Sunday, October 26, 2008

Hungarian Cheesecake

Hungarian Cheesecake

1 1/2 cups unbleached flour, sifted
1 teaspoon baking powder
4 tablespoons sweet butter, no margarine
2 large egg yolks; large, lightly beaten
1/8 teaspoon salt
1 tablespoon lemon juice
3 to 4 tablespoons cold water

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

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
450F. 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
450F then reduce the oven to 350F and bake for about another 35
minutes. Cool to room temperature, then chill. Serve chilled.