Having become acquainted with this wonderful delicacy, it was impossible not to try cooking it in your favorite slow cooker. This pastry turns out to be very delicate in taste, and is also very healthy and satisfying.
So, we will need:
For the cheesecake:
- 0.5 kg of cottage cheese (preferably with high fat content);
- Eggs (4 pieces);
- Sugar (200 grams);
- Butter (100 grams);
- Orange (zest);
- Raisins (1 handful);
- Semolina (1 tbsp).
For the glaze:
- Butter (2 tablespoons);
- Sugar (2 tbsp);
- Sour cream (3 tablespoons);
- Cocoa powder (2 tablespoons).
Multicooker: Panasonic, Redmond, Polaris, Philips and others.
Preparation
Mix cottage cheese, sugar and eggs until smooth. It is ideal if you beat everything in a blender or using a food processor, otherwise you will have to grind the cottage cheese by hand.
Add semolina, raisins and butter, then mix again.
Add the orange zest and bring the mixture until smooth.
Grease the multicooker bowl with oil and sprinkle with a little semolina or flour. After this, we send the dough to the slow cooker.
Select the “Baking” mode and leave our cheesecake to bake for 1 hour. To prevent the cheesecake from settling, do not open the multicooker lid this entire time.
When the baking is ready, open the lid, but do not remove the cheesecake from the bowl. It should cool gradually right in the bowl.
Meanwhile, let's start preparing the glaze:
If you have an extra bowl, then prepare the glaze in a slow cooker on the “Fry” mode. I don't have one, so I made the glaze on the stove.
Melt the butter over medium temperature, add sugar and sour cream. Bring to a homogeneous state. Do not let the mixture boil. Then stir in cocoa and bring the glaze to a boil.
The multicooker does an excellent job with biscuits, but shortbread baked goods will always be pale and soft due to the increased humidity on top. I wanted to test my multicooker and try to use it to make my favorite pie for a family tea party. And so, having made small changes in the preparation of the filling, I ended up with the most delicate cottage cheese pie with a crispy bottom made of shortcrust pastry, which you don’t even want to turn over, like any other multicooker baked goods. I also advise you not to sprinkle sand crumbs on top of the cheesecake, as they are not functional in a multicooker. It’s better to leave the cheesecake in the form of an open pie with curd filling, which can then be decorated with almond petals, fresh berries, or simply sprinkled with powdered sugar.
Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Number of servings: 8 pcs.
Ingredients
In order to bake royal cheesecake in a slow cooker, you will need:
For filling:
- 500g cottage cheese (farmer's)
- 4 chicken eggs
- 0.7 - 1 tbsp. Sahara
- 1 pinch of salt
- 0.5 tsp soda
- 2 tbsp. potato starch (optional)
- 1 pinch vanillin
for sand crumbs:
- 100g butter
- 0.5 tbsp. Sahara
- 1.5 tbsp. wheat flour
To prepare the royal cheesecake, we used a multi-cooker-pressure cooker Brand 6051 with a power of 1000 W and a bowl capacity of 5 liters.
Preparation
In a deep bowl, mix eggs, sugar, cottage cheese, salt and soda (everything except starch).
Using the puree attachment of an immersion blender, puree the filling ingredients.
If you mix the filling ingredients in the usual way - using a whisk or a simple spoon - you will get a fairly thick consistency with curd grains, in this case there is no need to add starch at all. If you use a blender or food processor to grind, you will get a very liquid, homogeneous filling that needs to be thickened with starch. After baking, it will turn into the most delicate soufflé.
Gently stir in 2 tbsp. l. starch and continue whisking until lumps disappear. Set aside the filling until needed and start making the shortbread.
In a convenient bowl, combine 1.5 cups of flour and 0.5 cups of sugar and stir.
Add butter. To prepare shortbread crumbs, cold oil is usually used, but in our case, the crumbs will need to be evenly distributed over the bottom of the multicooker bowl, and even better, if they stick to the walls and thereby form a reliable reservoir for the liquid filling. Therefore, the temperature of the butter is not important; it is even better if it is at room temperature.
Using both hands, rub the butter with sugar and flour so that no large lumps of butter remain.
Pour 2/3 of the shortbread crumbs onto the bottom of the multicooker bowl; the rest will need to be sprinkled on top of the cheesecake. Since the shortbread crumbs do not brown in the slow cooker, but only soften, I advise you to use all the crumbs at the bottom.
Using your fingertips, press the sand crumbs to the bottom of the multicooker bowl so that you get a fairly high side and the bottom is completely closed.
