Lviv cheesecake recipe from Alla Kovalchuk. Lviv cheesecake from Alla Kovalchuk. How to make the famous cottage cheese dessert

TV presenter Alla Kovalchuk prepares Lviv cheesecake with cherries, dried apricots and lemon zest.

Ingredients

For the test::
fat cottage cheese: 500 g
butter: 100 g
eggs: 4 things.
powdered sugar: 200 g
zest of one lemon:
semolina: 1 tbsp.

cherry: 4 tbsp.
dried apricots (chopped): 4 tbsp.
For the glaze::
butter: 1 tbsp.
sugar: 1 tbsp.
chopped chocolate: 50 g
milk: 2 tbsp.

Cooking time: 90 min | Number of servings: 6 servings

Recipe for Lviv cheesecake from Alla Kovalchuk
depositphotos.com

1. Melt butter in the oven. Rub the cottage cheese through a sieve, add the yolks and steamed semolina.

2. Then pour in the melted butter and add the lemon zest. To stir thoroughly. Add dried apricots and cherries, soaked in cognac and rolled in semolina.

3. Combine the dough with whipped whites mixed with powdered sugar.

4. Place the dough in a mold greased with butter and sprinkled with breadcrumbs. Bake the cheesecake at 180°C for 35-40 minutes.

5. Prepare chocolate glaze. Place butter, sugar, chocolate and milk in a saucepan and melt over low heat. Coat the cooled cheesecake with glaze.

Advice: To decorate the cheesecake, you can make flambé cherries. To do this, melt the butter and sugar in a frying pan and simmer briefly. Then add the cherries soaked in cognac and set them on fire. When the fire goes out, you will get a flambé cherry.

How to prepare Lviv cheesecake recipe from Alla Kovalchuk - a complete description of the preparation so that the dish turns out very tasty and original.

Contents [Show]

With poppy seeds

0.5 kg of fat cottage cheese.

In a slow cooker

Delicacy from Nina Niksia

How to cook cheesecakes from Alla Kovalchuk recipe - a complete description of the preparation so that the dish turns out very tasty and original.

There are no tricks in the cheesecake recipe: mix half a kilo of cottage cheese, one egg, a few tablespoons of flour (or semolina), two tablespoons of sugar, salt, knead well... Divide the cheesecake dough into balls, make flat cakes, roll them in flour and fry in butter.

But there are other recipes that taste just as good as the classic ones. Alla Kovalchuk told us how to prepare cheesecakes with filling and different sauces.

Sweet cheesecakes with raisins

Ingredients

Cottage cheese - 300 g
Eggs - 2 pcs.
Sugar - 100 g
Raisins - 150 g
Sifted flour - 200 g
Cinnamon - to taste
Salt - to taste

How to make sweet cheesecakes

Separate the whites from the yolks. Beat the whites with a small pinch of salt, and the yolks with sugar.
Add raisins soaked in warm water and dried with a paper towel.
Grind the cottage cheese through a sieve and mix well with the raisins. Add eggs and cinnamon
Forming cheesecakes
Roll them in flour and fry in vegetable oil on both sides until golden brown.

Salty cheesecakes with mushrooms

Ingredients

Cottage cheese - 250 g
Sifted flour - 200 g
Mushrooms - 250 g
Onion - 1 pc.
Greens - to taste
Eggs - 2 pcs.
Salt - 1 tsp.
Pepper - 2-3 g
Vegetable oil - 250 g
Soda - a pinch

How to cook cheesecakes with mushrooms

Crush the cottage cheese
Fry finely chopped onions and mushrooms in 2 separate pans
Mix them, salt and pepper to taste. Add the greens, mix and let the filling cool
Add the egg and quenched vinegar to the flour
Mix the egg mixture with crushed cottage cheese
We form cheesecakes: put the filling in the center of each
Fry them in a large amount of heated vegetable oil on all sides until golden brown.

Sweet cranberry sauce for cheesecakes

Ingredients

Cranberry - 75 g
Sugar - 2 tbsp. l.
Lemon zest - to taste

How to make cranberry sauce

When it becomes soft, rub through a sieve and add sugar and lemon zest.
Bring the syrup to a boil, stirring thoroughly
When the sauce starts to caramelize, turn it off.

