Pie Lviv cheesecake

500 gr. cottage cheese 150 gr. sugar 100 gr. butter 1 tbsp. semolina zest from one lemon a handful of raisins a pinch salt glaze:

1 tbsp. butter 2 tbsp. sugar 3 tbsp sour cream 2 tbsp. cocoa

How to cook Lviv cheesecake pie

The cottage cheese for the cheesecake needs to be thicker, but I make it with 9% and it also turns out very tasty. If it’s a little damp, be sure to squeeze out the excess moisture through cheesecloth, pass it through a meat grinder or rub it through a sieve so that the consistency becomes creamy rather than grainy.

Separate the whites from the yolks, beat them with a pinch of salt until stiff peaks form. Beat the yolks with sugar into a fluffy mass, add cottage cheese, soft butter, lemon zest, semolina, raisins and stir until smooth. Lastly, add the beaten egg whites and gently knead. Grease the pan with butter and sprinkle with flour, bake the cheesecake in an oven preheated to 190 degrees for 50 minutes.

Cook the glaze, heat the butter and sugar over medium heat, add sour cream and cocoa and bring to a boil, stirring continuously. Transfer the finished cheesecake to a plate and cover with glaze. kakyagotovlu.ru Leave it in the refrigerator for several hours and only then eat it, half of the cheesecake disappears before it even gets into the refrigerator.

Chocolate and coffee cheese cake

Coconut flakes 50 g Instant coffee 3 tsp Butter 150 g Shortbread cookies 250 g Vanilla pudding (powder) 40 g Sugar 3 tbsp. l. Sour cream 250 g Salt 1 pinch Cottage cheese 300 g Black chocolate 150 g Chicken eggs - 2 pcs.

How to make a chocolate-coffee cheesecake pie

Combine full-fat sour cream and cottage cheese in the bowl of a food processor. Grind until a smooth homogeneous mass is formed. Add eggs, sugar and vanilla pudding. Grind everything well again in a food processor (fitted with a metal blade attachment). Add melted chocolate and instant coffee.

Grind everything well again until a completely homogeneous mass is formed.

To make the base, combine the cookie pieces, shredded coconut and very soft melted butter in the bowl of a food processor. Grind until a homogeneous mass is formed. kakyagotovlu.ru The mass should be sticky and moist. Maybe my cookies were too dry, but the mixture turned out a little more crumbly, so I added a little more butter.

Line a mold with a diameter of 15 cm (mine is 18 cm) with cooking paper. Lubricate it with oil. Place the cookie mixture on the bottom and sides of the mold, pressing it well. Pour the curd mixture into the cookie basket. Bake the cheesecake in an oven preheated to 180ºC for approximately 50 minutes. Let the cheesecake cool for at least 1 hour. Chocolate-coffee cheesecake pie is ready!

Cheesecake pie recipe

100 g - 286 kcal

dough: springform pan with a diameter of 21 cm flour - 100-110 g cocoa - 1 tablespoon baking powder - 1/3 teaspoon sugar - 2 tablespoons butter - 40 g sour cream - 3 tablespoons

curd filling: cottage cheese 5-9% fat - 700 chicken eggs - 4 pieces sugar - 200 g lemon zest - 2 teaspoons starch - 3-4 tablespoons butter - 40 g poppy seed filling: poppy seeds - 120 g sugar - 2 tablespoons

glaze: chocolate - 100 g milk - 3 tablespoons butter - 1 tablespoon

How to cook cheesecake pie recipe

Prepare the dough: to do this, mix soft butter, sour cream, flour, egg, baking powder, cocoa and knead the dough. Place the dough in the freezer for 3 hours. Divide into two equal parts. Grind the cottage cheese twice in a meat grinder or break it with a blender until smooth and without grains. Separate the yolks from the whites. Beat the yolks with sugar until white. Add to cottage cheese. We also add softened butter, pudding and vanilla sugar. Mix the mixture. Beat the whites until stiff peaks form. Add to the curd mass and mix gently from bottom to top. Cover the baking pan with parchment. Using a grater with large holes, grate half of the dough into the pan and distribute evenly. kakyagotovlu.ru Lay out the filling. Grate the second part of the dough on top using a grater with large holes. Bake in a previously preheated oven at 180 degrees. 1 hour. Cool completely and place in the refrigerator for several hours.

Cheesecake pie recipe is ready!

