Lviv Cheesecake
A true Lviv cheesecake is light yet creamy, scented with citrus zest and crowned with a glossy chocolate glaze. That texture comes only from curd cheese pushed twice through a sieve and egg whites whipped separately. We suggest baking it a day ahead: a night in the fridge deepens the flavour and gives perfectly clean slices.
- Prep
- 45 min
- Cook
- 1 h 10 min
- Rest
- 5 h 30 min
- Total
- 7 h 25 min
- Servings
- 12
- Level
- Medium
- Per serving
- 380 kcal
Ingredients
For the cheese filling
For the glaze
Makes: 1 cheesecake (24 cm / 9 in), 12 slices
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Prepare cheese and raisins
Push the cheese through a sieve twice, or blitz it in a food processor until completely smooth — this is the secret of a Lviv cheesecake. Cover the raisins with boiling water for 10 minutes, drain and pat them thoroughly dry.
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Step 2: Prepare the tin
Heat the oven to 160 °C (325 °F). Line the base and sides of a 24 cm (9 in) springform tin with baking paper. Separate the eggs, putting the whites into a clean, dry bowl.
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Step 3: Mix the cheese base
Beat the soft butter with half the sugar until pale and fluffy, then beat in the yolks one at a time. Add the cheese, cornstarch, vanilla, zest and salt and mix until smooth, then stir in the raisins.
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Step 4: Whip the whites
Whisk the whites to soft peaks, then gradually add the remaining sugar and keep whisking until glossy and stiff enough to stay put on the whisk.
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Step 5: Fold together
Briskly stir a third of the whites into the cheese mixture to loosen it, then fold in the rest very gently with a spatula, lifting from the bottom. Scrape into the tin and smooth the top.
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Step 6: Bake the cheesecake
Bake on the middle rack for 60–70 minutes, until the top is pale gold and the centre feels springy with no liquid wobble. Turn the oven off, prop the door ajar and leave the cheesecake inside for 30 minutes so it sinks less.
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Step 7: Glaze the top
Once the cheesecake is completely cool, heat the cream until almost boiling and pour it over the broken chocolate. Wait 2 minutes, stir until glossy and spread over the top.
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Step 8: Chill overnight
Refrigerate for at least 4 hours, ideally overnight. Slice with a knife dipped in hot water for neat pieces.
Tips & variations
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Tip
Pick a dry, mild farmer's cheese. If yours is wet, wrap it in cheesecloth and weigh it down for 1–2 hours to drain.
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Tip
The cheesecake will settle a little after baking — that is normal. To avoid cracks, keep the oven door shut for the first hour and let it cool gradually.
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Variation
Replace the raisins with 100 g finely chopped dried apricots or candied orange peel, and swap orange zest for lemon.
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Storage
Keep covered in the fridge for up to 4 days; it only becomes denser and tastier.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 380 kcal | 4,560 kcal |
| Protein | 17 g | 204 g |
| Fat | 21 g | 252 g |
| Carbohydrates | 30 g | 360 g |
Approximate values calculated from standard ingredient data.
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