Lviv cheesecake from alla kovalchuk recipe. Lviv syrnik: preparing a cult dessert of Ukrainian cuisine according to different recipes Lviv syrnik recipe from alla kovalchuk

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 the usual and affordable products, not just a curd casserole is obtained, but an amazing dessert that is not ashamed to be served even on the festive table.

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

Today, this delicious dessert can be found in many caverns in Lviv, and locals often cook 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 today, you can find a lot of other, by the way, no less interesting varieties of Lviv cheesecake: with orange peel, poppy seeds, nuts and even coconut flakes. In addition to raisins, dried or dried berries are added to the composition of this dish: cherries, sweet cherries, cranberries.

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

Ingredients:

Chocolate glaze:

Cooking step by step:

First of all, you need to break 6 chicken eggs into one bowl, after washing them thoroughly and drying them with a towel. It is important that the yolk does not get into the albumen, so crack the eggs on a flat surface and not on the edge of the dish.

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

Beat everything with a mixer or a whisk until the sugar crystals dissolve, and the mass does not increase in volume several times. In this case, the mixture of yolks with sugar in consistency should become similar to condensed milk with sugar.

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

Since I use an immersion blender, I do not puree the curd. It turns out completely homogeneous, rather thick mass without a single lump.

Add a tablespoon of lemon zest to it (I just rub it from a lemon on the smallest grater) and 50 grams of raisins. Raisins must first be thoroughly washed and dried. If it is 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 have to beat vigorously for quite a long time with your hands. The egg whites should be clean and dry, as should the beaters of the mixer. We begin to beat at medium speed, and when the whites become cloudy and a light foam appears, gradually increase the speed.

In parts, we introduce whipped proteins into the curd base. Our task is to saturate the dense dough for the Lviv cheesecake with air, which, as it is in the proteins. To do this, you can use only a spoon, fork or whisk - just gently but surely mix the proteins into the base. You can’t use a mixer - this will release precious air and the cheesecake will not turn out airy.

Acting in the same way as you make dough for biscuits, we get such a tender and fluffy base for cheesecake. The dough does not pour, but falls off the shoulder blade in a wide and lazy ribbon. In advance, turn on the oven to warm up to a temperature of 180 degrees.

Transfer the dough to a baking dish lined with parchment paper. The dimensions of my rectangular shape are 28x8x7 centimeters (length-width-height). Here I, of course, slightly miscalculated with the sizes - it was necessary to take something larger. The fact is that during the baking process, the cheesecake rises and swells very much, so it almost ran out of shape, which I was very worried about. That is why take care of the dishes for baking the Lviv cheesecake in advance - the dough should take no more than half the height of the mold used. By the way, it does not have to be a rectangular or square dish at all - round, oval or any other is perfect.

We bake Lviv cheesecake in a preheated oven at an average level at 180 degrees for 1 hour 15-20 minutes. True, the cooking time of this dish is a very relative concept and depends on the size of the shape 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 cook cottage cheese casseroles, you probably know when they will be ready. It’s the same with cheesecake: if you push the mold slightly, the center of the pastry 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 viscous sticking, the cheesecake is definitely ready. But you don’t need to overexpose it, so that it doesn’t dry out later.

We take it out of the oven and let it cool completely on the table right in the form. 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 shape like a pretty little one. By the way, why do you need to let the cheesecake cool in the form? 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 held up well. So decide for yourself: wait or not wait. That is the question ... But the fact that the cheesecake will settle, and decently, do not even doubt it. This is typical for almost all cottage cheese casseroles.

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

Table of contents [Show]

with poppy

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 to be very tasty and original.

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

But there are other recipes that are not inferior in taste to the classic ones. Alla Kovalchuk told how to cook cheesecakes with filling and with different sauces.

Sweet cheesecakes with raisins

Ingredients

• Curd - 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

1. Separate the whites from the yolks. Beat the whites with a small pinch of salt, and the yolks with sugar
2. Add raisins soaked in warm water and dried with paper towels
3. We grind the cottage cheese through a sieve and mix well with raisins. Add eggs and cinnamon
4. We form cheesecakes
5. Roll them in flour and fry in vegetable oil on both sides until golden brown.

Salty cheesecakes with mushrooms

Ingredients

• Curd - 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

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

Sweet cranberry sauce for cheesecakes

Ingredients

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

How to make cranberry sauce

1. When it becomes soft, rub through a sieve and add sugar with lemon zest
2. Bring syrup to a boil, stirring well.
3. When the sauce begins to caramelize, turn it off.

