Lviv cheesecake from Alla Kovalchuk. Lviv syrnik: preparing a cult dessert of Ukrainian cuisine according to different recipes

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

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
We grind the cottage cheese through a sieve and mix well with raisins. Add eggs and cinnamon
We form cheesecakes
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

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

Sweet cranberry sauce for cheesecakes

Ingredients

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

How to make cranberry sauce

When it becomes soft, rub through a sieve and add sugar with lemon zest
Bring syrup to a boil, stirring well.
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

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. 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

Time for preparing: 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

Cooking:

1. Grind cottage cheese through a sieve. If the grated mass is very liquid, the excess liquid must be squeezed out through cheesecloth.
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.

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

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

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.

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:

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
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
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.
We put the dough in a mold and bake for about 30-40 minutes. We are waiting for the cheesecake to cool down.
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.
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:

We heat the oven to 180 degrees (if the oven is with a fan, that is, convection, then up to 170 degrees).
We wipe the cottage cheese through a sieve and add softened butter to it.
Grind the yolks with sugar and add to the curd mass, pour semolina.
Whisk the mixture.
We need to rub the zest, add vanilla to it and pour it into the curd mass along with nuts and raisins.
Next, beat the proteins, adding a pinch of salt there, and slowly mix them with a spatula into the curd mixture.
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.
While the cheesecake is cooling, make the glaze - mix all the ingredients for it and cook until the consistency becomes smooth.
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:

Pour boiling water over poppy seeds and let it cool down. Drain off excess water if necessary. Grind poppy seeds with sugar.
Beat cottage cheese with yolks, 1 glass of sugar and pre-softened butter. Also add lemon zest, starch, vanilla sugar.
Beat the whites, gradually pouring half a glass of sugar.
Preheat the oven to 180 degrees without convection (170 - with convection).
Two st. l. Stir the proteins into the poppy seeds with sugar, and the remaining proteins into the curd mass.
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.
Put the rest of the mass like this: part - on the edges, and the rest - in the center, closing the poppy layer.
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.
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. Enjoy your meal!