Lviv cheesecake

Lviv cheesecake

Having once visited Lviv, I tried the wonderful dish Lviv cheesecake there. I found the recipe for this delicious dessert on the Internet, unfortunately, in all sources there was only one recipe, I did not change it, so I am duplicating this recipe for you.

The cheesecake comes out very juicy and tender, although in the cozy Lviv cafe this dish seemed especially unique to me. But a homemade version of this delicious dessert can add variety to your table.

The uniqueness of this dish is that, after cooling and steeping, it, unlike other cottage cheese products, becomes even more juicy and moist.

Cottage cheese for cheesecake should be fatty; the less fat content of the cottage cheese, the drier the cheesecake will be.

During the baking process, the cheesecake rises quite a lot, but later it settles.

Ingredients

for cheesecake

• Fat cottage cheese 500 g
• Testicles 4 pcs.
• Sugar 150 g
• Butter 100 g
• Lemon zest 1 pc.
• Raisins 50 g
• Semolina 1 tbsp. l.

for glaze

• Butter 1 tbsp. l.
• Cocoa powder 2 tbsp. l.
• Sour cream 2-3 tbsp. l.
• Sugar 2 tbsp. l.

Recipe for making Lviv cheesecake

Grind the cottage cheese a couple of times through a sieve or mix into a homogeneous mass using a blender.

The more homogeneously the cottage cheese is mixed, the more tender the cheesecake will be.

Remove the zest from 1 lemon (remove only the top yellowish part of the skin). Take a handful of raisins.

Add softened butter, lemon zest, semolina and raisins to the grated cottage cheese. And mix everything well.

Separate the yolks from the whites. Place the whites in a dry, clean bowl; there should be no drops of yolks in the whites.

Mix the yolks with sugar.

Beat the yolks with sugar until smooth and thick.

Add the yolks beaten with sugar to the curd mass.

Mix the curd mass with the beaten yolks until smooth. It is most convenient to beat it with a mixer.

Beat the whites into a strong foam. The main thing is not to beat the whites, otherwise they will begin to separate.

In order for the whites to whip better, it is better to add a pinch of salt to them. Make sure that the whisk is dry and unstained before beating.

Transfer the whipped whites to the curd and egg mixture. Carefully fold the whites into the dough.

Stir in the whites using movements from bottom to top, from the edge of the bowl to the center.

We mix in the whites carefully and slowly, so as not to disturb the structure of the whipped whites, and the dough must be airy.

Knead the dough carefully until smooth.

Grease the mold with butter; you can also line it with baking paper. Place the curd mixture into the mold.

Usually, a rectangular shape is used to make Lviv cheesecake.

I didn’t have a rectangular pan, so I prepared the cheesecake in a round springform pan and muffin tins.

Place the cheesecake in a preheated oven and bake at 180*-190* for 50-60 minutes.

Everyone’s oven is different, so it’s better to look at the cheesecake from time to time.

Remove the finished cheesecake from the oven and let it cool. Then we take it out of the mold.

You can check the readiness of the cheesecake with a toothpick.

Place the cooled cheesecakes on a plate.

Place all ingredients for the glaze in a small container.

Although you can first mix the butter and sour cream, warm them up, and later add sugar and cocoa.

Place the glaze over low heat and bring to a boil, stirring constantly.

Stir the glaze constantly, bring it to a homogeneous state and turn it off as soon as it boils.

While the glaze is hot, apply it to the cooled cheesecake and put the cheesecake in the refrigerator for at least 5 hours, and preferably overnight (that is, in the dark) .

After standing in the refrigerator, the cheesecake becomes juicy and tender.

Lviv cheesecake

There are a lot of options for making Lviv cheesecake, because even in its homeland, in the Ukrainian town of Lviv, it is prepared with lemon or orange zest, coconut flakes, nuts, poppy seeds and even apples. The essential ingredients for cheesecake are eggs, full-fat homemade cottage cheese and high-quality butter. The Lviv cheesecake must be topped with a thick layer of chocolate glaze.

Prepare all ingredients.
It is better to take homemade cottage cheese, it is richer and more homogeneous than store-bought.
The butter must be soft.

Place cottage cheese and softened butter in a deep bowl.
Using an immersion blender, grind the cottage cheese and butter into a homogeneous mass. (If you don’t have a blender, you can rub the cottage cheese through a sieve and then mix it with butter.)

