Tender, fragrant, and wonderfully homey Lviv cheesecake with contrasting layers: a classic cottage cheese base, a gooey center of caramelized condensed milk, and a top layer of cottage cheese filling with poppy seeds. No water bath, just a smooth, creamy texture — simply assemble, bake, and let the dessert rest in the switched-off oven.
Ingredients
Base:
- Cottage cheese — 1.2 lb | 550 g
- Eggs — 2
- Egg yolks — 2
- Sugar — 2.6 oz | 75 g
- Vanilla sugar — to taste
- Salt — a pinch
- Butter, melted — 2.1 oz | 60 g
- Cornstarch or potato starch — 3 tbsp | 3 tbsp
Filling:
- Caramelized condensed milk — 4.2 oz | 120 g
- Poppy seed filling — 5.3 oz | 150 g
How to make it
- Combine all ingredients for the cottage cheese base: finely mashed cottage cheese, eggs, yolks, sugar, a pinch of salt, melted butter, and starch. Blend with an immersion blender or stir very thoroughly until smooth and creamy.
- Line a baking pan with parchment. Spread in half of the cottage cheese mixture and smooth it out carefully.
- Pipe or spoon the caramelized condensed milk into the center, leaving 1/2 to 3/4 inch | 1–1.5 cm from the edge.
- Add the poppy seed filling to the remaining cottage cheese mixture, mix well, and spread it over as the second layer. Smooth the surface.
- Bake at 340°F | 170°C for about 50 minutes, until the edges are lightly golden.
- Turn off the oven and leave the cheesecake inside for another 30 minutes with the door closed — this helps the texture stay even and delicate.
- Cool completely. If you like, cover with chocolate glaze and serve.
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Tips and variations
- Pan: a 4 x 8 in | 20 × 10 cm loaf pan or a 7 in | 18 cm springform pan works well. Be sure to use parchment.
- Crack-free texture: do not overbake. Leaving it in the switched-off oven for 30 minutes helps keep the top smooth.
- Flavor additions: orange or lemon zest and a pinch of ground cardamom work beautifully in the base.
- Without a blender: press the cottage cheese through a sieve so the mixture becomes smooth and delicate.
- Serving: best after 4–6 hours in the refrigerator — the cheesecake sets beautifully and slices cleanly.
- Storage: keep in an airtight container in the refrigerator for 3–4 days; you can also freeze portions for up to 1 month.
Nutritional value
| Serving | 1 slice (from 8) |
| Calories | ≈ 360 kcal |
| Protein | ≈ 16 g |
| Fat | ≈ 20 g |
| Carbohydrates | ≈ 30 g |
| Fiber | ≈ 2 g |
| Sugar | ≈ 20 g |
| Sodium | ≈ 150 mg |
Values are approximate and may vary depending on the specific ingredients used.
FAQ
What can I use instead of starch in the cottage cheese base?
You can use all-purpose flour — about 2 tbsp, level. Semolina also works, 2–3 tbsp, but the cheesecake will be a little firmer.
Which cottage cheese is best for this cheesecake?
Ideally use cottage cheese with 5–9% fat and not too much moisture. If it is grainy, press it through a sieve or blend until smooth.
How do I make the poppy seed filling myself?
Pour boiling water over the poppy seeds and let stand for 10 minutes, then drain through a sieve, simmer gently for 3–5 minutes, squeeze out excess liquid, and grind. Sweeten to taste with sugar or honey.