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Hungarian Cheesecake




Source of Recipe


amethysts-recipes.com
CRUST
1/4 cup butter or margarine
2 egg yolks
1/8 teaspoon salt
1 tablespoon lemon juice
1-1/2 cups self-rising flour
Cold water

Spray a 9-inch springform pan with non-stick vegetable spray.

In a large mixing bowl, cream butter until light and fluffy. Add egg yolks, salt, and lemon juice, mixing well. Add flour and enough water to make a workable dough. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut dough to fit the bottom of the prepared springform pan. Use remaining dough to line the sides of the pan. Chill.

FILLING

2 cups cottage cheese
4 eggs
1/4 cup sugar
1 teaspoon grated lemon rind
1 cup sour cream
1 cup crushed pineapple, drained
1/2 cup raisins

Preheat oven to 450°F.

Press the cottage cheese through a sieve.

In a large mixing bowl, beat 3 eggs and the sugar until thick and lemon-colored. Beat in cottage cheese; stir in lemon rind and sour cream.

Separate the remaining egg; brush the crust with egg white. In a small bowl, combine pineapple and raisins; spread evenly on prepared crust. Pour cheese mixture on top of the fruit mixture.

Bake for 10 minutes. Reduce oven temperature to 350°F. Bake for 35 minutes. Cool to room temperature. Refrigerate for 4 hours.