|
|
Hungarian Cheesecake
Ingredients:
-----CRUST-----
1-1/2 cups Unbleached Flour -- Sifted
1 teaspoon Baking Powder
4 tablespoon Sweet Butter -- No Margarine
2 each Egg Yolks; Large -- *
1/8 teaspoon Salt
1 tablespoon Lemon Juice
Cold Water -- **
-----CHEESECAKE-----
2 cups Cottage Cheese
4 each Eggs -- Large
1/4 cup Sugar -- Granulated
1 teaspoon Lemon Rind -- Grated
1 cup Sour Cream
1 cup Crushed Pineapple -- Drained
1/2 cup Raisins
* Lightly beat the egg yolks. ** Use only as much cold water as needed.
(3 to 4 TBLS)
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 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.
|
| |
|
