The original recipe is using Hungarian style cottage cheese, which in Canada would be similar to farmer’s cheese instead cottage cheese.
Hungarian style cheesecake is a bit different to North American cheesecake, and oddly sometime they would serve the cheesecake warm, not chilled. Whenever I bake Hungarian style cheesecake I would obviously served them chilled as to me, dessert cheesecake is best chilled for sure 😀
To make the following cheesecake closer to its original texture, I pressed the cottage cheese on a sieve. Unless you can find farmer’s market, I would suggest you should do the same. I know it’s more work, but the texture is much better than not pressing the cheese through a sieve, IMO
Ingredients
1 1/2 cups all purpose flour, sifted
4 large eggs
1 teaspoon baking powder
1/4 cup sugar
4 tablespoons unsalted butter
1 teaspoon fresh lemon rind, grated
2 large egg yolks, lightly beaten
1 cup sour cream
1/8 teaspoon salt
1/2 cup raisins
1 tablespoon fresh lemon juice
4 tablespoons cold water
2 cups cottage cheese; Press the cottage cheese through a sieve.
Method
- 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 muffin tins.
- Chill.
CHEESECAKE:
- Preheat the oven to 450 degrees Fahrenheit.
- 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. Remove crust from refrigerator and brush with the egg 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 Fahrenheit, then reduce the oven to 350 degrees and bake for about another 35 minutes.
- Cool to room temperature, then chill. Serve chilled.
Alternately, you can make the cheesecake into mini/individual serving!
Hungarian Raisin Cheesecake
Instructions
- 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 muffin tins.
- Chill.
Cheesecake
- Preheat the oven to 450 degrees Fahrenheit.
- 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. Remove crust from refrigerator and brush with the egg 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 Fahrenheit, then reduce the oven to 350 degrees and bake for about another 35 minutes.
- Cool to room temperature, then chill. Serve chilled.
