For the chocolate coating:
2 tbsp. butter
4/5 tbsp. sour cream
sweetener to taste
2 tbsp. cocoa or carob
- Baking dish 21×11 cm
Curd cheese with egg, sweetener, and vanilla sugar.
It should turn out smooth lush curd mass. Add starch and mix well again.
Remove lemon zest from the lemon. Stew raisins and dried apricots in boiling water for 5 minutes, then dry. Add raisins, dried apricots, and lemon zest to the curd mass, mix.
- For baking, if it is not silicone, cover with oiled paper. Lay evenly curd mass out.
Put in preheated to 190 degrees oven for 45 minutes. Then turn off the fire and leave the Lviv cheesecake in the oven for 10 minutes. Remove the form with the cheesecake from the oven and finally cool. When cooling the cheesecake will settle a little.
- Cooking icing:
In a saucepan, melt the butter, add sweetener and mix until completely dissolved. Add sour cream, bring to a boil, add cocoa, boil a little until thick (3-4 minutes), preventing the glaze from boiling.
- Fully cooled cheesecake cover with chocolate icing from all sides, if desired, decorate with cooking sprinkles. Put the cheesecakes in the refrigerator for 5-6 hours or overnight. Delicious and tender Lviv cheesecake is ready.