Sweet Lviv Cheesecake
by Editorial Staff
This is not a cheesecake and by no means a cheesecake, this is a cheesecake!
Ingredients
Cheesecake
- Cottage cheese (fatty) – 500 g
- Chicken egg – 4 pieces
- Sugar – 150 g
- Butter – 100 g
- Lemon zest – 1 piece
- Raisins – 30 g
- Semolina – 1 tbsp
Glaze
- Sour cream – 2-3 tbsp
- Cocoa powder – 2 tbsp
- Sugar – 2 tbsp
- Butter – 1 tbsp
Directions
- Pass the cottage cheese through a meat grinder or rub through a sieve. Attention! The curd should not be wet, otherwise, the curd will be too dense. If the cottage cheese is wet, it must be hung in gauze for a couple of hours to drain, or put in gauze in a colander and pressed on top with a load (for example, a pack of buckwheat or something else).
- Beat the yolks with sugar (in the original it was 200 g, I reduced it to 150 g) until a homogeneous glossy mass.
- Add semolina, room temperature oil, raisins, and lemon zest.
- Add cottage cheese and mix with a mixer at low speed (not for long !!!).
- Then beat the whites until they peaks.
- Put the proteins in the curd mass and mix gently with a spoon.
- Grease a baking dish and sprinkle with flour (I use parchment instead). Put the mass in a mold and place in an oven preheated to 180 degrees for 50-60 minutes. FOCUS on your oven, it took me 30 minutes.
- For the glaze: 1 tbsp melt butter with 2 tbsp sugar over low heat, stirring all the time.
Then add 2-3 tbsp sour cream, mix well and pour 2 tbsp cocoa. Continue to cook on low heat, stirring well. Continuously stirring, bring to a boil, and turn off the heat. - When the cheesecake is ready, take it out of the oven and let it cool completely, then remove it from the mold by simply turning it over and pour over the hot icing.
- And most importantly, the cheesecake should stand in the refrigerator for 5-6 hours, or better, all night. Never try to eat it right after cooking!
Enjoy your meal!
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