Spicy cranberry sauce for cheesecakes

Ingredients

Cranberry - 75 g
Garlic - 2 cloves
Salt - to taste
Sugar - to taste
Lemon zest - to taste
Pepper - to taste

How to Make Savory Cranberry Sauce

Add 1.5 tbsp to cranberries. l. water and heat in a saucepan
When it becomes soft, rub through a sieve.
Add chopped garlic, salt and pepper to taste, a little sugar and lemon zest. Bring to a boil, stirring constantly. Serve cheesecakes with cranberry sauce and herbs

Section: star recipe

Expert Alla Kovalchuk teaches TV presenter Snezhana Egorova how to cook unsurpassed cheesecakes. Recipes from the first episode of the culinary show “Everything will be delicious!” Ruddy cheesecakes with a golden crust are an excellent dish for a tasty, light and quick breakfast. Every housewife prepares them from time to time, but few people turn out cheesecakes absolutely perfect. Either they will burn and remain raw inside, or they will stick to the pan, or even crack completely. For example, when Snezhana Egorova wants to pamper her five children with cheesecakes, she asks her nanny to prepare everything. However, the actress and TV presenter would like to make a delicious breakfast for her family from time to time. Wanting to learn how to cook unsurpassed cheesecakes, Snezhana Egorova turned to the host of the show “Everything will be delicious!” for help. Nadezhda Matveeva and culinary expert of the program Alla Kovalchuk. Do you want to know what came of it? Recipes for making perfect cheesecakes await you!

Sweet cheesecakes with raisins (“Everything will be delicious!”)

INGREDIENTS

Cottage cheese - 300 g
Eggs - 2 pcs.
Sugar - 100 g
Raisins - 150 g
Flour (sifted) - 200 g
Cinnamon - to taste
Salt - to taste

COOKING METHOD

Grind the cottage cheese through a sieve.

Separate the whites from the yolks. Beat the whites with a small pinch of salt, and the yolks with sugar.

Add raisins soaked in warm water and dried with a paper towel.

Mix cottage cheese well with raisins, add eggs and cinnamon.

We form cheesecakes. Roll in flour and fry in a well-heated frying pan with vegetable oil, on both sides, until golden brown.

Salty cheesecakes with mushrooms (“Everything will be delicious!”)

INGREDIENTS

Cottage cheese - 250 g
Flour (sifted) - 200 g
Mushrooms - 250 g
Onion - 1 pc.
Greens - to taste
Eggs - 2 pcs.
Salt - 1 tsp.
Pepper - 2-3 g
Vegetable oil - 250 g
Soda - a pinch

COOKING METHOD

Crush the cottage cheese.

Finely chop the mushrooms and onions and fry them (in separate pans). Then mix, adding salt and pepper to taste. Add the greens, stir, and let the filling cool.

Add the egg and quenched vinegar to the flour. Mix with cottage cheese. From the resulting curd dough and filling we form cheesecakes.

Fry in a large amount of heated vegetable oil on all sides until golden brown.

Sweet cranberry sauce for cheesecakes (“Everything will be delicious!”)

INGREDIENTS

Cranberry - 75 g
Sugar - 2 tbsp. l.
Lemon zest - to taste

COOKING METHOD

Add 1.5 tbsp to cranberries. l. water and heat in a saucepan. When it becomes soft, rub through a sieve. Add sugar and lemon zest. Bring to a boil, stirring thoroughly. When the sauce starts to caramelize, turn it off.

Spicy cranberry sauce for cheesecakes (“Everything will be delicious!”)

INGREDIENTS

Cranberry - 75 g
Garlic - 2 cloves
Salt - to taste
Sugar - to taste
Lemon zest - to taste
Pepper - to taste

COOKING METHOD

Add 1.5 tbsp to cranberries. l. water and heat in a saucepan. When it becomes soft, rub through a sieve. Add chopped garlic, salt and pepper to taste, a little sugar and lemon zest. Bring to a boil, stirring constantly.

Serve cheesecakes with cranberry sauce and herbs.

See also videomaking cheesecakes in the program “Everything will be delicious”.

