Hungarian cheesecake

Hungarian cheesecake

This pie is so delicious that words are not enough to convey its taste. The best thing to do is bake it yourself and try it out. I’m sharing the recipe for Hungarian cheesecake!

Manufacturing Description:

Ingredients:

• Flour - 1.5 cups
• Butter - 100 g
• Cottage cheese – 500 G
• Sugar - 1.5 cups (0.5 cups - in the dough, the rest - in the curd filling)
• Baking powder for dough - 10 G
• Eggs - 2-3 pieces
• Vanilla sugar - 2/3 teaspoons
• Sweet condensed milk – 200 G
• Sour cream 20-25% - 3-4 tbsp. spoons
• Dark chocolate – 150 G

Number of servings: 6-8

How to cook “Hungarian cheesecake”

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Good recipe. I've been cooking with it for years now. Very filling. The only thing is that due to the fact that my form is large, I increase the amount of ingredients by 1.5-2 times, because... usually not enough. Everyone likes it - it’s perfect for breakfast, or in the evening with tea. Thanks to the creator for the recipe.

The pie is worth tinkering with. Sweet, not for any day. Will decorate a solemn, home holiday.

Simple, fast, but very tasty! The family was ecstatic! Flew away in one evening!

There are no words! Super. Thanks for the recipe.

A glass of sugar per 0.5 kg of cottage cheese is quite a lot.

beautiful recipe. Well, the dish must be delicious. Just why mislead people? This is called the ROYAL cheesecake. Hungarian cheesecake is a completely different type of pastry made from a completely different type of dough. There is an envelope of puff pastry with cottage cheese.

Sooo simple and sooo delicious! The filling is watery, but I advise leaving the pie in the refrigerator for a while. In this way, the filling hardens and the pie becomes like a cake. I experimented and grated lemon zest and a little juice into the filling, without chocolate. It also has a very interesting taste. I tried coconut shavings, but not very much.

Previously, I baked something similar with two layers - dough and cottage cheese, without filling. But it tastes even better, just like cake! Thank you!

Hello, dear chefs, my cheesecake is cooling down, it looks pretty good, and I think the smell amuses not only me but also the neighbors! In production, everything seemed to go smoothly, the only hesitation was about the filling. Mine turned out a bit runny, but I don’t think it affects the taste. Thanks for the recipe!

I tried it, it’s a very tasty cheesecake!

Wonderful recipe! The first time I cooked it, I was in a hurry - I mixed everything up, the milk was condensed. I added it to the cottage cheese with sour cream, the inside came out very watery - I was disappointed, but... everything worked out, the guests were in ecstasy. It's impossible to spoil this dessert. The only thing is that everyone came to the conclusion that there is a lot of sugar, a glass is completely enough. Many thanks for this recipe.

I’ll be honest, while I was reading the recipe I was confused by this dry dough, but I still took the plunge and made the cheesecake. The smell is wonderful throughout the entire apartment. The dough rose very well. And what a taste. Mmmmmmm. it’s divine.. I’m ready to eat it with a plate)))) Thanks for the recipe

It's cooling down - we'll check it out soon! thanks for the recipe!

My daughter and I are thinking what will happen

Excellent cheesecake. Although more often it is called royal. But without such a wonderful fill! I also made this cheesecake with cocoa and a top with whipped egg white!

My cheesecake is sitting in the oven, I can’t wait. I’m so eager to try what happens. but something doesn’t rise at all, I’m worried that it won’t bake, so the cottage cheese came out runny (I don’t understand why 3 small eggs + a glass of sugar + 500g of cottage cheese 9%) Well, okay, as it turns out, it will work out, I’ll try until I achieve it good result, like yours. Thanks for the recipe!

Hungarian cheesecake with cottage cheese

Ingredients

Wheat flour – 240 g

Butter – 100 g

Baking powder – 10 g

Sugar – 0.5 cups

Interior:

Homemade cottage cheese – 500 g

Sugar – 1 glass

Vanilla sugar – 10 g

Fill:

Sour cream – 4-5 tbsp.

Condensed milk – 0.5 cans

Cream 10% – 50 ml

Dark chocolate – 50 g

• 286 kcal
• 1 hour 40 minutes
• 1 hour 40 minutes

• B: 9.27
• AND: 11.14
• U: 37.96

Photo of the finished dish

Step-by-step recipe with photos

The first time I tried this magical pastry, I thought, “What kind of literate person called this a cheesecake?” For me personally, this is a cake and remains a cake, although it takes much less time to make than a cake. I just adore her!

Warm, moderately sweet pastries. This recipe for Hungarian cheesecake with cottage cheese has stuck with me forever and I definitely repeat it every 2-3 months. I suggest you try it too.

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

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

Grind into crumbs with your hands.

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

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

Beat all ingredients until smooth.

Line the springform pan 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 and smooth it out. Pour half of the curd mixture on top.

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

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

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

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

Remove the fried cheesecake from the oven and immediately pour in a mixture of sour cream and condensed milk.

Then use a teaspoon to randomly add the chocolate mixture and use a wooden skewer to create streaks.

Let the cheesecake cool completely and only later remove it from the mold and place it on a plate.

Hungarian cheesecake with cottage cheese is ready.

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

Hungarian cheesecake with chocolate filling

We have several recipes for this cheesecake on our website, they are breathtakingly similar, but with different results. I saw a recipe for cheesecake on a bread machine and on a slow cooker and many other places, but I couldn’t decide to cook it, no matter how simple it was, but there was some uncertainty in the end.

