Lvivsky cheesecake
4 servings
60 minutes
Lviv cheesecake is a true gastronomic legend of Ukrainian cuisine, infused with the aroma of vanilla and lemon freshness. Its history begins in Lviv, where European baking traditions intertwine with local culinary features. The tender cottage cheese pie, adorned with raisins and airy glaze, stands out for its softness and rich flavor, featuring subtle notes of butter and cocoa. The light tartness of lemon zest combined with rich sweetness makes it an ideal dessert for both festive occasions and cozy home tea gatherings. After cooling in the refrigerator, it becomes even more harmonious, acquiring a dense texture and rich aroma. Lviv cheesecake is not just a treat but a symbol of culinary mastery and warm home comfort.
1
The cottage cheese should not be dry or grainy. It should be passed through a meat grinder beforehand.
- Low-fat curd cheese (5%): 500 g
2
Pour boiling water over the raisins, let them sit for 5 minutes, and dry well with paper towels.
- Raisins: 50 g
3
Add the zest of 1 lemon, vanilla sugar, semolina, and 100 grams of softened butter to the cottage cheese; if necessary, beat with a mixer to evenly distribute the butter.
- Lemon zest: 1 piece
- Vanilla sugar: 100 g
- Semolina: 1 tablespoon
- Butter: 120 g
4
Whisk the eggs with 125 grams of sugar until fluffy and light, then gently fold the egg-sugar mixture into the cottage cheese mass and add raisins.
- Chicken egg: 4 pieces
- Sugar: 165 g
- Raisins: 50 g
5
Place the mixture in a mold, spreading it over the entire surface. Bake for 40 minutes at 180 degrees.
6
For the glaze, mix the remaining sugar and cocoa, add sour cream. Cook the glaze over medium heat until the first signs of boiling appear, add 20 grams of butter, and remove from heat.
- Sugar: 165 g
- Cocoa powder: 2 tablespoons
- Sour cream: 3 tablespoons
- Butter: 120 g
7
Pour glaze over the cooled cheese pancake. Place in the refrigerator for 2-3 hours.
8