Hungarian Cheesecake
- Ready In:
- 1hr 10mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
-
Crust
- 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
-
Cheese filling
- 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
-
Topping
- confectioners' sugar, for dusting (icing sugar)
directions
- 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.
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