Carefully pour the curd and egg filling into the center of the bowl.
And sprinkle with the remaining crumbs, moving from the edges to the center (so as not to push the liquid filling out of the sand sides). If you used all the shortbread in the bottom of the bowl, skip this step.
Set the “baking” mode for the time stated by default, or 5-10 minutes more. Since I cooked the cheesecake in a pressure cooker, which has high humidity, I had to slightly increase the time and cook it for 1 hour and 10 minutes. During this time, the sand crumbs at the bottom acquired a tanned color, but since the filling rises very high during baking, this is not immediately noticeable. When the cooking time in the “baking” mode is over, check that the curd filling is ready. Touch it with your finger, if it springs back and does not leave a finger mark, the cake is ready, if not, increase the baking time by 10-15 minutes.
To prevent the tender curd soufflé from settling, the pie must be completely cooled in the multicooker bowl. To speed up the process, you can remove it from the multicooker and leave it at room temperature. But it’s better to just open the multicooker and forget about the existence of the cheesecake for a while.
I admit, I was impatient to try the result of the experiment, and I did not cool it enough.
Having turned the cheesecake over like a regular pie from a multicooker using a steaming stand, I came to the conclusion that this shouldn’t be done at all, it’s better to just decorate the cheesecake on top and enjoy the correct arrangement of the pie on the plate, which happens so rarely with baked goods from a multicooker.
Show your imagination in decorating the royal cheesecake: powdered sugar, cocoa, almond petals or berries, or better yet, decorate it in a new way every time and delight yourself and your loved ones with delicious homemade cakes.
Lviv cheesecake is one of the most capricious recipes for me. No matter how many times I tried to bring it to mind, in the oven it somehow turned into a boring sole, without even waiting for the glaze. And only in the slow cooker did it finally succeed. Lviv cheesecake in a slow cooker - nothing could be simpler.
We will need:
- High fat cottage cheese 500 grams
- Sugar 200 grams
- Butter 100 grams + for greasing the pot
- Semolina 2 tablespoons
- Egg 4 pieces
- Raisins 100 grams (optional)
- Vanilla sugar 1 teaspoon
For the glaze:
- Cocoa 2 tablespoons
- Butter 2 tablespoons
- Sugar 3 tablespoons
- Cream 1 tablespoon.
Cooking time: 10 minutes + 50 minutes for the “baking” program + 1 hour for the “keep warm” mode + 1 hour for cooling (or better yet, two hours or overnight!) Number of servings: 6-8 servings
Cooking Lviv cheesecake in a slow cooker
If you bought the most ordinary cottage cheese, and not a curd mass, then you need to either rub it through a sieve, or, in a fit of laziness, simply beat it. Add butter to homogeneous, well-beaten cottage cheese and beat again until smooth. Actually, the secret of the cheesecake is to thoroughly beat the mass after each added ingredient.
Next, add the eggs, one at a time, followed by beating if time permits. Many recipes call for separating the yolks from the whites and adding them separately, but in a slow cooker the cheesecake rises well even without this.
In the final part, pour in sugar and semolina. Now the longest beating, the most thorough, so that not a single tiny sugar remains. The density of the future cheesecake will depend on this.
When the dough is ready, you can add raisins. To tell you the truth, I don't like raisins and never put them in them. The cheesecake is delicious on its own. If you're in the mood, you can replace the raisins with pieces of chocolate, chopped tangerines or oranges, dried apricots, and anything else you like. Ideally, the mass should be left to “rest” for at least twenty minutes so that the semolina swells.
Lubricate the multicooker pot thoroughly with butter. So that it can be clearly seen. To make it easier to get the finished cheesecake later. Pour the dough, slightly level the top and put it in the multicooker on the “baking” mode.
Now the main secret. My “baking” program lasts 50 minutes. This is quite enough for this recipe, but two conditions must be met:
- Under no circumstances should you open the multicooker during baking;
- Leave the cheesecake on the “keep warm” mode for at least half an hour, and preferably an hour.
Towards the end of the allotted time, make the glaze; to do this, mix all the ingredients and bring to a boil. Now we work very quickly and very carefully. We take out the pot, cover it with a plate and turn it over. This is the only way to extract the finished cheesecake without loss. Pour and smooth the icing and place in the refrigerator for at least an hour.
multipovarenok.ru
Lviv cheesecake
Most owners of multicookers and multicookers-pressure cookers know how wonderfully our “magic pots” cope with cottage cheese baking. These include various cottage cheese casseroles, cottage cheese soufflé, and various types of cheesecakes. Lviv cheesecake, which I would like to invite you to cook in a multicooker-pressure cooker, is something between a casserole, soufflé and cheesecake. Therefore, the famous dessert should definitely please you. And your multi-cooker assistant should be able to handle it in a time or two.
