Best Hungarian Cheesecake Recipes

Hungarian Cheesecake image

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

Hungarian Cheesecake image

Provided by GrandmaIsCooking

Categories Cheesecake

Time 1h5m

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 14

1 1/2 cups unbleached flour, sifted
1 teaspoon baking powder
4 tablespoons butter, not margarine
2 large egg yolks, lightly beaten
1/8 teaspoon salt
1 tablespoon lemon juice
4 tablespoons water, cold
2 cups cottage cheese
4 large eggs
1/4 cup sugar
1 teaspoon fresh lemon rind, grated
1 cup sour cream
1 cup crushed pineapple, drained
1/2 cup raisins

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.