There are sweets that have long ago earned cult status. Their recipes are carefully preserved, occasionally modernized, confectioners argue with each other over whose version of the delicacy is tastier, and tourists with a sweet tooth flock from all over the world to enjoy the taste of the famous dessert. Such is the Viennese Sacher, the unique Italian Tiramisu, etc. Lviv cheesecake. And don’t let the simple name fool you. The famous cottage cheese, originally from Western Ukraine, is not a shame to serve on any festive table, be it a wedding or name day.

Lviv cheesecake is not just a cottage cheese casserole

Savory Ukrainian dessert made from cottage cheese

If an experienced housewife glances at the list of products for Lviv cheesecake, she will grin in surprise: an ordinary cottage cheese casserole, that would be something to make a fuss about. Nothing like this! In fact, this delicious dessert differs from a casserole in about the same way as good wine differs from grape juice: it is nobler, richer in flavor, and brings much more pleasure. However, keep in mind that you won’t be able to get a real, juicy and fragrant cheesecake if you approach the matter carelessly. And above all, this concerns the choice of products.

The main component of Lviv cheesecake is high-quality cottage cheese

For a real Lviv cheesecake you will need fatty cottage cheese, ideally homemade. A product that is too dry or liquid will spoil the final taste of the dessert, and a grainy product will disrupt the structure. However, you can help matters by thoroughly rubbing the cottage cheese through a sieve, squeezing out excess water, or adding a few tablespoons of boiled potatoes to the dough.

It is also advisable to take homemade eggs, with bright yolks.

By the way, about eggs. Since the whites for Lviv sweetness will need to be whipped into a very strong dense foam, otherwise your cheesecake will not have any airiness, stock up on a mixer and time for at least 10 minutes. It will be difficult to do such work with a whisk.

The classic cheesecake is baked on a thin flatbread of dough. However, today most housewives have gotten the hang of replacing it with a plastic mixture of crushed cookies and butter, or simply ignoring this point. Believe me, left without its crispy base, the cheesecake will lose its taste.

The traditional and most popular additions to cottage cheese are raisins and lemon zest, which give the delicacy a fabulous aroma. It’s rare that a recipe is complete without this fragrant ingredient! But you can safely replace it with orange zest, coconut flakes, poppy seeds, dried apricots, candied fruits, nuts, dried and fresh berries or apple slices. Everything is allowed!

Lviv cheesecake is not fried. It is prepared in the oven or, given the trends of the times, in a slow cooker.

Experienced chefs persistently warn beginners against the temptation to try cheesecake immediately after cooking. Fresh it is not half as good as one that has been left in the cold for 512 hours. Be patient and don't ruin your experience with this delicious dessert!

All popular options for preparing Lviv cheesecake with step-by-step photos

Every self-respecting housewife in Ukraine has her own favorite recipe for this delicacy: classic, flavored with raisins, candied fruits or poppy seeds, on potatoes and semolina, with cognac, and even modernized, for cooking in the microwave. Which one do you like? Choose!

With poppy seeds

To improve the taste, use chocolate chip cookies for the base.

0.5 kg of fat cottage cheese.

22.5 tbsp. l. semolina (can be replaced with starch).

Prepare the poppy seeds. This can be done in two ways: pour boiling water over the grains and leave them to steam under the lid for 30-60 minutes, or pour poppy seeds into milk and heat over low heat until the liquid evaporates.

Without steaming, poppy seeds can become bitter, so don’t be lazy to steam them.

Place the cookies in a plastic bag and roll them thoroughly with a rolling pin.

Grind the cookies with a rolling pin or blender

Mix the resulting crumbs with 4050 g of melted butter.

The easiest way is to combine cookies with butter directly in a blender.

And spread it in an even layer over the bottom of the pan; this will be the base of your cheesecake. Try to make the layer thinner, no more than 0.50.8 cm. Place the cake in an oven preheated to 180 degrees for 10-12 minutes to brown it a little.

15 minutes of baking and the base is ready

Pour boiling water over the lemon, remove the top layer of zest using a fine grater, and squeeze out the juice. Boiling water, by the way, is necessary not only for hygiene reasons; it will force the citrus aroma to reveal itself more strongly.

There are special tools for quickly and easily removing the zest.

Mix cottage cheese with a glass of sugar, semolina, yolks, remaining butter, lemon juice and zest and vanilla.

