Hungarian cheesecake
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Hungarian cheesecake
  Hungarian    Cakes    Cheese    Cheesecakes  
Last updated 6/12/2012 12:52:15 AM. Recipe ID 13923. Report a problem with this recipe.
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      Title: Hungarian cheesecake
 Categories: Cakes, Cheese, Desserts
      Yield: 10 servings
  1 1/2 c  Unbleached Flour; Sifted
      1 ts Baking Powder
      4 tb Sweet Butter; No Margarine
      2    Egg Yolks; Large, *
    1/8 ts Salt
      1 tb Lemon Juice
           Cold Water; **

      2 c  Cottage Cheese
      4    Eggs; Large
    1/4 c  Sugar; Granulated
      1 ts Lemon Rind; Grated
      1 c  Sour Cream
      1 c  Crushed Pineapple; Drained
    1/2 c  Raisins
  *     Lightly beat the egg yolks. ** Use only as much cold water as
  needed. (3 to 4 TBLS)
  ~-- 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 F. 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, and brush the crust with the 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 F. then reduce the oven
  to 350 degrees F. and bake for about another 35 minutes.  Cool to
  room temperature, then chill. Serve chilled.

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Recipe ID 13923 (Apr 03, 2005)

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