Hungarian Cheesecake

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 1/4 cup sugar
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1 egg yolk
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, softened
• 1 1/2 lbs dry curd cottage cheese (or pressed)
• 1 pinch salt
• 1/4 cup sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 4 eggs, plus
• 1 egg yolk
• 1/2 cup golden raisin, plumped and chopped
• 1/2 cup crushed pineapple, drained well
• confectioners' sugar, for dusting (icing sugar)

Recipe

• 1 preheat oven to 350°f.
• 2 grease generously a 9 inch springform pan or tart pan with a removable base.
• 3 crust: combine sugar, flour and salt in a medium sized bowl.
• 4 make a well in the centre and stir in the egg yolk, lemon juice and butter.
• 5 mix with your fingertips until the dough is blended then pat into a flattened disc.
• 6 wrap the disc in plastic and chill for 10 minutes.
• 7 roll out half the dough to cover the pan base, patching any areas that tear.
• 8 prick the dough with a fork in several places and bake for 15 to 20 minutes until the crust is golden brown.
• 9 remove from the oven and allow to cool.
• 10 filling: cream cottage cheese with the salt and sugar in a medium mixing bowl.
• 11 fold in the flour and cornstarch and blend well.
• 12 stir in the sour cream, vanilla, eggs and yolk.
• 13 fold in the raisins and pineapple.
• 14 spread the filling over the cooled crust.
• 15 roll the remaining dough into 12 pencil thin strips.
• 16 arrange the strips in a lattice pattern on top of the cake.
• 17 bake for 8 to 10 minutes until top is a light golden brown.
• 18 chill at least for several hours or overnight.
• 19 dust with confectioners sugar before serving.