Lviv Cheesecake
Limited nutritional benefit
Lviv baked farmer cheese cake with raisins and a chocolate glaze.
Lviv Cheesecake, or Lvivskyi syrnyk, is a baked cake from western Ukraine made of sieved farmer cheese beaten with butter, sugar and eggs, with raisins and lemon zest, covered with a cocoa glaze. A 120 g slice has about 340 kcal, 15 g of protein, 24 g of sugar and 20 g of fat, 12 g of it saturated. Made with 5% farmer cheese instead of 9%, a slice has about 3 g less fat and 25 kcal less.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 12g | 21.4% |
| Fat | 16g | 22.9% |
| Carbs | 23g | 7.7% |
| Simple Sugars | 8.05g | Estimate |
| Complex Carbs | 14.05g | Estimate |
| Fiber | 0.9g | 3.6% |
| Water | 47g | 1.9% |
| Calories | 282 | 12.5% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 9.75 | g | 48.8% |
| Monounsaturated | 4.8 | g | 19.2% |
| Polyunsaturated | 0.81 | g | 6.2% |
| Omega-3 | 0.243 | g | Estimate |
| DHA | 8 | mg | 0.9% |
| Omega-6 | 0.567 | g | Estimate |
| Trans | 0.03 | g | 1.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.32 | mg |
| Vitamin E | 0.43 | mg |
| Selenium | 12.6 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 136 | mcg | 15.1% |
| vitamin B1 | 0.026 | mg | 2.2% |
| vitamin B2 | 0.183 | mg | 14.1% |
| vitamin B3 | 0.217 | mg | 1.4% |
| vitamin B6 | 0.071 | mg | 4.2% |
| vitamin B9 | 13.1 | mcg | 3.3% |
| vitamin B12 | 0.547 | mcg | 22.8% |
| vitamin C | 0.322 | mg | 0.4% |
| vitamin D | 0.26 (10 IU) | mcg | 1.7% |
| vitamin E | 0.434 | mg | 2.9% |
| vitamin K | 1.46 | mcg | 1.2% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 115 | mg | 11.5% |
| iron | 0.701 | mg | 3.9% |
| magnesium | 25.7 | mg | 6.4% |
| phosphorus | 179 | mg | 25.6% |
| potassium | 161 | mg | 6.2% |
| sodium | 70.8 | mg | 3.1% |
| zinc | 0.643 | mg | 5.8% |
| copper | 0.11 | mg | 12.2% |
| manganese | 0.09 | mg | 3.9% |
| selenium | 12.6 | mcg | 22.9% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 348 | mg | 49.7% | 170% |
| Isoleucine | 642 | mg | 45.9% | 168% |
| Leucine | 1180 | mg | 43.2% | 152% |
| Lysine | 982 | mg | 46.8% | 160% |
| Methionine | 412 | mg | 39.2% | 140% |
| Phenylalanine | 1260 | mg | 72.0% | 241% |
| Threonine | 544 | mg | 51.8% | 170% |
| Tryptophan | 164 | mg | 58.6% | 195% |
| Valine | 816 | mg | 44.8% | 160% |
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Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Farmer cheese (tvorog) 9% 1 kg
- Eggs, separated 5 large (250 g)
- Sugar 200 g
- Butter, soft 150 g
- Raisins 100 g
- Semolina 3 tbsp (30 g)
- Vanilla extract 1 tsp
- Lemon zest 1 lemon (5 g)
- Salt a pinch (1 g)
- Cocoa powder, for the glaze 3 heaped tbsp (25 g)
- Sugar, for the glaze 60 g
- Butter, for the glaze 40 g
- Sour cream (20%), for the glaze 60 g
Instructions
- 1
Press the farmer cheese twice through a fine sieve or pass it through a meat grinder until completely smooth.
- 2
Beat the soft butter with the sugar and the egg yolks until pale, then beat in the cheese, semolina, vanilla, lemon zest and salt; stir in the raisins.
- 3
Whisk the egg whites to stiff peaks and fold them gently into the cheese mixture.
- 4
Spread the mixture in a buttered 24 cm springform pan and bake at 170C for 55-60 minutes, until set and lightly golden.
- 5
Turn off the oven and leave the cheesecake inside with the door ajar for 15 minutes, then cool it completely.
- 6
For the glaze, stir the cocoa, sugar, butter and sour cream in a small pan over low heat until smooth and simmer for 2 minutes, then cool slightly.
- 7
Pour the glaze over the cheesecake, spread it evenly and chill for at least 4 hours before slicing.