The main ingredient of the curd is, of course, cottage cheese. Moreover, the cottage cheese should be fresh, soft and fatty. Low-fat cottage cheese is not suitable for this dessert. In addition, you need to choose a cottage cheese that is "wet" enough - too dry a product is also not good.
Ingredients:
- 500 grams of high fat cottage cheese,
- 4 eggs,
- 100-150 grams of sugar (depending on how sweet you want the cheesecake),
- one packet of vanilla sugar
- 100 grams of butter
- 50 grams of raisins
- 1 lemon (for the zest),
- 1 tbsp semolina.
Cooking cheesecake
Advice: so that the cheesecake does not crack from a sharp temperature drop, it is better to cool it inside the oven.
- Remove the butter from the refrigerator and leave to soften at room temperature while we work on the other ingredients.
- Pour raisins with boiling water and leave for 5-7 minutes to swell. Then drain the water and put the raisins on a paper towel to dry.
- While the raisins are swelling, pass the cottage cheese through a meat grinder or beat with a blender.
- Pour boiling water over the lemon to remove the bitterness, dry with a napkin or paper towel to remove the zest from it.
- Break the eggs into a tall bowl, add sugar and beat with a mixer until a creamy, light mass is obtained. Beat until the yolks turn light yellow or vanilla.
- Add vanilla sugar, zest, butter, which should already be quite soft, semolina to the curd and mix everything until smooth, or better - beat with a mixer.
- Introduce, gently stirring, the egg mass into the curd mixture, stir everything with light movements until a homogeneous consistency. Add dried raisins and mix carefully again.
- Grease a baking dish from the inside with butter, put the cheese and egg mixture into it, smooth the surface.
- Bake in the oven at 180 degrees for about 40 minutes.
After the end of baking, you need to turn off the oven, open the door and leave the cheesecake inside for 1 hour.
Glaze preparation
About 10-15 minutes before removing the cooled syrnik from the oven, prepare the glaze.
Ingredients:
- 2 tbsp. l. cocoa powder
- 2 tbsp. l. Sahara,
- 3 tbsp. l. sour cream 20% fat,
- 20 grams (about 1 teaspoon) butter.
Grind cocoa with sugar, dilute the resulting powder in sour cream. Put a bowl with the resulting mass in a saucepan with boiling water in a water bath and cook, stirring continuously for about three minutes. Remove the glaze from heat, cool to a moderate temperature, add oil and grind everything until smooth.
Remove the cooled syrnik from the oven and cover with glaze, then send it to the refrigerator for 2-3 hours.
On top, the cheesecake is decorated with fresh or frozen berries.
Lvivsky sirnik
Who can stand in front of a classic sirnik? Tsei nizhniy oksamitoviy, desserts are included in the menu of great restaurants and pastry shops, and you can cook it at home. There are a lot of recipes for sirnik in the spirit - for example, poppy sirnik with cherries, or lemon sirnik - a light, refreshing dessert with soft vershok relish.
The head Ingredient of the sirnik is the sire. Moreover, the sire is guilty of being fresh, meek and fat. Znezhireny sir for the whole dessert is not suitable. Besides, it is necessary to select the sire "wet" - it is too dry.
Ingrediєnti:
- 500 gr high fat sir,
- 4 eggs,
- 100-150 grams of zukru (in the fallow state, you want to trim synik with licorice),
- one bag of vanilla zukru,
- 100 g of top oil
- 50 g moles,
- 1 lemon (for zest),
- 1 tbsp manna cereals.
Preparing synika
Porada: so that the sirnik is not cracked due to the sharp temperature drop, which is more beautiful than the cooler in the middle of the oven.
- By the way, from the refrigerator, just a little bit of oil and surplus it at room temperature, while it is borrowed by some engineers.
- Pour the raisins with sprinkles and add 5-7 quilins for swelling. Pislya who angered the water, and viklast's moles on a paper towel, dried up the schob.
- Leave the rods to swell, pass the sire through a meat grinder or beat it with a blender.
- Sprinkle the lemon with sprinkles, tidy up the girkot, dry it with servetka or paper towel and zest.
- Beat eggs in a high dish, vsypati tsukor and zbivati mikser until you remove the creamy light. Zbivati, leave the jacks, do not change the color to light abnormal.
- Add vanilla zukor, zest, vershok butter to Syruh, as you can still add myakim, manna to grits and mix everything up to one-sided mass, and more beautifully - beat with a mixer.
- Introduce, neatly pomishyuchi, yachnu masu into the siren sumish, lightly ruffle everything to the same consistency. Take care of dry birthmarks and again, carefully mix everything up.
- Form for vipіkannya zmastiti zseredin with vershok oil, viklasta in neї sirno-yaєchnu sumish, razrіvnyat surface
- Vipikati in a spirit at a temperature of 180 degrees is about 40 khvili.
When the window is finished, you need to open the oven, open the doors, and leave the syringe in the middle for 1 year.
Preparing glaze
Khvilin 10-15 before, yak viynyat sirnik from the oven, prepare the glaze.
Ingrediєnti:
- 2 tbsp. l. cocoa powder
- 2 tbsp. l. zukru,
- 3 tbsp. l. sour cream 20% fat,
- 20 grams (approx. 1 teaspoon) buttermilk.
Roster cocoa with candied fruit. Dilute the powder in sour cream. Put a bowl of otrimana masoi in a casserole of boiling water in a water bath and cook, without interruption, stew three khiliins close. Glaze znyati from the fire, cool to cool temperature, add oil and rub everything to the same level.
By the way, use the synik from the oven and pour the glaze over it, letting it go to the refrigerator for 2-3 years.
Above the synik, decorate with fresh or frozen berries.
The information is provided in accordance with Article 10 of the Constitution of Ukraine and Art. 6 of the Law of Ukraine On National Minorities in Ukraine
