These ... Hungarian ... cheesecakes are delicious. But I immediately warn you that the dough for our cheesecakes should be puff-yeast. Of course, you can cook, and the most lazy housewives can buy ready-made: just yeast, and just puff. However, my advice is to cook these extraordinary delicious buns which I have heard about for a long time ...

You know, I used to eat similar buns with cottage cheese: I cooked and bought. But in my Hungarian cheesecakes I understood one trick: it is the aroma and taste of lemon + raisins. And it is they who make these cheesecakes Hungarian and not like standard baked goods with cottage cheese. Try it and you can compare ... honestly ..

350 gr. butter/margarine.
100 g flour.

For the base of the test:
200 ml warm milk
20g fresh yeast
50g sugar
a pinch of salt (if you use margarine instead of butter, you don't need to add salt)
1 egg and 1 yolk
400 g flour (it is better if the flour contains enough gluten).

For filling:
400 g cottage cheese
100 g sugar
vanilla sugar
1 egg
a tablespoon of sour cream
50g bread crumbs
lemon zest
raisin.

In order for us to get exactly puff yeast dough, the first thing to do is chop cold butter and mix it with 100 g of flour. Then I advise you to simply put this mixture on cling film, cover with another and quickly roll out with a rolling pin. Now you need to put this bar in the refrigerator.

Now let's deal directly with the test itself. Cooking dough. Dissolve the yeast in warm milk, a little sugar and leave in a warm place for a while.

We sift the flour for now and this must always be done, the flour is saturated with oxygen at this time and this gives the products airiness. I have always disliked this process because of the sprinkling of flour on the table. Then I picked up a bowl, just slightly larger than the sieve in size, inserted and moved this "twin" on the table in different directions, everything turns out neatly and nothing wakes up.

Beat the egg and yolk with sugar and salt, add the mixture of milk and yeast, now avoiding whipping, but just stir gently.

Knead the dough with the entire amount of flour. The dough should be soft and pliable, so flour can be added or removed slightly, because flour and moisture in our kitchens are different. Leave in a warm place for about 1 hour, the dough should rise and let it rest a little longer.
15-20 minutes at room temperature.

Preparing curd filling for our Hungarian cheesecakes. Be sure to wipe the cottage cheese, as is customary in Hungary, and I, too, have already learned to do this always and quickly.

This is how it should turn out to be airy.

Add sour cream lemon zest, egg, breadcrumbs, vanilla and regular sugar. We mix. In my photo you see not a zest, but a squeezed grated lemon. I've tried this and that. Naturally tastes better with lemon, but do not overdo it, otherwise it will be sour.

Now let's start with the test. Sprinkle the table with flour, take out the dough, knead it, roll it out, put our block of butter from the refrigerator in the middle and wrap it in the form of an envelope, connect well and press the joints. Dust the rolling pin with flour and roll out the dough, with the oil hidden in it, in one direction to a rectangle with a long side of up to 30-40 cm. We do everything quickly.

Exactly SO CORRECT, but mine was not quite right. I didn't have enough oil that day, and, in general, I got it out earlier and it melted and I smeared it not into an envelope, but into a "book" .. Well, well .. as always, I'm honest with you and photos are issued. It means that I got almost puff yeast dough

So, I applied oil, stretched and laid or covered, as in the picture: one side - from right to left. Then the second side: from left to right.

Turn the folded dough 90 degrees and roll it out again in one direction until a rectangle of about the same size, fold it again, turn it. We leave the dough for about 20 minutes and repeat the procedure at least twice more: dust it with flour, roll it out, fold it, turn it, let it rest. Old cookbooks, apparently, so as not to get confused in which direction to roll out, suggest always folding and turning the dough so that the dough ready for the next rolling looks like a book - the flyleaf on the left. But do not be alarmed, after the first time you will understand everything, if anything - torture me.

At the end, roll out the dough, ideally about 2 cm thick and cut into squares, by the way not small, however, like all portions in general in Hungarian cooking. In total, there should be 16 cheesecakes, this is for you to guide.

