Lviv cheese cake

Description

I know the site already has the recipe for this wonderful dessert, but do not just pass by. I offer you a very tasty and tender cheesecake, but a slightly different approach to its cooking... but the main principles are the same... If you love cheesecake desserts, I'm sure my recipe you will love! Why as many as 8 eggs? Because I have a form with a diameter of 24-25 cm, and those recipes, I suggest you other, are prepared in rectangular shapes with the volume of my less exactly half. That is, if you have a small rectangle, then use half of the products.

Ingredients

Cheese

1 kg
Lemon

1 piece
Semolina

2 Tbsp
Raisins

100 g
Vegetable oil

50 ml
Chicken egg

8 piece
Sugar

400 g
Milk

3 Tbsp
Butter

100 g
Vanilla sugar

2 pack
Cocoa powder

3 Tbsp
Salt

Cooking

Beat eggs in a bowl, add a little salt and beat on maximum speed for about 5 minutes.

Pour in eggs 300 g of sugar and beat for about 30 min at maximum speed with a mixer. I put whip and skip the cottage cheese through a meat grinder. Grate the zest from the lemon.

The eggs must stay in thick white foam, because of how well you hit the balls, depends on the quality of the end result.

The cheese should be soft and not dry, better suited to the cheese moist, which just flowed and squeezed pressure, but not too wet, that is with him should not leak. In the cheese add the zest, sunflower oil and 2 tablespoons of semolina (complete with slide), and finally the raisins.

Curd mix with a mixer (I have the raisin was small, therefore, interfered with it, but if you have big raisins, you can add it at the end and stir with a spoon-it does not matter).

Cottage cheese mixed with egg mass (everything at once mix, not necessarily add gradually).

Now with a mixer mix all together until smooth. The mass, which turned out to be watery, like the dough for a biscuit.

Cottage cheese pour into mold. I was cooking in silicone, but can be prepared in any form. If the iron form, grease (cooking) and sprinkle with flour. Bake at 200 degrees for 40 min. If you all the same I doubt that your cheesecake is not ready then turn down the oven temperature to 150 degrees and hold for 5-10 minutes. Then turn off the oven but do not remove immediately, let stand. Remove from the mold only after it has fully cooled down.

For sweet mix 100 g butter, 100 g sugar, 3 table. spoon cocoa, 3 tablespoons of milk and a packet of vanilla sugar. Stirring constantly, over low heat, bring to a boil, add juice from lemon (about 1 tablespoon) and turn off.

The finished cheesecake will not pripojenim top (note the photo), but if you keep it longer there is a risk that it will burn.

Then cover with fondant the entire surface of the cheesecake (fondant should be warm, because if it is hot, it will just drain out, and the cheesecake will not be pretty). I around still not filled Fudge cheesecakes veiled pieces of foil (or pieces of parchment paper) so sweet that the glass does not fall on a plate under the cake and then it is not necessary to clean from sweets, and simply remove the foil and our cheesecake is ready.

It is baked leave in the fridge for a few hours first, do not cover, to avoid condensation. When the cheesecake cools to approximately the temperature of the refrigerator, cover.

Honestly, I started trying it an hour later. And even then he was just super, the only thing that can be seen on the photo, the Fudge even a little slip... enjoy the meal! And I hope you enjoy my recipe!

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