality vanilla as it provides a ton of flavor.

HOW TO DRAIN COTTAGE CHEESE

1. Line a colander with several layers of cheesecloth.
2. Spoon the cottage cheese into the strainer and wrap the cheesecloth around the cheese.
3. Place the colander in a large bowl to catch the liquid as it drips out of the cottage cheese. It is sometimes helpful to place a plate over the cottage cheese to act as a weight and encourage draining.
4. Refrigerate and allow it to drain for at least an hour and preferably up to 4-6 hours.

HOW TO MAKE A RUSSIAN BREAKFAST CHEESECAKE

This one is so easy that it’ll become one of your go-to breakfast recipes!

• First, grease and flour a 9×13-inch pan.
• Next, mix together cottage cheese, sweetened condensed milk, eggs, butter, and vanilla.
• Spoon the mixture into the prepared pan and bake.
• Serve. Could it be any easier?

ADD-INS AND VARIATIONS

• Reduce the cottage cheese to 3 cups and add an 8-ounce block of cream cheese.
• Stir in raisins, craisins, or any dried fruit.
• Whip in peanut butter or chocolate hazelnut butter.
• Add in chopped fresh fruit, such as strawberries, peaches, or apples.
• Whip in spices like cinnamon, apple pie spice, or pumpkin pie spice.
• Orange extract, almond extract, or rum extract would offer a totally different taste.

MORE BRUNCH IDEAS

• Fresh Strawberry Clafoutis
• Lemon Blueberry Bavarian Pancakes
• Classic Quiche Lorraine
• Country Ham And Biscuits
• Classic Eggs Benedict

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