Ingredients Dough: - 240 g flour; - 160 g margarine; - 80 g sugar; - 2 yolks; Filling: - 1 kg cottage cheese; - 100 ml cream; - 4 eggs; - 200 g powdered sugar; - 3 tablespoons starch; - 1 /2 tsp. vanilla sugar.

How to cook cheesecake pie

1. Knead the dough. Grind margarine with sugar and flour. Beat in 2 yolks and mix. Transfer to a bag and leave in the refrigerator for 30 minutes.2. Mix cottage cheese with cream and vanilla sugar.3. Add yolks and powder to the cottage cheese.4. Beat the whites until foamy and add to the cottage cheese. Mix everything carefully.5. Remove 2/3 of the dough from the refrigerator, roll it out and place it in a pan lined with parchment. kakyagotovlu.ru Prick the dough with a fork and place in the oven for 10-15 minutes at 200 degrees.6. Place cottage cheese into the prepared base. Grate the remaining dough on top using a coarse grater. Bake for 50-60 minutes at 180 degrees.

The cheesecake pie is ready!

Curd pie with cherries

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If you love cottage cheese pies, casseroles and cheesecakes, and have already tried many recipes in your practice, you will probably like this cheesecake pie with coconut flakes and vanilla flavor, the recipe of which we will share with you today. It is easy to prepare and, if you have little helpers in the house, the cooking process can be turned into an exciting game!

Ingredients for making cheesecake pie (for a mold with a diameter of 22-24 cm):

• shortbread cookies (for example, “baked milk”) – 300 g
• cocoa powder – 1 tbsp.
• butter – 100 g

Recipe for making cheesecake pie:

Let's start by preparing the base for the pie. Shortbread cookies need to be crushed. This can be done using a food processor or rolling pin.

Place shortbread cookies in a bowl with knives and add a small heaped tablespoon of cocoa powder.

If you want a more chocolatey taste, increase the amount of cocoa a little, but don't overdo it - too much cocoa powder can give the base an unpleasant bitterness.

Grind the mixture into fine crumbs and add pre-melted hot butter to it.

Mix, and the end result will be crumbs that resemble wet sand.

Line the bottom of a baking dish (diameter 22-24 cm) with a sheet of parchment. Pour wet crumbs into it and line the bottom and sides of the mold. The most convenient way is to compact the crumbs with a glass. Place the prepared cheesecake base in the refrigerator.

To prepare the filling, it is also best to use a food processor with a knife attachment. Place all the cottage cheese, regular and vanilla sugar into a bowl. Grind all this until smooth.

At this stage, you can taste the cottage cheese and, if necessary, add a little sugar.

Add eggs one at a time to the grated curd mass, thoroughly rubbing the curd each time.

If your eggs are small, then you can use 4 pieces.

Fill the cooled shortbread basket with curd filling and send it to bake in a preheated oven.

Bake the cheesecake pie at 180 C for about 45 minutes. The surface of the pie will be covered with a delicate golden crust.

Let our cheesecake remain in shape until it cools completely, and then decorate it with berries, fruits or sprinkle with powdered sugar.

Vanilla cheesecake pie is ready!

Syrniki are one of the varieties of sweet dessert pies with curd filling. To prepare cheesecakes, a small amount of dough is used, but for the filling layer they take a lot of curd mass, which is made by mixing cottage cheese and various products.

Such culinary products are typical for Polish cuisine, as well as the cuisine of the western regions of Ukraine, where, most likely, their recipes came from neighboring Poland. One of these pies even became the hallmark of the city of Lviv.

There, every tourist who wants to feel the fabulous atmosphere of Lviv’s “kavyaryen” can try a piece of unique local pastry - an exquisite cheesecake - with a cup of aromatic coffee (Lviv residents call it “gornytka”).

It is worth noting that the Poles call such pies “serniki”, the Ukrainians call them “syrniki”, because they usually call cottage cheese “cheese”. There are a lot of variations of cheesecakes today. They are prepared with citrus fruits, coconut shavings, nuts, apples, poppy seeds, and cherries, but the main and mandatory ingredient in their composition is, of course, cottage cheese.