Spicy cranberry sauce for cheesecakes

Ingredients

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

How to make Spicy Cranberry Sauce

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

Section: star recipe

Expert Alla Kovalchuk teaches TV presenter Snezhana Egorova how to cook unsurpassed syrniki. Recipes for the first episode of the cooking show "Everything will be delicious!" Golden brown fried syrniki is an excellent dish for a tasty, light and quick breakfast. Every housewife prepares them from time to time, but few people make syrniki absolutely perfect. Either they burn, but inside they remain raw, then they stick to the pan, or even completely crack. For example, when Snezhana Egorova wants to treat her five children to cheesecakes, she asks the nanny to cook 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!” Nadezhda Matveeva and culinary expert of the program Alla Kovalchuk. Do you want to know what came out of it? Recipes for making the perfect cheesecakes are waiting for you!

Sweet cheesecakes with raisins ("Everything will be delicious!")

INGREDIENTS

• Curd - 300 g
• Eggs - 2 pcs.
• Sugar - 100 g
• Raisins - 150 g
• Flour (sift) - 200 g
• Cinnamon - to taste
• Salt - to taste

COOKING METHOD

We 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 paper towels.

Cottage cheese mix well with raisins, add eggs, cinnamon.

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

Salted syrniki with mushrooms (“Everything will be delicious!”)

INGREDIENTS

• Curd - 250 g
• Flour (sift) - 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

We push the curd.

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

Add the egg and quenched vinegar to the flour. Mix with curd. 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

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

COOKING METHOD

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

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

INGREDIENTS

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

COOKING METHOD

In cranberries add 1.5 tbsp. l. water and heat in a saucepan. When it becomes soft, wipe 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 videocooking cheesecakes in the program "Everything will be delicious".

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

Lviv cheesecake is not just a cottage cheese casserole

Delicious Ukrainian cottage cheese dessert

If an experienced hostess takes a look at the list of products for the Lviv cheesecake, she will smile in surprise: an ordinary cottage cheese casserole, it would be something to make a fuss about. Nothing like this! In fact, this delicious dessert differs from a casserole in much the same way as good wine differs from grape juice: it is nobler, richer in flavors, 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, it concerns the choice of products.

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

For a real Lviv cheesecake, you need fat cottage cheese, ideally homemade. Too dry or liquid product will spoil the final taste of the dessert, and grainy will break the structure. However, the case can be helped by carefully rubbing the cottage cheese through a sieve, squeezing out excess water, or adding a few tablespoons of boiled potatoes to the dough.

Eggs are also desirable to take at home, with bright yolks.

Speaking of eggs. Since the proteins for Lviv sweetness will need to be whipped into the strongest dense foam, otherwise your cheesecake will not see 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 dough cake. However, today most housewives have gotten the hang of replacing it with a plastic mixture of crumbled cookies and butter, or simply ignore this item. 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 flavor. A rare recipe does without this fragrant ingredient! But you can safely replace it with orange peel, 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 cooked in the oven or, given the trends of the times, in a slow cooker.

Experienced chefs strongly warn beginners against the temptation to try cheesecake immediately after cooking. It's not half as good fresh as it's been aged in the cold for 512 hours. Be patient, do not spoil your acquaintance with a delicious dessert!

All popular options for cooking Lviv cheesecake with step by step photos

Every self-respecting housewife in Ukraine has her 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 will appeal to you? Choose!

with poppy

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

0.5 kg of fat cottage cheese.

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

Prepare poppy. This can be done in two ways: pour boiling water over the seeds 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 can be bitter, so do not be too lazy to steam it

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

Crush the cookies with a rolling pin or blender

Mix the resulting crumb with 4050 g of melted butter.

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

And spread evenly over the bottom of the mold, this will be the basis of your cheesecake. Try to make the layer thinner, no more than 0.50.8 cm. Put the cake in an oven preheated to 180 degrees for 1012 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 with a fine grater, and squeeze the juice. Boiling water, by the way, is necessary not only for hygiene reasons, it will make the citrus aroma open up more strongly.

There are special tools for quick and easy peeling

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

Use a blender to turn all the components of the cheesecake into a homogeneous mass

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

Crushed poppy seeds will release a small amount of white milk.

Whisk the 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 protein to poppy seeds, gently mix the rest into cottage cheese.

Here they are, those most mysterious peaks

Put half of the curd mass on the cake, spread the poppy seeds with whipped squirrels on top of it, and lay the second half of the curd in a third layer. It is better to do this from the edges to the center; so the dough does 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 order is simple: a layer of cottage cheese, poppy seeds, cottage cheese again 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.

Poppy can simply be mixed into half of the cottage cheese: the cheesecake will turn out to be two-layer

In a slow cooker

Candied fruits and berries are useful for decorating a cheesecake

12 st. l. semolina or starch.

