The secret of the delicate consistency of the Lviv cheesecake lies in the pretreatment of the curd. This ingredient must be passed through a sieve or meat grinder. In addition, do not oversaturate the delicacy with additional components. Raisins should only slightly change the taste of the dish. Otherwise, you will get a regular curd casserole.
It is necessary
- - 500 g of cottage cheese;
- - 50 g of raisins;
- - 100 g of butter;
- - 4 eggs;
- - 200 g of sugar;
- - 1 tbsp. l. bread crumbs;
- - 1 tbsp. l semolina;
- - 3 tbsp. l. cocoa;
- - 2 tbsp. sour cream
Instructions
Step 1
Divide the eggs into whites and yolks in separate containers. Beat the whites with a little salt (on the tip of a knife), and the yolks with two tablespoons of sugar.
Step 2
Pass the curd thoroughly through a sieve. You can use a regular meat grinder. This technique is necessary to give the curd mass an airy and delicate consistency.
Step 3
Mix the curd mass with two tablespoons of semolina, whipped yolks with sugar and pre-softened butter. It is better to mix the ingredients with slightly moistened hands.
Step 4
Add raisins pre-soaked in boiling water to the resulting mixture. Re-mix the ingredients.
Step 5
Add proteins to the curd mass very carefully. Do not mix the ingredients thoroughly.
Step 6
It is necessary to bake the cheesecake for 40-50 minutes in the oven at a temperature of at least 180 degrees. The curd mass should increase in size and acquire a slightly brownish tint.
Step 7
Prepare the icing in a separate container. To do this, mix 3 tablespoons of cocoa, the same amount of butter, sugar and sour cream. Melt the ingredients, stirring constantly. It is better to carry out this procedure over low heat. A water bath will not allow you to achieve the desired consistency.
Step 8
Liberally grease the cooled cheesecake with cooked cocoa icing and refrigerate for several hours. Cut the dish into portions before serving. Traditionally, Lviv cheesecake is kept in the cold for up to 12 hours.
