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Full Online Book HomeLearning KitchenCakesandfrostings - Cheesecake Hungarian
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Cakesandfrostings - Cheesecake Hungarian Post by :johnbates Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2655

Click below to download : Cakesandfrostings - Cheesecake Hungarian (Format : PDF)

Cakesandfrostings - Cheesecake Hungarian

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

Filling:
1 1/2 pounds dry cottage cheese
pinch salt
3/4 cup sugar
4 eggs
1 yolk
2 tablespoons all-purpose flour
2 tablespoons corn starch
1 cup sour cream
1 teaspoon vanilla
1/2 cup yellow raisins - plumped and chopped
1/2 cup crushed pineapple - well-drained

Garnish:
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.

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 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.
Chill several hours or overnight.

Dust with confectioner's sugar before serving.
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