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

Dried fruits will have to be infused in cold cognac for several hours; take warm

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

Soak semolina in hot milk

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

Cheesecake will simply melt in your mouth if the cottage cheese is rubbed through a sieve

Pour boiling water over the lemon, remove the zest with a grater. Enter it into 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 can be any filling for cheesecake

It's time for proteins. Whisk them with 6 tbsp. l. sugar or icing sugar until firm peaks, then fold into the curd.

The stronger the protein foam, the better the cheesecake

Put the curd mass in a baking dish, greased with butter and generously sprinkled with breadcrumbs, level and put in an oven preheated to 180 degrees.

Crackers will prevent the cheesecake from sticking to the walls of the form

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

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

Melt the last tablespoon of butter in a 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.

Put the cherries soaked in cognac in advance on top, put them out for a few minutes, and then set fire to the cognac. 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 treat.

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

As soon as the fire goes out, pour over the finished cheesecake with chocolate icing and lay out the cherry. It remains only to take the dish to the cold.

The more frosting, the tastier!

Delicacy from Nina Niksia

For lovers of nuts, there was a separate recipe for Lviv cheesecake

Another enthusiastic culinary specialist, who mastered the art of confectionery under the supervision of Parisian masters, hosted numerous master classes, consultant, confectioner-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 supplementing the Lviv delicacy with nuts, replacing sour cream and milk with heavy cream, and replacing vanillin with natural vanilla.

500 g of medium fat cottage cheese.

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

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

Syrniki- This is a very popular dish in our country, however, not everyone knows how to cook it properly. For some, cheesecakes burn, for others they turn out half-cooked or fall apart. The famous culinary specialist and participant of the project "Master Chef" Alla Kovalchuk today will teach everyone cook cheesecakes so that they turn out incredibly tasty, very tender and with a golden crust. Recipes can be found in the article.

The famous TV presenter Snezhanna Egorova, a charming woman and mother of 5 children, never learned how to cook perfect cheesecakes. All her attempts to cook them ended unsuccessfully: cheesecakes burned or remained raw. She turned for help to the presenter Nadezhda Matveeva and the famous culinary specialist 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, as well as share a recipe for making sweet cheesecakes and salty cheesecakes stuffed with mushrooms and basil.

To make sweet cheesecakes you will need:
cottage cheese - 300 gr
eggs - 2 pcs
sugar - 100 gr
raisins - 150 gr
flour - 200 gr
cinnamon
Grind 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 raisins in warm water and pat dry with paper towels. Mix cottage cheese with raisins, and then gradually introduce 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.
herbs, basil
eggs - 2 pcs
salt - 1 tsp
pepper - 2-3 gr
vegetable oil - 250 gr
soda
Grind cottage cheese through a sieve. In the flour, add the egg and soda, slaked with vinegar, mix with cottage cheese. Finely chop the mushrooms and onions and fry separately: mushrooms in one pan, onions in another. Mix onions and mushrooms, add salt and pepper to taste. Add finely chopped herbs, mix and let cool. From the resulting dough and filling, form cheesecakes 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 test::
• fat curd: 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 frosting::
• butter: 1 tbsp
• sugar: 1 tbsp
• crushed chocolate: 50 g
• milk: 2 tbsp

Cooking time: 90 min | Servings: 6 servings

Recipe for Lviv cheesecake from Alla Kovalchuk
depositphotos.com

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

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 egg whites mixed with powdered sugar.

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

5. Prepare chocolate icing. Butter, sugar, chocolate and milk put in a saucepan and melt over low heat. Coat the cooled cheesecake with icing.

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

Source

Lush milk pancakes without yeast recipe

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

Lviv cheesecake is not just a cottage cheese casserole

Delicious Ukrainian cottage cheese dessert

If an experienced hostess takes a look at the list of products for the Lviv cheesecake, she will smile in surprise: an ordinary cottage cheese casserole, it would be something to make a fuss about. Nothing like this! In fact, this delicious dessert differs from a casserole in much the same way as good wine differs from grape juice: it is nobler, richer in flavors, 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, it concerns the choice of products.

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

For a real Lviv cheesecake, you need fat cottage cheese, ideally homemade. Too dry or liquid product will spoil the final taste of the dessert, and grainy will break the structure. However, the case can be helped by carefully rubbing the cottage cheese through a sieve, squeezing out excess water, or adding a few tablespoons of boiled potatoes to the dough.

Eggs are also desirable to take at home, with bright yolks.