Use a blender to turn all the cheesecake ingredients into a homogeneous mass.

Drain the remaining liquid from the steamed poppy seeds, grind the seeds with 2 tbsp. l. Sahara.

Crushed poppy seeds will release a small amount of white milk

Beat the egg whites into a thick foam so that when you remove the mixer from the bowl, it does not settle, but remains standing in white, strong peaks. 2 tbsp. l. Add the protein to the poppy seeds, carefully mix the rest into the cottage cheese.

Here they are, those same mysterious peaks

Place half of the curd mass on the crust, spread poppy seeds with whipped egg whites on top of it, and place the second half of the curd in a third layer. It is better to do this from the edges to the center; this way the dough will not fall through the whites, and your dessert will look prettier. Bake the cheesecake for 40-60 minutes at 180 degrees until a nice golden crust appears.

The procedure is simple: a layer of cottage cheese, poppy seeds, more cottage cheese and into the oven

Beat the chocolate broken into pieces and melted in a water bath with sour cream and pour the glaze over the cooled cheesecake.

Sour cream for glaze can be replaced with heavy cream

Let the treat cool and put it in the refrigerator overnight.

You can simply mix poppy seeds into half the cottage cheese: the cheesecake will turn out to be two-layered

In a slow cooker

Candied fruits and berries are useful for decorating cheesecake

12 tbsp. l. semolina or starch.

30 minutes before making the cheesecake, pour boiling water over the dried fruits. Cut the dried apricots into cubes, mix with raisins and cherries, transfer to a bowl and pour a portion of warm cognac to give the dessert a special bright aroma and taste. If for some reason you want to do without alcohol, simply soak the dried fruits in boiling water.

Dried fruits will have to steep in cold cognac for several hours, take warm

Pour milk into a saucepan, reserving 23 tbsp. l. for the glaze. Heat (but do not bring to a boil) and pour semolina into the milk in a thin stream, stirring constantly. Remove the saucepan from the stove.

Steam semolina in hot milk

Rub the cottage cheese through a sieve and combine with softened butter, semolina and egg yolks.

The cheesecake will simply melt in your mouth if you rub the cottage cheese through a sieve

Pour boiling water over the lemon and remove the zest using a grater. Add it to the curd mass along with dried fruits soaked in cognac, not forgetting to set aside a dozen cherries for decoration.

Raisins, dried apricots, prunes, cherries, the filling for the cheesecake can be any

It's protein time. Beat them with 6 tbsp. l. sugar or powdered sugar until stiff peaks form, and then fold into the cottage cheese.

The stronger the protein foam, the better the cheesecake

Place the curd mass in a baking dish, greased with oil and generously sprinkled with breadcrumbs, smooth and place in an oven preheated to 180 degrees.

Rusks will prevent the cheesecake from sticking to the walls of the mold

While the cheesecake is baking, which will take 30 to 50 minutes, prepare the glaze. It's simple: mix 1 tbsp in a saucepan. l. butter, a couple of tablespoons of milk, chocolate broken into pieces and, stirring the mass with a spoon from time to time, let it melt in a steam bath.

If you want to make the frosting thicker, add more chocolate.

Melt the last spoonful of butter in a frying pan with 1 tbsp. l. powdered sugar (or sugar).

It is more convenient to use powder, but sugar will also cope with the task assigned to it.

Place pre-set cherries soaked in cognac on top, simmer them for a few minutes, and then set the cognac on fire. It is advisable to have special long matches for this purpose; safety precautions should not be forgotten even for the sake of the most delicious delicacy.

When setting cherries in cognac on fire, be careful not to start a fire!

As soon as the fire goes out, pour chocolate glaze over the finished cheesecake and lay out the cherries. All that remains is to take the dish out into the cold.

The more glaze, the tastier!

Delicacy from Nina Niksia

For nut lovers, there is a separate recipe for Lviv cheesecake

Another enthusiastic cook who mastered the art of confectionery under the supervision of Parisian masters, presenter of numerous master classes, consultant, pastry chef-artist, and part-time owner of a blog about delicious food, Nina Tarasova, or simply Niksya, offered her cheesecake recipe to the audience. She suggests adding nuts to the Lviv delicacy, replacing sour cream and milk with heavy cream, and replacing vanillin with natural vanilla.