I squeezed out the filling with a pastry syringe and then with a spoon too.

We wrap the ends of each square as we used to tie dinners in a scarf or napkin in a modern way. It may be difficult for someone to imagine this, but it was exactly. In the village, women would put their dinner in a kerchief, tied it in a knot, and so carried it in the hand to her husband in the field. Hence the name of these buns "turosh tashko" and in translation means "bundle / bag) with cottage cheese". Sometimes they are also called "turosh botyu".

We put to bake in a preheated oven (170 degrees), having previously greased the buns with yolk. Be sure to cool the finished cheesecakes.

After cooling, sprinkle icing sugar, if not cooled, then the powder will all melt. That's it, our bundles / handbags / cheesecakes with cottage cheese are ready. Take

Cottage cheese pie recipes

1 hour

245 kcal

5/5 (1)

Hungarian cheesecake is basically a pie. Some call this cooking masterpiece curd cake, which does not entirely correspond to the truth, but one can agree with this solely due to the inexpressible taste this curd pastry.

Manufacturing process curd dessert fast and absolutely not laborious, even the youngest housewife or a novice cook "without work experience" can handle it. Curd cheesecake can be baked in the oven or cooked in a slow cooker. The only thing is that it cannot be made in a pan.

Oven Hungarian cheesecake recipe with cottage cheese

Equipment, appliances, utensils

• bowls with high sides of different sizes - 4 pcs.;
• shallow plate;
• cutting board;
• coarse grater;
• blender;

• whisk;
• mixing spatula;
• a form measuring 24 cm;
• baking paper.

Ingredients

Name	Quantity
Filling
Cottage cheese	500 g
Chicken egg	2-3 pcs.
Granulated sugar	125 g
Vanilla sugar	1 sachet
Dough
Flour	200-250 g
Granulated sugar	125 g
Salt	½ tsp
Baking powder	1 tsp
Butter	100 g
Fill
Sour cream	2 tbsp. l.
Condensed milk	½ cans
Black chocolate	30-50 g
Butter	25-30 g

How to choose the right ingredients

• If you don't have a baking powder, you can use baking soda.... But in this case, dry soda should be added citric acid in a 1: 1 ratio.
• The butter for the Hungarian cheesecake dough should not be completely softened and in no case melted. It is enough to keep it in the refrigerator, but not in the freezer. You can dissolve the butter with an ordinary knife or on a coarse grater so that no lumps form, and it is easier to grind with flour.

A step-by-step recipe for making Hungarian cheesecakes

Making a pie called "Hungarian cheesecake" consists of three stages. First you need to make the dough, and only then start the filling.

Stage one: making the dough

Stage two: making the filling

We collect the cheesecake

Stage three: making the filling and decoration for the cheesecake pie

Video recipe for Hungarian cheesecake in the oven

We offer a video for viewing step by step cooking Viennese cheesecake. Here the author was able to show in detail how the dough is prepared correctly, and what the consistency of the filling should be. In addition, the video shows the principle of pouring a hot cake, as well as how it can be decorated.

Cooking Hungarian cheesecake in a slow cooker

• Cooking time- 105 minutes
• Servings – 8.

Equipment, appliances, utensils

• a set of bowls;
• blender;
• mixing spatula or tablespoon;

• oiled parchment;
• multicooker.

Ingredients

Step-by-step recipe for making curd pie in a slow cooker

1. Mix half the prepared amount of granulated sugar with flour, baking powder, salt, and mix with butter until a homogeneous crumb is formed.
   
   
2. Put cottage cheese in a blender bowl, add the remaining granulated sugar with vanilla sugar, and put eggs.
   
   
3. Mix everything thoroughly until a curd paste is formed.
   
   
4. Grease the bottom and sides of the multicooker bowl with cream or vegetable oil... Line the bottom with oiled parchment or baking paper.
   
