This dessert has a truly unsurpassed taste. The most delicate curd delicacy with raisins, berries, citrus zest, generously poured with chocolate glaze, melts in your mouth.

And now I suggest that you master the preparation of an even more unusual option - Lviv cheesecake according to the recipe of Daria Tsvek, an amazingly talented cook, author of many delicious recipes Ukrainian cuisine!

And the famous Lviv cheesecake, one of the most popular treats that is served in almost all zukernies and coffee houses of the glorious city of Lvov, is also her invention.

This recipe has an interesting nuance: instead of semolina, starch or flour in curd mass added boiled potatoes... It is this secret that makes the cheesecake especially tender!

Ingredients:

• 500 g of fatty homemade cottage cheese;
• 3 medium eggs;
• 150 g sugar;
• 100 g butter;
• 2 medium boiled potatoes;
• A pinch of salt;
• 100 g of raisins (dried apricots, dried cranberries, cherries);
• Lemon zest;
• 1 teaspoon baking powder.

For glaze and decoration:

• 3 tablespoons of cocoa powder;
• 5 tablespoons of heavy homemade cream;
• 2-3 tablespoons of milk;
• 2 tablespoons of sugar;
• Raspberries or cherries.

How to bake:

Let's prepare the ingredients.
Wash the lemon thoroughly and steam it with boiling water so that the bitter taste leaves the zest.
We will also wash and steam the raisins, but not with boiling water, but simply warm to keep useful material.
Boil the potatoes until tender.

Twist the cottage cheese together with potatoes in a meat grinder, you can twice.

Separate the yolks from the whites and add the yolks to the curd-potato mass, rubbing thoroughly.

Add sugar and grind again.

Add softened butter, grind.

Rub the lemon zest and add to the curd mass.

We squeeze out the dried fruits and add to the curd.

Egg whites beat with a mixer until thick white foam - when persistent traces remain on the whipped mass.

Gently mix the whipped whites into the curd mass.

Lubricate a sheet of parchment butter and cover a rectangular bread pan measuring 10x17 cm. We spread the curd mass.

We bake at 170-180C on the middle tier of the oven for about 1 - 1.5 hours, be guided by your oven. The cheesecake is ready when a golden crust appears on it, and the middle grasps well and ceases to be liquid.

After letting the cheese pan cool in the form for about 15 minutes, so that it does not break in a warm Vila when shaking out, carefully put it on a plate and remove the paper.

Cooking the icing. Mix sugar and cocoa in a saucepan.

Add pieces of butter and cream.

Heat on a small fire until the butter and cream melt. We bring the glaze to the desired thickness with milk and pour it over the curd.

Decorate with berries. I had frozen raspberries. And in the summer, can you imagine how great it is! Cherries, cherries, raspberries!

Before you try, you need to let the Lviv cheesecake brew! Yes, 4-6 hours. well, at least 2 hours. The point is not the development of willpower (although this is also important)), but the fact that, firstly, in a cooled form curd dessert it is easier to cut neatly, and secondly, any delicacies from cottage cheese - cheesecakes, casseroles - are much tastier when chilled!

Lviv cheesecake has already managed to become classic dessert Ukrainian cuisine, which is served in coffee shops and restaurants. Many housewives prepare this dish at home, because the recipe for its preparation is very simple, and the result will certainly delight you. Today, apart from classic recipe, there are also author's variations of Lviv cheesecake, differing in some nuances and various additives to curd base... We will figure out how to properly cook Lviv cheesecake and what options are offered by famous chefs.

How to make the famous cottage cheese dessert

V classic version Lviv cheesecake necessarily contains the following ingredients:

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

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

It is best to buy cottage cheese homemade and fatty, then the cottage cheese will be more satisfying, and, moreover, natural. If you are afraid to overdo it with the fat content of the dish, still give preference to fatty cottage cheese, but exclude butter from the recipe.

The preparation of the cheesecake begins with the fact that you need to grind the curd 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, it is covered with chocolate glaze.

The curd base should be diversified. Be guided by your own taste preferences or use culinary-proven options. For example, they perfectly complement the taste of this dish:

• dried fruits (very different);
• fresh apples;
• Cherry;
• nuts;
• cinnamon;
• coconut flakes;
• lemon zest;
• vanilla.