500 g medium fat cottage cheese.

100 g butter + 1 tbsp. l. for the glaze.

A glass of sugar + 2 tbsp. l. for the glaze.

Syrniki- This is a very popular dish in our country, however, not everyone knows how to cook it correctly. For some, the cheesecakes burn, for others they turn out half-baked or fall apart. The famous culinary specialist and participant in the “Master Chef” project Alla Kovalchuk will teach everyone today cook cheesecakes so that they turn out incredibly tasty, very tender and with a golden crust. You will find the recipes in the article.

The famous TV presenter Snezhanna Egorova, a charming woman and mother of 5 children, has never learned how to cook perfect cheesecakes. All her attempts to cook them ended unsuccessfully: the cheesecakes burned or remained raw. She turned for help to presenter Nadezhda Matveeva and famous chef Alla Kovalchuk, who agreed to teach Snezhanna how to cook perfect cheesecakes.

Alla Kovalchuk will reveal all the secrets and subtleties of preparing this dish, and will also share a recipe for making sweet cheesecakes and savory cheesecakes stuffed with mushrooms and basil.

To prepare sweet cheesecakes you will need:
cottage cheese - 300 gr
eggs - 2 pcs
sugar - 100 gr
raisins - 150 gr
flour - 200 gr
cinnamon
Grind the cottage cheese through a sieve. Separate the whites from the yolks, beat the whites well with a pinch of salt, and the yolks with sugar. Soak the raisins in warm water and dry with a paper towel. Mix cottage cheese with raisins, and then gradually add eggs. Add cinnamon to taste. Form cheesecakes, roll them in flour and fry in well-heated vegetable oil on both sides until golden brown.

To prepare salty cheesecakes, take:
cottage cheese - 250 gr
flour - 200 gr
mushrooms - 250 gr
onion - 1 pc.
greens, basil
eggs - 2 pcs
salt - 1 tsp.
pepper - 2-3 gr
vegetable oil - 250 gr
soda
Grind the cottage cheese through a sieve. Add egg and soda slaked with vinegar to flour, mix with cottage cheese. Finely chop the mushrooms and onions and fry them separately: mushrooms in one pan, onions in another. Mix onions and mushrooms, add salt and pepper to taste. Add finely chopped herbs, stir and let cool. Form cheesecakes from the resulting dough and filling and fry them in a sufficiently large amount of well-heated vegetable oil on all sides until golden brown.

The subtleties of making cheesecakes and secrets from Alla Kovalchuk in the next video.

Everything will be delicious. Issue 1. Broadcast 10.26.13. How to cook cheesecakes. Part 1. Watch online

Show "

Everything will be delicious. Issue 1. Broadcast 10.26.13. How to cook cheesecakes. Part 2. Watch online

Show "

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TV presenter Alla Kovalchuk prepares Lviv cheesecake with cherries, dried apricots and lemon zest.

Ingredients

For the test::
fat cottage cheese: 500 g
butter: 100 g
eggs: 4 things.
powdered sugar: 200 g
zest of one lemon:
semolina: 1 tbsp.

cherry: 4 tbsp.
dried apricots (chopped): 4 tbsp.
For the glaze::
butter: 1 tbsp.
sugar: 1 tbsp.
chopped chocolate: 50 g
milk: 2 tbsp.

Cooking time: 90 min | Number of servings: 6 servings

Recipe for Lviv cheesecake from Alla Kovalchuk
depositphotos.com

1. Melt butter in the oven. Rub the cottage cheese through a sieve, add the yolks and steamed semolina.

2. Then pour in the melted butter and add the lemon zest. To stir thoroughly. Add dried apricots and cherries, soaked in cognac and rolled in semolina.

3. Combine the dough with whipped whites mixed with powdered sugar.

4. Place the dough in a mold greased with butter and sprinkled with breadcrumbs. Bake the cheesecake at 180°C for 35-40 minutes.

5. Prepare chocolate glaze. Place butter, sugar, chocolate and milk in a saucepan and melt over low heat. Coat the cooled cheesecake with glaze.