   
5. We visually divide the amount of crumb dough into four parts, and the filling into three parts to get layered cake... The bottom layer of the dough should be slightly thicker than both the intermediate and top crumb layers.
   
   
6. Gently distribute the layers, laying one on top of the other.
   
   
7. Set the "Multi-cook" mode at a temperature of 125 ° C, and bake for an hour and a half.
   
8. After turning off the program, the Hungarian cheesecake should be left for another 10 minutes in the multicooker bowl so that it can be easily removed from the bowl.
   
   
9. While the cake is cooling down, you need to fill it by mixing sour cream with condensed milk.
   
   
10. You can decorate the pie with melted or finely grated dark chocolate.
    
    

Video recipe for Hungarian cheesecake in a slow cooker

We offer for viewing a video of the step-by-step preparation of a curd dessert in a multicooker. The main thing is that the recipe for Hungarian cheesecake can be adapted for any type of multicooker.

Basic common truths

• For the period while the filling is being prepared, it is best to put the crumb dough in the refrigerator. to prevent butter from dripping from the heat.
• You can quickly melt dark chocolate to decorate the dessert in hot water. by placing the pieces of chocolate in a disposable pastry bag and dipping it in boiling water.
• Abstract patterns for pouring can be done using an ordinary toothpick. or a wooden sushi stick.
• To serve, the cheesecake must cool completely to avoid overflow curd filling.

Our site is considered the most capacious container culinary recipes with detailed description any of them. Each recipe is accompanied by photos and videos of step-by-step cooking, accompanied by very necessary and useful tips... As an example, we bring to your attention, the preparation of which will not take a large number time. No doubt your family will love this culinary masterpiece, and you will be surprised how easy it is to bake a cheesecake with such a stately royal name.

You will also find out what the secret is. simple manufacture tasty and satisfying. You can also try to cook open baked goods traditional.

The filling for cheesecakes is not always curd. In general, a cheesecake is open pie stuffed with various content. Here you will find a classic cooking recipe, as well as learn what they are and how delicious and unusual are prepared.

What baking options do you practice in your kitchen, how do you please your family and surprise your guests? Share your recipes by leaving comments at the bottom of the article, we will be very grateful and happy to communicate.

Wheat flour - 240 g

Butter - 100 g

Baking powder - 10 g

Sugar - 0.5 cups

Homemade cottage cheese - 500 g

Sugar - 1 glass

Vanilla sugar - 10 g

Sour cream - 4-5 tablespoons

Condensed milk - 0.5 cans

Cream 10% - 50 ml

Black chocolate - 50 g

Cooking process

Having tried this wonderful pastry for the first time, I thought, "Well, what kind of smart guy called this a cheesecake?" For me personally, this cake and cake will remain, although the time for its preparation is much less than for the cake. I just love her!

Gentle, in moderation sweet pastries... I have prescribed this recipe for Hungarian cheesecake with cottage cheese for a long time and every 2-3 months I will definitely repeat it. I suggest you try it too.

It is better to use homemade cottage cheese for this baking, with a high fat content, but not wet.

Let's start with making the dough: pour sifted flour into a bowl, add butter, cut into pieces.

Rub into crumbs with your hands.

Pour in half a glass of sugar, baking powder and rub again with your hands.

Put cottage cheese, a glass of sugar, vanilla sugar and eggs into the bowl of the food processor.

Beat all ingredients until smooth.

Lay the detachable form with parchment. Divide the flour crumbs into 3 parts, and the curd mass into 2. Pour one part of the flour crumbs onto the bottom, smooth out. Pour half of the curd mixture on top.

Put the second part of the flour crumbs on top again and pour the second part of the curd mass.

Cover the curd mass with the remaining crumbs. Preheat the oven to 180 degrees and bake the cheesecake for 1 hour.

Prepare the filling: in a bowl, thoroughly mix the sour cream and condensed milk.

Heat the cream, but do not boil, put the pieces of chocolate in it. After a minute, stir until smooth.

