Hungarian Cheesecake Recipes

HUNGARIAN CHEESECAKE

Steps:

• Sift together the flour and baking powder, set aside.
• Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well.
• Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough.
• Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan.
• Chill.
• CHEESECAKE: Preheat the oven to 450 degrees Fahrenheit.
• Press the cottage cheese through a sieve.
• In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream.
• Separate the remaining egg, saving the yolk for another recipe. Remove crust from refrigerator and brush with the egg white.
• Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust.
• Pour the cheese mixture on the top of the fruit mixture.
• Bake for 10 minutes at 450 degrees Fahrenheit, then reduce the oven to 350 degrees and bake for about another 35 minutes.
• Cool to room temperature, then chill. Serve chilled.

HUNGARIAN CHEESECAKE

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.