Lviv cheesecake from Alla Kovalchuk. Lviv cheesecake - the secret recipe of my beloved granny from Lviv! Enjoyed it for breakfast every summer

Fluffy, lower, with succulent rodzinki, so calm and cheerful - a right Lviv smakolik! What is it with me? Yes ... after this syrniki you won’t talk like that :)

Not a single zucerine in Lvov can do without cheesecake - in several versions. It is on the menu of almost any restaurant and cafe, you can always buy it at street fairs. In a word, a real confectionery symbol of Lviv. It would seem that nothing special, but if you cook the Lviv cheesecake correctly, you get just a luxurious dessert.

I cooked according to the recipe of Daria Tsvek from the book "Solodka Pechivo", I added raisins and icing on my own - it is in this form that cheesecake is most often found in Lviv. Yes, in the original Zvek recipe there is also boiled potatoes with which cottage cheese is whipped. It plays the role of a fixative and is needed mainly if the cottage cheese is granular - so that it becomes more plastic, or if the soft cottage cheese is too wet. If your cottage cheese is soft and "without water", then potatoes are not needed, and the structure of the cheesecake will be more tender.

Ingredients:

500 g soft cottage cheese with a fat content of 9% or more
5 eggs
200 g sugar
10 g vanilla sugar
100 g butter at room temperature
2 tablespoons semolina
a handful of raisins

For chocolate glaze
200 g good quality dark chocolate
100 g butter
5 tablespoons of cream with a fat content of 30%

Cooking:

1. We take the oil out of the refrigerator in advance so that it becomes soft and at room temperature. We wash the raisins and pour boiling water for half an hour.

2. Separate the yolks from the proteins, put 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 a finger can leave a trace that does not spread for a second. In a separate bowl, beat egg whites to medium peaks.

3. Add soft cottage cheese to the yolks. If your cottage cheese is not soft, but grainy, you will have to follow the advice of Daria Zvek 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. Put softened butter, semolina there and mix.

4. Beat the cottage cheese with yolks and butter until smooth. Add the beaten egg whites to the bowl with the curd mass. And carefully mix with a spatula or spatula - movements from the bottom up, turning the bowl along the axis. Stir very carefully to keep air bubbles in the protein. The result should be such an air mass that keeps 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. Lubricate the baking dish with vegetable oil and spread the curd mass. We send it to the oven preheated to 190 degrees and bake for an hour. If the top is browning too much, cover with foil.

Readiness is checked with a toothpick. The center of the syrniki may still be moist and slightly "sway" - this is normal, the syrniki will completely harden during cooling.

6. We take out the cheesecake from the oven and let it cool completely. In principle, it will already be good, but you can pour more icing on top. To do this, put chocolate, butter, cream broken into pieces in a saucepan and set over a water bath, stirring constantly. As soon as the chocolate melts and the mass becomes homogeneous, remove from heat (do not heat too much or bring to a boil). If the icing seems too runny, let it cool down a bit. Pour over the cheesecake and send it to the refrigerator until the glaze is completely solidified. Important: we pour glaze over a completely cooled cheesecake, it is better even from the refrigerator, then the glaze will not drain and will grab better.

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.

"Savory" Ukrainian dessert from cottage cheese

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 raise a fuss about ... Nothing like that! 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. A product that is too dry or liquid will spoil the final taste of the dessert, while a grainy product 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 be airy - 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. Fresh it is not half as good as it has been in the cold for 5-12 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.

You will need:

0.5 kg of fat cottage cheese.
2–2.5 st. l. semolina (can be replaced with starch).
4 eggs.
1 cup sugar plus 2 tbsp. l. For filling.
1 glass of poppy.
200 g butter.
200 g cookies.
Standard chocolate bar.
2–3 tbsp. l. high fat sour cream.
Lemon.
Vanillin.

Cooking:

1. Prepare the 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

2. Put the cookies in a plastic bag and roll them well with a rolling pin.

Crush the cookies with a rolling pin or blender

3. Mix the resulting crumb with 40-50 g of melted butter ...

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

4. ... 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 0.5–0.8 cm. Put 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

5. Pour boiling water over the lemon, remove the top layer of the 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

6. 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

7. 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"

8. Whip the whites into a thick foam - such that when you remove the mixer from the bowl, it does not settle, but remains standing in strong white “peaks”. 2 tbsp. l. add protein to poppy seeds, gently mix the rest into cottage cheese.

Here they are, those most mysterious "peaks"

9. 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 pleasant golden crust appears.

