I don’t know why this style of cheesecake is called “Hungarian”. I do know that almost every recipe proceeded by the word “Hungarian” is especially good.
SWEET TART CRUST
1 1/2 cups all-purpose flour
1/4 cup sugar
1 egg yolk
1 tablespoon lemon juice
1/2 cup unsalted butter, softened
1 1/2 pounds dry cottage cheese
3/4 cup granulated sugar
1 egg yolk
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 cup sour cream
1 teaspoon vanilla
1/2 cup yellow raisins, plumped and chopped
1/2 cup crushed pineapple, well-drained
Confectioners’ sugar for dusting
Generously grease a 9-inch springform pan or 9-inch deep quiche or tart pan with removable bottom.
SWEET TART CRUST: Preheat the oven to 350 degrees F. Combine sugar and flour in medium bowl. Make a well in the center and stir in egg yolk, lemon juice and softened butter. Mix with fingertips until blended and pat into a flattened disc. Wrap in plastic and chill 10 minutes. Roll out half of the dough to cover pan bottom, patchin in all areas that tear. Prick with a fork and bake this 15-20 minutes or until golden brown. Remove from oven and let cool.
FILLING: Cream the cottage cheese with the salt and sugar. Then, fold in flour, cornstarch and blend well. Stir in sour cream, vanilla, eggs and yolk. Fold in raisins and pineapple.
Spread filling into prepared pan. Roll reserved dough into 12 strips (pencil thin strips) of dough. Arrange strips on top of cake in a lattice work.
Bake until light, golden brown on top, about 22-30 minutes. Chill several hours or overnight.
Dust with confectioners’ sugar before serving.