🍰 Lvov cheesecake:
700 g cottage cheese (1 lb + 9 oz, 9% fat content)
150 g eggs (3 pcs.)
100 g sugar (3.6 oz)
50 g sour cream (1.8 oz, at least 20% fat)
50 g butter (1.8 oz)
30 g semolina (1 oz)
salt
zest of one lemon (or orange)
100 g light raisins (3.6 oz)
🍫Glaze:
200 g milk chocolate (7 oz)
20 ml vegetable oil (0.7 fl.oz, refined)
🍰 Prepare the cheesecake:
✅ Rub the cottage cheese through a fine sieve.
✅ Add sour cream, melted butter, salt and sugar to the curd.
✅ Grate the lemon zest.
✅ Add the semolina and mix until smooth.
✅ Beat the mixture with an immersion blender.
✅ Rub the eggs through a sieve, add to the mixture and mix gently.
✅ Rinse raisins with warm water, dry them with a paper towel, and add them to the curd mixture.
✅ Grease a mould (length 24 cm, width 10 cm, height 6 cm) with butter, put parchment in the mould.
✅ Put the curd mixture into the mould and smooth it out. Cover with parchment and place a weight on top.
✅ Place in a preheated 360F oven for 30 minutes. Remove the weight and bake for another 10-15 minutes.
✅ Invert the cheesecake dish on a board, remove the dish and parchment, and leave to cool at room temperature. Afterwards, place in the refrigerator for at least 5 hours.
🍫Glaze the cheesecake:
✅ Melt the chocolate and vegetable oil in the microwave.
✅ Place the cheesecake on a rack and pour the frosting over it.
✅ Remove the cheesecake from the rack and leave in the fridge for 15-20 minutes to stabilize the frosting.