Break the eggs, separate the whites from the yolks. Place the whites in the refrigerator. Add the yolks to the cottage cheese and stir thoroughly again.

Add sugar and starch to the bowl with the dough and stir.

Using a small grater, remove the zest from the lemon (only the yellow part, because the snow-white part is bitter).
Add the zest to the curd mass. Place raisins there too. (If desired, you can add nuts, orange zest, candied fruits or dried fruits.)

Remove the whites from the refrigerator and beat with the whisk of a blender until a stable snow-white foam forms.

Add the whipped whites to the curd mixture, gently folding them in with a spoon or spatula. Mix from bottom to top so as not to release air from the dough.

Preheat the oven to 180 degrees.
Line a rectangular baking dish with parchment and transfer the curd mass into it. The cheesecake will rise slightly, so don’t repeat my mistake. It's better to take a slightly larger shape.

Cook Lviv cheesecake in an oven preheated to 180 degrees for 60 minutes. Then remove the pan with the cheesecake from the oven and cool slightly before removing it from the pan.

Turn the cheesecake over onto a board and cool one hundred percent.

For the glaze, prepare cocoa, sour cream, sugar and butter.
Instead of sour cream, you can use heavy (more than 20%) cream.

Mix sour cream, sugar, butter and cocoa in a saucepan. Place the pan on the heat and cook the glaze until the sugar is one hundred percent dissolved, without bringing it to a boil.

Pour the resulting chocolate glaze over the Lviv cheesecake and place in the refrigerator to harden, about 1-2 hours.

Decorate the Lviv cheesecake with fresh mint or basil leaves.

The cheesecake comes out moist, sweet, fragrant and very tasty. This dessert has deservedly gained such popularity in Western Ukraine.

In the morning with fragrant coffee, a piece of Lviv cheesecake is simply heaven on earth!

9

The cheesecake looks amazing)

I’ve been eyeing this cheesecake for a long time and my family has been asking for cottage cheese casserole, I think it’s time to make it))

Thanks for your feedback!

Indeed, it takes a little more effort than making cheesecakes, and the result is even better!

Tell me, please, is it possible to do without starch?

Tell me, please, is it possible to do without starch?

You can replace starch with semolina

The cheesecake came out very tasty, but I made a mistake - I cooked it in a silicone mold and it was poorly baked and flowing. All the juice just flowed out onto the board while it was cooling(((so no silicone molds

The starch can be replaced with semolina, and you can bake it in a slow cooker, on the baking mode and I don’t add glaze, without it it’s very gentle, but it depends on who you like.

The cheesecake came out very tasty, but I made a mistake - I cooked it in a silicone mold and it was poorly baked and flowing. All the juice just flowed out onto the board while it was cooling(((so no silicone molds

I don’t really like them at all, I only use them for cupcakes.

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Liza Glinskaya revealed the secret of making Lviv cheesecake

The popular Ukrainian culinary specialist and pastry chef Glinskaya told how to prepare Lviv cheesecake at home.

Lviv cheesecake is one of the culinary symbols of the town. This delicate dessert with raisins and chocolate glaze will make you fall in love with it from the first bite. Lviv cheesecake is served in any cafe and restaurant in the city. Pastry chef Lisa Glinskaya shared the recipe for this famous dessert.

The main secret of this dessert is high-quality cottage cheese and excellent milk products. If you have suitable ingredients at home, you can prepare the most tender Lviv cheesecake, because the recipe is very simple.

Lviv cheesecake from Lisa Glinskaya

• Cottage cheese 9% fat – 700 g.
• Chicken eggs – 3 pcs.
• Fat sour cream – 2 tbsp.
• Sugar – 4 tbsp. with a slide.
• Melted butter – 50 g.
• Semolina – 1 tbsp.
• Zest of 1 lemon.
• Light raisins – 100 g.
• Salt.

For the glaze:

• Milk chocolate – 200 g.
• Vegetable oil – 20 g.

Rub the cottage cheese through a sieve, add sour cream, melted butter, semolina, salt and sugar. Grate the zest there. Beat the curd mass with a blender.

Read also Savva Libkin shared his signature recipe for cutlets from 3 types of meat. Rub the eggs through a sieve and carefully stir into the mixture. Soak the raisins in warm water for a couple of minutes, dry with a cardboard towel and also add to the mixture.