Cinnamon goes well with apples, poppy seeds or nuts are good with vanilla, but coconut flakes or lemon zest most often added on their 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 his traditional version preparation, which is presented below.

Required Ingredients:

• 600 g of fatty homemade cottage cheese;
• 150 g sugar;
• 3 eggs, whites separate from yolks;
• 2 boiled potatoes;
• 100 g softened butter;
• 100 g raisins;
• 1 tbsp. l. lemon peel;
• 1 tsp lemon juice or a pinch of salt to beat the whites.

For glaze:

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

Step by step cooking:

1. Preheat the oven to 180 degrees, immediately cover the form with baking paper. Cottage cheese and boiled potatoes must be ground in a meat grinder or in a blender to get a homogeneous mixture. Potatoes will soften the curd... 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, knead well. Introduce the yolks and add the raisins and lemon zest.

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

3. Whisk the whites, carefully separated from the yolks, until firm foam, adding 1 teaspoon of lemon juice or a pinch of salt. Then carefully combine them with the curd mass using a spatula.

   Whisk the whites and gently stir into the curd mixture.

4. Place the dough in a mold and bake for about 30-40 minutes. We are waiting for the syrnik to cool down.
5. We make the glaze - for this we boil the syrup from water, vinegar and sugar. Add chopped or grated chocolate to the syrup, stirring continuously. When the chocolate has dispersed, remove the frosting from the stove and cool.
6. Lubricate the cooled cheesecake with warm glaze. We put in the refrigerator overnight or for 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 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 tbsp. l. heavy cream or sour cream;
• 3 tbsp. l. cocoa powder.

Lviv cheesecake from Nina Niksya is prepared with creamy chocolate icing

Preparation:

1. Preheat the oven to 180 degrees (if the oven is with a fan, that is, convection, then up to 170 degrees).
2. Rub the cottage cheese through a sieve and add softened butter to it.
3. Grind the yolks with sugar and add to the curd mass, add semolina.
4. Beat the mixture.
5. Rub the zest, add vanilla to it and add it to the curd mass along with nuts and raisins.
6. Next, beat the whites, adding a pinch of salt there, and slowly mix them into the curd mixture with a spatula.
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 brown, cover it with baking paper to prevent it from burning.

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

With poppy seeds

For cheesecake:

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

For the poppy layer:

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

For chocolate glaze:

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

Ready cheesecake with poppy seeds

Preparation:

1. Pour boiling water over the poppy and let it cool. 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 adding half a glass of sugar.
4. Preheat the oven to 180 degrees without convection (170 - with convection).
5. Two tbsp. l. mix proteins into the poppy seeds with sugar, and the remaining proteins into the curd mass.
6. Grease the pan with butter and sprinkle with semolina on top. Pour half of our curd mass there and smooth. Then put the poppy layer, not reaching the edges of the form.
7. Put the rest of the mass like this: some - on the edges, and the rest - in the center, covering the poppy layer.
8. Bake for 1 hour.
   

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

9. Prepare the icing. Melt the chocolate in a water bath, adding butter and milk there. The mixture should not be brought to a boil, it just needs to be smooth. When the glaze has cooled down a little, cover the cooled syrnik with it.

Glazed cheesecake can become a real work of culinary art

I made a cheesecake, I liked it very much. The only thing is that it didn’t rise much. Next time I'll try to add a little baking powder.

Amazing cheesecake, all so creamy, juicy in general, extraordinary, I made with lemon zest, I will do more.

Natulichka Sergeevna

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

The icing turns out to be thick, it’s better not to hesitate with its application, you gape on the cords - it immediately begins to freeze ... I wanted to spread my favorite icing on the cheesecake, but I decided not to deviate from the recipe for the first time.

Crumb

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

Video: cooking Lviv cheesecake in a slow cooker

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

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

Gentle delicious dessert from cottage cheese, covered with chocolate glaze.

