Not one classic Lviv coffee house can not be imagined without this dessert in the menu. Lviv cheese cake is very similar to curd casserole covered with glaze, but unlike the latter, it is rather heavy and moist, it is prepared on the basis of fat cottage cheese and it turns out very dense. In the recipes, we will tell you how to prepare a Lviv cheese cottage from a cottage cheese in several variants.
Lviv cheese list - recipe
Ingredients:
For the cheese cake:
- fat cottage cheese - 480 g;
- eggs - 4 pieces;
- butter - 95 g;
- a peel of one lemon;
- granulated sugar - 145 g;
- semolina - 5 g;
- a handful of raisins.
For glaze:
- granulated sugar - 35 g;
- butter - 30 g;
- sour cream - 45 ml;
- cocoa powder - 2 tbsp. spoons.
Preparation
Pre-pass the curd through a sieve or turn into a paste using a blender. Too wet cottage cheese before rubbing it is better to leave to drain from excess serum in a gauze bag, otherwise the curd base of the dessert will come out hard as a stone.
Beat the curd cheese with mild oil, citrus peel, sugar, mango and egg yolks. Add a handful of raisins, nuts or candied fruit. Proteins turn into a lush foam and enter it into the mixture as carefully as possible. Pour everything into the parchment-covered form and leave to bake at 180 degrees for an hour. The cooled Lviv cheese cake is covered with a simple glaze based on cocoa, for which it is necessary to mix the melted butter, sugar, cocoa and sour cream. In this form, the cheese cake is better left for the whole night or for 6 hours at least.
If desired, the Lviv cheese can be made in a multivark, for this, the curd mixture is poured into an oiled bowl and set the "Bake" mode for an hour, and then switches to "Maintaining heat" for the same period of time. Cool dessert is also necessary throughout the night.
Lviv cheese cake with starch - recipe
Ingredients:
- cottage cheese (soft, fat, from 9% and more) - 530 g;
- granulated sugar - 175 g;
- eggs - 5 pcs .;
- vanilla paste - 1 teaspoon;
- starch - 1 tbsp. a spoon;
- Butter - 195 g;
- a handful of any dried fruit or candied fruit;
- black chocolate - 210 g;
- cream - 75 ml.
Preparation
First of all turn the sugar, vanilla and eggs into an airy whitish mass. To this mass, add soft curd and pieces of butter (half of the total) at room temperature. Continue to work with a mixer until the mixture becomes homogeneous, and then pour in the starch, dried fruit and stir again. Fill the curd mass with a baking dish and put the curd for an hour in a preheated 190 degree oven. Cool the dessert with a glaze of chocolate melted with the remaining butter and cream.