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Lviv Cheesecake

Автор
Klopotenko Ievgen

Ukrainian

I am sure that cottage cheese all over the world dreams of becoming a Lviv cheesecake – it’s simply one of the most delicious dairy-based desserts ever invented! It’s soft and delicate flavor will make you forget about everything in the world and completely surrender to it’s charm. But you know me – I simply had to add something of my own to this classic Ukrainian recipe. This time, I decided to replace the traditional chocolate sauce with creamy salted caramel. And trust me, it’s a delightful addition!

Lviv Cheesecake Preparation

Приготування 1 hour 30 mins

Порції 6

Складність Easy

Ingredients

For the cheesecake base:

800g full-fat cottage cheese

2 medium-sized potatoes

50g room-temperature unsalted butter

180-200g granulated sugar

4 eggs

1 lemon

1 orange

Vanilla sugar

1 tbsp flour (plus about 1 tbsp to coat the baking dish)

50g raisins (optional)

Salt

For the salted caramel:

150ml heavy cream

150g granulated sugar

Salt

Lviv Cheesecake: Приготування

Крок 1

In a mixing bowl, combine the cottage cream, granulated sugar, eggs, flour, a tsp vanilla sugar and a pinch of salt. Using a box grater, grate the zest of one lemon and orange and add to the cottage cheese mixture. Add the softened butter.

Крок 2

Using a hand blender, blitz the cottage cheese mixture until it resembles a smooth shiny cream. If you like, you can mix in the raisins at this point.

Крок 3

Boil the potatoes, skin on, and let them cook completely. Remove the skins and finely shred the potatoes using a box grater.

Крок 4

Preheat the oven to 180C. Using a rubber spatula, carefully fold in the shredded potato into the cottage cheese mixture and stir until well-combined. Coat an ovenproof baking dish with butter and dust with about a tablespoon of flour. Pour the cottage cheese mixture into the prepared dish and level out with a spatula. Bake for about 60 minutes.

Крок 5

While the cheesecake is baking, prepare the caramel sauce. In a small pan over low heat, melt the sugar with a pinch of salt. Resist the temptation to mix the sugar with a spatula – this will lead to crystallization and you’ll end up with grainy caramel. You can, however, tilt the pan from side to side and gently swirl the melting sugar. Drizzle in the cream.