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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.
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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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Hungarian Rice Pudding Cake (Rizskoch)
Hungarian Rice Pudding Cake (Rizskoch) is a simple but delicious dessert, based on a rice pudding, but adding egg yolks and beaten egg whites to it, it become almost a souffle. Almost... I would call it a cake instead as it's baked in a pan in the oven, then cut it individual squares.
I love to eat it with some raspberry cordial (as I had it in my childhood), but it's usually served with smooth, homemade apricot jam.
Ingredients (for 6-8 portions):
350 grams (0,8 lbs) short grain rice
500 ml (about 2 cups) water
500 ml (about 2 cups) milk
a pinch of salt
100 grams (3.5 oz) butter at room temperature (plus some for greasing the pan)
150 grams (5.3 oz) sugar
1 pack (about 2 tbsp) vanilla sugar
4 eggs (separated)
zest of half of a lemon
1-2 tbsp fine breadcrumbs (for dusting the pan)
icing sugar
raspberry cordial /or apricot jam
1. Put the washed and drained rice into a pot, pour the water over, add a pinch of salt and cover the pot. Cook on medium-low heat, (stirring sometime) until all the water has absorbed.
2. Now, pour in the milk, stir and cover the pot. Cook on very low heat (stirring now and then) until the rice is tender, and has absorbed the milk. (it takes about 20-30 minutes, depending on the rice you use)
3. When it's done, remove from the heat and let it cool uncovered
4. Meanwhile separate the eggs.
5. Add sugar, vanilla sugar and butter (at room temperature) to the egg yolks and stir well until you've got a smooth, creamy and fluffy texture. Set aside.
6. Beat the egg whites until they form soft peaks.
7. Now, add the egg yolk-mixture to the cooled rice, and gently mix them together until well combined.
8. Add the egg whites and gently fold it into the rice mixture (be careful not to break the airy texture of the egg whites!)
9. Grate in the zest of half of a lemon and stir gently.
10. Grease a baking pan (I used a 30x20x5 cm) with butter then dust it with a handful of fine breadcrumbs.
11. Pour in the rice mixture and bake in the preheated oven, at 180C (360F) for 35-40 minutes
12. When the top is nice golden brown, remove the pan from the oven.
13. Cut the cake into 6 or 8 squares and serve while it's still warm.
14. Sift some icing sugar over and pour 3-4 tablespoon of raspberry cordial on top. (or serve it with good quality, homemade smooth apricot jam)
15. ENJOY!
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2018 - (all rights reserved)/
Krakow Cheesecake Recipe/Polish Classic Cheesecake Recipe /Ricotta Cheesecake Recipe
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Savory Summer Cheesecake - Food Wishes
I wanted to make a true savory cheesecake, which would have the same texture and mouthfeel as the iconic dessert, but without the sweetness. My vision for this was something that could be served for lunch on a hot summer day with a crisp salad, or some marinated seasonal vegetables. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Savory Summer Cheesecake, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Quick & Easy Recipes: Hungarian cheesecake.
HUNGARIAN CHEESECAKE. Quick & Easy Recipes:
Ingredients:
500 g cottage cheese 9%
2 eggs
200 g of sugar
10 g vanilla sugar
210 g of flour per day
10 g of baking powder dough
150 g sour cream 20%
20 powdered sugar
200 g condensed milk
100 g butter 82.5%
Hungarian cheesecake.
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