In memory of childhood, today we will make a traditional baked cheesecake recipe, as our grandmothers did to us, and I remember they were very delicious. It will be based on the dough with butter, over which we put a layer of cream cheese with raisins and, on top, a sweet egg white foam.
Table of Contents
It is not a complicated recipe, but we have to make dough, which scares many people, but you will see that it is quite easy to make.
Why We Love The Hungarian Cheesecakes?
People love Hungarian cheesecake for various reasons, including its unique flavour, texture, and cultural significance. Here are some reasons why Hungarian cheesecake is beloved by many:
- Creamy texture: Hungarian cheesecake has a creamy, slightly tangy texture that comes from using quark cheese in the filling. This makes it a rich and indulgent dessert perfect for special occasions or as a treat.
- Buttery crust: The shortbread crust used in Hungarian cheesecake is made with butter, sugar, and flour, which gives it a buttery and crumbly texture. This provides a perfect contrast to the creamy filling and adds to the overall deliciousness of the dessert.
- Cultural significance: Hungarian cheesecake is a traditional dessert in Hungary and is often served at holidays, family gatherings, and other special occasions. Its popularity has spread beyond Hungary, and now it is enjoyed by people worldwide.
- Versatility: Hungarian cheesecake can be made in various ways, with different variations, including nuts, raisins, or even chocolate. This versatility means a Hungarian cheesecake recipe for every taste preference.
Overall, people love Hungarian cheesecake for its unique flavour and texture, cultural significance, and versatility in making and enjoying it.
Let’s Start With Some Basic Ingredients
Because our traditional baked cheesecake recipe will have three layers, I will show you the ingredients separately for each level.
Ingredients From the Dough
I chose to make a simple dough from 300 g of wheat flour and 150 g of unsalted butter, to which we will add three egg yolks, a sachet of vanilla sugar, a tablespoon of sour cream, powdered sugar of about 50 g and a sachet of baking powder.
The second layer of the cake will be cream of fresh cottage cheese, about 300 g, to which we will add two tablespoons of semolina, two eggs, 150 g of powdered sugar, 50 g of raisins and grated peel of a lemon. I soaked the raisins in a little warm water, and if you want, you can add two drops of rum essence.
And the Top
On top, we will spread a foam from three egg whites where we will put 150 g of sugar, and you will see that it will look very good.
How to Make the Traditional Baked Cheesecake Recipe?
Make the Dough
We take them one by one and start making the dough. We will sift the wheat flour in a mixing bowl to put the cold unsalted butter and the baking powder.
We will knead lightly so that the butter crumbles completely, and we will not feel whole pieces of butter in the flour.
Now add the rest of the ingredients: sugar, vanilla, and sour cream. We will use only the egg yolks and leave the egg whites at the end.
Knead all the ingredients by hand until you get a homogeneous dough. Do not knead too much; only about 3-4 minutes, and the dough is ready.
Put the dough on the work table, over which we sprinkled the flour beforehand, and spread it with a rolling pin to the size of the baking tray in which we will bake the cake; my tray size is 37x25x5.3 cm.
Take a baking tray, and I have a rectangular one, cover it with baking paper and put the dough spread in it. Bake in a hot oven at 160 degrees for 10-15 minutes.
Cottage Cheese Filling
While the dough is baking in the oven, make the cottage cheese cream. Put the cottage cheese with the egg yolks, semolina, lemon peel, sugar and raisins in the mixing bowl.
Mix everything with an electric mixer or a whisk (I used a fork) until the ingredients are homogeneous.
In another bowl, beat the egg whites of the two eggs with the electric mixer until we obtain a light foam, which we then mix with the cream cheese.
I lightly mixed the egg white foam into the cheese, so I got the cream cheese filling which will be the second layer of the cake.
Spread this cream cheese over the pre-baked dough, and put it in the oven for ten minutes at 140 degrees.
Now we can do the third level; we mix the three egg whites in a bowl and put them aside with sugar until we get a hard foam.
We spread this foam over the cream cheese and bake it for another 20 minutes but at a temperature of 120 degrees.
If the foam is slightly golden-yellow, our dessert is ready, and we can take it out of the oven.
This was the traditional baked cheesecake recipe, which can be cut and served after cooling.
Frequently Ask Questions (F.A.Q.)
What is the difference between original cheesecake and New York cheesecake?
Both original and New York cheesecake are rich, creamy, and decadent desserts made with cream cheese, sugar, and eggs. However, there are a few key differences between the two:
-Texture: New York cheesecake is denser and creamier than the original cheesecake, which is lighter and airier. This is because New York cheesecake is typically made with more cream cheese and eggs than the original.
-Crust: Original cheesecake usually has a graham cracker crust, while New York cheesecake has a thicker, buttery crust made from graham cracker crumbs, sugar, and butter.
-Topping: Original cheesecake is often served plain or with a fruit topping. New York cheesecake is typically served with a simple dusting of powdered sugar or a light fruit topping.
-Origin: As the name suggests, New York cheesecake originated in New York City and is considered a classic dessert in the city’s culinary history. On the other hand, original cheesecake has a less specific origin and is enjoyed worldwide.
Overall, the main differences between original and New York cheesecake are the texture, crust, and topping and their origins. However, both are delicious and indulgent desserts that satisfy your sweet tooth.