• 500 g of cottage cheese (9% and more)
• 150 g sugar
• 100 g butter
• 4 eggs
• 1 tbsp decoys
• 1 handful of raisins (30 g)
• zest of 1 lemon

Glaze:

• 5 tbsp sour cream
• 3 tbsp cocoa powder
• 3 tbsp Sahara
• 1 tbsp oils

Lviv cheesecake is a popular dessert in western Ukraine. The word syrnik comes from the Ukrainian word "sir" (in the transcription "cheese"), which means cottage cheese. Dessert is served in many Lviv kavyarnyas and is often prepared for the holidays by local residents. The recipe for Lviv cheesecake became popular after it was published by Dariya Tsvek in her book "Licorice Pechivo". There are also variants of Lviv cheesecake with the addition of orange peel, poppy seeds, nuts and coconut flakes.
In terms of the composition of the ingredients, at first it seemed to me that the cheesecake would look like a curd casserole, but to my surprise, the taste turned out to be something completely different. This is achieved through the addition of butter and separate whipping of whites and yolks. The cheesecake has a very sweet, juicy and very pleasant texture; it should be served in small slices for dessert with coffee, cocoa or tea.

Preparation:

Peel off the zest from one lemon by rubbing it on a fine grater.

Divide the eggs into yolks and whites (put whites in one container, yolks in another).
Beat the whites with a mixer until firm peaks, set aside.

Beat the yolks with sugar for 3-5 minutes until a light viscous mass.

Add soft butter, cottage cheese. If you have an uneven curd, be sure to first wipe it through a fine colander.
Beat the mixture until smooth.

Add semolina, washed raisins, lemon zest and beat again.

In two or three passes, add the whipped egg whites, gently stirring them in from the bottom up with a spoon or spatula.

Grease the form well with oil (I have a form measuring 24x10 cm).
Transfer the mixture, smooth up.
Put in an oven preheated to 180 degrees. Bake for 50-60 minutes.

In the process of baking, the cheesecake will rise well, and then it will go down - this is a normal phenomenon.
Cool the prepared cheesecake.

Prepare the icing.
Put sour cream, cocoa, sugar and butter in a saucepan and put on low heat.
Stirring all the time, bring to a homogeneous and smooth consistency, remove from heat.

Today we are preparing Lviv cheesecake. What is so special about the recipe?

The glory of the Ukrainian gastronomic Mecca is firmly entrenched in Lviv. Atmospheric cafes, stylish restaurants and cozy eateries attract connoisseurs tasty food and just tourists. Lviv cheesecake is recognized as a visiting card of the city's cuisine - a very characteristic, unique, memorable dessert.

Lviv cheesecake is a dish with history. Imagine: he lived and was completely ordinary curd cheese pan... Delicious, of course, but ordinary. And then, as in a fairy tale, a sorceress appears - an outstanding chef Dariya Tsvek... Daria adds to the curd mass some boiled potatoes and a lot of love, and the cheesecake is transformed - it becomes tender, light, creamy, with an excellent, "strong" structure (thanks to the potatoes), with a very interesting taste.

Daria Zvek's original decision did not undo further improvements"Potato" cheesecake. In the book of a talented culinary woman, Lviv cheesecake is a simple cottage cheese casserole, but a modern cheesecake is already unthinkable without chocolate glaze, a large number raisins and lemon zest... This is how it is most often found in the menu of Lviv cafes.

Lviv cheesecake is an excellent option for breakfast. Moreover, it is for breakfast that you should plan it, because before being eaten, cheese pan needs stand in the refrigerator for 6-8 hours, otherwise it will simply fall apart. So cook it in the evening and enjoy it in the morning. Or ... cook in the morning, but then bear with it until the evening - dinner will be hearty and light!

Ingredients

Ingredients for cheesecake:

• fat cottage cheese (preferably homemade) * 400 g
• boiled potatoes in their skins 1 large tuber or 2 medium
• eggs 4 pieces
• sugar 150 g
• butter at room temperature 100 g
• raisins 100 g
• lemon 1 piece
• vanilla extract 1 tbsp spoon

For chocolate glaze:

• dark chocolate (72%) 100 g
• fat cream 50 g
• invert syrup (or honey) 20 g
• water 20 g

Time: 1.5 hours (30 minutes active preparation + 1 hour in the oven) + 6-8 hours in the refrigerator
Output: 1 cheesecake the size of a standard rectangular cake pan 8x22 cm on the bottom

Preparation

Boil and cool the potatoes in advance. Pour the raisins hot water and set aside.



Peel the potatoes and grate on a fine grater.



Finely grate the lemon zest, after washing it thoroughly.



Mix together potato mass with cottage cheese and lemon zest. If you are using homemade cottage cheese, then it is best to rub it through a sieve or pass it through a meat grinder a couple of times.



