‘Indulge in a Blissful Hungarian Cheesecake Recipe’
Welcome to the world of Hungarian Cheesecake, where traditional flavors and modern techniques come together in a deliciously creamy and crumbly dessert. This recipe is not your average cheesecake – it’s a unique take on the New York-style cheesecake, coming straight from the heart of Hungary.
What sets this recipe apart is the use of curd cheese or túró as it’s known in Hungarian. Unlike cream cheese, which is typically used in Western-style cheesecakes, curd cheese gives this cake a tangy and slightly grainy texture that melts in your mouth. Its unique flavor profile comes from the combination of sour cream, lemon zest, and fresh raisins that give it a sweetness that perfectly balances out the tanginess.
What’s even more impressive about this recipe is that it uses simple ingredients that you can find in any grocery store. With buttery crust and soft, creamy filling, each bite makes you feel like you’ve just stepped into a Hungarian bakery.
Whether you are looking for an indulgent treat or have been searching for a flavorful dessert to impress your guests, Hungarian Cheesecake should definitely be on your must-try list! Keep reading to find detailed instructions on how to bake this sweet masterpiece right at home.
Why You’ll Love This Recipe
There are few things in life that come close to the joy of indulging in a perfectly baked, creamy cheesecake. And with this Hungarian Cheesecake recipe, you’ll be able to savor that joy every time you take a bite.
So, what sets this recipe apart from other cheesecakes? Well, for starters, it’s made with both cottage cheese and sour cream, giving it a distinct tangy flavor and ultra creamy texture. The addition of raisins and crushed pineapple adds a nice fruity sweetness while the fresh lemon rind adds a burst of citrusy flavor.
And let’s not forget about the crust! Made with a combination of butter, sugar, and unbleached flour, this crust is perfectly crispy yet crumbly – the ideal base for our rich cheesecake filling.
But what truly makes this recipe so special is its heritage. This particular variation of cheesecake hails from Hungary and is known as “Rákóczi Túrós.” This cake has a storied past, as it is named after the famous Hungarian general and aristocrat Francis II Rákóczi who fought for Hungary’s independence in the 18th century. With such a rich history behind it, each bite of this cheesecake feels like a tribute to Hungarian culture.
Whether you’re an enthusiast of classic New York-style cheesecakes or are on the lookout for something new and exciting, this Hungarian Cheesecake recipe is sure to delight your taste buds. So go ahead and give it a try – you won’t regret taking a step out of your comfort zone to indulge in something unique and unforgettable.
Ingredient List
Here are the ingredients you’ll need for this delicious Hungarian Cheesecake recipe:
- 2 cups cottage cheese: This is the base of our cheesecake. It’s a staple ingredient in Hungarian cuisine.
- 1 cup sugar: We’re using granulated sugar for sweetness.
- 2 large eggs: They’ll bind everything together and give structure to the cheesecake.
- 1 tsp. vanilla sugar: This will add depth of flavor to the dessert.
- 1 tbsp. lemon juice: Lemon juice provides a tangy brightness that will cut through the richness of the cheesecake.
- 1 tsp. fresh lemon rind: The zest will add extra lemon flavor.
- A pinch of salt: Salt enhances flavors and balances sweetness.
- 1/2 cup butter, melted: We’re using unsalted butter for a richer taste
- 1/2 cup unbleached flour
- 1 tsp. baking powder
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/4 cup raisins
- OPTIONAL: 1/4 cup crushed pineapple
Note that we’ll also need some water for this recipe.
The Recipe How-To
Crust Preparation:
To make the crust, preheat the oven to 350°F. Use a 9-inch springform pan with high sides of at least 3 inches. Grease the inside of the pan with some softened butter or cooking spray.
In a mixing bowl, combine 2 cups unbleached flour, 1 tsp baking powder, and a pinch of salt. Add in 200g (7 oz) soft, unsalted butter cut into cubes and 1 egg. With your fingertips or a pastry cutter, work the butter into the flour mixture until it forms pea-sized balls. Press half of the mixture into the bottom of the prepared pan.
Filling Preparation:
In another bowl, mix together 4 large eggs and 1 cup granulated sugar until smooth. Add 2 lbs cottage cheese (or ricotta), 1 cup sour cream, 2 tbsp lemon juice, grated zest from one lemon, and one package or teaspoon of vanilla sugar to the mixture.
Whisk everything together until it’s very smooth and has no visible lumps. Gently stir in 1/2 cup raisins and/or crushed pineapple, if using, then pour the batter into the prepared crust. Spread it evenly, then sprinkle over the remaining dough made from step one over top of the batter.
Note:Traditionally, Hungarian Cheesecake is made with curd cheese commonly sold as “Rákóczi Túrós” which is similar to cottage cheese but drier. You can also find this cheese online or at a Hungarian grocery store.
