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Hungarian Cheesecake
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Categories: Cakes and Muffins, Cheese Recipes, Dessert, Eastern European
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Total Time: 1 hrs. 35 min.
Baking Time: 1 hrs. 5 min.
Preparation Time: 30 min.
Refrigeration Time: 3 hrs.

This Hungarian style cheesecake is made with cottage cheese and filled with raisins and pineapple.

Sweet tart crust
1 1/2 cups all-purpose flour
1/4 cup sugar
1 egg yolk
1 tablespoon lemon juice
1/2 cup unsalted butter - softened
1 1/2 pounds cottage cheese - dry
1 pinch salt
3/4 cup sugar
4 eggs
1 egg yolk
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 cup sour cream
1 teaspoon vanilla
1/2 cup raisins - plumped and chopped
1/2 cup crushed pineapple - well-drained
confectioner's sugar - for dusting

Generously grease a 9 inch springform pan or 9 inch deep quiche or tart pan with removable bottom.

Sweet Tart Crust

Preheat oven to 350 F. Combine sugar and flour in medium bowl. Make a well in the center and stir in egg yolk, lemon juice and softened butter. Mix with fingertips until blended and pat into a flattened disc. Wrap in plastic and chill 10 minutes. Roll out half of the dough to cover pan bottom, patching in an areas that tear. Prick with a fork and bake 15-20 minutes or until golden brown. Remove from oven and let cool.


Cream the cottage cheese with the salt and sugar. Fold in flour, corn starch and blend well. Stir in sour cream, vanilla, eggs, and yolk. Fold in raisins and pineapple. Spread filling into prepared pan. Roll reserved dough into 12 strips (pencil thin). Arrange strips on top of cake in a lattice work. Bake until light, golden brown on top (about 45 minutes). Chill several hours or overnight.

Dust with confectioner's sugar before serving.

Calories: 352 Calories From Fat: 40%
Protein: 13g Carbohydrate: 41g
Cholesterol: 132mg Sodium: 273mg

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