Speaking of eggs. Since the proteins for Lviv sweetness will need to be whipped into the strongest dense foam, otherwise your cheesecake will not see 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 dough cake. However, today most housewives have gotten the hang of replacing it with a plastic mixture of crumbled cookies and butter, or simply ignore this item. 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 flavor. A rare recipe does without this fragrant ingredient! But you can safely replace it with orange peel, 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 cooked in the oven or, given the trends of the times, in a slow cooker.

Experienced chefs strongly warn beginners against the temptation to try cheesecake immediately after cooking. It's not half as good fresh as it's been aged in the cold for 512 hours. Be patient, do not spoil your acquaintance with a delicious dessert!

All popular options for cooking Lviv cheesecake with step by step photos

Every self-respecting housewife in Ukraine has her 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 will appeal to you? Choose!

with poppy

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

0.5 kg of fat cottage cheese.

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

Prepare poppy. This can be done in two ways: pour boiling water over the seeds 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 can be bitter, so do not be too lazy to steam it

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

Crush the cookies with a rolling pin or blender

Mix the resulting crumb with 4050 g of melted butter.

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

And spread evenly over the bottom of the mold, this will be the basis of your cheesecake. Try to make the layer thinner, no more than 0.50.8 cm. Put the cake in an oven preheated to 180 degrees for 1012 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 with a fine grater, and squeeze the juice. Boiling water, by the way, is necessary not only for hygiene reasons, it will make the citrus aroma open up more strongly.

There are special tools for quick and easy peeling

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

Use a blender to turn all the components of the cheesecake into a homogeneous mass

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

Crushed poppy seeds will release a small amount of white milk.

Whisk the 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 protein to poppy seeds, gently mix the rest into cottage cheese.

Here they are, those most mysterious peaks

Put half of the curd mass on the cake, spread the poppy seeds with whipped squirrels on top of it, and lay the second half of the curd in a third layer. It is better to do this from the edges to the center; so the dough does 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 order is simple: a layer of cottage cheese, poppy seeds, cottage cheese again 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.

Poppy can simply be mixed into half of the cottage cheese: the cheesecake will turn out to be two-layer

In a slow cooker

Candied fruits and berries are useful for decorating a cheesecake

12 st. l. semolina or starch.

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

Dried fruits will have to be infused in cold cognac for several hours; take warm

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

Soak semolina in hot milk

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

Cheesecake will simply melt in your mouth if the cottage cheese is rubbed through a sieve

Pour boiling water over the lemon, remove the zest with a grater. Enter it into 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 can be any filling for cheesecake

It's time for proteins. Whisk them with 6 tbsp. l. sugar or icing sugar until firm peaks, then fold into the curd.

The stronger the protein foam, the better the cheesecake

Put the curd mass in a baking dish, greased with butter and generously sprinkled with breadcrumbs, level and put in an oven preheated to 180 degrees.

Crackers will prevent the cheesecake from sticking to the walls of the form

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

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

Melt the last tablespoon of butter in a 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.

Put the cherries soaked in cognac in advance on top, put them out for a few minutes, and then set fire to the cognac. 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 treat.

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

As soon as the fire goes out, pour over the finished cheesecake with chocolate icing and lay out the cherry. It remains only to take the dish to the cold.

The more frosting, the tastier!

Delicacy from Nina Niksia

For lovers of nuts, there was a separate recipe for Lviv cheesecake

Another enthusiastic culinary specialist, who mastered the art of confectionery under the supervision of Parisian masters, hosted numerous master classes, consultant, confectioner-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 supplementing the Lviv delicacy with nuts, replacing sour cream and milk with heavy cream, and replacing vanillin with natural vanilla.

500 g of medium fat cottage cheese.

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

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

In its short history, Lviv cheesecake has already become a classic dessert of Ukrainian cuisine, which is served in coffee houses and restaurants. Many housewives cook 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 author's variations of the Lviv cheesecake, which differ in some nuances and various additives to the curd base. Let's figure out how to cook Lviv cheesecake and what options are offered by famous chefs.

How to make the famous cottage cheese dessert

In the classic version of the Lviv cheesecake, the following ingredients are mandatory:

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

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

Cottage cheese is best to buy homemade and fatty, then the cheesecake will be more satisfying, and besides - natural. If you are afraid to go too far with the fat content of the dish, still give preference to fatty cottage cheese, but exclude butter from the recipe.

The preparation of cheesecake begins with the fact that you need to grind the cottage cheese 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, covered with chocolate icing.

The creative basis should be diversified. Focus on your taste preferences or use culinary-proven options. For example, perfectly complement the taste of this dish:

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

Cinnamon goes great with apples, poppy seeds or nuts go well with vanilla, but coconut or lemon zest is most often added on its 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 its traditional preparation, which is presented below.