Remove the hot cheesecake from the oven and immediately pour the mixture of sour cream and condensed milk.

Then, using a teaspoon, randomly lay out the chocolate mixture and use a wooden skewer to make stains.

Cool the cheesecake completely and only then remove it from the mold and transfer it to a plate.

Hungarian cheesecake with cottage cheese is ready.

Cut the delicious cheesecake into portions and serve with tea, milk or coffee.

Simple and sweet Hungarian cheesecakes stuffed with cottage cheese or fruit, cook at home.

The most best baked goods — simple baked goods... Highly easy recipe cheesecakes for unexpected guests - 30 minutes and a wonderful addition to tea is ready. Cooking comes to the rescue, baking with ready-made dough will not take long. Hungarian cheesecakes according to this recipe are made from puff pastry, with sweet cottage cheese and lemon. Puff pastry will always help out.

• Puff pastry (frozen) - 2 packs
• Cottage cheese - 500 g
• Eggs - 2 pcs.
• Sugar - 150-200 g
• Lemon (zest) - 1 pc.

Let's prepare the ingredients according to the recipe for Hungarian cheesecakes with cottage cheese. Defrost puff pastry... Wash the eggs and lemon.

How to cook Hungarian curd cheesecakes: roll out the puff pastry.

We cut each layer into squares or rhombuses.

Rub the cottage cheese with a fork, drive in 2 eggs, mix.

Add sugar and grated lemon zest. Stir - and the filling for the Hungarian cheesecakes is ready.

We spread the filling on the squares and connect the edges. We put the blanks on a baking sheet and send the Hungarian cheesecakes with cottage cheese to the oven, preheated to 160 degrees, for 15-20 minutes.

Hungarian puff pastry cheesecakes with cottage cheese are ready!

Recipe 2: Hungarian cheesecake with cottage cheese (with photo)

The Hungarian cheesecake is a way to please your loved ones incredibly delicious pastries, which will appeal to everyone. Even a novice housewife can handle the process of making dough and filling. The cheesecakes are incredibly tender and soft, and a light hint of citrus gives the original taste.

Ingredients for the dough

• Sugar - 120 g
• Flour - 500 g
• Egg yolks - 2 pcs
• Milk - 1.5 tbsp
• Dry yeast - 11 g
• Salt to taste

Ingredients for baking toppings

• Cottage cheese - 400 g
• Eggs - 2 pieces
• Semolina - 3 tbsp
• Sugar - 6 tbsp
• Lemon juice - 0.5 pcs
• Zest of 1 lemon
• Powdered sugar - to taste
• Egg for lubrication - 1 piece

In warmed milk, but not hot, dissolve the indicated amount of yeast and leave for 15–20 minutes.

Grate lemon zest.

Sift the flour into a deep bowl with the addition of salt, sugar and yolks.

Prepare the filling for the cheesecakes: mix the yolks, zest, salt, cottage cheese in another container, lemon juice, sugar and semolina.

Combine prepared yeast with flour mixture, let stand for a while.

Beat the whites until foam appears and add to the curd mixture.

Mix everything gently, the filling is ready.

Knead the dough with your hands.

Roll it out in a thin layer, cut into small squares.

Put a tablespoon of filling on each square, connect each corner.

Grease a baking sheet and lay out the products. Allow to rest for about 10 minutes.

Beat the egg and grease each square using a brush.

Bake at high temperature (about 200 degrees) for 15 minutes.

Sprinkle the prepared cheesecakes with icing sugar.

Recipe 3, step by step: Hungarian puff cheesecakes

Hungarian cheesecakes are extremely delicate pastries, which not only melts in your mouth, but also raises the mood of everyone without exception, thanks to the delicious curd filling and thin crust... Such a dish can even be put on a festive table! And the main thing is that it will take you up to an hour to cook the cheesecakes. So, let's conjure together in the kitchen and conquer everyone with the pleasant and unforgettable aroma of homemade baked goods!

