Divide the eggs into proteins and yolks. Beat the egg yolks with sugar, wipe the cottage cheese through the full.
Add the butter, lemon zest, washed raisins and semolina to the yolks. Whip everything.
Then add the cottage cheese and beat again at low speed.
Beat the whites until stable peaks and add to the bowl to the rest of the ingredients.
Cover the baking dish with parchment and transfer the dough. Bake at 180 degrees for about 30-60 minutes depending on the oven, check readiness with a toothpick.
For glaze, melt butter in a saucepan with sugar over low heat, stirring constantly. Then add sour cream and cocoa, bring to a boil and remove from heat.
Ready cheesecake should completely cool down and only then can it be poured with glaze. Let the cheesecake stand for about 5 hours.
Lviv cheesecake with raisins is simply incredibly tasty, airy and tender. Cooking such a cheesecake is not too difficult, and the result is simply awesome. For cooking, in principle, cottage cheese of any fat content is suitable, but with a fatter cheese cake, it will turn out more tender and tastier, I recommend preparing a little more glaze to completely cover the cheese cake with a not too thin layer. Such a dessert can be served not only for a family snack, but also as a dessert for a holiday.