Lviv cheesecake, fluffy, tender, with juicy raisins, amazing taste, and aroma – the luxury cheesecake Lviv is an absolute candy symbol of the city. And it is not difficult to prepare for it. Let’s start?
Those who have been to Lviv probably know that Lviv cheesecake is recognized as the hallmark of the city’s cuisine – a very distinctive, unique, memorable dessert. Many experts in delicious food and just tourists have tried this amazing dish in the cozy atmosphere of Lviv, stylish restaurants, and cozy eateries. This is a delicious cottage cheese dessert – juicy, soft, and refined. But it turns out that you can cook it yourself at home and the technical process is not particularly complicated.
A special feature of Lviv cheesecake
The special feature of this dessert is that after cooling and pouring, it becomes even wetter and juicier. During the baking process, the product rises strongly but then settles. I recommend taking a fat cottage cheese, because the lower the fat contents, the drier the shrink. In addition, these cakes are not only tasty but also healthy, because it is rich in calcium and other useful substances.
Lviv cheesecake is a great choice for breakfast. In addition, it is for breakfast and it is worth planning it, because, before use, it must be stored in the refrigerator for 6-8 hours. Otherwise, it will simply fall apart. Cook it in the evening and enjoy it in the morning.
- Caloric content per 100 g – 258 kcal.
- Dosage per container – 1 pie
- Cooking time – 1 hour and 50 minutes, plus 6 hours of infusion
- Cottage cheese – 500 g
- Butter – 100 g
- Salt – pinch
- Raisins – 100 g
- Semolina – 100 g
- Dark chocolate – 100 g
- Sugar – 100 g
- Eggs – 4 pcs.
Step-by-step preparation of Lviv cheesecake
- Separate the whites from the egg yolks. Put the squirrels in a clean, dry container and set them aside while you work with the other ingredients.
- Add sugar to the egg yolks. You can set the quantity at will. If you like sweets, add sugar, otherwise, you can reduce it to a minimum. Beat the egg yolks with a mixer until soft and increase the volume 2-3 times.
- Put the butter in a bowl.
- In a water bath or microwave, melt the butter but do not bring it to a boil, just enough for a smooth consistency.
- Wash the raisins and cover them with hot water. If you like, you can soak it in cognac or other alcoholic beverages.
- Add the semolina with baking soda and a pinch of salt to the beaten egg yolk.
- Pour in the melted butter.
- And lay out all the cheese. If it is very liquid, first hang it in gauze so that all the liquid is glass.
- Beat the food well with a mixer until it is smooth to break up all the lumps. Let it stand for 15-20 minutes to allow the semolina to swell. If there is no mixer, grind the cottage cheese through a fine iron sieve. Do this procedure 2-3 times. Then add the raisins to the mass and mix them together.
- During this time, beat the whites with a mixer until white, airy and stable foam is formed.
- Combine protein and curd.
- Stir the dough in slow-motion in one direction so that the proteins do not fall off and retain their airiness.
- Cover a baking tin with parchment paper, pour out the dough and smooth it.
- Preheat the oven to 180 degrees and send the cake to bake for 40 minutes. In this case, do not open the oven for the first half-hour so that the product does not fall off.
- Take the finished cake out of the oven but do not take it out of the mold, leave it in it until it cools completely, otherwise, the cake may break. Then take it out of the oven and place it on a plate.
- Break the chocolate into pieces and place it in a deep bowl.
- Melt it in a water bath or in a microwave oven, but be careful not to boil the product, otherwise, it will acquire a bitterness that cannot be removed.
- Grease the cheesecake with chocolate cream and leave it in the fridge to freeze.
- Soak the whole Lviv cheesecake for 6-8 hours and then serve it on the table, cut into pieces.