Mix these ingredients together thoroughly. It is very convenient to do this with a potato grinder.



Then add softened butter to the curd mass.



Separate the whites from the yolks. Add half the sugar to the yolks.



Whisk the yolks and sugar until light and fluffy.



Mix the yolks with the curd mixture.



Add vanilla extract to the mass.



Now beat the whites into a strong foam.



While continuing to beat the whites, add the remaining sugar. Beat the whites until smooth and shiny and the sugar dissolves.



In three to four doses, add the whipped proteins to the curd base.



Finally, add the raisins to the mass, carefully squeezing the water out of it.



The mass will turn out to be tender and lush.



Place the curd in a parchment-lined baking dish.



Bake the cheesecake at 180 degrees for 1 hour until golden brown. During the baking process, it will rise a lot, but then it will settle - this is normal. Cool the prepared cheesecake.



Prepare chocolate icing: Melt the chocolate along with the cream.



Then add water to the mass and. The icing prepared according to this recipe will harden in the refrigerator, but remain soft, like thick chocolate cream.



Spread the glaze over the surface of the Lviv cheesecake and put it in the refrigerator for 6-8 hours.



Help yourself!

From the editorial board

Questions and answers taken from the comments:

Q: How long is Lviv cheesecake stored?
A: No more than 5 days in the refrigerator.

Q: How to check the readiness of the cheesecake? Toothpick?
A: No, a toothpick will not help here. The finished cheesecake is browned, while the middle of it trembles. If the cheesecake is not yet baked in your oven, but is already browned, just cover it with foil and continue baking.

Q: What is the structure of Lviv cheesecake? I have it heavy, dense and wet.
A: Heavy, dense and wet, it should come out in moderation. If it comes out too much, then you took wet cottage cheese. It must first be squeezed out, hanging, for example, in gauze on a hook for a couple of hours.

- this is such a famous Galician curd cake(in Ukrainian "curd" - "cheese"). Hospitable Lviv - the capital of Galicia - is famous for its sweet delicacies. It is in Lviv that a very popular in Ukraine (and not only!) confectionery"Svitoch". But the first place among the most famous desserts the city of Lev, and the whole of Western Ukraine, is occupied by the world-famous Lviv cheesecake.

Tourists who come to this hospitable city certainly want to try the popular Galician cake. The author of the recipes on this page is a Ukrainian cook and the author of the recipe book Darius Tsvek, well-known throughout the former Soviet Union. This is a very interesting and outstanding woman, perhaps I will write about her separately - it's worth it.

Ingredients:

• 500 g fat homemade cottage cheese
• 150 g sugar
• 4 eggs
• 100 g butter
• 1-2 tbsp semolina
• zest of one lemon
• 50 g raisins
• 50 g dried apricots

for glaze:

• 4 tablespoons sour cream
• 3 tbsp Sahara
• 4 tablespoons cocoa
• 20 g butter

Step by step description of the recipe:

1. Rub the cottage cheese through a sieve.
2. Cut dried apricots into small pieces. Add to the curd along with the raisins.
3. On a fine grater, grate the zest from one lemon and add to the curd.
4. Beat egg yolks with sugar until fluffy.
5. Add softened butter to the yolks, beat well. Then add semolina and beat again.
6. Beat the whites until firm peaks.
7. Add the yolk mass to the curd mass.
8. Mix well. Gently, in parts, mix the proteins into the dough.
9. Grease the form with butter. Lay out the dough, flatten. Put in a preheated oven to bake for 45-50 minutes at a temperature of 180 degrees.
10. Put sugar, sour cream, cocoa and butter in a saucepan and heat, stirring occasionally, until sugar dissolves over low heat.
11. Cool the baked cheesecake. We cover with glaze.
12. We put in the refrigerator for several hours (preferably overnight).

Bon Appetit! Help yourself!

