Hungarian cheesecake

Hungarian cheesecake1

Hungarian cheesecake


Flour – 195 g
Sugar – 195 g
Butter – 100 g
Disintegrant – 10 g
Egg – 2 pcs.
Cottage cheese (or 9%) – 500 g
Vanilla sugar – 1 package
Condensed milk – 0.5 banks
Fat sour cream – 4 tbsp. l.
Dark chocolate – 50 g


Connect the one component of the mixture (flour, 90 g sugar, baking powder, butter) by tolkushkoy puree knead for all chips.

The components of mixture 2 (eggs, cottage cheese, 105 g sugar, vanilla sugar) combine and whisk until smooth.

Form a diameter of about 25 cm vystelit parchment paper 1 mixture into 3 parts mixture 2 into two parts. Spread in turn, starting with the first mixture and it is finish.

In the cottage cheese mixture and raisins added yet

Put the form in a preheated 180 degree oven and bake for about 50-60 minutes.

Connect with sour cream and condensed milk. Separately, melt in the steam bath or in the microwave the chocolate (with a power capacity of 600 to heat for 2 minutes).

The finished cheesecake remove from the oven and immediately pour the filling on top and spoon pokapat chocolate, then with a toothpick or a match, you can show off uzorchiki.

cheesecake then let cool at room temperature and send to complete solidification in the refrigerator. Only then remove it from the mold.

Bon Appetit!

Hungarian cheesecake

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