I saw this cheesecake in a culinary group with Tatyana Volkova’s classmates, for which I am extremely grateful to her; otherwise I would never have dared to try it. The photo of the finished cheesecake struck me to the very heart and evoked so many taste premonitions that I dared to try it.

I dared to show it to you too, because the filling varies.

Prepare 2 consistencies

1.5 cups flour
100 g slightly softened butter
1/2 cup sugar
1 packet of baking powder (10 g)

Combine all ingredients and grind into small crumbs. I did this with a potato masher with holes.

500 grams of cottage cheese, preferably 9%
2-3 eggs (depending on their size) I added 3 because when beating 2 was not enough
1 glass of sugar
1 packet of vanilla sugar

Mix all ingredients well, grind and beat

We are preparing a mold, I have a detachable one, 24 cm in diameter. Line the bottom with parchment and wrap the bottom of the pan with foil.

We spread alternating mixture 1 and mixture 2, twice, starting and ending with consistency 1.

Place the pan in a preheated oven at 180 degrees and bake for about 50 minutes. My cheesecake baked for exactly 1 hour. We check readiness with a wooden stick.

Before taking the baked cheesecake out of the oven, prepare the filling:

4 tablespoons sour cream
1/2 can of condensed milk

Mix until smooth.

Heat 50 gr. chocolate (I took Babaevsky 75% cocoa beans:

I do this in the microwave at 600 power for about 2 minutes, even if the chocolate retained its shape on the saucer, having spread a little, this does not mean that it is not ready, try to stir with a spoon, do not overcook

We take the Cheesecake out of the oven and immediately, without removing it from the mold, cover it with the filling.

Then we apply melted chocolate in a circle and draw patterns with a stick. MK on page 9 of this topic http://forum.say7.info/post3110819.html#3110819

Let the cheesecake cool briefly and only then release it from the mold. Cool completely on a wire rack.

It's quite tasty. Bon appetit.

and a couple of my
1. found out that homemade sour cream is not suitable for pouring, it floats on a hot cheesecake, take store-bought 20-25%
2. do not take milk chocolate, dark bitterish is better, it harmonizes better with sweets, the cocoa bean content is not the least 70%
3. fundamentally!
bad condensed milk will also not hold the filling, look for a good one, without additives, our GOST for condensed milk with sugar 53436-09 4. do not take low-fat cottage cheese, the best option is 9%, if you take the lowest %, take fewer eggs, otherwise the curd layer will be too watery, baking time will increase accordingly

Hungarian cheesecake - a very tasty cottage cheese pie

The article will introduce you to the recipe for Hungarian cheesecake. During the manufacturing process, you will need to create three separate consistencies: butter-flour crumbs, curd mixture and condensed milk filling with sour cream. Thanks to the detailed step-by-step recipe with photos, you will bake an unusually delicious cottage cheese pie.

Kitchen appliances and utensils:

• medium-sized bowls (3 pcs);
• blender;
• sieve;
• detachable mold with a diameter of 22-24 cm;
• parchment paper;
• tablespoon and teaspoon;
• cup;
• pastry bag;
• wood stick;
• oven.

Ingredients

Step-by-step production

Let's prepare the butter-flour crumbs

1. Sift flour (1.5 cups) into a medium bowl.
   
2. Add butter (100 g) at room temperature and sugar (1/2 cup) to the flour.
   
3. Add baking powder (1 teaspoon).
   
4. Using your hands, grind all the ingredients into crumbs. 1st, the butter-flour mixture is ready.
   

Preparing the curd mixture

1. Place cottage cheese (500 g) in a second medium-sized bowl.
   
2. Add sugar (1 cup) and vanilla sugar (1 tablespoon) to it.
   
3. Beat in the chicken eggs. At first, 2 pieces, and later, if after beating, the mixture turns out thick, then add another egg.
   
4. Using an immersion blender, blend the mixture until creamy and smooth.
   

Assembling and baking cheesecakes

1. When the two consistencies are ready, start assembling the cheesecake. To do this, visually divide the butter-flour mixture into three parts, and the curd mixture into two. Line a springform pan with a diameter of 24 cm with parchment paper, covering the bottom and sides separately.
   
2. Place 1/3 of the butter-flour crumbs on the bottom of the pan and spread it moderately.
   
3. Place half of the curd mixture on top of the crumbs and smooth with a spoon.
   
4. Sprinkle a thin layer of butter-flour mixture on top of the curd mixture and smooth it out using a spoon or spatula.
   
5. Spread the remaining curd mixture sparingly over the crumb layer.
   
6. The final layer will be butter and flour crumbs, moderately distributed over the pan.
   
7. Place the cheesecake to bake for 40-50 minutes in an oven previously preheated to 180 degrees. It should be golden in color.
   

Making pouring

1. While the cheesecake is baking, prepare the filling. To do this, mix condensed milk (190 g) with sour cream (200 g) in a small bowl. There is no need to beat the mixture, just stir well. Melt chocolate (50-100 g) in a water bath.
   
2. When the cheesecake turns golden, remove it from the oven and directly pour the mixture of condensed milk and sour cream over the fried mixture, distributing the mixture moderately.
   
3. Place the melted chocolate in a pastry bag and use a narrow tip to draw circles across the surface of the filling.
   
4. Using a wood stick from the center outwards, turn these circles into patterns.
   
5. When the cheesecake has cooled to room temperature, remove it from the mold and leave to cool completely.
   
6. Place the completely cooled cheesecake on a plate and serve with tea or coffee.
   

Video recipe

Making Hungarian cheesecake is divided into several easy steps. Which ones? Watch the video.