Ingredients:

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

For glaze:

• 2 tbsp cocoa
• 1 tbsp butter
• 2 tbsp Sahara
• 2 tbsp sour cream

Preparation:

1. This dessert requires fatter cottage cheese. I bought the fattest in the store - 9.5%. It must be wiped through a sieve. Be sure to do this. This will make the curd more fluffy.
2. Then separate the yolks from the proteins.
3. And with the help of a mixer, turn the squirrels with a pinch of salt into this kind of snow.
4. Then proceed to the yolks. First you need to beat them with sugar until whitening. Then add softened butter to them. (Leave 20 g of the total amount for glaze and a little for greasing the mold). Put the zest and semolina there, and beat gently again until smooth.
5. And only after that, introduce the cottage cheese and mix again with a mixer.
6. And then comes the turn of proteins. They are very carefully introduced into the curd mass.
7. Cover the rectangular shape with baking 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.
8. So, put the dough in a greased form and bake in the oven at 180 degrees. Mine was baked in 30 minutes. I recommend checking after 25 minutes.
9. 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. Ideally: bake in the evening to eat in the morning.
10. Yes, important point- chill the curd in the form.
11. And when the cheesecake has cooled down and infused, cook the glaze.
12. To do this, melt butter, sugar and cocoa in a small saucepan. While stirring, bring to a boil and simmer a little to melt the sugar.
13. Finally add sour cream and stir.
14. Cover the cheesecake with this glaze.
15. And put it in the refrigerator for at least half an hour to cool.
16. Serve by cutting off pieces.

Required Ingredients:

• 400 g of cottage cheese (homemade);
• 3 eggs;
• 1/2 cup sugar
• 80 g butter (softened);
• a handful of washed raisins;
• 1 tbsp. a spoonful of semolina;
• a pinch of salt;
• zest of one lemon.

Glaze:

• 3 tbsp. tablespoons of thick sour cream;
• 2.5 tbsp. spoons of cocoa powder;
• 2 tbsp. tablespoons of sugar;
• 1 tbsp. a spoonful of butter.

How to cook:

1. First, divide the eggs into yolks and whites. Place the yolks in a large container or bowl for kneading the dough. Protein can be placed in a smaller cup.
2. Using a mixer, beat the whites with a pinch of salt into a strong foam. Set aside.
3. Pour granulated sugar into a bowl of yolks.
4. Whisk the yolks and sugar until smooth. Continue whisking until the mixture is white and the sugar is completely dissolved. Add cottage cheese to this mass. I have a homemade grainy one. If desired, the curd can be passed through a sieve, but this is not necessary.
5. Put softened butter and semolina there.
6. Then it is most convenient to beat the dough with an immersion blender. Stir the mixture until it is completely homogeneous and free of lumps.
7. Rinse the lemon and pat dry with a napkin. Using a fine grater, grate the zest and add to a cup. Rinse the raisins well, squeeze and put in the dough.
8. Then add the whipped egg whites in small portions. Stir the dough gently with a silicone spatula.
9. Thus, it will be enriched with air bubbles. Ready dough should have a light, airy consistency, like a liquid soufflé.
10. Preheat the oven to 160 - 170 degrees. Prepare a baking dish and line it parchment paper... Fill the mold with dough and place in the preheated oven for 40-50 minutes.
11. The baking time depends on the characteristics of your oven. I baked half the time at 170 degrees, then reduced the temperature to 160 and continued baking.
12. Cool the prepared cheesecake and carefully remove the parchment.
13. In the meantime, the cheesecake is cooling down, prepare the chocolate icing. Place all the icing ingredients in a small saucepan.
14. Then place the saucepan on the stove and heat it slightly, stirring continuously. Do not heat the glaze too much, otherwise the sour cream will curl up and the glaze will be spoiled, it should have a dense, uniform consistency.
15. Cover the cooled “Lvivsky syrnik” with chocolate icing, chill in the refrigerator and serve.

You will need:

• cottage cheese (eight hundred grams);
• eggs (six pieces);
• sugar (two hundred twenty grams);
• butter (one hundred and fifty grams);
• raisins (fifty grams);
• semolina (one and a half tablespoons);
• lemon zest (one tablespoon);
• one pinch of vanilla.

For glaze:

• sour cream (seven tablespoons);
• powdered cocoa (four tablespoons);
• sugar (four tablespoons);
• butter (one and a half tablespoons).

