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(c) A Marcy Goldman,BetterBaking.Com Original Recipe

Hungarian Cheesecake

Budapest, here I come...This is an elegant cheese tart, more than a cheesecake. It features a light pastry shell, baked in a quiche pan, and is filled with a special, lemon-vanilla cheesecake batter. It's not huge but that is fine for that means it doesn't cost a fortune in cream cheese, nor chilling time, nor calories.

Sweet Tart Crust
2 cups all-purpose flour
1/4 teaspoon salt
1/3 cup sugar
1 egg yolk
1 tablespoon lemon juice
1/2 cup plus 2 tablespoons unsalted butter - softened
Cream as required

1 pound dry cottage cheese (also called Baker's cottage cheese)
1/2 pound cream cheese
Tiny pinch salt
3/4 cup sugar
4 eggs
1 yolk
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 cup sour cream
1 1/2 teaspoons vanilla
1/2 cup yellow raisins, plumped and chopped 

Confectioner's sugar for dusting

Generously grease a 9 inch spring-form 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 makes a soft dough; if it is very dry, drizzle in a bit of cream until dough holds together. 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.

Filling: 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 spread filling into prepared pan. Roll reserved dough into 12 strips (pencil thin). (ANother way to make a topping is to roll out the extra dough. Cut in long strips and coil them around the top of the cheesecake, in a concentric circle. It bakes up into a spiralled top that covers the cake nicely without the expertise lattice work takes)

Arrange strips on top of cake in a lattice work. Bake until light, golden brown on top, about 40-55 minutes (it can vary). Chill several hours or overnight until cheese filling is quite firm.

Dust with confectioner's sugar before serving.

Serves 10-12

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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