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How To make Hungarian Cheesecake
CRUST:
1 1/2 c Unbleached Flour; Sifted
1 t Baking Powder
4 T Sweet Butter; No Margarine
2 Egg Yolks; Large, *
1/8 t Salt
1 T Lemon Juice
Cold Water; ** CHEESECAKE:
2 c Cottage Cheese
4 Eggs; Large
1/4 c Sugar; Granulated
1 t 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.
How To make Hungarian Cheesecake's Videos
Cheesecake with Oreo Crust (Sajttorta) | The Hungry Magyar
This classic homemade cheesecake is rich and creamy, and served on a soft Oreo crust. Pair it with homemade chocolate or salted caramel drizzle and no one will deny you the extra calories.
Fail-proof and simple delicious!
English ????????
INGREDIENTS
For the crust:
* 28 Oreos
* 5 tbsp melted butter
For the cheesecake:
* 32 ounce full fat cream cheese (room temperature)
* 1 cup granulated sugar
* 1 cup full fat sour cream (room temperature)
* 1 tsp vanilla extract
* 2 tsp lemon juice
* 3 large eggs (room temperature)
Hungarian/Magyar ????????
HOZZÁVALÓK
Torta alaphoz:
* 28 Oreos
* 70 g puha vaj/margarin
A töltelékhez:
* 904 g natur krémsajt (szobahőmérséklet)
* 200 g kristálycukor
* 240 g tejföl (szobahőmérséklet)
* 1 tk vaníliakivonat
* 2 tk citromlé
* 3 tojás “L”-es méretű (szobahőmérséklet)
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This is The Healthiest Cheesecake Ever | How to Make Latvian Cottage Cheese Bread
Biezpienmaize or cottage cheese bread is a type of Eastern European cheesecake. The use of cottage cheese or curd cheese in baking and pastry is extremely common in Eastern European countries and in European countries in general. We have pastries and dumplings made with curd, we have curd pancakes, breads, and cakes too.
It gives the baked goods a great texture and keeps them nice and moist. Usually, they are heavier than others, but they stay softer for longer.
The curd or cottage cheese that we use is quite different from the cottage cheese that I have found here in the UK. Cottage cheese here is quite more liquid and is usually seasoned with salt. The curd that is used in baking is quite dry and crumbly and has little to no salt added to it.
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The Steps of Baking
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Krakow Cheesecake Recipe/Polish Classic Cheesecake Recipe /Ricotta Cheesecake Recipe
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Gratin. Baked vegetables recipe. Hungarian cheesecake. Puff pastry recipe.
Gratin is, in fact, a vegetable casserole. The main vegetable in this recipe is cauliflower, but there can be any other options
Easy Cottage Cheese Cheesecake Recipe | Delicious Cuisine
How to make Easy Cottage Cheese Cheesecake
♡For more detailed recipes, please click on the down below♡
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Recipe:
400 g cottage cheese
3 medium eggs
60 g sour cream (yogurt)
70 g sugar
60 g corn starch (or flour)
vanilla
Berries/fruits (optional)
I use 100 g cherries
Powdered sugar
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Cracow Style Cheesecake - Sernik Krakowski - Recipe #82
The best cheesecake ever :) Creamy and soft... I used my pot cheese for this recipe! Perfect cake for Easter time. I hope you enjoy.
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Ingredients:
For the Pie Crust:
2 cups white all-purpose flour
1/4 cup granulated sugar
1/2 cup unsalted butter (cold)
2 large eggs
4 tbs heavy cream
1 tsp baking powder
1/4 tsp salt
For the Cheese Filling:
500 gm ricotta cheese or home made pot cheese
100 g sugar
100g butter
2 eggs
25 g flour
125 g raisins
1 tsp of vanilla extract
Instructions:
In a mixing bowl mix together your flour, baking powder and salt.
Add cold butter and blend it together with a pastry cutter or in a food processor
Add sugar, eggs, cream and vanilla extract and work the dough until all ingredients are well blended together and form a ball.
Cut the ball of dough in half, cover with plastic wrap and refrigerate
Line your 8 by 8 baking pan with parchment paper
After the dough has chilled sufficiently, remove one portion of the dough from the fridge and place it on a lightly floured surface. Roll the pastry into rectangle more or less the size of your baking pan
Fold the dough in half and gently transfer to the baking pan and pressing with your fingers if you need to fill the bottom of the pan
Prick the dough with a fork all over the surface and bake the crust for about 15 min in 180 degrees Celsius until golden brown. Let it cool a bit
Add the cheese into the food processor and process for around 60 seconds.
Transfer the butter (room temperature) in to the bowl of your stand mixer and beat it until light and fluffy. Add the cheese and mix it together. Add sugar and mix it for another 30 seconds.
Add eggs one at the time, mixing well after each addition and then add vanilla extract and mix 30 seconds more.
Add raisins and flour and fold them in with a spatula.
Transfer your cheese mixture on top of your baked and cooled crust.
Remove the second part of pastry from the fridge and roll it into a thin rectangle.
Using a pastry wheel or pizza cutter, cut the pastry into about 1 cm strips. Place the strips of pastry on the cheese layer creating a crisscross pattern.
Bake for about an hour at 150 degrees Celsius (300 F) until top is golden brown. You may have to cover the cake with a aluminium foil after around 30 minutes to prevent browning too much.
Enjoy!