How To make Ukrainian Cheesecake

The cheesecake from my childhood #festinascookbook #olenaberezovska #cheesecake #recipes #ukrainian

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Ukrainian Cheesecake with plums | Творожна Запіканка

Homemade paneer cheesecake with plum and raisins.

I tried to make this for the first time and it was delicious. I’m not saying this, my kids and husband said so I agree with them. ????

Творожна запіканка з сливами і родзинками. Я спробувала перший раз і всім сподобалось)).

If you want to know the recipe, then please let me know in the comments below.

Thanks for watching!

Cracow Style Cheesecake - Sernik Krakowski - Recipe #82

The best cheesecake ever :) Creamy and soft... I used my pot cheese for this recipe! Perfect cake for Easter time. I hope you enjoy.

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Ingredients:

For the Pie Crust:

2 cups white all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter (cold)
2 large eggs
4 tbs heavy cream
1 tsp baking powder
1/4 tsp salt
For the Cheese Filling:

500 gm ricotta cheese or home made pot cheese
100 g sugar
100g butter
2 eggs
25 g flour
125 g raisins
1 tsp of vanilla extract
Instructions:

In a mixing bowl mix together your flour, baking powder and salt.
Add cold butter and blend it together with a pastry cutter or in a food processor
Add sugar, eggs, cream and vanilla extract and work the dough until all ingredients are well blended together and form a ball.
Cut the ball of dough in half, cover with plastic wrap and refrigerate
Line your 8 by 8 baking pan with parchment paper
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into rectangle more or less the size of your baking pan
Fold the dough in half and gently transfer to the baking pan and pressing with your fingers if you need to fill the bottom of the pan
Prick the dough with a fork all over the surface and bake the crust for about 15 min in 180 degrees Celsius until golden brown. Let it cool a bit
Add the cheese into the food processor and process for around 60 seconds.
Transfer the butter (room temperature) in to the bowl of your stand mixer and beat it until light and fluffy. Add the cheese and mix it together. Add sugar and mix it for another 30 seconds.
Add eggs one at the time, mixing well after each addition and then add vanilla extract and mix 30 seconds more.
Add raisins and flour and fold them in with a spatula.
Transfer your cheese mixture on top of your baked and cooled crust.
Remove the second part of pastry from the fridge and roll it into a thin rectangle.
Using a pastry wheel or pizza cutter, cut the pastry into about 1 cm strips. Place the strips of pastry on the cheese layer creating a crisscross pattern.
Bake for about an hour at 150 degrees Celsius (300 F) until top is golden brown. You may have to cover the cake with a aluminium foil after around 30 minutes to prevent browning too much.
Enjoy!

Ukrainian cheesecake in a modern way #short

Ukrainian cheesecake in a modern way ????????

Творожна запіканка на сучасний манер ????

????????
200 g quark ‘tvoroh’ (Ukrainian fermented cheese that you can find in the local Polish/Ukrainian or Austrian shop if you live abroad)
1 banana
2-3 tbsps berries of your choice
1 tbsp ground flaxseed
vanilla
2 eggs
coconut oil

Create with beauty ♥️


????????
200 г 0-5% творогу
банан
2-3 ст.л ягід
1 ст.л перемеленого насіння льону
ваніль
2 яйця
кокосова олія

Створюй з красою♥️

Medovik - Russian Honey Cake Recipe

Medovik (Медовик) – Russian layer honey cake. 8 soft honey cake layers with delicious sour cream frosting.

Printable Version:



More Cake Recipes:
Tiramisu Cake:
Strawberry Mousse Mirror Glaze Cake:
No Bake Mango Cheesecake:
Peanut Butter Cheesecake:
Matcha Crepe Cake:


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Ingredients:
For the cake layers:
7 tablespoons (100g) butter
4 tablespoons (80g) Honey
1 teaspoon (5g) baking soda
3½ cups (450g) flour
3 eggs
3/4 cup (150g) Sugar
For the cream:
2¼ cups (515g) sour cream
1 cup (240ml) Heavy cream
1½ cups (190g) Powdered sugar
1 teaspoon vanilla extract

directions:
1. Preheat oven to 350F (175C).
2. In a heat proof bowl beat eggs with sugar until light and fluffy add butter and honey. Set the bowl over a bain-marie (double boiler). Stir until butter is completely melted and sugar is dissolved.
3. Add baking soda to the honey and butter mixture and whisk. Gradually add flour and mix with a wooden spoon until dough forms.
4. Knead the dough on a lightly floured surface. Divide into 8 equal pieces. Shape each piece into balls. Roll each piece into very thin layer, trim the rolled dough using a 7-Inch (18 cm) cake ring/cake pan.
5. Pierce each layer with a fork. Bake for 7-8 minutes or until golden. To save time, while baking one tray, roll out other dough pieces. Bake the leftover dough as well (it may take less time), let cool, then process baked leftovers into fine crumbs.
6. Make the cream: in a large place bowl heavy cream, vanilla extract and powdered sugar. Beat to medium-stiff peaks. Fold whipped cream into the sour cream until smooth.
7. Once the cake layers are cooled you can assemble the cake. Spread about 3 tablespoons of cream on one layer, Stack the second layer on top and repeat until you have 8 layers. Spread extra cream on top and sides. Spread reserved cake crumbs on top and sides of the cake.
8. Refrigerate the cake overnight.
Notes:
* To reduce time, you can bake few layers at the time. But only on one baking tray.

Kitchen Equipment:
Chef Knife:
Cutting Board:
Digital Kitchen Scale:
Cake stand:
Food Processor:
Hand mixer:
Spatula:


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Vegan Cheesecake [ no sugar, no gluten, no oils ]????????Ukrainian dessert inspired

Hello there! Welcome to my new healthy video, today we're making an amazing vegan dessert without sugar and gluten. It is similar to cheesecake but was inspired by traditional Ukrainian dessert запеканка, which is made of cottage cheese. This dessert is based on tofu cheese though, and has less than 100 calories per 100 grams!

Recipe:
570 grams of tofu cheese
300 ml of plant-based milk
40 ml of lemon juice
sweetner
vanilla
raisins
20 grams of corn starch or tapioca

130 calories per 100 grams
Protein - 6.4
Fats - 8.2
Carbs - 7.4

#vegancheesecake #tofucakerecipe #lowcalorie