Hungarian Cheesecake

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READY IN: 1hr 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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