Lviv cheese cake
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It's not a cheesecake, and in any case not cheesecake, it's Cheesecake! It is hard to imagine Lviv bakery or a coffee shop without this delicacy. And, in General, make it at least once a year, most Housewives Galicia. The perfect combination for him to be a Cup, brewed in a copper cezve, coffee. The preparation of the miracle of the cheesecake according to the rules, as recommended by Dariya Tsvek: very simple, but the result will please you! Source: Leka (romashovaa) with LJ.
Ingredients for Lviv cheese cake
- Curd - 500 g
- Chicken egg - 4 PCs
- Sugar - 150 g
- Butter - 100 g
- Lemon peel - 1 piece
- Raisins - 30 g
- Semolina - 1 tbsp
- Sour cream - 2-3 tbsp
- Cocoa powder - 2 tbsp
- Sugar - 2 tbsp
- Butter - 1 tbsp
Step by step instruction of cooking Lviv cheese cake
Curd skip through Mincer or RUB through a sieve. Attention! Cheese should not be wet, otherwise the cheesecake will be too dense. If the cheese is wet, it should hang in the cheesecloth for a couple of hours to drip off, or put in cheesecloth in a colander and press the top with a weight (e.g. a pack of buckwheat or something else).
Beat the yolks with the sugar (original was 200 g, I reduced to 150 g) until a homogeneous glossy mass.
Add semolina, butter room temperature, raisins and lemon zest.
Add the cheese and stir with a mixer on low speed (not for long!).
Then whisk the whites to peaks.
Put proteins in the cottage cheese mass and mix gently with a spoon.
The form for baking grease oil and sprinkle flour (I use parchment instead). Put the mass into shape and put in a preheated 180 degree oven for 50-60 minutes, GUIDED by your oven, it took me 30 minutes.
For the glaze: 1 tbsp oil, melt the 2 tbsp sugar on low heat, stirring all the time.
Then add 2-3 tbsp sour cream, knead well and pour 2 tbsp of cocoa. Continue to cook over low heat stirring well.
Without ceasing to interfere, bring to boil and turn the heat off.
When the cheesecake is ready, take it out of the oven and allow it to fully cool, then remove from the mold, just turning it and pour hot glaze.
And most importantly, the cheesecake should stand in the refrigerator for 5-6 hours, better overnight. In any case, do not try to eat it immediately after cooking!