Giant Protein Syrnik – Russian Cheesecake with Blueberry Compote

A giant, protein-rich take on the traditional Russian syrnik, with a beautifully caramelised top and a generous spoonful of homemade blueberry compote.

If you love traditional Russian syrniki and the rich, creamy texture of Basque cheesecake, this recipe brings the best of both worlds together.

Unlike individual syrniki, which are traditionally fried in a pan, this giant version is baked slowly until the centre is tender and creamy, before a final blast of heat gives it a beautifully browned, Basque-style top.

Made with farmer's cheese, eggs, sour cream and protein powder, it's a wonderfully satisfying, protein-rich dessert that is equally delicious for breakfast or with afternoon tea.

The best part? It is prepared in one pan, requires very little hands-on work and tastes even better after a night in the fridge.

Preparation time: 20 minutes
Cooking time: Approximately 55–70 minutes
Chilling time: Overnight
Servings: 8–10

Ingredients

For the Giant Protein Syrnik

• 500 g dry cottage cheese, farmer's cheese or tvorog

• 6–7 medium eggs

• ½ cup unflavoured protein powder

• 250 g smetana, sour cream or crème fraîche

• 1 generous teaspoon vanilla extract or vanilla paste

For the Blueberry Compote

• 250 g fresh or frozen blueberries (or any berries of your choice)

• A pinch of ground cinnamon

• Honey, to taste

Method

1. Prepare the Blueberry Compote

Place the blueberries in a small saucepan over medium-low heat. Add a pinch of cinnamon and honey to taste.

Bring the mixture to a gentle simmer, stirring occasionally, and cook for approximately 10 minutes, until the berries begin to break down and release their juices.

Continue simmering until the compote has thickened slightly. Remember that it will thicken further as it cools.

Remove from the heat and set aside to cool completely. Refrigerate until ready to serve.

2. Prepare the Cheese Mixture

Preheat your oven to 160°C (conventional) or 140°C (fan).

Place the cottage cheese or farmer's cheese in a large mixing bowl.

For a particularly smooth and delicate cheesecake, press the cheese through a fine-mesh sieve. Alternatively, blend it in a food processor or blender until creamy and free from lumps.

Add the eggs, unflavoured protein powder, smetana (or sour cream/crème fraîche) and vanilla.

Mix thoroughly until all the ingredients are incorporated and you have a smooth, thick batter.

3. Prepare the Baking Pan

Line a deep, preferably cast-iron, ovenproof pan with baking parchment, allowing the paper to extend above the edges to accommodate the cheesecake as it rises.

Pour the cheese mixture into the prepared pan and gently smooth the surface.

Cover with a well-fitting, ovenproof lid.

4. Bake the Syrnik

Place the covered pan in the preheated oven and bake at 160°C for 40 minutes.

After 40 minutes, carefully remove the lid and increase the oven temperature to 180°C (conventional) or 160°C (fan).

Continue baking for approximately 15–30 minutes, or until the top develops a rich, deep golden-brown colour, reminiscent of a Basque cheesecake.

The centre should be set around the edges but retain a gentle wobble when the pan is lightly shaken. The cheesecake will continue to firm up as it cools.

If necessary, allow a little extra time for the surface to develop its characteristic colour.

5. Cool and Refrigerate

Remove the cheesecake from the oven and allow it to cool in the pan.

Don't worry if it sinks slightly as it cools — this is perfectly normal for a cheesecake made with eggs and fresh cheese.

Once cooled, transfer it to the refrigerator and leave to chill overnight.

This resting period is important: it allows the texture to settle, creating a beautifully creamy, sliceable cheesecake.

6. Serve

The following day, carefully lift the cheesecake from the pan using the baking parchment.

Slice into generous wedges and serve chilled with a spoonful of homemade blueberry compote.

For an especially lovely presentation, spoon some compote over the centre of the cheesecake and serve the remainder alongside.

A Few Notes

Choosing your cheese: Traditional Russian tvorog or dry farmer's cheese works particularly well in this recipe. If using ordinary cottage cheese, drain any excess liquid before blending to avoid a watery batter.

Protein powder: Choose an unflavoured variety to allow the natural dairy and vanilla flavours to shine. Different protein powders absorb moisture differently, so the finished texture may vary slightly.

Smetana or crème fraîche? Traditional smetana lends a gentle tanginess and richness, while crème fraîche produces a similarly luxurious result. Ordinary full-fat sour cream is also a good alternative.

Fresh or frozen berries? Both work beautifully. Frozen berries may release more liquid, so allow a little extra simmering time if necessary.

Make it ahead: This cheesecake is ideal for preparing the day before serving. Keep it covered in the refrigerator and enjoy within 3–4 days.

The Perfect Balance of Russian Tradition and Basque Cheesecake

What makes this giant syrnik particularly lovely is its contrast of textures.

The deeply browned top brings a subtle toasted flavour, while the interior remains soft, creamy and delicately tangy. The blueberry compote adds just enough sweetness and acidity to complement the richness of the cheese.

It's rustic, comforting and wonderfully simple — a traditional Russian favourite reimagined as a generous, protein-rich cheesecake to share.

Serve it for breakfast, brunch or dessert.