• 250g wheat flour
• 100g cocoa
• 75g margarine
• 75g granulated sugar
• 15g sour cream
• 10g baking powder for dough
• 2 eggs

• 1kg cottage cheese
• 400g granulated sugar
• 350g canned apricots
• 250g butter
• 150g raisins
• 100g starch
• 30g vanilla sugar
• 10 eggs
• 1 lemon

1. Margarine and granulated sugar are ground together. Then you need to add eggs and sour cream to them. Mix. Then add wheat flour, mixed in advance with baking powder.
2. The dough is kneaded until it reaches a homogeneous consistency.
3. For the filling, the cottage cheese is rubbed using a sieve and beaten with butter in a blender for ten minutes. Then add eggs, previously beaten with granulated sugar, lemon zest, vanilla sugar, starch and beat everything with a blender for about ten more minutes.
4. Next, steamed raisins and canned apricots cut into small pieces are added to the resulting mass. All ingredients are mixed thoroughly again.
5. The prepared dough is rolled out to a thickness of five to ten millimeters and placed on the bottom of a baking sheet on parchment paper.
6. The curd mass with fruit is laid out on the dough and filled with beaten egg.
7. Fruit cheesecake with jam is baked for sixty to eighty minutes at a temperature of one hundred sixty to one hundred seventy degrees. After cooling, the cheesecake is coated with jam.

• 300g wheat flour
• 100g margarine
• 100g granulated sugar
• 75g cocoa powder
• 20g sour cream
• 15g baking powder
• 2 eggs

• 1kg cottage cheese
• 500g canned peaches
• 400g granulated sugar
• 250g butter
• 200g sour cream
• 100g jam
• 50g almonds
• 50g starch
• 30g vanilla sugar
• 6 eggs
• 1 lemon

1. Margarine and granulated sugar are ground together, and then eggs and sour cream are added to them.
2. Wheat flour mixed with baking powder is poured into the resulting mixture and everything is kneaded until a mass with a homogeneous consistency is formed.
3. The prepared dough is divided into two parts.
4. Cocoa powder is added to one part of the dough.
5. The white part of the dough is rolled out to a thickness of 0.5 centimeters and placed on the bottom of a baking sheet lined with parchment paper. Then it should be greased with a thin layer of jam, sprinkled with chopped almonds and cocoa powder.
6. The eggs are beaten with granulated sugar until a fluffy mass is formed. Butter and starch are gradually added to them. Everything is whisked for another minute or two. Next, add cottage cheese, sour cream, vanilla sugar and lemon zest, ground through a sieve. The filling components are whipped together with a blender for about fifteen to twenty minutes.
7. Half of the made curd mass should be placed on a dough lying on a baking sheet, greased with jam and sprinkled with almonds and cocoa powder. On top of it you need to place canned peaches, which need to be covered with the remaining curd mass.
8. Dark dough is rubbed onto the top of the cheesecake.
9. This cheesecake with peaches is baked for sixty to eighty minutes at a temperature of one hundred sixty to one hundred seventy degrees.

It is better to take jam that is dark in color and has a sour taste: cherry, plum, currant.

• 400g wheat flour
• 125g margarine
• 120g granulated sugar
• 130ml sour cream
• 2 tbsp cocoa
• 1 tsp baking powder
• 2 yolks

for curd filling:

• 1kg cottage cheese
• 300g granulated sugar
• 50g butter
• 2 tbsp semolina
• 1 tbsp starch
• 9 proteins
• 7 yolks
• 1 orange (large)

1. To make the dough for Lviv cheesecake, the yolks must be ground with granulated sugar and then combined with sour cream, melted chilled margarine, wheat flour, and baking powder. After kneading, you should have a loose dough.
2. The third part of the prepared dough must be separated, mixed with cocoa and put in the freezer.
3. The rest of the dough is evenly laid out on a baking sheet lined with parchment.
4. For the filling, the whites are whipped into a thick foam with granulated sugar.
5. Next, you need to add the yolks into the protein-sugar mixture, whisking (add one at a time).
6. Cottage cheese, softened butter, semolina and starch are ground in a blender. The resulting mass is combined with the egg-sugar mixture, and then a large orange, ground together with the zest, is added to it.
7. The curd mass is laid out on a layer of dough lying on a baking sheet. Brown dough taken from the freezer is rubbed on top of it.
8. This Lviv cheesecake is baked for about an hour at a temperature of one hundred and eighty degrees.

1. This product must be placed in an already preheated oven.
2. The baked Lviv cheesecake should cool on the baking sheet - don’t rush to take it out!

