Fluffy, lower, with succulent rodzinki, so calm and cheerful - a right Lviv smakolik! What is it with me? Yes ... after this syrniki you won’t talk like that :)

Not a single zucerine in Lvov can do without cheesecake - in several versions. It is on the menu of almost any restaurant and cafe, you can always buy it at street fairs. In a word, a real confectionery symbol of Lviv. It would seem that nothing special, but if you cook the Lviv cheesecake correctly, you get just a luxurious dessert.

I cooked according to the recipe of Daria Tsvek from the book "Solodka Pechivo", I added raisins and icing on my own - it is in this form that cheesecake is most often found in Lviv. Yes, in the original Zvek recipe there is also boiled potatoes with which cottage cheese is whipped. It plays the role of a fixative and is needed mainly if the cottage cheese is granular - so that it becomes more plastic, or if the soft cottage cheese is too wet. If your cottage cheese is soft and "without water", then potatoes are not needed, and the structure of the cheesecake will be more tender.

Ingredients:

500 g soft cottage cheese with a fat content of 9% or more
5 eggs
200 g sugar
10 g vanilla sugar
100 g butter at room temperature
2 tablespoons semolina
a handful of raisins

For chocolate glaze
200 g good quality dark chocolate
100 g butter
5 tablespoons of cream with a fat content of 30%

Cooking:

1. We take the oil out of the refrigerator in advance so that it becomes soft and at room temperature. We wash the raisins and pour boiling water for half an hour.

2. Separate the yolks from the proteins, put the yolks in a large bowl (we will subsequently add all the other ingredients there). Add sugar and vanilla sugar. Beat with a mixer until the yolks turn white and thicken. So that a finger can leave a trace that does not spread for a second. In a separate bowl, beat egg whites to medium peaks.

3. Add soft cottage cheese to the yolks. If your cottage cheese is not soft, but grainy, you will have to follow the advice of Daria Zvek and add a couple of medium boiled potatoes :) Mash the cottage cheese with boiled potatoes, beat, then add butter and beat again, and only then add everything to the yolks. Put softened butter, semolina there and mix.

4. Beat the cottage cheese with yolks and butter until smooth. Add the beaten egg whites to the bowl with the curd mass. And carefully mix with a spatula or spatula - movements from the bottom up, turning the bowl along the axis. Stir very carefully to keep air bubbles in the protein. The result should be such an air mass that keeps its shape well and does not float.

5. Drain the water from the soaked raisins and add the raisins to the curd mass. Mix carefully. Lubricate the baking dish with vegetable oil and spread the curd mass. We send it to the oven preheated to 190 degrees and bake for an hour. If the top is browning too much, cover with foil.

Readiness is checked with a toothpick. The center of the syrniki may still be moist and slightly "sway" - this is normal, the syrniki will completely harden during cooling.

6. We take out the cheesecake from the oven and let it cool completely. In principle, it will already be good, but you can pour more icing on top. To do this, put chocolate, butter, cream broken into pieces in a saucepan and set over a water bath, stirring constantly. As soon as the chocolate melts and the mass becomes homogeneous, remove from heat (do not heat too much or bring to a boil). If the icing seems too runny, let it cool down a bit. Pour over the cheesecake and send it to the refrigerator until the glaze is completely solidified. Important: we pour glaze over a completely cooled cheesecake, it is better even from the refrigerator, then the glaze will not drain and will grab better.

Cooking:

1. Grind cottage cheese through a sieve. If the grated mass is very liquid, the excess liquid must be squeezed out through cheesecloth.
2. Beat the yolks with sugar until smooth. Add semolina, lemon zest, raisins and butter to the yolk mixture (leave a little butter for glaze - literally 1 tablespoon).
3. Add cottage cheese to the mixture, mix and beat a little at the lowest speed. Whisk the whites to peaks.
4. Gently mix the curd mass with protein. Put the resulting mass into a baking dish lined with confectionery paper.
5. Make the glaze: melt a small amount (about 1 tbsp.) of butter with 2 tbsp. l. sugar over low heat, stirring constantly. Then add 2-3 tbsp. l. sour cream, mix well and pour 2 tbsp. l. cocoa.
6. Cook over low heat, stirring well. Stirring constantly, bring to a boil, then turn off the heat.
7. We bake the cheesecake in the oven for about 40–50 minutes at 180 degrees (very dependent on the oven). We turn the finished cheesecake on a dish, pour hot icing. However, we don’t serve the cheesecake to the table right away - it needs to stand in the refrigerator for at least a few hours, and better - the whole night. Only then can it be served at the table.

In its short history, Lviv cheesecake has already become a classic dessert of Ukrainian cuisine, which is served in coffee houses and restaurants. Many housewives cook this dish at home, because the recipe for its preparation is very simple, and the result will certainly please you. Today, in addition to the classic recipe, there are also author's variations of the Lviv cheesecake, which differ in some nuances and various additives to the curd base. Let's figure out how to cook Lviv cheesecake and what options are offered by famous chefs.