There are several subtleties and tricks when preparing Lviv cheesecake. The first is that the curd mass for dessert should be well, just thoroughly, beaten during preparation (kneading). Moreover, literally at every stage of introducing a new, subsequent ingredient. Therefore, in addition to the multicooker in which you will bake the dessert, a food processor (or processor) with a large bowl is required. Or an immersion blender. It is desirable that the latter also have a whisk attachment. If there is none, then you will need an additional mixer.
The second subtlety is that during baking, do not open the lid of the device under any circumstances! Don't look! All you have to do is open the lid just once, out of curiosity, and your cheesecake will “settle.” Can't help but be curious? Seal the lid with tape. The third point is to remove the finished Lviv dessert from the multicooker only after it has cooled. And finally, fourth - cover the cheesecake with glaze only when it is completely cold. However, I will repeat all these details as a reminder in the recipe itself.
Lviv cheesecake baked in a pressure cooker is a wonderful dessert for a tea party or coffee table. But not only. Cheesecake would be appropriate as a breakfast or afternoon snack. Especially for your little “unwanted ones”.
Ingredients
- Cottage cheese - 500 g
- Chicken eggs - 4 pcs.
- Butter - 100 g.
- Sugar - 200 g
- Semolina - 2 tablespoons
- Zest - from one lemon
- Raisins - one handful
- Additionally - a piece of butter for greasing the multi-cooker bowl
- Butter - 1 tbsp.
- Sugar - 2 tablespoons
- Sour cream - 2-3 tablespoons
- Cocoa powder - 2 tablespoons
How to cook Lviv cheesecake in a slow cooker
1. We check whether we have all the ingredients for baking the Lviv cheesecake and for the glaze, which we will subsequently cover the dessert with. Try to buy cottage cheese without grains, since with grains it will be more difficult (due to labor intensity) to grind into a uniform mass. Take the butter out of the refrigerator in advance, cut it into pieces and leave it on the table until the butter becomes soft. From my experience, it is more convenient to coat a multi-pan with softened butter. You can replace the raisins with dried cranberries as I did (I prefer dried cranberries). Wash raisins or cranberries in advance and leave them on a paper towel to dry from moisture. Wash the lemon thoroughly, rub the skin with a brush, and pour boiling water over it. Then use a grater to remove the zest, being careful not to touch the bitter white part. 
2. In a large bowl of a food processor or with an immersion blender (I use an immersion blender), knead the cottage cheese very thoroughly until it becomes a homogeneous, smooth mass. 
3. Add soft butter to the cottage cheese and rub well again with the device. At the end of this process, I change the attachment of the immersion blender. If you don't have one, continue working with a mixer. And whoever does it in the bowl of a food processor (or processor), continue until the very end of the batch. 
4. Add one egg at a time, and after adding each one, beat the mixture. 
5. Add granulated sugar. Beat thoroughly so that no grains remain. 
6. Add semolina. Beat and leave the mixture to “rest” for 20-25 minutes. During this time, we can prepare the multi-cooker bowl - coat the bottom and walls of the pan well with butter. You can protect yourself from the cheesecake “sticking” to the pan - lightly sprinkle semolina inside the bowl. Also, to be on the safe side, you can cut a circle out of parchment paper along the diameter of the bowl and place it on the bottom. 
7. Let's continue. Add lemon zest and raisins to the curd dough. Stir with a spatula (or spoon) so that the zest and berries are evenly distributed throughout the mixture. 
8. Transfer the prepared curd mass into a multi-bowl. We put it in the device. Close the lid and turn on the “Baking” mode for 50 minutes (for me, as in most multi-cookers, this mode works without pressure). 
9. After the signal, leave the Lviv cheesecake in the pan until it cools almost completely. Then, using a steamer basket, remove the baked goods from the multi-pan. We leave the cheesecake on the same steamer basket for further cooling. When the dessert has cooled completely (don’t rush, let it cool thoroughly), transfer it to a large plate or baking sheet and move on to the next step. 
10. Prepare the glaze. In addition to the ingredients, you will need a small saucepan or saucepan and a spoon or spatula, with which we will constantly stir. Cook on a regular electric or gas stove: melt the butter over medium heat, add sugar, add sour cream, and finally add cocoa powder, sifting through a strainer. Bring the glaze to a boil and remove from heat. 
