Lviv cheesecake

The recipe for a delicious, fragrant and very hearty Lviv cheesecake includes the following ingredients: cottage cheese (I have 3%, but I am sure that any fat content is suitable), chicken eggs of medium size, sugar, butter, sour cream (fatty does not matter — I used 20%), high -quality cocoa gingerbread (you can both light and dark), as well as a dark), as well as a dark) Fresh lemon zest (1 tablespoon is a zest from one very large lemon) and a pinch of vanillin (can be replaced with a teaspoon of vanilla sugar).

First of all, you need to break 6 chicken eggs into one bowl, having previously thoroughly raining them and drying them with a towel. It is important that the yolk does not fall into the protein, so break the eggs on a flat surface, and not on the edge of the dishes.

It is most convenient to separate the yolks from proteins with your hands. Just take one egg from a bowl and pass the protein through your fingers, while the yolk remains in the palm of your hand. This method allows you to get a larger volume of proteins compared to the separation of eggs in the shell.

So, we put 6 egg yolks in dishes of a fairly large volume, since it is in it that we will make the dough for the Lviv cheesecake.

Add 220 grams of sugar and a pinch of vanillin (or vanilla sugar) to yolks.

Beat everything with a mixer or a whisk until the sugar crystals are dissolved, and the mass will increase several times in a volume. At the same time, a mixture of yolks with sugar in consistency should be similar to condensed milk with sugar.

Now add 800 grams of cottage cheese to the yolk mass, 150 grams of soft butter, which must be removed from the refrigerator in advance, and one and a half tablespoons (without a slide) of semolina. If you wish, you can wipe the cottage cheese through a sieve so that it becomes more delicate and airy, as well as get rid of lumps.

Since I use a submersible blender, I do not wipe the cottage cheese. It turns out completely homogeneous, rather thick mass without a single lump.

Add a tablespoon of lemon zest to it (I just rub it from a lemon on the smallest grater) and 50 grams of raisins. Raisins must first be thoroughly washed and dry. If it is very dry, soak raisins for 15 minutes in cold water.

Mix all the ingredients with a spoon or spatula and so far we leave on the sidelines.

At this stage, we will engage in 6 egg proteins, which need to be beaten with a mixer to stable and dense foam. Of course, this can be done even with the help of a whisk, but then you will have to beat hard for a long time with your hands. Boil for whipping egg proteins should be clean and dry, like a mixer's corolla. We begin to whip at medium speeds, and when the proteins are clouded and a light foam appears, we gradually increase the speed.

In parts, we introduce whipped proteins into the curd base. Our task is to saturate a dense dough for Lviv cheese rod air, which is, as it is in proteins. To do this, you can use exclusively a spoon, fork or corolla — just neat, but confident movements, interfere with proteins. You can’t use the mixer — so you will release precious air and the cheesecake will not turn out to be airy.

Acting in the same way how you make the dough for biscuits, we get such a gentle and fluffy base for the cheesecake. The dough does not pour, but falls from the shoulder blades with a wide and lazy ribbon. In advance, we turn on the oven to heat up to a temperature of 180 degrees.

We shift the dough into a baking dish, closing it with parchment paper. The dimensions of my rectangular shape are 28x8x7 centimeters (length-shirin-lifes). Then, of course, I lost slightly with the dimensions — I had to take something larger. The fact is that in the process of baking, the cheesecake rises very much and swells, therefore, he practically ran away from the form, about which I was very worried. That is why take care of the dishes for baking the Lviv cheesecake in advance — the dough should occupy no more than half of the height of the used shape. By the way, this does not have to be rectangular or square dishes at all — round, oval or any other is perfect.

We bake the Lviv cheesecake in a preheated oven at an average level at 180 degrees 1 hour 15-20 minutes. True, the time for the preparation of this dish is a very relative concept and depends on the size of the shape and character of the oven. My cheesecake was ready after 1 hour 20 minutes. He grew up very much and cracked (this is normal). How to determine readiness? Here I don’t even know what to tell you. If you cook cottage cheese casseroles, probably aware of when they are ready. The same is with the cheese man: if you shove the shape slightly, the baking center will be slightly fluttering, while there is already a dense crust on the surface. You can try to check with a wooden skewer — if it leaves the cheesecake without viscous sticks, the cheesecake is definitely ready. But it is not necessary to overexpose it, so that later it is not dry.

We take it out of the oven and let it completely cool on the table right in shape. Well, this is according to the rules … Naturally, I did not wait until it becomes completely at room temperature. I waited for about 20 minutes and let's take it out. I jumped out of the uniform, like a nice one. By the way, why should the cheese be cool in shape? Yes, all because (as some cooks write) that he will simply fall apart into pieces — he is such a gentle comrade. I did not fall apart and kept its shape perfectly. So decide for yourself: wait or not wait. This is the question … But the fact that the cheesecake will settle, and decently, do not even doubt. This is characteristic of almost all cottage cheese casseroles.

While the Lviv cheese is cooling down, we will prepare a delicious chocolate icing on sour cream. In this recipe, I give such proportions of the ingredients to get a chic thick layer of chocolate glaze. If you don't like it, reduce everything one and a half to two times. So, in a small saucepan or saucepan we put 7 tablespoons of sour cream, 4 tablespoons of an ugly cocoa-powder and sugar, as well as one and a half tablespoons of butter.

We put everything on medium fire and cook with constant (!) Stiring until the mass is completely uniform. It is not necessary to boil the glaze, otherwise the sour cream will curl up and you will have chocolate lumps floating in serum. Such a chocolate cottage cheese. But we need a smooth and brilliant glaze, so do not spare 6-8 minutes of your precious time, work with a spoon.

Well, our handsome man is a Lviv cheesecake. I just turned it over on a flat plate, freed it from the shape, and then removed the baking paper, which went easily and simple. I have a cheesecake here even more than warm. And you will probably have room temperature — you will do everything according to the rules, right?

It remains to cover the sides and top of the cheesecake with chocolate glaze, let it completely cool and wait for our amazing dessert in the refrigerator for another 6-8 hours. I'm not joking, seriously. It is believed that the taste, aroma and texture of the Lviv cheesecake is fully revealed after a few hours.

Of course, I did not expect so much. As soon as she covered the glaze, she cut it immediately to show, so to speak, the inner life of the Lviv cheesecake. And he has a rich: the most delicate cottage cheese mass with the hemp of raisins, a balanced sweet and simply indescribable aroma of lemon zest and notes of vanilla! And chocolate icing, by the way, even after the refrigerator remains soft and perfectly cut. Ideally — no more than no less … I almost forgot: the finished dish turns out to be an impressive size (about 1850 grams), so, if necessary, reduce the proportions by half. But there will hardly be a lot of it, believe me!