• Puff pastry 400 grams
• Chicken egg 2 pieces
• Egg white 2 pieces
• Medium lemon 1 piece
• Sugar 100-125 grams
• Cottage cheese 9% fat 400 grams
• Butter 70-100 grams
• Wheat flour 50 grams

We don't really need a whole lemon, we just need its peel. Therefore, we rinse the citrus under running water and wipe it off immediately with a kitchen paper towel. Using a fine grater on a saucer, rub the lemon peel.

We have already prepared the egg whites in advance. Therefore, we put them in the mixer bowl and beat well until a dense foam is formed. Attention: for this action, of course, it is best to use an electrical appliance, and not a simple whisk, since this process is laborious and will take you enough time. By outward appearance this product should remind you of thick sour cream.

So, break two eggs into a deep bowl and add sugar. Using a hand whisk or mixer, beat the ingredients until the sugar ingredient is completely dissolved and the mixture is milky.

Then we pass the cottage cheese through a sieve directly over the container with the sugar-egg mass, pressing the curd component down with our hands. This must be done in order for our filling to turn out tender and without curd lumps. Mix the ingredients well with a tablespoon. After - add lemon zest to the mixture of filling components and again mix everything well with a spoon until smooth.

The next component will be protein foam. Gently add this ingredient to the curd mass with a tablespoon and mix everything well.

For this dish, it is best to take ready-made yeast dough, since this will be more economical in time, and it is convenient in shape - usually square or rectangular. Defrost it to room temperature in advance and roll it out on a flour-dusted table using a rolling pin. The thickness of the dough should be no more than 0.5 centimeters.

Then with a knife we ​​cut the dough ingredient into squares up to 10 centimeters long.

Put the curd filling with a teaspoon on each square in the middle.

And now we connect all four test corners with our hands, pressing them well with our fingers so that during the cooking process the cheesecakes do not open and all the filling does not leak out.

Grease a baking sheet with butter and spread the Hungarian pastries on it at a short distance from each other. Leave it to brew for 10 minutes. In the meantime, preheat the oven to a temperature of 180 ° C. We put the dish to be baked on a medium level for 15-20 minutes.

Fragrant, fragrant and very delicious cheesecakes in the heat of the heat can be served to the table along with mint tea or any drink you like! Enjoy your meal!

Recipe 4: Hungarian curd cheesecake with raspberries

This cheesecake is more like a cake, well, at least - like a pie. Moderately sweet, crispy on top and tender on the inside, Hungarian cheesecake you, your family and guests will surely like this pastry, children will be delighted. In the cut, the cheesecake looks with pronounced layers, just like in a cake. With tea or a cup of coffee, these pastries are incomparable. Be sure to try.

• butter 100 g
• wheat flour 250 g
• sugar 1 ½ cups
• cottage cheese 500 g
• egg 3 pcs.
• baking powder 10 g
• vanilla sugar 1 ½ tsp
• condensed milk 200 g
• sour cream 5 tbsp
• dark chocolate 50 g
• raspberries 10 pcs.

Into wheat flour top grade add cold chopped butter, pour in ½ stack. sugar, as well as 10 g of baking powder.

Rub all ingredients into crumbs with your hands.

In cottage cheese, preferably not dry, bazaar, add eggs, a glass of sugar, add vanilla sugar.

Beat everything at high speed with an immersion blender until smooth curd mass.

Cover the bottom of a split form with a diameter of at least 24 cm with parchment. Pour in a third of dry crumbs, smooth.

Then, again part of the crumb and all the curd mass. Top up with the remaining dry crumbs, level. Send the cheesecake to the oven, bake at 180 degrees. about an hour.

Mix the condensed milk with sour cream until smooth.

Pour the prepared, hot cheesecake with a mixture of condensed milk and sour cream right in the mold and sprinkle with grated chocolate on top. I had chocolate drops.