Source

Fluffy milk pancakes without yeast recipe

During its short history, Lviv cheesecake has already become a classic dessert of Ukrainian cuisine, 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 please you. Today, in addition to the classic recipe, there are also original variations of Lviv cheesecake, differing in some nuances and various additives to the curd base. Let's figure out how to properly prepare Lviv cheesecake and what options famous chefs offer.

How to make the famous cottage cheese dessert

The classic version of 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), and butter are used.

It is best to buy homemade and full-fat cottage cheese, then the cheesecake will be more filling and, moreover, natural. If you are afraid of going overboard with the fat content of the dish, still give preference to full-fat cottage cheese, but exclude butter from the recipe.

Cooking cheesecake begins with grinding the cottage cheese to give it a homogeneous state. Then butter, previously softened but not melted, is added to the mass. After this, the yolks are added to the mixture, and then the whites, which are pre-beaten with lemon juice. Then the cheesecake is baked and, after cooling, covered with chocolate glaze.

The curd base should be varied. Focus on your taste preferences or use culinary-tested options. For example, they perfectly complement the taste of this dish:

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

Cinnamon goes well with apples, poppy seeds or nuts will go well with vanilla, but coconut flakes or lemon zest are 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 throughout the world. It is this woman who is the creator of the Lviv cheesecake in its traditional version of preparation, which is presented below.

Required ingredients:

600 g of fat homemade cottage cheese;
150 g sugar;
3 eggs, whites separated from yolks;
2 boiled potatoes;
100 g softened butter;
100 g raisins;
1 tbsp. l. lemon zest;
1 tsp. lemon juice or a pinch of salt for whipping egg whites.

For the glaze:

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

Step-by-step preparation:

Preheat the oven to 180 degrees, immediately cover the pan with baking paper. Cottage cheese and boiled potatoes must be ground in a meat grinder or blender to obtain 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 gauze for a while to allow the liquid to drain.
Curd and potato mixture is the basis of the classic Lviv cheesecake
Add butter and sugar to the mixture, mix well. Add the yolks and add the raisins and lemon zest.
Add butter, sugar, yolks and raisins with zest to the curd mass one by one
Beat the whites, carefully separated from the yolks, until they reach a stable foam, adding 1 teaspoon of lemon juice or a pinch of salt. Then carefully combine them with the curd mass using a spatula.
Beat the egg whites and gently fold them into the curd mixture.
Place the dough in the pan and bake for about 30–40 minutes. We wait until the cheesecake cools down.
We make the glaze - for this we cook syrup from water, vinegar and sugar. Add chopped or grated chocolate to the syrup, stirring continuously. When the chocolate has melted, remove the glaze from the stove and cool.
Grease the cooled cheesecake with warm glaze. Place 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 the cheesecake:

1 kg of medium fat cottage cheese;
350 g sugar;
200 g butter;
9 eggs;
2 tbsp. l. semolina;
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 glaze

Preparation:

Preheat the oven to 180 degrees (if the oven is with a fan, that is, convection, then up to 170 degrees).
We rub the cottage cheese through a sieve and add softened butter to it.
Grind the yolks with sugar and add to the curd mass, add semolina.
Beat the mixture.
We need to grate the zest, add vanilla to it and pour it into the curd mass along with nuts and raisins.
Next, beat the whites, adding a pinch of salt, and slowly mix them into the curd mixture with a spatula.
Place the future cheesecake in a greased pan and bake for 1 hour in a preheated oven.
If the top of the cheesecake becomes too brown, you need to cover it with baking paper to prevent it from burning.
While the cheesecake is cooling, make the glaze - mix all the ingredients for it and cook until the consistency becomes smooth.
Cover the Lviv cheesecake with glaze and put it in a cold place overnight.

