Hungarian Cheesecake Recipes

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HUNGARIAN CHEESECAKE



Hungarian Cheesecake image

Make and share this Hungarian Cheesecake recipe from Food.com.

Provided by Maxxr

Categories     Cheesecake

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 18

1/4 cup sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 egg yolk
1 tablespoon lemon juice
1/2 cup unsalted butter, softened
1 1/2 lbs dry curd cottage cheese (or pressed)
1 pinch salt
1/4 cup sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 cup sour cream
1 teaspoon vanilla extract
4 eggs, plus
1 egg yolk
1/2 cup golden raisin, plumped and chopped
1/2 cup crushed pineapple, drained well
confectioners' sugar, for dusting (icing sugar)

Steps:

  • Preheat oven to 350°F.
  • Grease generously a 9 inch springform pan or tart pan with a removable base.
  • Crust: Combine sugar, flour and salt in a medium sized bowl.
  • Make a well in the centre and stir in the egg yolk, lemon juice and butter.
  • Mix with your fingertips until the dough is blended then pat into a flattened disc.
  • Wrap the disc in plastic and chill for 10 minutes.
  • Roll out half the dough to cover the pan base, patching any areas that tear.
  • Prick the dough with a fork in several places and bake for 15 to 20 minutes until the crust is golden brown.
  • Remove from the oven and allow to cool.
  • Filling: Cream cottage cheese with the salt and sugar in a medium mixing bowl.
  • Fold in the flour and cornstarch and blend well.
  • Stir in the sour cream, vanilla, eggs and yolk.
  • Fold in the raisins and pineapple.
  • Spread the filling over the cooled crust.
  • Roll the remaining dough into 12 pencil thin strips.
  • Arrange the strips in a lattice pattern on top of the cake.
  • Bake for 8 to 10 minutes until top is a light golden brown.
  • Chill at least for several hours or overnight.
  • Dust with confectioners sugar before serving.

Nutrition Facts : Calories 314.3, Fat 14.5, SaturatedFat 8.3, Cholesterol 134.7, Sodium 105.8, Carbohydrate 31.1, Fiber 0.8, Sugar 14.8, Protein 15

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