• 250g homemade cottage cheese
• 250g mascarpone
• 180g butter cracker
• 100g granulated sugar
• 80g butter (room temperature)
• 3 eggs
• 1 package vanilla sugar
• 1 pack of jelly
• fresh or frozen fruits - taken to taste

1. Using a food processor or blender, grind the cream crackers.
2. The ground cracker is mixed with butter.
3. The bottom and walls of the mold must be lined with the prepared cracker-butter mixture, compacting it firmly.
4. Then you need to put the mold in the refrigerator for an hour.
5. The yolks are beaten with granulated sugar. Next, cottage cheese and mascarpone are added to them and everything is whipped with a mixer. Then add the whipped whites and mix easily.
6. The prepared mass is laid out in a mold with cooled cracker-butter mass.
7. Next, the Italian cheesecake is baked for twenty-five to thirty minutes until golden brown (temperature - 180 degrees).
8. When the Italian cheesecake has cooled, sprinkle it with chopped fruit and fill it with jelly.

1. If there is no mascarpone, then you can add twice as much homemade cottage cheese, but then the cheesecake will not be so tender and airy.
2. It is recommended to pass the cottage cheese through a meat grinder so that there are no lumps.

for chocolate dough:

• 200g sour cream
• 180g granulated sugar
• 160g wheat flour
• 50g butter
• 25g cocoa
• 1g salt
• 1 tsp baking powder
• 2 eggs

for curd mass:

• 500g cottage cheese
• 100g granulated sugar
• 100g raisins
• 25g semolina
• 3 tbsp vanilla pudding (powder)
• 1 tbsp lemon zest
• 3 eggs

for chocolate glaze:

1. For the dough, eggs are beaten with granulated sugar. Then melted butter and sour cream are added and sifted wheat flour with cocoa powder and baking powder are added. Then everything is whipped.
2. For the curd mass, cottage cheese, eggs, granulated sugar, salt, semolina, zest and pudding powder are combined into a homogeneous mass using a blender.
3. Washed raisins are mixed into the prepared curd mass.
4. A mold with a diameter of twenty-two centimeters is greased with oil and sprinkled with semolina.
5. Chocolate batter is poured into the bottom of the prepared pan.
6. The curd mass is poured into the center of the chocolate dough and leveled.
7. The bulk cheesecake is baked at a temperature of one hundred eighty degrees and forty-five minutes.

Some of the raisins can be replaced with dried apricots, prunes, and dates.

for shortbread dough:

• 350g wheat flour
• 200g margarine
• 100g granulated sugar
• 20g sour cream
• 15g baking powder
• 50g starch
• 4 yolks

• 1.2 kg cottage cheese
• 450g yogurt
• 400g granulated sugar
• 200g butter
• 150g dried apricots
• 50g starch
• 45g vanilla sugar
• 6 eggs
• 4 squirrels
• 2 oranges
• 1 lemon

1. Flour and starch are mixed with baking powder.
2. Margarine and granulated sugar are ground to a fluffy consistency, with the gradual addition of yolks and sour cream. Next, wheat flour, previously mixed with starch and baking powder, is poured into this mixture.
3. A homogeneous dough is quickly kneaded. It is rolled out into a layer no more than one centimeter thick, which is then placed on a baking sheet lined with parchment paper.
4. The oranges and lemon are boiled for ten minutes. Then the orange zest is chopped into pieces using a knife, and the rest is chopped into pieces with a blender.
5. The dried apricots are steamed and crushed.
6. For the filling, eggs and whites are beaten with granulated sugar until a stable fluffy mass is formed. Afterwards, oil and starch are gradually added to them. Everything is whisked for another minute or two.
7. Next, cottage cheese, yogurt, vanilla sugar, grated citrus fruits, that is, oranges and lemons, are added to the filling mixture. The ingredients are beaten in a blender for fifteen to twenty minutes. And then chopped dried apricots and orange zest are poured into the resulting mass. Everything is mixed very thoroughly.
8. The curd mass is poured onto the shortbread dough and covered with foil.
9. The cheesecake needs to be baked for an hour and a half at one hundred and sixty to one hundred and sixty-five degrees.
10. Hot cheesecakes are sprinkled with grated chocolate and coconut flakes.

This cheesecake is removed from the mold already cold.

