Hungarian Cottage Cheese Cheesecake

Spectacular, tasty, aromatic. A sweet toothʼs dream! Hungarian cheesecake with cottage cheese is made not only from puff pastry. I bring to your attention another variety of this pastry. It takes a long time to prepare, but in the end it turns out like a real cake.
cook time: 2h
Freya Ashford
Hungarian Cottage Cheese Cheesecake

Nutrition Facts (per serving)

304
Calories
14g
Fat
33g
Carbs
10g
Protein

Ingredients (8 portions)

Dough:

Wheat flour 250 g
Butter 120 g
Sugar 80 g
Salt 0.25 g

Filling:

Cottage cheese 450 g
Sugar 80 g
Eggs 3 pc
Vanillin 0.25 tsp

Fill:

Condensed milk 250 g
Sour cream 2 tbsp

Decoration:

bitter chocolate 50 g

Recipe instructions

Step 1

Step 1
How to make Hungarian cheesecake with cottage cheese in the oven? Prepare all the necessary ingredients for the dough. Read about the properties of flour in a separate article at the end of this recipe.

Step 2

Step 2
Cut the cold butter into cubes. Pour the sifted flour, butter, sugar and salt into the blender bowl.

Step 3

Step 3
Beat everything into crumbs. You can not beat the dough, but grind it into crumbs with your hands, but this will take longer. Therefore, now I always use a blender if I need to make such crumbs. Pour the finished crumbs into a bowl and place in the refrigerator while the filling is prepared. Weʼll need it later.

Step 4

Step 4
How to make cheesecake filling? Prepare all the necessary ingredients. Wash the eggs first using food detergent to remove any dirt. You can find out how to choose the right cottage cheese by reading an article on this topic. There is a link to it at the end of this recipe.

Step 5

Step 5
Combine cottage cheese, sugar, eggs and vanillin in a blender bowl. Read the article at the end of this recipe on how to replace vanillin.

Step 6

Step 6
Beat everything into a homogeneous mass. I first added 2 eggs, as indicated in the recipe, but the filling turned out to be very viscous. It was difficult to spread it over the dough. This threatened to shift the layers, so I added 3 eggs to the filling and beat again. The result was a normal semi-viscous flowing consistency, which was very easily distributed throughout the dough. Focus on the consistency of the mass and adjust if necessary.

Step 7

Step 7
Grease a baking dish with butter and sprinkle with flour. Instead, I cut out the bottom and handles from parchment paper to make the cheesecake easy to remove from the pan. Spread ¼ of the flour crumbs evenly over the pan.

Step 8

Step 8
Spread a third of the curd filling on top. Thus, alternating layers, fill out the form. The last layer should be flour crumbs. In total, I got 3 layers of curd filling and 4 layers of flour crumbs. You can make a little less layers, but they will be thicker.

Step 9

Step 9
Place the pie in an oven preheated to 200°C and bake for about 40 minutes. Time and temperature are approximate, be guided by the operating characteristics of your equipment. Read about ovens in the link at the end of this recipe.

Step 10

Step 10
How to make filling for Hungarian puff pastry? Prepare all the necessary ingredients. Choose high-quality condensed milk. Take natural sour cream without adding vegetable fats. The higher the fat percentage, the better.

Step 11

Step 11
Combine condensed milk in a bowl with sour cream. In the original version, you needed a whole can of milk and 4 tbsp. l. sour cream. It seemed to me that a can of condensed milk with sugar in it was clearly too much. Therefore, I greatly reduced the amount of condensed milk, but you can rely on your taste preferences.

Step 12

Step 12
Mix everything. The consistency should not be too liquid (unfortunately, mine turned out a little liquid), otherwise, when cutting, all the condensed milk along with the chocolate patterns will simply drain from the surface of the cheesecake. Therefore, I advise you to add sour cream little by little. And sour cream should be fat. The fatter the better.

Step 13

Step 13
Let the finished pie cool slightly. It rose a lot for me, so I waited until the top settled and pressed it down a little with my hands to make the surface even.

Step 14

Step 14
Pour the mixture of condensed milk and sour cream evenly over the pie.

Step 15

Step 15
Decoration. To decorate the pie, use dark chocolate.

Step 16

Step 16
Melt the dark chocolate in the microwave or in a saucepan over a water bath. To make the mass a little more fluid, you can add 1-2 tbsp. l. milk or cream.

Step 17

Step 17
Place the chocolate in a piping bag fitted with a very narrow round hole. If there is no such attachment, then you can simply cut off the small tip near the bag itself. It’s just better to do this after you’ve filled the bag with chocolate.

Step 18

Step 18
Apply patterns on the surface of the cake with melted chocolate. Cool the cheesecake and cut into portions.

Step 19

Step 19
Bon appetit!

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