Delicate, delicious dessert made from cottage cheese, covered with chocolate glaze.
- 500 g cottage cheese (9% and above)
- 150 g sugar
- 100 g butter
- 4 eggs
- 1 tbsp. decoys
- 1 handful of raisins (30 g)
- zest of 1 lemon
- 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” (translated as “cheese”), which means cottage cheese. The dessert is served in many Lviv cavyarns and is often prepared for holidays by local residents. The recipe for Lviv cheesecake became popular after it was published by Daria Tsvek in her book “Licorice Pechivo”. There are also versions of Lviv cheesecake with the addition of orange zest, poppy seeds, nuts and coconut flakes.
Based on the composition of the ingredients, at first it seemed to me that the cheesecake would be similar to a cottage cheese casserole, but to my surprise, the taste turned out to be something completely different. This is achieved by adding butter and beating the whites and yolks separately. The cheesecake has a very sweet, juicy and very pleasant consistency; it should be served in small slices for dessert with coffee, cocoa or tea.
Preparation:
Remove the zest from one lemon by grating it on a fine grater.
Divide the eggs into yolks and whites (put the whites in one container, the yolks in another).
Beat the whites with a mixer until stiff peaks form and set aside.
Beat the yolks with sugar for 3-5 minutes until light and viscous.
Add soft butter and cottage cheese. If your cottage cheese is not homogeneous, be sure to first wipe it through a fine colander.
Beat the mixture until smooth.
Add semolina, washed raisins, lemon zest and beat again.
Add the whipped whites in two or three additions, gently folding them in from bottom to top with a spoon or spatula.
Grease the mold well with oil (I have a mold measuring 24x10 cm).
Transfer the mixture and smooth it up.
Place in an oven preheated to 180 degrees. Bake for 50-60 minutes.
During the baking process, the cheesecake will rise well, and then fall - this is normal.
Cool the finished cheesecake.
Prepare the glaze.
Place sour cream, cocoa, sugar and butter in a saucepan and place on low heat.
Stirring all the time, bring to a homogeneous and smooth consistency, remove from heat.
Fluffy, delicate, with juicy rodzinkas, so squeamish and cheerful - a true Lviv relish! What's wrong with me? Yes... after this cheesecake you won’t even be able to speak so well :)
Not a single tsukernya in Lviv can do without cheesecake - in several versions. It is on the menu of almost any restaurant and cafe, and you can always buy it at street fairs. In a word, a real confectionery symbol of Lviv. It would seem nothing special, but if you prepare Lviv cheesecake correctly, you will get just a luxurious dessert.
I prepared it according to Daria Tsvek’s recipe from the book “Licorice Pechivo”, adding my own raisins and glaze - this is the form in which cheesecake is most often found in Lviv. Yes, in the original Tsvek recipe there are also boiled potatoes with which the cottage cheese is whipped. It plays the role of a fixative and is needed mainly if the cottage cheese is grainy - to make it more plastic, or if the soft cottage cheese is too wet. If your cottage cheese is soft and “without water,” then you don’t need potatoes, and the structure of the cheesecake will be more delicate.
Ingredients:
500 g soft cottage cheese with a fat content of 9% or higher
5 eggs
200 g sugar
10 g vanilla sugar
100 g butter at room temperature
2 tablespoons semolina
handful of raisins
For chocolate glaze
200g good quality dark chocolate
100 g butter
5 tablespoons of cream with a fat content of 30% or more
Preparation:
1. Take the butter out of the refrigerator in advance so that it becomes soft and at room temperature. Wash the raisins and pour boiling water for half an hour.
2. Separate the yolks from the whites, place 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 with your finger you can leave a mark that doesn’t spread for a second. In a separate bowl, beat the egg whites until they reach medium stiff peaks.
3. Add soft cottage cheese to the yolks. If your cottage cheese is not soft, but grainy, you will have to follow Daria Tsvek’s advice 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. Add softened butter and semolina there and mix.
4. Beat cottage cheese with yolks and butter until smooth. Add the whipped egg whites to the bowl with the curd mixture. And carefully mix with a spatula or spatula - with movements from bottom to top, turning the bowl along its axis. You need to mix very carefully to keep air bubbles in the protein. The result should be an air mass that holds 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. Grease the baking dish with vegetable oil and spread the curd mass. Place in an oven preheated to 190 degrees and bake for an hour. If the top browns too much, cover with foil.
Check readiness with a toothpick. The center of the cheesecake may still be wet and slightly “jiggly” - this is normal, the cheesecake will completely harden during cooling.
6. Take the cheesecake out of the oven and let it cool completely. In principle, it will already be good, but you can pour more glaze on top. To do this, put the chocolate, butter, and cream broken into pieces into a saucepan and place over a water bath, stirring constantly. As soon as the chocolate melts and the mass becomes homogeneous, remove from heat (there is no need to heat or bring to a boil too much). If the glaze seems too runny, let it cool slightly. Pour over the cheesecake and place in the refrigerator until the glaze completely hardens. Important: pour the glaze over the completely cooled cheesecake, preferably even from the refrigerator, then the glaze will not drip and will set better.