• 250g margarine
• 250g wheat flour
• 200g granulated sugar
• 4 tbsp sour cream
• 5 yolks
• 1 pack of baking powder
• cocoa - to taste

for poppy mass:

• 200g poppy seeds
• 200g granulated sugar
• 100g nuts
• 1 tbsp coconut flakes
• 1 tbsp butter
• 2 squirrels
• 1 egg

for curd mass:

for protein mass:

• 200g granulated sugar
• 5 proteins
• 1 package of cherry jelly

1. The dough is mixed from the ingredients specified in the recipe.
2. The prepared dough is divided into two parts. One part should be larger and the other smaller.
3. You need to add cocoa to the smaller part and then put it in the refrigerator.
4. The poppy seed is steamed and ground. Then beaten whites and a whole egg, starch, granulated sugar, chopped nuts, coconut flakes, and butter (melted) are added to it.
5. To make the curd mass, you need to pass the cottage cheese along with the lemon, previously boiled for ten minutes, through a meat grinder and mix with yolks, a whole egg, starch, granulated sugar, and raisins.
6. For the protein mass, the whites are beaten with granulated sugar and mixed with cherry jelly.
7. White dough is poured into the mold. The sides are being made. Afterwards, poppy seed and curd masses are laid out on the dough in a checkerboard pattern. Next they are covered with protein mass.
8. Frozen dark dough is rubbed on top.

cheesecake pie | step-by-step recipes with photos on Foodily.ru

Of course, I understand that you can’t erase words from a song, and if the recipe was called “Lviv cheesecake” in the original, then it should continue to live under this name, but honestly, I don’t dare call a delicious curd pie a cheesecake. Moreover, as a child, I didn’t like cheesecakes, to put it mildly, but what’s more, I just didn’t like it that’s all. Probably because they weren’t the right cheesecakes. Oh, about that childhood, and that cheesecake. my childhood would have been happier. The foreplay is over, now closer to the body.

I read the recipe in this magazine a long time ago, but apparently the title was still confusing. Then I saw it again here, and my doubts about the need to do it disappeared. So Anechka, thank you for the inspiration. The cheesecake is so delicious that it’s hard to limit yourself to just one piece.

full-fat cottage cheese 500 g 4 eggs 200 g sugar 100 g butter zest of one lemon handful of raisins 1 tbsp. decoys

Pass the cottage cheese through a meat grinder or rub through a sieve. Attention! The cottage cheese should not be wet, otherwise the cheesecake will be too dense. If the cottage cheese is wet, you need to hang it in gauze for a couple of hours to drain, or put it in gauze in a colander and press it on top with a load (for example, a pack of buckwheat or something else). Beat the yolks with sugar until smooth and glossy. Add semolina, butter, raisins to the cottage cheese and pour in the mixture of yolks and sugar. Mix everything well with a mixer, add lemon zest and mix well again. Then beat the whites to peaks. Place the egg whites into the curd mixture and mix gently with a spoon. Grease a baking dish with butter and sprinkle with flour. Pour the mixture into a mold and place in an oven preheated to 190 degrees for 50-60 minutes. When the cheesecake is ready, take it out of the oven and let it cool completely, then remove it from the mold, simply turning it over (to ensure that the surface of the cheesecake is even, it should be left upside down) and pour over the hot glaze.

For the glaze we need:

1 tbsp. oil 2 tbsp. sugar 2-3 tbsp. sour cream 2 tbsp. cocoa

Melt the butter and sugar over low heat, stirring all the time. Then add sour cream, mix well and add cocoa. Continue cooking over low heat, stirring well. Without ceasing to stir, bring to a boil and turn off the heat. Immediately, while hot, pour the glaze onto the cheesecake. And most importantly: the cheesecake should sit in the refrigerator for 5-6 hours, or better yet, all night. Under no circumstances should you try to eat it immediately after cooking!

My notes: My cottage cheese was dry, so I did without weighing it out; I didn’t put it through a meat grinder either, I just ground it well with a spoon in a cup. And I didn’t knead the dough until it was smooth. Because of this, pieces of cottage cheese could be felt in the pie, but this did not bother me. I reduced the sugar to 150 g; in the raw dough it already seemed very sweet to me, but in the finished pie everything turned out to be as it should, there was no more sweetness, no less, namely to the point. I didn’t reduce the butter, but I think next time it can be reduced. I make the glaze simpler, pour everything into a saucepan at once and, stirring, cook until smooth. And I also added 2 handfuls of raisins, which I feel sorry for or something)) )

Result: I already wrote above that this is not a cheesecake, it is a symbiosis of a cheesecake with a cake, the chocolate glaze enhances this effect. Thanks to both Anya and Leka for the delicious “cheesecake”.

