|Nutritional Guidelines (per serving)|
|Servings: 1 Cheesecake (12-16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 14g||68%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Hungarian curd cheesecake—turos (curd cheese) lepeny (sheet)—is also known as turos pite, and turos racsos. It's also known as Rakoczi-style curd cheesecake after Janos Rakoczi (1897-1966), a Hungarian chef reputed to have created the dessert. Some have lattice dough tops, others meringue.
This is my version. I like to make a double batch of the crust to keep on hand in the refrigerator for unexpected company. It's so easy to pat it into a 9x13-inch pan and top with canned fruit filling. double batch of the crust to keep on hand in the refrigerator for unexpected company. It's so easy to pat it into a 9x13-inch pan and top with canned fruit filling.
If you can't find dry curd cheese, you might want to make your own farmers cheese from scratch.
- For the Crust:
- 2 1/2 cups all-purpose flour
- 1 cup confectioners' sugar
- 2 1/4 sticks butter
- 1 large egg yolk
- For the Filling:
- 1 pound dry curd farmers cheese (or ricotta)
- 1 cup sugar
- 3 large egg yolks
- 1 teaspoon vanilla
- 2 (14-ounce) cans apricot filling or jam
- Optional: 1 teaspoon lemon zest
- For the Meringue Topping:
- 4 large egg whites
- 1/2 teaspoon vanilla
- 1/2 cup sugar
Heat oven to 350 degrees. In the bowl of a food processor, mix flour and confectioners' sugar. Pulse in butter as for pie dough. Pour 1 egg yolk through the food chute and run the machine until dough starts to come together. Transfer the dough to a work surface and, lightly, bring the dough together. Press it into a 9x13-inch pan, using slightly dampened fingertips, if necessary. Bake halfway, about 20 minutes.
Meanwhile, in a large bowl or food processor, combine curd cheese, sugar, 3 egg yolks, 1 teaspoon vanilla, and zest (if using) until smooth. Note: If you like a lot of cheese filling, increase the curd cheese to 2 pounds, 6 large egg yolks, 2 teaspoons vanilla and 2 teaspoons lemon zest (if using).
Spread cheese filling evenly over partially baked crust, and top with apricot filling , using slightly dampened fingertips, if necessary, and return to oven for another 25 minutes.
Meanwhile, make the meringue by whipping the 4 reserved egg whites with 1/2 teaspoon vanilla and 1/2 cup sugar until stiff peaks form.
Reduce heat to 250 degrees. Remove cake from oven. Either pipe meringue over cheesecake surface in lattice-type rows or spread it evenly over the entire surface, using a spatula to make swirls as for lemon meringue pie. Bake 20 minutes or until meringue is very lightly brown. Cool completely before cutting into squares.