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 the dish step by step with photos:
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 curd. 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.
Description
Our favorite cottage cheese dessert is the incomparable Lviv cheesecake! It tastes better than any cottage cheese casserole. Amazingly delicate structure, juiciness, subtle aroma of lemon zest, delicious chocolate glaze - the combination of all these “highlights” turns a cottage cheese dish into a truly fabulous delicacy! And this recipe for the unsurpassed Lviv cheesecake from Daria Tsvek has another interesting feature. You are interested? Let's cook together!
Now I cook Lviv Cheesecake only according to this recipe, with various additives: dried fruits, raisins, dried cherries, chocolate drops. Summer is coming, I will also bake with fresh berries!
The cheesecake should be baked in a narrow rectangular cake pan. Since it turns out amazingly tasty, I advise you to prepare a double portion in a long form :)
I give the ingredients for a small mold 10x17 cm and for a large one 10x30 cm - in parentheses.
Ingredients:
For the curd mass:
- 500 g cottage cheese (800 g);
- 3 eggs (4 large or 5 small);
- 150 g sugar (200-225 g);
- 100 g butter (150 g);
- 2 boiled potatoes (3 medium or 4 if small);
- 1 teaspoon baking powder (1.5 tsp);
- A pinch of salt;
- A pinch of vanillin;
- Lemon zest;
- 100 g of dried fruits: raisins, dried pitted cherries, dried apricots, candied fruits.
- 2 tablespoons cocoa powder;
- 2 tablespoons sugar;
- 5 tablespoons of cream;
- 2 tablespoons of milk;
- 50 g butter.
- 100 g dark chocolate;
- 20-30 g butter;
- 1-1.5 tablespoons of milk.
Instructions:
The result depends on the quality of the ingredients! We need market cottage cheese, tasty, fresh and fatty. Store-bought cottage cheese is not suitable, nor is dry, lumpy cottage cheese. It should not be too wet, but in moderation. Eggs need to be slightly larger than medium size; potatoes too. Cream for glaze – thick, homemade. Choose the best and most delicious products, then your cheesecake will turn out great!
Boil the potatoes in advance, peeling them and placing them in boiling, slightly salted water. Cook until soft (test with the tip of a knife), drain the water and cool. It is important that the potatoes do not cool in water, since some varieties, after standing in the broth, become saturated with it and instead of crumbly puree, a viscous mass is obtained. While the potatoes are cooling, take the butter out of the refrigerator to soften. And let the eggs come to room temperature. Carefully separate the yolks from the whites.
Wash the lemon and pour boiling water over it – the bitterness will go away from the zest. And after washing the dried fruits, we steam them with warm boiled water, so they will soften and retain the beneficial substances.
Let's prepare the curd mass: mince the cottage cheese and cooled potatoes twice to get a fluffy mass. You can beat it with a blender.
Add the egg yolks one at a time. Grind the curd mass after each yolk.
Now add sugar and soft butter, rubbing with a spoon.
Add vanillin and baking powder to the lush mass, mix.
Pour in the drained and dried dried fruits and mix into the curd mass.
Beat the egg whites with a mixer with a pinch of salt for 1-2 minutes until thick, snow-white foam. I mixed it up a little and first added the whipped egg whites, then the dried fruits. This did not have a very noticeable effect on the result, but it’s still better to do the opposite so that the mass turns out more magnificent.
In 3-4 batches, carefully mix this foam into the curd mass. That's how magnificent it turns out! What you need for a real cheesecake in Lviv!
Turn on the oven to warm up to 170C. Cover a rectangular pan with parchment, lightly grease it with odorless vegetable oil.
Place the curd mixture in the mold and place in the oven.
We bake Lviv Cheesecake on the middle level of the oven, placing a container of water on the bottom so that the bottom does not burn, at a temperature of 160-180C for 40 minutes to 1 hour 10 minutes - my cheesecake was baked just that long. The exact time depends on the oven, the size of the mold and the height of the curd layer. The finished cheesecake is golden brown on top, cracks, and its center stops shaking like jelly when the mold is shaken. A skewer inserted into the middle comes out without any stuck curd.
Remove the pan from the oven and leave. The cheesecake should cool almost completely! When warm it is very tender.
So we patiently wait for it to cool for at least 15 minutes, take the cheesecake out of the mold by pulling the edges of the paper, and then carefully separate the parchment from it. Leave on the plate until it cools completely - it takes a long time to cool down, the center remains warm for another hour. Meanwhile, prepare the glaze.
Mix cocoa and sugar in a saucepan.
Add the butter and cream cut into pieces.
Place on low heat and, stirring all the time, heat until the cream and butter dissolve.
Pour in a little milk. Bring to a boil and turn off. The result is a very beautiful, smooth chocolate glaze. When hot it is liquid; To drizzle the cheesecake, you need to wait until the glaze cools and thickens. First, cool at room temperature, then put the saucepan in the refrigerator for half an hour. Check to see if it has thickened enough? At this stage there is a risk of trying it :) But this is completely permitted: there is a lot of glaze, even after tasting and pouring the cheesecake, I still had half of the charlotte left to glaze, and I sprinkled the other half with powdered sugar to suit every taste.