What is traditional Hungarian cheesecake made from?
Traditional Hungarian cheesecake, known as “túrós sütemény” in Hungarian, is made with a type of curd cheese called “túró” or “quark” in English. The cheese is mixed with sugar, eggs, semolina, and sometimes vanilla or lemon zest and poured over a buttery shortbread crust made with flour, sugar, and butter.
The cheesecake is baked in the oven until the top is golden brown and the filling is set. After baking, the cheesecake is usually allowed to cool and put in the refrigerator before slicing and serving. Some variations of Hungarian cheesecake may include raisins or chopped nuts in the filling for added texture and flavour.
What is the difference between a baked cheesecake and a continental cheesecake?
Baked cheesecake and continental cheesecake are two different types of cheesecake that differ in their preparation methods and ingredients. Here are some of the key differences between the two:
-Baking: As the name suggests, baked cheesecake is cooked in the oven. In contrast, continental cheesecake is typically set in the refrigerator without baking. Baked cheesecake is made by mixing cream cheese, sugar, eggs, and other ingredients and pouring the mixture into a crust. It is then baked in the oven until set. On the other hand, Continental cheesecake is made by mixing cream cheese, sugar, gelatin, and other ingredients and pouring the mixture into a crust. It is then set in the refrigerator until firm.
-Texture: Because baked cheesecake is cooked in the oven, it has a dense and creamy texture. Continental cheesecake, on the other hand, has a lighter and fluffier texture, similar to a mousse.
Ingredients: While both types of cheesecake typically use cream cheese as a base, baked cheesecake often includes eggs and heavy cream to give it a richer, denser texture. On the other hand, Continental cheesecake usually contains gelatin to help it set without baking, as well as whipped cream or other lightening agents to give it a fluffy texture.
-Toppings: Baked cheesecake is often served with fruit or chocolate toppings, while continental cheesecake is usually served plain or with a light fruit compote or sauce.
Serving the Dessert
Hungarian cheesecake is usually served chilled or at room temperature and can be enjoyed as a dessert or sweet snack. Here are some tips on how to serve Hungarian cheesecake:
- Slice it into portions: Use a sharp knife to slice the cheesecake into individual pieces. The size of the slices can vary depending on personal preference.
- Add toppings: Hungarian cheesecake can be served plain or with various toppings. Fresh fruit, such as berries or sliced peaches, is widespread. Other toppings can include whipped cream, caramel sauce, or chocolate shavings.
- Serve with coffee or tea: Hungarian cheesecake pairs well, making it a perfect treat for a warm beverage.
- Decorate the plate: To add a decorative touch to your presentation, sprinkle powdered sugar or cocoa powder around the edge of the plate before placing the cheesecake slice on top.
- Store leftovers properly: If you have bits, store them in an airtight container in the refrigerator for 3-4 days. Cheesecake can also be frozen for more extended storage. Still, it’s best to wrap individual slices tightly in plastic before freezing. To thaw, remove it from the freezer and let it come to room temperature before serving.
If you liked the recipe and want other cheese-based dessert recipes, I recommend the following:
- The Best Russian Cheesecake Recipe
- Best Raspberry Cheesecake Recipe
- Cream Cheese Filling Crepes Recipe
- Cottage Cheese Donuts-Transylvanian Recipe
- Best Cottage Cheese Dumplings
Traditional Baked Cheesecake Recipe
- 1 mixing bowl
- 1 baking tray
- 1 electric mixer
- 300 g wheat flour
- 150 g butter unsalted
- 1 tsp baking powder
- 3 piece egg yolks
- 50 g powdered sugar
- 1 tbsp sour cream
- 1 tsp vanila sugar
- 300 g cottage cheese
- 2 tbsp semolina
- 50 g raisins
- 150 g powdered sugar
- 1 piece lemon zest
- 2 pieces eggs
- 3 pieces egg whites
- 150 g sugar
- Sift the wheat flour in a mixing bowl, in which we will put the cold unsalted butter and the baking powder. Knead lightly so that the butter crumbles completely and we will not feel whole pieces of butter in the flour. Add the rest of the ingredients, the sugar, vanilla sugar, egg yolks and sour cream. Knead all the ingredients by hand 3-4 minutes until you get a homogeneous dough. Put the dough on the work table, over which we sprinkled the flour beforehand, and spread it with a rolling pin to the size of the baking tray in which we will bake the cake
- Put in the mixing bowl the cottage cheese with the egg yolks, semolina, lemon peel, sugar and raisins. Mix everything with an electric mixer or a whisk (I used a fork) until the ingredients are homogeneous. In another bowl, beat the egg whites of the two eggs with the electric mixer, until we obtain a light foam, which we then mix with the cream cheese.
- Mix in a bowl the first three egg whites put aside, with sugar, until we get a hard foam.
- Take a baking tray, cover it with baking paper and put the dough spread in it. Bake in a hot oven at 160 degrees for about 10-15 minutes. Spread the cream cheese over the pre-baked dough, and put it in the oven for ten minutes, this time at 140 degrees. Spread the foam over the cream cheese and bake it for another 20 minutes but at a temperature of 120 degrees. If the foam has a slightly golden-yellow color, our dessert is ready and we can take it out of the oven.