How to make the famous cottage cheese dessert

In the classic version of the Lviv cheesecake, the following ingredients are mandatory:

• homemade cottage cheese;
• butter;
• eggs;
• sugar;
• semolina or boiled potatoes.

For glaze, sour cream or cream, sugar, cocoa (in powder form), butter are used.

Cottage cheese is best to buy homemade and fatty, then the cheesecake will be more satisfying, and besides - natural. If you are afraid to go too far with the fat content of the dish, still give preference to fatty cottage cheese, but exclude butter from the recipe.

The preparation of cheesecake begins with the fact that you need to grind the cottage cheese to give it a homogeneous state. Then butter is added to the mass, previously softened, but not melted. After that, the yolks are introduced into the mixture, and then the proteins, which are pre-whipped with lemon juice. Then the cheesecake is baked, and after cooling, covered with chocolate icing.

The creative basis should be diversified. Focus on your taste preferences or use culinary-proven options. For example, perfectly complement the taste of this dish:

• dried fruits (various);
• fresh apples;
• cherry;
• nuts;
• cinnamon;
• coconut flakes;
• lemon peel;
• vanilla.

Cinnamon goes great with apples, poppy seeds or nuts go well with vanilla, but coconut or lemon zest is most often added on its own.

Step by step recipes

Classic recipe with boiled potatoes from Daria Tsvek

Daria Tsvek is known in Ukraine for her precious recipes, which have long become famous all over the world. It is this woman who is the creator of the Lviv cheesecake in its traditional preparation, which is presented below.

Required Ingredients:

• 600 g of fatty homemade cottage cheese;
• 150 g of sugar;
• 3 eggs, whites separated from yolks;
• 2 boiled potatoes;
• 100 g of softened butter;
• 100 g raisins;
• 1 st. l. lemon peel;
• 1 tsp lemon juice or a pinch of salt for whipping proteins.

For glaze:

• 70 ml of water;
• 5 tsp vinegar (9%);
• 50 g dark chocolate;
• 50 g sugar.

Step by step preparation:

1. Preheat the oven to 180 degrees, immediately cover the form with baking paper. Cottage cheese and boiled potatoes need to be ground in a meat grinder or in a blender to get a homogeneous mixture. Potatoes will make the cottage cheese more tender. Cottage cheese must certainly be homemade, fatty, soft, but without liquid. If it is damp, hang it in cheesecloth for a while to allow the liquid to drain.

   Curd-potato mixture - the basis of the classic Lviv cheesecake

2. Add butter and sugar to the mixture, mix well. We introduce the yolks and fall asleep raisins and lemon zest.

   Add butter, sugar, yolks and raisins with zest to the curd mass in turn

3. Proteins, neatly separated from the yolks, beat until a stable foam, adding 1 teaspoon of lemon juice or a pinch of salt. Then carefully combine them with the curd mass with a spatula.

   Whip the egg whites and carefully fold them into the curd mixture.

4. We put the dough in a mold and bake for about 30-40 minutes. We are waiting for the cheesecake to cool down.
5. We make glaze - for this we cook syrup from water, vinegar and sugar. Add chopped or grated chocolate to the syrup, stirring constantly. Once the chocolate has melted, remove the icing from the heat and set aside.
6. Lubricate the cooled cheesecake with warm glaze. Place in the refrigerator overnight or about 7 hours.

   Lviv cheesecake in chocolate glaze from Daria Tsvek

With raisins and nuts from Nina Niksya

For cheesecake:

• 1 kg of medium-fat cottage cheese;
• 350 g of sugar;
• 200 g butter;
• 9 eggs;
• 2 tbsp. l. decoys;
• zest of one lemon;
• 2 tsp vanilla sugar;
• raisins and nuts - to taste.

For chocolate glaze:

• 55 g butter;
• 2 tbsp. l. Sahara;
• 5 st. l. fat cream or sour cream;
• 3 art. l. cocoa powder.

Lviv cheesecake from Nina Niksya is prepared with creamy chocolate icing

Cooking:

1. We heat the oven to 180 degrees (if the oven is with a fan, that is, convection, then up to 170 degrees).
2. We wipe the cottage cheese through a sieve and add softened butter to it.
3. Grind the yolks with sugar and add to the curd mass, pour semolina.
4. Whisk the mixture.
5. We need to rub the zest, add vanilla to it and pour it into the curd mass along with nuts and raisins.
6. Next, beat the proteins, adding a pinch of salt there, and slowly mix them with a spatula into the curd mixture.
7. Put the future cheesecake in a greased form and bake for 1 hour in a preheated oven.
   

   If the top of the cheesecake becomes too rosy, you need to cover it with baking paper so that it does not burn.

8. While the cheesecake is cooling, make the glaze - mix all the ingredients for it and cook until the consistency becomes smooth.
9. We cover the Lviv cheesecake with glaze and put it in a cold place for the night.

with poppy

For cheesecake:

• 750 g of cottage cheese;
• one and a half glasses of sugar;
• 4 eggs;
• 4–5 st. l. starch;
• zest of 1/3 lemon;
• 60 g butter;
• 2 tsp vanilla sugar.