The second option for glaze is to melt pieces of chocolate in a water bath with the addition of a piece of butter and milk - enough to obtain the desired thickness of the glaze.
Pour the remaining glaze over the cooled cheesecake - on top and on the sides. Some of the glaze drips onto the dish - you can pick it up with a spoon and eat it.
Now - a little patience! It is better to eat Lviv Cheesecake not immediately, but after a few hours. It needs time to brew and thicken: then it cuts better, more accurately, and becomes tastier. So we cover it and put it in the refrigerator overnight.
And in the morning we take it out and decorate it with berries...
It will be beautiful if you also decorate with green leaves of fresh mint!
Cut into portioned slices and admire the scattering of dried fruits on the cut.
And let's treat ourselves! Very tasty with a cup of delicious Lviv cava or cocoa!
Lviv cheesecake- delicious baked goods made from cottage cheese. Despite its name, Lviv cheesecake is not much like traditional cottage cheese, which is fried in a frying pan, but is nothing more than a cottage cheese casserole or cheesecake. Lviv cheesecake is not a simple cottage cheese casserole. Unlike other casseroles, Lviv cheesecake has a very delicate texture, thanks to the whipped egg whites, and the delicious chocolate coating makes it even more delicious and festive. We can say with complete confidence that Lviv cheesecake is worthy of any holiday table.
Today there are more than several dozen recipes for Lviv cheesecake. The classic recipe for Lviv cheesecake is considered to be Daria Tsvek’s recipe “Sweet Pastries”. According to this recipe, Lviv cheesecake was prepared from cottage cheese, eggs, sugar and boiled potatoes. I don’t know why, but today almost all recipes for Lviv cheesecake contain semolina as a thickener instead of potatoes.
That is why Lviv cheesecake with the addition of semolina is considered traditional today. As fillers for additional taste, dried apricots, raisins, poppy seeds, lemon zest, etc. are added to Lviv cheesecakes.
Today I want to show you how to prepare Lviv cheesecake - step-by-step recipe with photos.
Ingredients:
- Eggs – 6 pcs.,
- Sugar – 1 glass,
- Cottage cheese – 600-700 gr.,
- Semolina – 3 tbsp. spoons,
- Sour cream – 2 tbsp. spoons,
- Salt - a pinch for whipping egg whites,
- Lemon zest – 1 tbsp. spoon,
- Butter – 150 gr.,
- Raisins – 100 gr.
For the chocolate fudge:
- Oil – 150 gr.,
- Dark cocoa powder – 3 tbsp. spoons,
- Sugar – 100 gr.,
- Milk - 100 ml.,
- Starch – 1 teaspoon.
Lviv cheesecake - recipe
Separate the egg yolks from the whites. Place the bowl of whites in the refrigerator. Pour sugar into the bowl with the yolks. Beat with a mixer until white foam forms.
Add cottage cheese.
Place pieces of butter at room temperature in a bowl.
Add semolina.
Add sour cream.
Whisk all ingredients until smooth.
Grate the lemon or lime peel on a fine grater. Add lemon zest to the curd mixture.
Wash the raisins. If the raisins are very dry, you can pour hot water over them and leave for 5 minutes. Add raisins to the bowl with the Lviv cheesecake mixture.
Using a mixer, beat the whites until a stable foam is obtained, adding a pinch of salt.
Transfer the whites to the curd mixture.
Stir the curd mass with a spatula.
Mix the whites with the curd mass using movements from bottom to top. The curd dough for the Lviv cheesecake is ready. If you want the cheesecake to be yellowish in color, add 0.5 teaspoons of turmeric to the dough. Prepare a baking dish for Lviv cheesecake. Grease it with a small amount of vegetable oil to prevent the casserole from sticking. Lay out the curd mixture.
Place the mold in a hot oven. Bake Lviv cheesecake in the oven for 30-35 minutes at 180C. The finished casserole should be covered with a golden baked crust and will increase in height by 3-4 cm. The curd dough is quite heavy, so you should not expect it to rise high. Of course, if you cook Lviv cheesecake in a slow cooker, it will turn out higher than in the oven.
Carefully remove from the pan and transfer to a plate. Traditional Lviv cheesecake is covered with chocolate glaze or chocolate. You can simply melt a chocolate bar with butter and pour this chocolate mixture over the cheesecake or make chocolate fondant (glaze) yourself.
To prepare the chocolate glaze, place sugar, milk and cocoa powder in a saucepan. Stir. Bring to a boil. After this, add the butter, cut into pieces. Cook the chocolate glaze while stirring constantly. Once the butter is melted, add starch. Cook the glaze for about 4 minutes over low heat.
Cool the chocolate glaze. After it has cooled, apply it to the Lviv cheesecake. Place the finished Lviv cheesecake in the refrigerator so that the glaze hardens. Serve by cutting into small pieces for coffee or tea. Enjoy your meal. I will be glad if this Lviv cheesecake recipe
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