We start cooking:

1. We prepare products: in general, the fat content of the curd is not so important, we use a 3% product. As for chicken eggs, they should be medium in size. Granulated sugar can be safely replaced icing sugar... The fat content of sour cream, like cottage cheese, is not important: we use 20%. The cocoa powder must be of good quality, and the raisins can be anything: both dark and light. For the lemon zest, we need one large lemon. And you can safely replace vanillin with vanilla sugar.
2. We start cooking with what is deep. drive in a bowl of six eggs. First, the eggs should be rinsed under running water and dried. We need to separate the yolks from the proteins, so it is better to break the eggs not on the edge of a bowl or table, but on a flat surface.
3. Mix the yolks with sugar and vanilla, beat well with a mixer or whisk. The consistency of the mixture should be similar to condensed milk.
4. Mix the yolks with softened butter and cottage cheese. We also add semolina. If time permits, we recommend rubbing the cottage cheese through a strainer: this way you will get rid of lumps, and the mass will be more airy and tender.
5. Further, in order to prepare the Lviv curd cheese pan, you need to add the above amount of fresh lemon zest to the dough (use a fine grater to prepare it). We also add pre-washed and dried raisins. A bowl of this mixture until we need it.
6. Beat the whites until they reach the consistency of dense foam. If you beat with a mixer, then you need to increase the speed gradually.
7. We gradually introduce proteins into the base from cottage cheese. In this case, it is better to use an ordinary fork or whisk, but not a mixer: this will make the cheesecake more airy.
8. We turn on the oven at one hundred and eighty degrees to warm up. At this time, we transfer the dough into a mold (do not forget to cover it baking paper). V classic recipe it is better to use a rectangular baking dish.
9. A classic Lviv cheesecake is baked for one hour and twenty minutes at one hundred and eighty degrees. Cooking time is relative: adjust it depending on the characteristics of your oven. After you take the dessert out of the oven, in no case take it out of the mold: let it cool in it for at least twenty minutes. If you do this right away, then the tender syrnik will simply fall apart.
10. Let's start with the chocolate glaze. Pour sour cream (seven tablespoons) into a small saucepan. We also send cocoa, sugar and butter there. Cook over medium heat and keep stirring. In no case do we bring to a boil and cook for about seven minutes. The glaze is prepared: let it cool and pour over an appetizing curd delicacy. Lviv cheesecake in chocolate glaze is ready to eat!

You will need:

• four to five eggs;
• one hundred grams of sugar;
• one hundred grams of butter;
• two tablespoons of starch;
• one tablespoon of vanilla sugar;
• one teaspoon of lemon zest;
• dried apricots (eight to ten pieces). Dried apricots can be replaced with prunes or raisins.

We start cooking:

1. Mix sugar with pre-softened butter. Add egg yolks and mix thoroughly. Now we combine with cottage cheese and starch and mix again (you can use a mixer or blender, the mass should turn out to be homogeneous).
2. Rub the lemon zest on a fine grater, mix it with the curd mass. Next, mix the mass with pieces of dried apricots or any other filling of your choice (prunes, raisins).
3. Beat the whites until they are foamy and gradually mix them with the curd mass. Pour the resulting dough into a rectangular shape and bake from forty-five minutes to one hour in an oven preheated to one hundred and eighty degrees. Let the dessert cool down, after which it can be poured with chocolate icing (how to make the icing - see the Recipe

Lviv cheesecake cake is ready, try and fall in love with this amazingly simple recipe!

You will need:

• one kilogram of cottage cheese;
• four eggs;
• two hundred and fifty grams of sugar;
• one hundred and eighty grams of butter;
• one hundred grams of poppy;
• one tablespoon of starch;
• one tablespoon of semolina;
• one tablespoon of fresh lemon zest;
• ten grams of vanilla sugar;
• icing sugar (for sprinkling).

We start cooking:

1. Mix sugar with cottage cheese and whipped separately chicken eggs... Then add the above amount of starch, semolina, vanilla sugar, butter and lemon zest to the dough. We mix everything thoroughly with a blender or mixer: the mixture should be homogeneous.
2. Let's take a poppy seed: you need to steam it with a small amount of boiling water, strain and grind (use a bowl of a blender or a mortar). Next, mix the poppy with six tablespoons of the cottage cheese mixture. With the resulting mass, spread the first layer in a baking dish.
3. Mix the second part of the curd mass with raisins and spread it in the second layer. In a preheated oven, bake a cheesecake for about one hour. Dessert is ready! You can pour it over with chocolate icing, but be aware that this will increase the calorie content of Lviv cheesecake noticeably. On average, this is 258 kcal per 100 grams.

