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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 :2691

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

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

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.
Chill several hours or overnight.

Dust with confectioner's sugar before serving.
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1/2 cup Bisquick2-1/2 teaspoons vanilla2 eggs1 cup sugar2 (8-ounce) packages cream cheese, cut in cubes3/4 cup milk *Topping* 1 cup sour cream 3 tablespoons sugar 1-1/2 teaspoons vanilla Preheat oven to 350*. Grease bottom of 9x13inch pan. Mix Bisquick, vanilla, eggs and sugar in blender or food processor. Blend on high for 5 seconds. Add cubed cheese and milk; blend on high for 2 minutes. Bake for 30-35 minutes or till center is almost firm. Blend all 3 ingredients for topping till smooth. Spread over cheesecake and return to oven for 10 minutes.Cool completely. When cold, cut into about

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This is from International Cookbook Series VIP Recipes on CD ROM HISTORY LOVERS CHEESECAKE 2 lb. cream cheese 1/4 lb. butter 16 oz. sour cream 1 tsp. lemon juice 2 tbsp. cornstarch 1 1/4 tbsp. vanilla 1 1/4 c. sugar 5 eggs Leave all ingredients at room temperature for 1 hour. While you're waiting, read Julius Caesar's "Commentaries on Gallic Wars". While your warming up to that, so will your ingredients. Blend cream cheese, butter, and sour cream. Add cornstarch, sugar, vanilla, and lemon juice. While they are "mixing" think about great historical question, "Is America