Required Ingredients:

• 600 g of fatty homemade cottage cheese;
• 150 g of sugar;
• 3 eggs, whites separated from yolks;
• 2 boiled potatoes;
• 100 g of softened butter;
• 100 g raisins;
• 1 st. l. lemon peel;
• 1 tsp lemon juice or a pinch of salt for whipping proteins.

For glaze:

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

Step by step preparation:

1. Preheat the oven to 180 degrees, immediately cover the form with baking paper. Cottage cheese and boiled potatoes need to be ground in a meat grinder or in a blender to get 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 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, mix well. We introduce the yolks and fall asleep raisins and lemon zest.

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

3. Proteins, neatly separated from the yolks, beat until a stable foam, adding 1 teaspoon of lemon juice or a pinch of salt. Then carefully combine them with the curd mass with a spatula.

   Whip the egg whites and carefully fold them into the curd mixture.

4. We put the dough in a mold and bake for about 30-40 minutes. We are waiting for the cheesecake to cool down.
5. We make glaze - for this we cook syrup from water, vinegar and sugar. Add chopped or grated chocolate to the syrup, stirring constantly. Once the chocolate has melted, remove the icing from the heat and set aside.
6. Lubricate the cooled cheesecake with warm glaze. Place in the refrigerator overnight or 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 of 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 st. l. fat cream or sour cream;
• 3 art. l. cocoa powder.

Lviv cheesecake from Nina Niksya is prepared with creamy chocolate icing

Cooking:

1. We heat the oven to 180 degrees (if the oven is with a fan, that is, convection, then up to 170 degrees).
2. We wipe the cottage cheese through a sieve and add softened butter to it.
3. Grind the yolks with sugar and add to the curd mass, pour semolina.
4. Whisk the mixture.
5. We need to rub the zest, add vanilla to it and pour it into the curd mass along with nuts and raisins.
6. Next, beat the proteins, adding a pinch of salt there, and slowly mix them with a spatula into the curd mixture.
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 rosy, you need to cover it with baking paper so that it does not burn.

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

with poppy

For cheesecake:

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

For the poppy layer:

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

For chocolate glaze:

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

Ready cheesecake with poppy seeds

Cooking:

1. Pour boiling water over poppy seeds and let it cool down. 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 pouring half a glass of sugar.
4. Preheat the oven to 180 degrees without convection (170 - with convection).
5. Two st. l. Stir the proteins into the poppy seeds with sugar, and the remaining proteins into the curd mass.
6. Lubricate the form with butter and sprinkle semolina on top. Pour half of our curd mass into it and smooth it out. Next, put the poppy layer, not reaching the edges of the form.
7. Put the rest of the mass like this: part - on the edges, and the rest - in the center, closing the poppy layer.
8. Bake 1 hour.
   

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

9. Prepare frosting. Melt the chocolate in a water bath, adding butter and milk there. The mixture should not be brought to a boil, it should just become homogeneous. When the icing has cooled down a bit, cover the cooled cheesecake with it.

Glazed cheesecake can become a real work of culinary art

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

An amazing cheesecake, all so creamy, juicy in general, unusual, I made it with lemon zest, I will do it again.

Natulichka Sergeevna

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

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

Krosha

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

Video: cooking 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 the ingredients is easily supplemented with various additives to your taste. You can cook this dish both in the oven and in the slow cooker. Try to cook Lviv cheesecake too - perhaps you will invent a new recipe. Bon appetit!

Cooking:

1. Grind cottage cheese through a sieve. If the grated mass is very liquid, the excess liquid must be squeezed out through gauze.
2. Beat the yolks with sugar until smooth. Add semolina, lemon zest, raisins and butter to the yolk mixture (leave a little butter for glaze - literally 1 tablespoon).
3. Add cottage cheese to the mixture, mix and beat a little at the lowest speed. Whisk the whites to peaks.
4. Gently mix the curd mass with protein. Put the resulting mass into a baking dish lined with confectionery paper.
5. Make the glaze: melt a small amount (about 1 tbsp.) of butter with 2 tbsp. l. sugar over low heat, stirring constantly. Then add 2-3 tbsp. l. sour cream, mix well and pour 2 tbsp. l. cocoa.
6. Cook over low heat, stirring well. Stirring constantly, bring to a boil, then turn off the heat.
7. We bake the cheesecake in the oven for about 40–50 minutes at 180 degrees (very dependent on the oven). We turn the finished cheesecake on a dish, pour hot icing. However, we don’t serve the cheesecake to the table right away - it needs to stand in the refrigerator for at least a few hours, and better - the whole night. Only then can it be served at the table.