11. Immediately, generously apply hot glaze to the sides and top of the cheesecake. (If desired, you can sprinkle some baking powder on top of the frosting). Then put the Lviv cheesecake on the same plate on which the glazing process took place in the refrigerator for at least an hour. It's better to let it sit in the refrigerator for four hours. During this time, the glaze will harden properly, and the cheesecake itself will “stand” and taste better. 
12. After the dessert has been kept in the cold, transfer the Lviv cheesecake to a clean dish and serve. 
13. Cut the Lviv cheesecake into portions and enjoy its amazing taste. Enjoy your tea! 
multi-varca.ru
Lviv cheesecake: recipe in a slow cooker with photo:
Externally, Lviv cheesecake is very reminiscent of cottage cheese or cheesecake. However, it is prepared somewhat differently than the above-mentioned products. We will tell you exactly how in this article. 
General information
Today it is quite difficult to imagine Lviv confectionery without this amazingly tasty delicacy. It is very often prepared for children, as it contains a large amount of calcium and other trace elements.
It is best to consume Lviv cheesecake with a cup of freshly brewed tea or aromatic coffee. Preparing this dessert does not take much time. However, at the end you will definitely get a very tender and tasty delicacy that will be appreciated not only by your family members, but also by invited guests.
Lviv cheesecake: step-by-step recipe
You won't need much time to make this delicacy. However, you will have to make sure you have the following components in advance:
- full-fat cottage cheese made from whole milk - approximately 500 g;
- large chicken eggs - 4 pcs.;
- light sugar - 150 g for the base and 2 large spoons for the glaze;
- butter - approximately 100 g for the base and 1 large spoon for the glaze;
- fresh lemon zest - 1 pc.;
- seedless dark raisins - approximately 30 g;
- semolina - 1 large spoon;
- fresh sour cream (use for making glaze) - about 2-3 large spoons;
- cocoa powder (for glaze) - 2 large spoons.
Preparing the curd base
Lviv cheesecake, the recipe for which we are considering, turns out light and tasty. Before baking it in the oven, you should prepare a homogeneous curd mass. To do this, the granular fermented milk product is passed through a meat grinder or rubbed through a sieve. 
By the way, cottage cheese for such a delicacy must be dry. If you use a wet product, the cheesecake will turn out too dense. In this regard, it is recommended to place it in cheesecloth and hang it over a deep pan for a couple of hours. When all the whey has drained from the cottage cheese, place it in a colander and press down with a weight.
So, after the fermented milk product is ready, chicken eggs are divided into whites and yolks. The last component is mixed with sugar and ground until a homogeneous glossy mass is obtained.
After the described steps, semolina, room temperature cooking oil, lemon zest and seedless raisins are added to the yolks. Also add previously crushed cottage cheese to the ingredients and mix with a mixer at not very high speed.
Separately, beat the whites to stiff peaks, add them to the curd mass and gently stir with a regular spoon. At this point, the process of preparing the base for cheesecakes is considered complete.
Let's create a delicious dessert
Lviv cheesecake, a photo of which is presented in this article, should be formed in a deep heat-resistant form. It is greased with oil and sprinkled with wheat flour (or semolina). If you wish, you can simply cover the dishes with baking paper.
After preparing the container, put the entire curd mass into it and smooth it out using a knife with a blunt end or a regular tablespoon. 
How to cook in the oven
Making Lviv cheesecake in the oven is quite simple. It is sent to a preheated cabinet (up to 180 degrees) and baked for 40-60 minutes. In this case, you should focus on your own oven. Some people will need more time to bake such a delicacy, while others will need less.
Making chocolate icing from cocoa
Lviv cheesecake must be covered with chocolate glaze. To prepare it, melt the butter over low heat with two tablespoons of sugar. At the same time, the ingredients are stirred regularly so that they do not burn. After this, fresh sour cream and cocoa powder are added to them.
After mixing the products well, continue to heat them for about 5 minutes. This time should be enough for the glaze to start boiling.
Finally, remove it from the heat and cool slightly.
Decorate the dessert and serve it to the table
The finished Lviv cheesecake is carefully removed from the oven and allowed to cool completely. After this, it is removed from the heat-resistant form by sharply turning it over.
After placing the dessert on a large plate or cake pan, it is immediately poured with hot glaze. In this form, the Lviv cheesecake is cooled at room temperature and sent to the refrigerator.
The homemade delicacy must be kept in the cold for about 5-6 hours, or preferably all night. After this, the completely frozen cheesecake is taken out, cut into pieces and presented to the table along with a cup of tea. 