With poppy seeds

For the cheesecake:

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

For the poppy layer:

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

For chocolate glaze:

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

Ready cheesecake with poppy seeds

Preparation:

Pour boiling water over the poppy seed and let it cool. If necessary, strain off excess water. Grind poppy seeds with sugar.
Beat cottage cheese with yolks, 1 glass of sugar and pre-softened butter. Also add lemon zest, starch, vanilla sugar.
Beat the egg whites, gradually adding half a glass of sugar.
Preheat the oven to 180 degrees without convection (170 with convection).
Two tbsp. l. Stir the whites into the poppy seeds and sugar, and the remaining whites into the curd mass.
Grease the mold with butter and sprinkle semolina on top. Pour half of our curd mass there and smooth it out. Next, add a poppy layer, not reaching the edges of the mold.
Lay out the remaining mass like this: part of it on the edges, and the rest in the center, covering the poppy layer.
Bake for 1 hour.
The readiness of the cheesecake is checked with a wooden stick or toothpick inserted into it: it should come out dry.
Prepare the glaze. Melt the chocolate in a water bath, adding butter and milk. The mixture should not be brought to a boil, it should simply become homogeneous. When the glaze has cooled a little, cover the cooled cheesecake with it.

A glazed cheesecake can become a real work of culinary art.

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

Amazing cheesecake, so creamy, juicy and overall extraordinary, I made it with lemon zest, I will make it again.

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

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

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

Video: preparing 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 ingredients can be easily supplemented with various additives to suit your taste. You can cook this dish in the oven or in a slow cooker. Try making Lviv cheesecake, and perhaps you’ll invent a new recipe. Bon appetit!

This popular dessert of Western Ukraine has long and firmly won the love of many lovers of cottage cheese dishes. It is not just cooked, eaten and praised - Lviv cheesecake is sincerely admired for its taste, aroma and texture. And in fact, it would seem that from familiar and affordable products, it turns out not just a cottage cheese casserole, but an amazing dessert that is not a shame to serve even on a festive table.

By the way, do you know that the name of this dish (syrnik) has Ukrainian roots - the word “syr” means cottage cheese. Hence, all this kind of baked goods (like the well-known cheesecakes, only with cottage cheese instead of cream cheese in the composition) is called syrniki.

Today this delicious dessert can be found in many cavyarnias in Lviv, and local residents often prepare it for the holidays. Interestingly, the popularity of Lviv cheesecake came after the publication of Daria Tsvek, who shared the recipe for this dish in her book “Licorice Pechivo”.

In addition to the classic version, which I will introduce you to today, you can find a lot of other, by the way, no less interesting varieties of Lviv cheesecake: with orange zest, poppy seeds, nuts and even coconut flakes. In addition to raisins, dried or dried berries are added to this dish: cherries, cherries, cranberries.

I’ll share with you a little my impressions of this wonderful cheesecake. I have cooked it more than once or twice, and always according to this classic recipe. The finished dish turns out to be quite sweet (you can reduce the amount of sugar if desired), juicy and at the same time dense, but at the same time tender and so tasty. You want to eat it and eat it with your eyes closed... And with a cup of freshly brewed strong coffee or unsweetened black tea you get a simply luxurious duet.

Ingredients:

Chocolate glaze:

Cooking step by step:

The first step is to break 6 chicken eggs into one bowl, after thoroughly washing them and drying them with a towel. It is important that the yolk does not get into the white, so break the eggs on a flat surface, not on the edge of the pan.

It is most convenient to separate the yolks from the whites with your hands. Simply take one egg from the bowl and pass the white through your fingers, leaving the yolk in your palm. This method allows you to obtain a larger volume of proteins compared to separating eggs in the shell.

Beat everything with a mixer or whisk until the sugar crystals dissolve and the mass increases several times in volume. In this case, the consistency of the mixture of yolks and sugar should be similar to condensed milk with sugar.

Now add to the yolk mass 800 grams of cottage cheese, 150 grams of soft butter, which must be taken out of the refrigerator in advance, and one and a half tablespoons (without a slide) of semolina. If you wish, you can rub the cottage cheese through a sieve to make it more tender and airy, and also get rid of lumps.

Since I use an immersion blender, I don’t puree the cottage cheese. The result is a completely homogeneous, rather thick mass without a single lump.

Add a tablespoon of lemon zest to it (I just grate it from the lemon on the finest grater) and 50 grams of raisins. The raisins must first be thoroughly washed and dried. If they are very dry, soak the raisins for 15 minutes in cold water.

At this stage, we will deal with 6 egg whites, which need to be beaten with a mixer until a stable and dense foam. Of course, this can be done even with a whisk, but then you will have to beat vigorously for quite a long time with your hands. The utensils for beating egg whites should be clean and dry, as should the mixer whisks. We begin to beat at medium speed, and when the whites become cloudy and a light foam appears, we gradually increase the speed.