Grease a baking pan with butter and line with parchment. Place the curd mixture in the mold, smooth it out and cover with parchment. Place something heavy on top of the mass.

Bake for 30 minutes at 180°. Then remove the weight and bake for another 15 minutes.

Turn the pan with the cheesecake over onto a board, remove the parchment and place it in the refrigerator when the cheesecake has cooled. Leave the dessert in the refrigerator for at least 5 hours.

Then prepare the glaze for the cheesecake. Melt chocolate with vegetable oil in the microwave. Place the cheesecake on the mesh and pour glaze on top and around the edges. Place in the refrigerator for 20 minutes to allow the glaze to harden. Bon appetit!

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Lviv cheesecake

Lviv cheesecake is a fairly popular dish in all confectionery shops and coffee shops in Western Ukraine. And such love for a seemingly ordinary dish is explained by its unusual taste: it is very tender and airy, but at the same time moderately dense and juicy.

When planning to prepare Lviv cheesecake, take the best cottage cheese, the highest quality butter and chocolate. After all, the simpler the dish, the better the ingredients included in it should be, so no matter what little detail or flaw immediately catches the eye and spoils the taste of the entire dish.

The most difficult thing in making cheesecake is to wait until it sits overnight (that is, at night) in the refrigerator, because the smells wafting through the house while baking this dessert excite the imagination. But don’t be tempted to eat it right away; put it in the refrigerator. And in the afternoon, prepare chocolate glaze, brew fragrant coffee and enjoy the wonderful taste of Lviv cheesecake .

The total production time is about 13 hours: 20 minutes of active role + 1 hour of baking in the oven + 12 hours of cooling and infusion.

Ingredients

for cheesecake

• cottage cheese 400 g
• sugar 50 g
• butter 60 g
• eggs 3 pcs.
• raisins 40 g
• sour cream 20 g
• corn starch 10 g (1.5 tbsp)

for glaze

• chocolate 75 g
• butter 45 g

Usually, Lviv cheesecake is prepared from the fattest cottage cheese (18%), and even with cottage cheese with 5% fat content, a good result is achieved.

Some of the sugar can be replaced with sweet powder with natural vanilla.

Sour cream gives extra water and juiciness to the dough. You can take any fat content, it’s unprincipled.

Manufacturing

We prepare the ingredients for the Lviv cheesecake: take out butter (60 g), 3 eggs, cottage cheese (400 g) and sour cream (20 g) from the refrigerator at least half an hour before production. Pour boiling water over raisins (40 g) and leave for 15 minutes. If desired, the next evening you can soak the raisins in orange juice, strong black tea or fragrant alcohol. Before production, drain any liquid that is not absorbed and dry the raisins with a cardboard towel. Turn on the oven to warm up to 180 degrees. Cover the bottom of a springform baking pan (18-22 cm across) with parchment paper and carefully grease the sides of the pan with butter.

Place cottage cheese in a huge bowl, add sugar (50 g) and corn starch (10 g or 1.5 level tablespoons). Using an immersion blender, turn everything into a homogeneous mass. At this step, you can flavor the cheesecake with lemon or orange zest or add 1 teaspoon of vanilla extract.

Add softened butter to the curd mass and mix with a spatula or spoon.

Add the eggs one at a time, mixing well each time.

Add sour cream and raisins. Again, mix everything well.

Transfer the curd mass into the prepared form (18-20 cm) and bake in an oven preheated to 180°C for 55-60 minutes. It’s best to use your oven as a guide for baking time. The cheesecake is ready if the edges are set and the center springs slightly when pressed. Turn off the oven and leave the cheesecake in it until it has cooled down one hundred percent. Later we put it in the refrigerator for the night (that is, in the dark) .
Believe me, this is really necessary. During its stay in the refrigerator, the taste will stabilize and become stronger and more pronounced, like a real cottage cheese dessert.

For chocolate glaze, melt chocolate (75 g) with butter (45 g) in a water bath or in a microwave oven. Cool the glaze to room temperature and pour over the cheesecake. It is better that the layer of glaze be narrow so that the taste of chocolate does not interrupt the delicate taste of the cheesecake.

Lviv cheesecake is ready.

Before serving, you can decorate it with berries or sprinkle with nuts. Bon appetit!