Simple and tasty Lviv cheesecake: a recipe made in a slow cooker
There are many different ways to prepare Lviv cheesecake. The classic recipe was presented to your attention above. Now I would like to tell you about how to make such a dessert in a more simplified form using a slow cooker.
So, to implement the presented recipe we will need:
- fatty dry cottage cheese - approximately 500 g;
- large chicken eggs - 3 pcs.;
- light sugar – 200 g;
- butter – approximately 80 g;
- semolina - 3 large spoons;
- whole milk - 1 glass for the base and several large spoons for the glaze;
- dark chocolate - 2 regular bars.
Making the base for the cheesecake
To make Lviv cheesecake in a slow cooker, you need to prepare the curd mass. To do this, pour whole milk into a bowl, add granulated sugar and semolina. Then the resulting mixture is placed in a water bath and slowly heated. When the semolina begins to swell, remove the dishes from the stove and cool slightly. After this, fresh butter, large chicken eggs and fatty dry cottage cheese are added to the original semolina porridge.
Having received a viscous mass, beat it vigorously with a blender using an attachment with knives. The end result is a rather fluffy base, which is immediately used for its intended purpose. 
How to bake in a slow cooker
A large cheesecake in a slow cooker is baked in exactly the same way as a similar product in the oven. The bowl of the device is thoroughly greased with butter, including its side parts. After this, put the entire curd base into the container and smooth it evenly with a spoon.
Having formed the future cheesecake, cover it with a lid and cook in baking mode for 30-35 minutes. During this time, the product should be completely baked and set.
Making chocolate glaze
The chocolate glaze for this dessert couldn’t be easier to make. Dark tiles are broken into slices and placed in a bowl. Pour a little milk into the chocolate, place it on the stove and completely melt it.
The resulting glaze should be used to decorate dessert immediately after heat treatment. Otherwise, it will harden and will not spread over the cheesecake.
The process of decorating and serving dessert to the table
After the curd cheesecake is cooked in the multicooker, open the lid of the device and leave it in this position for several hours. When the dessert has cooled completely, place it on a flat plate, turning the bowl upside down. After this, the homemade delicacy is immediately doused with chocolate glaze and sent to the refrigerator. 
After keeping the product in the cold for about 5-6 hours, it is taken out and cut into portions. A delicious Lviv cheesecake prepared in a slow cooker is served along with a cup of tea or any other drink. Bon appetit!
www.syl.ru
Lviv cheesecake in a slow cooker is very easy to prepare. Its texture is the most delicate, an amazing dessert for cottage cheese lovers! If desired, you can add raisins or candied fruits and vanillin to the cheesecake.
Required ingredients:
Cottage cheese (preferably fatty) – 0.5 kg;
Sugar – 200 g;
Butter (softened) – 100 g (plus for greasing the pan);
Semolina – 2 tbsp. lodge;
Eggs – 4 pcs;
For chocolate glaze:
Cocoa – 2 tbsp. lodge;
Butter – 2 tbsp. lodge;
Sugar – 3 tbsp. lodge;
Milk – 1 tbsp. lie
Preparation:
First, separate the whites from the yolks. Beat the whites until stiff, gradually adding granulated sugar.
Add cottage cheese, semolina, soft butter to the yolks and beat well with a mixer until the mass becomes homogeneous.
Then combine the curd mass and whipped whites and mix gently with a spoon or spatula. Mix from bottom to top, in one direction, trying not to destroy the airy texture.
Grease the multicooker bowl generously with butter (I additionally sprinkle it with semolina) and place the curd mass there.
Turn on the multicooker to the “Baking” mode for 50 minutes.
DO NOT OPEN THE COOKER DURING THE BAKING PROCESS!!!
IMPORTANT!!! After the baking mode ends, automatic heating will turn on. It's still too early to open the slow cooker! Leave the casserole to heat for another hour. After this, turn off the heating, do not open the cover of the MV for another 10-15 minutes, be patient. And only after this time can we see what we have achieved! Let the casserole cool slightly and remove it using a steamer rack or a plate of suitable diameter (insert it into the MV bowl and turn it over).
Now you need to prepare the chocolate glaze. To do this, mix all the ingredients for the glaze in a suitable bowl and place on low heat. Bring the mixture to a boil, stirring continuously. Heat until the sugar is completely dissolved and the mixture becomes homogeneous. Carefully pour warm glaze over the finished cheesecake and put it in the refrigerator for at least an hour, or better yet, overnight!
A delicious and healthy breakfast for the whole family is ready!