Gradually add the whipped whites into the curd base. Our task is to saturate the dense dough for Lviv cheesecake with air, which is found in proteins. To do this, you can only use a spoon, fork or whisk - just fold the whites into the base with gentle but confident movements. You cannot use a mixer - this will release precious air and the cheesecake will not turn out airy.

Proceeding in the same way as making biscuit dough, we get this tender and fluffy base for cheesecake. The dough does not flow, but falls from the spatula in a wide and lazy ribbon. Pre-heat the oven to 180 degrees.

Transfer the dough to a baking pan, lining it with parchment paper. The dimensions of my rectangular shape are 28x8x7 centimeters (length-width-height). Here, of course, I made a slight mistake with the sizes - I needed to take something larger. The fact is that during the baking process the cheesecake rises and swells very much, so it practically ran out of the mold, which I was very worried about. That is why take care of the dishes for baking Lviv cheesecake in advance - the dough should occupy no more than half the height of the form used. By the way, it doesn’t have to be rectangular or square dishes - round, oval or any other will work perfectly.

Bake Lviv cheesecake in a preheated oven at medium level at 180 degrees for 1 hour 15-20 minutes. True, the cooking time for this dish is a very relative concept and depends on the size of the mold and the nature of the oven. My cheesecake was ready after 1 hour and 20 minutes. It has grown a lot and cracked (this is normal). How to determine readiness? I don’t even know what to tell you here. If you prepare cottage cheese casseroles, you probably know when they will be ready. It’s the same with cheesecake: if you push the mold lightly, the center of the baked goods will sway a little, while there is already a dense crust on the surface. You can try to check with a wooden skewer - if it comes out of the cheesecake without any viscous adhesion, the cheesecake is definitely ready. But you don’t need to overexpose it so that it doesn’t become dry later.

Remove it from the oven and let it cool completely on the counter directly in the pan. Well, that's according to the rules... Naturally, I didn't wait until it was completely at room temperature. I waited 20 minutes and let's take it out. Jumped out of the uniform like a darling. By the way, why do you need to let the cheesecake cool in the mold? Yes, all because (as some cooks write) that he will simply fall apart - he is such a gentle comrade. It didn’t fall apart and kept its shape perfectly. So decide for yourself: to wait or not to wait. That’s the question... But don’t even doubt that the cheesecake will settle, and decently. This is typical for almost all cottage cheese casseroles.

Today is a very worthwhile dish. Lviv cheesecake is a rare delicacy, the recipe for which I discovered by chance, while trying to prepare the cheesecake that my daughter ate in Lviv. This is not a casserole or 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 searching for the one thing that tastes best with cottage cheese, I came across this dessert.

Yes, this is exactly dessert. Once you try it, you will realize that it can brighten up any lunch or dinner. We are simply delighted with him. And I’m already anticipating the joy of those who decide to try it.

So, let's get acquainted.

Ingredients

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

For the glaze:

2 tablespoons cocoa
1 tbsp. butter
2 tablespoons Sahara
2 tablespoons sour cream

Preparation

This dessert requires richer cottage cheese. I bought the fattest one in the store - 9.5%. It must be rubbed through a sieve. Be sure to do this. This will make the cottage cheese more airy.

And using a mixer, turn the whites with a pinch of salt into snow like this.

Then start with the yolks. First you need to beat them with sugar until white. Then add softened butter to them. (Out of the total amount, leave 20 grams for glaze and a little for greasing the mold). Add the zest and semolina there, and lightly beat again until smooth.

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

Line a rectangular pan with baking paper and grease with butter. I used a loaf pan. But I think it would 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 in a greased form and bake in the oven at 180 degrees. Mine took 30 minutes to bake. I recommend checking after 25 minutes.

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

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

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

To do this, melt the butter with sugar and cocoa in a small saucepan. Stirring, bring to a boil and cook briefly until the sugar melts.

At the end add sour cream and mix.

Cover the cheesecake with this glaze.

And put it in the refrigerator to cool for at least half an hour.

Serve, cutting off pieces.

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

Delicious. Lviv cheesecake - cheesecake for all cheesecakes!