Lviv cheesecake

Step-by-step preparation

Cooking time: 9 hr

1. STEP 1

   

   How to make Lviv cheesecake at home? Prepare the necessary products. Take the fattest cottage cheese; low-fat cottage cheese will not produce the same taste. Grain varieties are not suitable; the best cheesecake is made from homemade cottage cheese. Read about how to choose cottage cheese in a separate article, link at the end of the recipe. Remove the butter from the refrigerator in advance; it should become soft. The amount of sugar can be reduced a little, but this is not for everyone.

2. STEP 2

   

   Turn on the oven to 180 degrees. To prepare the cheesecake, you must rub the cottage cheese through a sieve or punch it with a submersible blender to make the cheesecake texture soft.

3. STEP 3

   

   Divide the eggs into yolks and whites. Do this carefully so that not a single drop of yolk gets into the whites, otherwise the whites will not whip up.

4. STEP 4

   

   Beat the yolks with sugar with a mixer until light and fluffy.

5. STEP 5

   

   Add semolina and soft butter. Read about how to choose semolina in a separate article at the link at the end of the recipe.

6. STEP 6

   

   Beat everything again until smooth.

7. STEP 7

   

   Add cottage cheese to the mixture. Mix with a mixer at low speed, without beating, but only stirring the mass. Add lemon zest and raisins. Stir with a spatula.

8. STEP 8

   

   Beat the egg whites with a mixer until stiff peaks form. Remember, in order for the whites to beat well, all utensils must be clean and not greasy. Read about all other nuances in a separate article at the link at the end of the recipe.

9. STEP 9

   

   Place the protein mixture on top of the curd mixture.

10. STEP 10

    

    Gently fold in the egg whites using a spatula or whisk.

11. STEP 11

    

    Grease the baking dish with oil. Place the dough in it and smooth the top with a spatula. Read about how to choose a baking dish in a separate article at the link at the end of the recipe.

12. STEP 12

    

    Bake the cheesecake for 40-50 minutes in the oven at 180°C until golden brown. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. At first the cheesecake will rise strongly, and then fall. Remove the cheesecake from the mold and cool completely.

13. STEP 13

    

    Prepare ingredients for making glaze.

14. STEP 14

    

    Place all glaze ingredients in a saucepan and place on heat.

15. STEP 15

    

    Keep the heat to a minimum. While constantly stirring, wait until the products are completely combined.

16. STEP 16

    

    Pour hot glaze over cheesecake. Be sure to let it sit for a few hours, or better yet, leave it in the refrigerator overnight. Bon appetit!

Comments on the recipe

Kira

25.12.2023

4.5

Great recipe. I'm delighted. I’ll also suggest this sponge roll with curd cream.

Natalia M

25.12.2023

4.6

I have already cooked Lviv cheesecake, I remember well that it is very tasty. Therefore, this time I made not an ordinary cottage cheese casserole, but a famous dish. My cottage cheese was 9%, quite greasy and moist. The butter was of good quality and tasty. After all, the very creamy taste of the cheesecake depends on it. After beating the curd mass with the yolks with an immersion blender, it seemed that the dough was too liquid, so I added another spoonful of semolina. In principle, it was possible not to add it, the eggs already held the cottage cheese together well. In addition to the lemon zest, I added a spoonful of lemon juice. But my children don’t like raisins, so I didn’t add them. The cheesecake baked for quite a long time, an hour. I baked it until golden brown and made sure that the middle was not runny. I immediately turned the finished cheesecake onto the board. For convenience, I lined the pan with parchment before baking. I made the glaze right away and it was easy to make. You just need to wait for all the products to combine, I like this method) And soft glaze using sour cream is great for cottage cheese baking. The cheesecake cooled for about eight hours. After that, it cut very well into records. It reminded me of a soufflé cake, and it reminded my husband of a pastry. And the children just ate it all in silence) The cheesecake is simply magnificent! It is dense and delicate at the same time, the glaze has set well, but is soft. The taste is curd-lemon, creamy. The aroma of lemon when baking was so delicious! I wanted to try this miracle as soon as possible. There is only one drawback, it’s not enough) You need to make two servings at once) Thank you very much for this recipe for Lviv cheesecake!

Narita

25.12.2023

4.8

How much starch?