Hungarian cheesecake - a delicious cheesecake

Kitchen appliances and utensils:

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

Ingredients

Step cooking

Cook the butter and flour crumbs

1. Sift flour (1.5 cups) into a medium-sized bowl.
   
2. Add butter (100 grams) at room temperature and sugar (1/2 cup) to the flour.
   
3. Pour baking powder (1 teaspoon).
   
4. Hand grind all the ingredients into crumbs. The first, butter-flour mixture is ready.
   

Cooking curd mixture

1. Put the medium-sized cottage cheese (500 grams) in a second bowl.
   
2. Add sugar (1 cup) and vanilla sugar (1 tablespoon) to it.
   
3. Beat in chicken eggs. First 2 pieces, and then, if after whipping, the mixture turns out to be thick, then add another egg.
   
4. Using a submersible blender, beat the mixture until the cream is homogeneous.
   

Assembling and baking cheesecakes

1. When the two mixes are ready, proceed to collect the cheesecakes. To do this, visually divide the butter-flour mixture into three parts, and the curd mixture into two. Cover the detachable mold with a diameter of 24 cm with parchment paper, separately covering the bottom and sides.
   
2. At the bottom of the mold, lay out 1/3 of the butter and flour crumbs and evenly distribute it.
   
3. On top of the crumbs lay half the curd mixture and smooth with a spoon.
   
4. On top of the curd mixture, evenly pour a thin layer of butter-flour mixture and smooth it with a spoon or spatula.
   
5. Distribute the remaining curd mixture evenly over the crumb layer.
   
6. The final layer will be butter and flour crumbs evenly distributed in shape.
   
7. Put the cheesecake bake for 40-50 minutes in a preheated oven to 180 degrees. It should turn out golden.
   

Cooking fill

1. While the cheesecake is baking, prepare the filling. To do this, mix condensed milk (190 grams) with sour cream (200 grams) in a small bowl. Beat the mixture is not necessary, just mix well. Melt chocolate (50-100 grams) in a water bath.
   
2. When the cheesecake turns golden, take it out of the oven and pour hot directly with a mixture of condensed milk and sour cream, evenly distributing the mass.
   
3. Transfer the melted chocolate to a pastry bag and draw circles on the surface of the fill using a thin nozzle.
   
4. Using a wooden stick from the center to the edge, turn these circles into patterns.
   
5. When the cheesecake has cooled to room temperature, remove it from the mold and let it cool completely.
   
6. Transfer the completely cooled cheesecake to a dish, and serve with tea or coffee.
   

Video recipe

Cooking Hungarian cheesecakes is divided into several simple steps. Which ones? Watch the video.

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