You will need:

• five hundred grams of fatty cottage cheese;
• two hundred grams of sugar;
• one hundred grams of butter;
• two tablespoons of semolina;
• four eggs;
• one hundred grams of raisins;
• one teaspoon of vanilla sugar.

We start cooking:

1. If you are using plain curd, then it is advisable to rub it through a strainer. Mix cottage cheese with butter and whisk. Next, in the recipe, beat well after each added product.
2. Mix the bulk with the eggs (add one at a time). For a recipe for Lviv cheesecake in a slow cooker, you do not need to separate the yolks from the proteins.
3. Add semolina and sugar to the dough. Beat until no grains remain in the mixture. To speed up the process, you can immediately use powdered sugar.
4. Add raisins. Instead of raisins, you can use pieces of chocolate, dried apricots or prunes.
5. Grease the multicooker bowl with a small amount of butter. Pour out our dough and set the standard “Baking” mode. In the process of cooking, do not open the bowl under any circumstances, and after the signal of readiness, let the dessert stand for at least another fifteen minutes. Bon Appetit! As in the previous recipes, pour chocolate icing over the cheese pan if desired.

Ingredients:

• 500g fatty 9% cottage cheese
• 4 eggs
• 100g softened butter
• 200g sugar
• 1 tbsp decoys
• 50 g raisins
• butter for greasing the mold
• 2 tbsp bread crumbs

for glaze:

• 30g butter
• 2 tbsp Sahara
• 2 tbsp cocoa
• 3 tbsp sour cream

How to cook:

1. Rub the curd thoroughly through a sieve. This process is quite tedious, but necessary, otherwise you will not get the desired texture - smooth and uniform.
2. Divide the eggs into whites and yolks. Mix the yolks with sugar and beat until smooth.
3. Add a pinch of salt or a couple of crystals to the proteins citric acid and beat them until crisp.
4. Add semolina, whipped yolks with sugar and softened butter to the curd. Mix everything very well (it is advisable not even to mix, but beat until smooth).
5. Pour boiling water over the raisins in advance. Let it stand for about fifteen minutes, then drain the water and dry the raisins. Add the raisins to the curd mass and stir it again.
6. Finally, add the whipped egg whites and very gently mix them into the curd mass.
7. The curd mass should be fluffy and airy, homogeneous in consistency, with an even distribution of raisins.
8. Grease a baking dish and sprinkle bread crumbs... It is not necessary to use a bread form, you can also use any other, although this makes the cheesecake looks prettier, and it will be more convenient to cut it.
9. Transfer the curd mass to the prepared mold and flatten.
10. Bake Lviv cheesecake in an oven preheated to 180 degrees for an hour.
11. Cool the cheesecake in the mold, then gently run the knife along the sides and turn the cheesecake onto the platter.
12. For icing put everything necessary products in a small saucepan and place over low heat.
13. Cook the frosting, stirring constantly with a spoon, until smooth and shiny.
14. Apply the chocolate icing to the curd, smoothing it out with a spatula.
15. Let the frosting cool and place the cheesecake in the refrigerator. Soak it in the refrigerator for five hours or overnight. This is necessary, otherwise the Lviv cheesecake will not acquire the required texture. Read more:

Ingredients:

• 1 kg of homemade fresh fatty cottage cheese.
• 300 grams of granulated sugar.
• 10 eggs (room temperature).
• 200 grams of excellent quality fresh butter.
• 3 tablespoons of semolina.
• 80 grams of raisins.
• Vanilla sugar pack.
• The zest of one lemon.
• 150 grams of dark chocolate.
• 120 ml heavy (33-35%) cream.

How to cook:

1. Pass the cottage cheese through a meat grinder with small holes along with butter or rub through a sieve and mix with butter in a mixer bowl.
2. Erase the yolks white with half the sugar using a whisk or mixer, send to the curd with a little.
3. Put vanilla sugar, semolina and raisins soaked in rum or cognac.
4. Beat the whites with a pinch of salt, first at medium speed of the mixer, and then, when they begin to increase in volume, at high speed, along with the remaining sugar.
5. Introduce proteins in portions into the curd mass.
6. Bake in a round pan (mine is 28 cm in diameter) or two narrow cake tins in an oven preheated to 180 ° C for 1 hour.
7. Cool for 2-3 hours on a wire rack.
8. Melt the chocolate at 35 ° C, add the boiling cream, stir.
9. Cover the cold syrnik with glaze.

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