The order is simple: a layer of cottage cheese, poppy seeds, cottage cheese again - and into the oven

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

Sour cream for glaze can be replaced with heavy cream

11. Let the treat cool down and refrigerate overnight.

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

In a slow cooker

Candied fruits and berries are useful for decorating a cheesecake

You will need:

0.5 kg of cottage cheese.
1–2 tbsp. l. semolina or starch.
4 eggs.
3/4 cup sugar plus 3 more tbsp. l. for glaze.
100 g butter and 1.5 tbsp. l. for glaze.
3 art. l. cocoa.
80 ml of fat sour cream.
Lemon.

Cooking:

1. Separate the whites from the yolks. Put the whites in the refrigerator (so it will be easier to beat them), and rub the yolks with 3/4 cups of sugar.

Here you can get by with a whisk

2. Scald the lemon with a grater, remove the top layer of zest from it.

Remove only the top layer of the lemon peel.

3. Rub the cottage cheese through a sieve. Combine it with yolks, starch or semolina, softened butter and zest.

Do not forget, the mass should turn out to be perfectly homogeneous.

4. Beat the cooled proteins with a mixer into a strong foam and, as carefully as possible, use a wooden spatula to introduce into the curd mass.

If the squirrels are beaten properly, they will not fall off.

5. Put the resulting “dough” into the multicooker bowl, smooth the surface with a spatula slightly moistened with boiled water and set the “Baking” mode. Cooking time - 60 minutes.

A multicooker will greatly simplify the baking process

6. Put the remaining 1.5 tbsp. l. butter, all cocoa, sour cream. Slowly stirring the mixture, heat it in a water bath until all the components turn into a homogeneous mass of appetizing chocolate color.

And what flavor will the sour cream-chocolate glaze have!

7. Pour the glaze over the finished cooled cheesecake, trying to grab not only its top, but also the sides, and put the dish in the refrigerator for 5-8 hours.

The main thing is to hold on and not sweep the delicacy off the plate until the morning!

Note: it is better not to try to remove the hot cheesecake from the bowl - it can fall apart into pieces right in your hands. Let the dessert cool down properly - and unpleasant excesses can be avoided.

Author's recipe Daria Tsvek

Daria Tsvek's recipe is considered a classic

The name of Daria Tsvek has been reverently pronounced for many years not only by enthusiastic culinary specialists of Ukraine and Russia, but also by true connoisseurs of good cuisine all over the world. This woman is a real culinary sorceress who managed to collect, process and independently come up with recipes for a mass of excellent dishes. Daria herself has repeatedly said that she is able to bake something tasty even from the ashes! It is believed that it was her authorship that belongs to the original recipe for the Lviv cheesecake.

You will need:

600 g of fatty cottage cheese.
2 medium potatoes.
3/4 cup sugar plus 2.5 tbsp. l. for glaze.
3 eggs.
5 st. l. butter.
100 g raisins.
1 st. l. lemon peel.
1/2 tsp 9% vinegar.
50 g dark chocolate.
3.5 st. l. boiled water.

Cooking:

1. Boil potatoes. This component, which is not quite common for a dessert, will play the role of a fixer, and will also give the baking additional tenderness.

You can boil potatoes in their skins, or you can peel them in advance

2. Pass the peeled tubers through a blender along with cottage cheese, sugar, softened but not melted butter and yolks.

Curd will take on an unusual texture.

3. Stir into the curd-potato raisins, after dousing it with boiling water.

Don't forget to rinse your dried fruits first.

4. Connect the proteins with 1 tbsp. l. freshly squeezed lemon juice and beat well to obtain a strong foam, then carefully add to the prepared curd. Connoisseurs advise mixing the mass with movements from the bottom up - so the proteins will settle less upon contact with the curd.

It is better to mix the mass in one direction

5. Put the finished dough into a greased mold and send it to the oven, heated to 200 degrees. Baking time - 30-40 minutes.

Wait for the appearance of a golden crust on the surface of the cheesecake

6. Mix the water with the remaining sugar and vinegar, boil the syrup, and then melt the chocolate in it.

Be careful not to burn yourself with hot syrup when melting chocolate in it.

7. Remove the cheesecake from the oven, cool, pour over the icing and refrigerate overnight.

For a change, try decorating the cheesecake with white chocolate icing or even... whipped cream and chocolate figurines.

Do not forget that the beaters of the egg white mixer must be perfectly clean and dry, otherwise you will not get a steep foam.

Alla Kovalchuk's recipe

Alla Kovalchuk's recipe has its own subtleties

A charming participant in the Ukrainian version of the show "Master Chef", a frequent guest of culinary television programs and one of the experts of the program "Everything will be good", Alla Kovalchuk has her own take on many classic recipes. The wonderful Lviv delicacy did not remain bypassed by her, and Alla shared her version of the preparation of which with viewers.

You will need:

500 g of fat (according to Alla - 20%) cottage cheese.
2 tbsp. l. semolina.
7 art. l. sugar or powdered sugar.
4 eggs.
80 g dried fruits - raisins, dried apricots, prunes.
80 g pitted cherries.
100 g butter and 2 more tbsp. l. for glaze.
50–70 ml of milk.
Lemon.
50 g chocolate.