My form is 24 cm in diameter, that’s how tall it turned out.

And another version of cheesecake with fresh pear. The recipe is the same, minor changes. More cottage cheese, less sugar Cottage cheese 600 gr. Sugar 150 gr. The rest is unchanged. 2 Peel the pears and cut into cubes. Line a mold (muffin or bread) with baking paper. At the bottom of the mold we place sticks of one pear, half the curd mass on them, again sticks of pears, then the remaining curd mass. After baking, carefully remove the paper and pour chocolate glaze over it. We keep it overnight in the refrigerator. after baking: It is cut and with glaze

Well, cake, pure cake.

: . , » » (), . . - ! , a, :((

Of course, I understand that you can’t erase words from a song, and if the recipe was called “Lviv cheesecake” in the original, then it should continue to live under this name, but honestly, I can’t dare to call a delicious curd pie a cheesecake... Moreover, As a child, I didn’t like cheesecakes, to put it mildly, but what’s more, I just didn’t like it, that’s all.
Probably because they had the wrong cheesecakes... Oh, about that childhood, yes, this cheesecake... my childhood would have been happier!!! The foreplay is over, now closer to the body.

I read the recipe in this magazine a long time ago, but apparently the title was still confusing. Then I saw it again and my doubts about the need to do it disappeared. So Anechka, thank you for the inspiration. The cheesecake is so delicious that it’s hard to limit yourself to just one piece.

fat cottage cheese 500 gr
4 eggs
200 g sugar
100 g butter
zest of one lemon
a handful of raisins
1 tbsp. decoys

Preparation:

Pass the cottage cheese through a meat grinder or rub through a sieve. Attention! The cottage cheese should not be wet, otherwise the cheesecake will be too dense. If the cottage cheese is wet, you need to hang it in gauze for a couple of hours to drain, or put it in gauze in a colander and press it on top with a load (for example, a pack of buckwheat or something else).
Beat the yolks with sugar until smooth and glossy.
Add semolina, butter, raisins to the cottage cheese and pour in the mixture of yolks and sugar.
Mix everything well with a mixer, add lemon zest and mix well again.
Then beat the whites to peaks.
Place the egg whites into the curd mixture and mix gently with a spoon.
Grease a baking dish with butter and sprinkle with flour.
Pour the mixture into a mold and place in an oven preheated to 190 degrees for 50-60 minutes.
When the cheesecake is ready, take it out of the oven and let it cool completely, then remove it from the mold, simply turning it over (to ensure that the surface of the cheesecake is even, it should be left upside down) and pour over the hot glaze.

For the glaze we need:

1 tbsp. oils
2 tbsp. Sahara
2-3 tbsp. sour cream
2 tbsp. cocoa

Melt the butter and sugar over low heat, stirring all the time.
Then add sour cream, mix well and add cocoa. Continue cooking over low heat, stirring well.
Without ceasing to stir, bring to a boil and turn off the heat.
Immediately, while hot, pour the glaze onto the cheesecake.
And most importantly: the cheesecake should sit in the refrigerator for 5-6 hours, or better yet, all night. Under no circumstances should you try to eat it immediately after cooking!

My notes:
My cottage cheese was dry, so I did without weighing it out; I didn’t put it through a meat grinder either, I just ground it well with a spoon in a cup. And I didn’t knead the dough until it was smooth. Because of this, there were pieces of cottage cheese in the pie, but this did not bother me.
I reduced the sugar to 150 grams, the raw dough already seemed very sweet to me, but in the finished pie everything turned out to be just right, there was no more or less sweetness, but exactly to the point.
I didn’t reduce the oil, but I think next time it can be reduced.
I make the glaze simpler, pour everything into a saucepan at once and, stirring, cook until smooth.
And I also added 2 handfuls of raisins, which makes me feel sorry for something)))

Result:
I already wrote above that this is not a cheesecake, it is a symbiosis of a cheesecake with a cake, and the chocolate icing enhances this effect.
Thanks to both Anya and Leka for the delicious “cheese cake”!!!

My form is 24 cm in diameter, that’s how tall it turned out.