For the poppy layer:

• 1 glass of poppy;
• 2 tbsp. l. Sahara.

For chocolate glaze:

• 100 g of chocolate;
• 3 art. l. milk;
• 1 st. l. butter.

Ready cheesecake with poppy seeds

Cooking:

1. Pour boiling water over poppy seeds and let it cool down. Drain off excess water if necessary. Grind poppy seeds with sugar.
2. Beat cottage cheese with yolks, 1 glass of sugar and pre-softened butter. Also add lemon zest, starch, vanilla sugar.
3. Beat the whites, gradually pouring half a glass of sugar.
4. Preheat the oven to 180 degrees without convection (170 - with convection).
5. Two st. l. Stir the proteins into the poppy seeds with sugar, and the remaining proteins into the curd mass.
6. Lubricate the form with butter and sprinkle semolina on top. Pour half of our curd mass into it and smooth it out. Next, put the poppy layer, not reaching the edges of the form.
7. Put the rest of the mass like this: part - on the edges, and the rest - in the center, closing the poppy layer.
8. Bake 1 hour.
   

   The readiness of the cheesecake is checked with a wooden stick or a toothpick stuck in it: it should come out dry.

9. Prepare frosting. Melt the chocolate in a water bath, adding butter and milk there. The mixture should not be brought to a boil, it should just become homogeneous. When the icing has cooled down a bit, cover the cooled cheesecake with it.

Glazed cheesecake can become a real work of culinary art

I made a cheesecake, I really liked it. The only thing is, it didn't rise much for me. Next time I'll try adding a little more baking powder.

An amazing cheesecake, all so creamy, juicy in general, unusual, I made it with lemon zest, I will do it again.

Natulichka Sergeevna

https://forum.say7.info/topic31343–50.html

The icing turns out to be thick, it’s better not to linger with its application, you gape the crumbs - it immediately starts to harden ... I wanted to smear the cheesecake with my favorite icing, but decided not to deviate from the recipe for the first time.

Krosha

http://sterngotovit.com/forum/index.php?topic=7639.0

Video: cooking Lviv cheesecake in a slow cooker

Video: all the secrets of the right cheesecake from Alla Kovalchuk

Lviv cheesecake is a hearty, healthy and tasty dish that can be an ideal breakfast. The classic composition of the ingredients is easily supplemented with various additives to your taste. You can cook this dish both in the oven and in the slow cooker. Try to cook Lviv cheesecake too - perhaps you will invent a new recipe. Bon appetit!

Today is a very worthwhile dish. Lviv cheesecake is a rare yummy, the recipe of which I discovered by chance, trying to cook cheesecake, which my daughter ate in Lviv. This is not a casserole and not ordinary cottage cheese. Lviv cheesecake is special.

It so happened that trying to create what my daughter liked most in Lviv, I tried several recipes with cottage cheese. This resulted in recipes for cottage cheese muffins and. But while looking for that one and only most delicious with cottage cheese, I came across this dessert.

Yes, it's dessert. When you try it, you will realize that it can decorate any lunch or dinner. We are simply delighted with him. And I already look forward to the joy of those who decide to try it anyway.

So, let's get acquainted.

Ingredients

• 0.5 kg cottage cheese
• 4 chicken eggs
• 1 incomplete glass of sugar (180 g)
• 120 g butter
• Zest of 1 lemon
• 1 tablespoon decoys

For glaze:

• 2 tablespoons cocoa
• 1 tablespoon butter
• 2 tablespoons Sahara
• 2 tablespoons sour cream

Cooking

For this dessert, you need fatter cottage cheese. I bought the fattest in the store - 9.5%. It must be rubbed through a sieve. Be sure to do it. So the cottage cheese will turn out more airy.

And with the help of a mixer, turn the proteins with a pinch of salt into such snow.

Then proceed to the yolks. First, they need to be beaten with sugar until whitening. Then add softened butter to them. (Leave 20 g of the total amount for glaze and a little for lubrication of the mold). Put the zest and semolina there, and beat again until smooth.

And only after that add cottage cheese and mix again with a mixer.

Line a rectangular tin with parchment paper and brush with butter. I used a bread pan. But I think it will be possible to buy a special smaller mold for this dish. Then the Lviv cheesecake will be higher. Although this time it turned out well.

So, put the dough into a greased form and bake in the oven at 180 degrees. Mine baked in 30 minutes. I recommend checking after 25 minutes.

After you take this cheesecake out of the oven, in no case should you eat it right away. He definitely needs to brew and cool down. Ideally: bake in the evening to eat in the morning.

Yes, the important point is to cool the cheesecake in the form.

And when the cheesecake has cooled and infused, cook the glaze.

To do this, melt butter with sugar and cocoa in a small saucepan. While stirring, bring to a boil and cook a little to melt the sugar.

At the end, add sour cream and mix.

Cover the cheesecake with this glaze.

And refrigerate for at least half an hour to cool.

Serve by cutting off pieces.

Later, when they had eaten almost everything, they thought that they could serve small squares on large plates, as in good restaurants.

Delicious. Lviv cheesecake - cheesecake for all cheesecakes!