Allow the cheesecake to cool completely in the mold, then carefully remove it and garnish with raspberries or other berries of your choice.

Cut the extraordinarily delicious Hungarian cheesecake into pieces and offer it to your loved ones or guests. Bon Appetit.

Recipe 5: Hungarian lemon cheesecakes

• Puff pastry 400 grams
• Lemon zest with 1 piece
• Egg 2 pieces and 2 squirrels
• Sugar 0.5 cups
• Curd 400 grams

First, grind 2 eggs with sugar to white. And we pass the cottage cheese through a sieve.

Mix the curd mixture with the egg mixture and stir.

Rub the lemon zest on a fine grater and add to the curd filling.

Beat the whites into a strong foam.

Gently add the proteins to the curd filling and mix. Now it will resemble very thick sour cream.

Defrost the puff pastry and roll it out 0.5 cm thick, each side about 10 cm.

Put the filling in the middle of each square.

And we fix it in the middle with corners, like a house. Put on a greased baking sheet and let stand for 10 minutes.

We put to bake in an oven preheated to 180 degrees for 15-20 minutes. After cooling a little, you can sprinkle with icing sugar. All is ready.

My cheesecakes opened up a little when baking, but delicious were just no words. Bon Appetit.

Recipe 6: Hungarian puff pastry cheesecakes

Delicate, airy, very easy to prepare.

• 1 pack of puff pastry
• 300 g cottage cheese
• 2 eggs + 2 squirrels
• ½ cup sugar
• 1 tablespoon starch
• 1 packet vanilla
• Raisins optional (I have dried cherries)
• Yolks for lubrication
• Powdered sugar for dusting

Grind cottage cheese with eggs, sugar and vanilla:

Gradually introduce starch and whipped proteins until stable peaks:

Washed raisins:

Roll out the dough to a thickness of 2 mm. Cut into squares with a side of 10-12 cm.Place 2 tablespoons of the filling in the middle:

Raise the edges and pinch tightly in the center:

Place on a baking sheet lined with parchment. Brush with whipped yolks:

Bake at 180 degrees for 30 minutes:

Sprinkle with caster sugar and serve:

Recipe 7: Hungarian cheesecake with pear (step by step)

Today I suggest you cook not ordinary Hungarian cheesecakes with cottage cheese, but more interesting pastries with the addition of caramelized pears to the filling. These lovely airy patties are not too difficult to prepare, since working with ready-made puff pastry usually does not cause much trouble, but the result will definitely be appreciated by both guests and all members of your family. Cheesecakes with cottage cheese and pear are so tender, juicy and aromatic that they practically melt in the mouth and disappear from the baking sheet in just a few minutes. Light and fluffy puff pastry goes well with sweet curd mass containing juicy and firm pieces of exquisite caramelized pears.

Try making Hungarian cheesecakes with pear from ready-made puff pastry for this simple recipe to pamper yourself and your loved ones with a wonderful and a little unusual dessert for everyday life or festive table... You will get very tasty and absolutely natural homemade cakes with cottage cheese and fruit and, without any doubt, fall in love with its taste forever!

• 500 g yeast puff pastry
• 2 medium pears
• 300 g cottage cheese 9 - 18%
• 2 egg yolks
• 2 tbsp. l. Sahara
• 4 tbsp. l. brown sugar
• 1 pack. vanilla sugar
• zest of 1 lemon
• 40 g butter

For lubrication:

• 1 egg yolk
• 1 tsp milk

In order to cook Hungarian cheesecakes with cottage cheese and pear, you first need to do pear filling so that she has the opportunity to cool down a little later. To do this, wash the pears, cut out the seeds from them and cut the pulp small cubes without peeling.

Advice! To prepare these cheesecakes, you need to choose strong pears of medium ripeness. Unripe fruits can turn out to be hard and tasteless, and too soft overripe pears during caramelization will quickly turn into porridge.