Cooking:

1. 30 minutes before taking the cheesecake, pour boiling water over the 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

2. Pour milk into a saucepan, leaving 2-3 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

3. Wipe 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

4. 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 - the filling for cheesecake can be any

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

Remember: the stronger the protein foam, the better the cheesecake

6. 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

7. While the cheesecake is baking - and this process 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.

8. Melt the last spoonful 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.

9. Put the cherries soaked in cognac in advance on top, stew them 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!

10. 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.

You will need:

500 g of medium fat cottage cheese.
100 g butter + 1 tbsp. l. for glaze.
A glass of sugar + 2 tbsp. l. for glaze.
4–5 eggs.
3 art. l. fat cream.
1 st. l. semolina.
Half a lemon and an orange.
Raisins and nuts to taste.
Vanilla pod.
2.5 st. l. cocoa.

The cooking process differs little from the classic:

1. First of all, combine the cottage cheese (it is advisable to rub it through a sieve) and 100 g of softened butter with yolks, sugar and semolina. Beat the whole mass well with a blender.

All ingredients should be at room temperature, and it is better to melt the butter

2. Finely chop the nuts, mix with raisins, lemon and / or orange zest, and then pour this whole delicious mix into the curd mass.

Lemon can be replaced or supplemented with orange without any damage to taste.

3. Open the vanilla pod with the tip of a sharp knife, pour the seeds into the curd mixture.

Opening a vanilla pod - jewelry work

4. Beat the whites - to achieve a better result, you can add salt to them on the tip of a knife - and add to the curd.

You need to combine the proteins and the curd mixture very delicately.

5. Lightly oil the baking dish, put the curd “dough” into it and bake the cheesecake for 40–60 minutes at a temperature of 180 degrees.

Cooking time depends on the size of the cheesecake

6. Combine in a saucepan the butter and sugar taken in a tablespoon. Add cream, cocoa and cook everything over low heat until smooth.

If the frosting is too thick, add some water to it.

7. Pour glaze over the finished cheesecake, garnish with nuts and refrigerate overnight.

In addition to nuts, you can add candied fruits or dried berries to cottage cheese.

So that the cheesecake does not start to burn ahead of time, Nina advises covering it with a sheet of foil or baking paper and removing it 15–20 minutes before it is ready.

Video: how to cook Lviv cheesecake with frozen cherries

Considering that, according to the rules, Lviv cheesecake must be kept in the refrigerator for at least 5 hours, it is most logical to cook this dish in the evening. In the morning, a delicious breakfast will be waiting for you, which is served to visitors of the best tsukeren in Lviv! It remains only to brew a cup of hot strong coffee or cocoa - depending on your tastes - sit comfortably by the window and, looking at the passers-by hurrying about their business, leisurely enjoy the crumbly legendary cheesecake. After such a sweet start, the whole day will pass like clockwork.

Today is a very worthwhile dish. Lviv cheesecake is a rare yummy, the recipe of which I discovered by chance, trying to cook cheesecake, which my daughter ate in Lviv. This is not a casserole and not 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 looking for that one and only most delicious with cottage cheese, I came across this dessert.

Yes, it's dessert. When you try it, you will realize that it can decorate any lunch or dinner. We are simply delighted with him. And I already look forward to the joy of those who decide to try it anyway.

So, let's get acquainted.

Ingredients

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

For glaze:

2 tablespoons cocoa
1 tablespoon butter
2 tablespoons Sahara
2 tablespoons sour cream

Cooking

For this dessert, you need fatter cottage cheese. I bought the fattest in the store - 9.5%. It must be rubbed through a sieve. Be sure to do it. So the cottage cheese will turn out more airy.

And with the help of a mixer, turn the proteins with a pinch of salt into such snow.

Then proceed to the yolks. First, they need to be beaten with sugar until whitening. Then add softened butter to them. (Leave 20 g of the total amount for glaze and a little for lubrication of the mold). Put the zest and semolina there, and beat again until smooth.

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

Line a rectangular tin with parchment paper and brush with butter. I used a bread pan. But I think it will be possible to buy a special smaller mold for this dish. Then the Lviv cheesecake will be higher. Although this time it turned out well.

So, put the dough into a greased form and bake in the oven at 180 degrees. Mine baked in 30 minutes. I recommend checking after 25 minutes.

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

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

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

To do this, melt butter with sugar and cocoa in a small saucepan. While stirring, bring to a boil and cook a little to melt the sugar.

At the end, add sour cream and mix.

Cover the cheesecake with this glaze.

And refrigerate for at least half an hour to cool.

Serve by cutting off pieces.

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

Delicious. Lviv cheesecake - cheesecake for all cheesecakes!

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.