Baking Time:
Place your cheesecake onto a baking tray and bake it in a preheated oven set up to 170ºC (350ºF) for about an hour or until the top turns golden brown.
When done, turn off your heat source and leave your cake in the oven for approximately 5 minutes before removing it from oven altogether.
Once removed from oven let it cool completely before topping with whipped cream or simply cut and serve chilled as is!
Enjoy this delicious Hungarian Cheesecake recipe!
Substitutions and Variations
Looking to tweak this Hungarian cheesecake recipe? With a few substitutions, you can take this classic dish to the next level. Here are some ideas to get you started.
– Want a little more texture to your cheesecake? Try adding in some finely chopped nuts like pecans, walnuts or almonds. You can even mix them with raisins or crushed pineapple for a delicious twist.
– Looking for an extra shot of citrus flavor? Add a little bit of lemon zest or fresh lemon juice to the mix. The tangy acidity of the lemon will perfectly complement the creaminess of the cheesecake.
– Need a dairy-free version for lactose-intolerant or vegan guests? Swap out sour cream and cottage cheese with their non-dairy alternatives like coconut cream and pureed silken tofu. Moreover, substitute butter with coconut oil as it has similar consistency.
– For a richer cheesecake, you could substitute a portion of the cottage cheese with cream cheese. Just remember that this will make the cake denser and heavier, so adjust your baking time accordingly.
– Want to take this cheesecake recipe to another level? Swap out traditional unbleached flour for graham flour or almond flour. These flours will offer more fiber and nutrients than its refined counterpart, while adding a nutty flavor that goes perfectly with fruit toppings.
– If you have dietary restrictions, you could try using honey or maple syrup instead of sugargranulated sugar. Keep in mind that honey-baked items tend to brown faster due to their high sugar content.
These are just some of the many variations you can try with this recipe. Experiment a little and see what you come up with. This way, you can personalize and adapt it according to taste preferences and needs.
Serving and Pairing
The Hungarian Cheesecake Recipe is a versatile dessert that can be enjoyed in many different ways. It is rich and indulgent, making it the perfect treat to share with friends and family.
When it comes to serving this delicious cake, there are plenty of options to consider. One simple and elegant way to present the cheesecake is by dusting it with powdered sugar and pairing it with fresh berries, such as raspberries or strawberries. This not only adds a pop of color to your plate but also provides a perfectly balanced sweetness that complements the creamy cheesecake.
Another great way to enjoy Hungarian Cheesecake is by incorporating other fruits into the recipe. For example, adding raisins or crushed pineapple to the cheesecake batter can create a unique flavor profile that pairs well with warm spices like cinnamon and nutmeg.
This cheesecake also pairs wonderfully with coffee or tea, making it a delightful addition to afternoon tea time. If you want to create a cozy atmosphere reminiscent of an authentic Hungarian cafe, consider serving your cheesecake alongside a slice of strudel or pastry.
In conclusion, there are many creative ways to serve and pair Hungarian Cheesecake Recipe. Whether you want a classic presentation with fresh berries or something more daring like integrating other fruits, this dessert delivers every time. So go ahead, indulge in a slice (or two) of this delicious treat and experience the delectable flavor of Hungary!
Make-Ahead, Storing and Reheating
Once you’ve baked your Hungarian cheesecake to perfection, it’s important to know how to store and reheat it properly.
To start with, this cheesecake can be made ahead of time since it stores well in the refrigerator for up to 3 days or in the freezer for up to a month. After cooling it completely, wrap the cheesecake tightly with aluminum foil or plastic wrap and refrigerate it. To freeze it, wrap it partially in foil and place it into an airtight container or bag. This will prevent freezer burn and retain the cheesecakes’ texture and flavor.
When reheating, it is recommended that you take the cheesecake out of the fridge about an hour before serving in order to let it come to room temperature. This way its flavors will have a chance to meld together, making for a more enjoyable eating experience.
To reheat individual slices or a whole cake from frozen, first thaw the cheesecake overnight in the refrigerator. Once fully thawed, remove any wrapping from around the cake and bake in a preheated oven at 350°F/180°C for 10-12 minutes or until warmed through.
And there you have it! With these storage and reheating tips, you can enjoy your delicious Hungarian Cheesecake whenever your heart desires without compromising its wonderful taste and texture.
Tips for Perfect Results
Every baker wants to achieve perfect results when making Hungarian cheesecake, and there are a few tips that will help ensure success. As someone who has made my fair share of cheesecakes, I can attest that these tips will help you get it right every time.
First, take the time to properly blend your ingredients. Blending the cottage cheese, sour cream, and other ingredients together until smooth is essential for a creamy and smooth texture. Use an electric mixer if you can to ensure it’s well-mixed.