Melt the butter in a skillet over medium heat, add brown sugar and, stirring occasionally, wait until it has completely dissolved. Add pears and cook for 5 to 7 minutes with frequent stirring. If the pears give off a lot of liquid, then you need to cook a little longer until most of it has evaporated. It is advisable to transfer the finished caramelized pear filling to another dish and put in the freezer for faster cooling.

Meanwhile, in a deep bowl, put cottage cheese, egg yolks, plain and vanilla sugar and the zest of one lemon. If you have cottage cheese with grains, then it should first be wiped through a sieve.

Beat all the ingredients for the curd filling with a mixer until thick homogeneous mass... By the way, this procedure can be done with a blender, then the grainy cottage cheese does not need to be wiped in advance, since the blender perfectly breaks lumps.

Defrost the puff yeast dough in accordance with the instructions on the package and roll out lightly on a surface sprinkled with flour. Cut it into 8 identical squares with a side of 10 - 12 cm.

Advice! It is especially convenient to use puff pastry for making Hungarian cheesecakes, which is not sold in a roll, but in the form of two separate layers. Each layer of dough only needs to be slightly processed with a rolling pin to give it the shape of a square, and then carefully cut into 4 identical parts.

Put 1 tbsp in the middle of each square of dough. l. curd filling and about the same amount of caramelized pears. Raise the corners of the dough to the center of the cheesecake and seal all the seams very carefully.

Put the Hungarian cheesecakes with pears on a baking sheet lined with parchment or a silicone mat, and with a brush brush on top with egg yolk mixed with milk.

Hungarian cheesecakes with cottage cheese - delicious pastries... There are two ways to prepare them and many options for filling. We have prepared a classic recipe for you and revealed all the secrets of traditional Hungarian pastries.

Many years ago the word "cheesecake" was used to denote the shape and not the filling of the baked product. That is, the main attribute classic filling- not a curd filling at all, but an open form of a small pie.

The filling for these products can serve not only a popular fermented milk product, but also other goodies:

• fresh or quick-frozen berries;
• toasted and ground nuts (walnuts or pecans can be added in whole wedges);
• thick fruit or berry jam or jam;
• various dried fruits without seeds;
• thick caramel syrups with flavors and much more.

Recipe

Classic Hungarian curd cheesecakes are made from homemade yeast dough... Its preparation is not a quick matter, but there are two ways - with or without dough.

What products are needed?

For classic recipe test you will need:

• wheat flour of the highest grade - 600 g;
• butter - 100 g;
• dry fast-acting yeast - 10 g;
• egg yolks - 2 pcs.;
• salt - 5 g;
• sugar - 2-3 tbsp. l .;
• milk - 300 ml.

For filling:

• granular cottage cheese - 400 g;
• egg whites- 2 pcs.;
• lemon - 1 pc.;
• icing sugar - 2-3 tbsp. l.

You also need 2 egg yolks to lubricate the molded products. They can be mixed with warm milk or cream.

Step by step cooking

How to make Hungarian curd cheesecake:

Step # 1. Sift a third of the flour through a sieve into a bowl. Cut the butter into slices there.

Step # 2. Knead the mixture with your hands or with a fork to get a crumbly consistency. Pour in warm milk and add yeast.

Step # 3. Add salt and sugar, add yolks. Mix. Cover with a clean dry towel and leave for 15-20 minutes. When the mixture starts to bubble, the dough is ready.

Step # 4. Sift the rest of the flour and knead the dough on the dough. Knead on the table with your hands or use a home stationary kneader.

Step # 5. Put the finished bouncy ball of dough in a clean bowl and cover it again with a kitchen towel. The test mass should rise. This can take about a quarter of an hour.

Step 6. Then knead the dough and let it "come up" again. Do the workouts three times. Fully fermented dough will have a distinct alcoholic odor.

Step 7. While the dough is rising, you can start filling. Scald the citrus fruit with boiling water and cool under running cold water. Remove the zest from the lemon and chop it. Mix cottage cheese with powdered sugar, a little whipped egg whites and zest. The filling turns out to be snow-white - this is how it should be. Egg whites and lemon peels are responsible for this color.