And another version of cheesecake with fresh pear. The recipe is the same, minor changes. More cottage cheese, less sugar Cottage cheese 600 gr. Sugar 150 gr. The rest is unchanged. 2 Peel the pears and cut into cubes. Line a mold (muffin or bread) with baking paper. At the bottom of the mold we place sticks of one pear, half the curd mass on them, again sticks of pears, then the remaining curd mass. After baking, carefully remove the paper and pour chocolate glaze over it. We keep it overnight in the refrigerator. after baking.

Cucumbers are the favorite crop of most gardeners, so they grow in our vegetable beds everywhere. But quite often, inexperienced summer residents have many questions about growing them, and, first of all, in open ground. The fact is that cucumbers are very heat-loving plants, and the agricultural technology of this crop in temperate climate zones has its own characteristics. We will tell you everything you need to know about growing cucumbers in open ground in this article.

May days delight with warmth and the opportunity to spend more time on the plots. But the long-awaited month of the arrival of stable warmth cannot boast of a balanced lunar calendar. In May, the periods favorable for working only in an ornamental garden or only in a vegetable garden are quite long, and there are quite a few days suitable for any plants. The lunar calendar for May 2019 requires planning and skillful distribution of planting and sowing times.

Despite the popularity of the popular nickname “bottle palm,” it is very difficult to confuse the genuine hiophorba bottle palm with its relatives. A real indoor giant and quite a rare plant, hyophorba is one of the most elite palm trees. She became famous not only for her special bottle-shaped trunk, but also for her very difficult character. Caring for hyophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be selected.

Warm salad with funchose, beef and mushrooms is a delicious dish for the lazy. Funchoza - rice or glass noodles - is one of the easiest to prepare among its pasta relatives. Just pour boiling water over the glass noodles and leave for a few minutes, then drain the water. Funchoza does not stick together and does not need to be watered with oil. I advise you to cut long noodles into smaller pieces with scissors so as not to inadvertently snag the entire portion of noodles in one sitting.

Surely, many of you have come across this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujube”, “Chinese date”, but they are all the same plant. This is the name of a crop that has long been grown in China, and was grown as a medicinal plant. From China it was brought to the Mediterranean countries, and from there jujube began to slowly spread throughout the world.

May chores in the decorative garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and seasonal decoration begins. But you shouldn’t forget about shrubs, vines, or trees. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.

Why do people move to the countryside and buy dachas? For a variety of reasons, of course, including practical and material ones. But the main idea is still to be closer to nature. The long-awaited summer season has already begun; a lot of work awaits us in the garden. With this material we want to remind you and ourselves that in order for work to be a joy, you must remember to rest. What could be better than relaxing in the fresh air? Just relax in a furnished corner of your own garden.

May brings not only long-awaited warmth, but also no less long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred into the soil, and crops reach their peak. While planting and new crops are being planted, it is important not to forget about other important chores. After all, not only the beds need enhanced care, but also the plants in greenhouses and seedlings, which are beginning to be actively hardened off this month. It is important to form plants in time.

Pie for Easter - a homemade recipe for a simple sponge cake filled with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack, and it tastes like chocolate cream! If you don’t have the time or skills to tinker with yeast dough, then you can prepare this simple holiday baking for the Easter table. I think any novice home pastry chef can master this simple recipe.

Thyme or thyme? Or maybe thyme or Bogorodskaya grass? Which is correct? And it’s correct in every way, because these names “pass” the same plant, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this subshrub to release large amounts of aromatic substances. The cultivation of thyme and its use in garden design and cooking will be discussed in this article.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Savoy cabbage gratin is a vegetarian recipe for a tasty and healthy meat-free dish that can be prepared during Lent, since no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it is superior to its “relative” in taste, so dishes with this vegetable always turn out successful. If for some reason you don’t like soy milk, then replace it with plain water.

Currently, thanks to breeders, more than 2000 varieties of large-fruited garden strawberries have been created. The same one that we usually call “strawberries”. Garden strawberries arose as a result of the hybridization of Chilean and Virginia strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Selection is aimed at obtaining not only productive varieties that are resistant to diseases and pests, but also those with high taste and transportability.

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

The system of protection of fruit and berry plantings is based mainly on the use of pesticides. However, if in the protection of seed orchards pesticides can be used during almost the entire growing season, taking into account the waiting period for each preparation, then in the protection of berry crops they can be used only before the beginning of flowering and after harvesting. In this regard, the question arises of what drugs should be used during this period to suppress pests and pathogens.