Similarly, when blending in eggs, add them one at a time and beat them on low speed just until blended. Overbeating the eggs can create a light and airy texture but also risks having cracks in the finished cheesecake.
Another tip is to use fresh ingredients whenever possible. For example, using fresh lemon juice and lemon rind can elevate your Hungarian cheesecake to another level of taste and aroma. Adding crushed pineapple or raisins can add a different contrast in flavors and make it more sophisticated.
When baking your Hungarian cheesecake making sure you bake the cheese cake to just set in the middle. This means the center should still wobble slightly when shaken gently; overbaking will produce a dry and unpleasant texture.
Finally, before serving, it is best to let the Hungarian cheesecake cool down completely at room temperature for at least 3 hours without any cover on top of it then set your cream on top or place any fruit of your choice as the topping
These tips will ensure that your Hungarian cheesecake comes out perfectly every time whether enjoying it with an afternoon tea or hosting a dinner party.
FAQ
Before you get started on baking this delicious Hungarian Cheesecake, you might have some questions in your mind about the recipe, the ingredients or the steps in preparing it. In this section, we will go through some of the frequently asked questions that people have regarding this recipe. We have tried to anticipate and answer these queries so that you can make this recipe with confidence and achieve a perfect result. Let’s dive into the FAQ section and get ready to bake!
What is the difference between Basque cheesecake and normal cheesecake?
When comparing Basque cheesecake to the traditional New York-style cheesecake, several differences can be noted. The Basque version is known for its crustless texture as well as its lightly airy interior. This cheesecake also has a scorched, caramelized top, which provides it with its distinct look. Unlike traditional cheesecake, the imperfections in the baking process are embraced in the Basque recipe, making it easier to achieve without the worry of cracking.
What are the three types of cheesecake?
Cheesecake comes in various types, each with their own unique flavor and texture. The classic, New York style and no bake cheesecake are among the most well-known varieties. However, the best cheesecake flavor for you is the one that you personally find truly irresistible, as everyone’s taste preferences are different.
What is the difference between New York-style cheesecake and regular cheesecake?
Two popular types of cheesecake are regular cheesecake and New York cheesecake. While regular cheesecake uses heavy cream and sour cream to create a smooth texture in the batter, New York cheesecake is known for its dense and rich texture which comes from a generous amount of cream cheese. However, the richness of this cheesecake can be attributed to more than just the cream cheese used in the recipe.
What is the difference between ricotta cheesecake and regular cheesecake?
If you’re looking to make a cheesecake using ricotta cheese, be prepared for a slightly drier and less smooth texture compared to the usual cream cheese-based versions. Unlike cream cheese, which has a readily available mass-produced option with Philadelphia cream cheese, there’s no such equivalent when it comes to ricotta. This means that making a ricotta cheesecake requires a bit more effort to ensure that the texture is just right.
Bottom Line
:
In conclusion, if you’re looking for a decadent and flavorful dessert that will satisfy your sweet tooth, look no further than the Hungarian cheesecake recipe. The combination of rich cottage cheese and tangy sour cream, paired with sweet raisins and a hint of lemon zest, creates a truly unique and delicious dessert.
But why settle for mediocre cheesecakes when you can make this authentic Hungarian recipe that sets itself apart from other cheesecake varieties? This recipe includes special ingredients like crushed pineapple and fresh lemon rind to give it that extra zing. And with the variations available, such as adding pear or sour cherry toppings or even a Basque-style variation, there’s something to suit every taste.
Whether you’re looking for a traditional Hungarian dessert or simply want to try a new take on an old classic, this recipe is sure to impress your friends and family. So why not share the Hungarian cheesecake experience with others and make it an addition in your pastry offerings or bakery menu? It’s time to take your cheesecakes to the next level with this delicious recipe that is uniquely Hungarians.
Ingredients
CRUST
- 1 1/2 cups unbleached flour, sifted
- 1 teaspoon baking powder
- 4 tablespoons butter, not margarine
- 2 large egg yolks, lightly beaten
- 1/8 teaspoon salt
- 1 tablespoon lemon juice
- 4 tablespoons water, cold
CHEESECAKE
- 2 cups cottage cheese
- 4 large eggs
- 1/4 cup sugar
- 1 teaspoon fresh lemon rind, grated
- 1 cup sour cream
- 1 cup crushed pineapple, drained
- 1/2 cup raisins
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 Fahrenheit.
- 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. Remove crust from refrigerator and brush with the egg 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 Fahrenheit, then reduce the oven to 350 degrees and bake for about another 35 minutes.
- Cool to room temperature, then chill. Serve chilled.
Your Own Notes
Nutrition
Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.