Step 8. Now ready dough put it on a table and roll it into a layer about 1-1.5 cm thick. You can use a rolling pin warm. These have a cavity inside them, into which it is poured hot water... This rolling pin is perfect for yeast dough. Cut the layer into equal squares.

Step 9. Put part of the filling on each square and secure the edges at the top with an envelope. Then it is placed on a baking sheet with baking paper Hungarian cheesecake with cottage cheese. The recipe is almost complete.

Step 10. Grease the laid out blanks with yolks or a mixture of yolks and milk.

Step 11. Place the baking sheet for proofing. This means in a warm place without drafts. For about a quarter of an hour, the workpieces should be lifted. Only then can they be sent to be baked. If you skip this important part of cooking, the dough of the baked goods will become thin and sticky.

Step 12. Bake in a hot oven at 180-200 degrees. The cheesecakes will have a ruddy golden pattern and a pleasant baking scent.

Cheesecakes from puff pastry with cottage cheese are baked according to the same cooking principle.

Execution options

There are several options for making cheesecakes. Hungarian curd cheesecakes can be a piece baked product (as in the recipe) or a whole cake with a thick layer of curd filling.

These cakes are perfect for a festive lunch or dinner. Outwardly, they look like a regular cheesecake, but with an obligatory part of the classic recipe - citrus zest.

We can safely say that this lazy way cooking cheesecakes. No fiddling, molding and sculpting of each. Just spread out the dough and add the filling!

For cooking, the selected and kneaded dough is spread over a round (or any other) shape, greased with oil. Lay out a thick layer of curd filling on top. Common ones are thick cottage cheese, heavy cream or sour cream, sugar, vanilla sugar or natural vanilla, egg whites or yolks, a little lemon or orange peel.

If you cook puff pastry cheesecakes with cottage cheese, then you can resort to both molding options.

Mistress secrets

How to make delicious Hungarian curd cheesecakes? The secret of cooking is thick cottage cheese! During the baking process, it will not crawl out of the dough and leave products with an attractive appearance.

Before removing the zest, the lemon must be scalded with boiling water and cooled in cold water... Only in this way will the skin of the fruit become fresher and more fragrant. Namely, this is what is required of her!

If for the cheesecakes was taken soft curd, and the filling "blurred", you need to add a handful of dry semolina to it. Stir and allow to swell slightly.

To make the cheesecakes more tender, it is enough to rub the cottage cheese for them through a fine sieve. At the same time, the consistency of the filling is noticeably improved.

If quick-frozen berries are added to the filling, you do not need to thaw them. Otherwise, the berries will give a lot of juice and the products will "float" on the baking sheet. You'd better roll them in a tablespoon wheat flour or starch and add to the filling as it is.

Instead of the traditional yeast dough for cooking, you can take homemade puff pastry or homemade shortbread - you get delicious Hungarian cheesecakes with cottage cheese.

In order for the dough for yeast dough to prepare faster, and the dough itself to rise better, the room should be warm. Drafts must not be allowed! Yeast dough doesn't like that.

The recipe contains dry fast-acting yeast. But it is permissible to take ordinary ones, just before adding them to the rest of the ingredients, soak the yeast in warm water for a couple of minutes.

Additional ingredients

Instead of lemon zest (as in classic version preparation) for the filling, you can take the peel of any citrus fruit. The previously harvested zest is also suitable. All that remains is to grind it into crumbs with a blender or coffee grinder.

It is permissible to add some additional taste component to the curd for cheesecakes:

• a drop of aromatic alcohol - rum, white wine or liqueur;
• spices or seasonings for sweet dishes and desserts (including special purchased mixes in mills);
• fruit or berry puree to add flavor and color.

Do not take cognac as an additive to the filling. It gives a dark shade to the food. And the cottage cheese in the cheesecakes should be exactly white.