Rákóczi Túrós | Hungarian Apricot Cheesecake

curd cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a similar texture with lower fat.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

jam

🥗Healthier: fruit puree

💰Cheaper: store-brand jam

Fruit puree is a lower-sugar alternative.

Make a pastry base by combining all-purpose flour, powdered sugar, baking powder, lemon zest in a food processor.

Add chilled cubed unsalted butter and pulse until combined.

Add egg yolk and sour cream, pulse until smooth dough forms.

Knead the dough a few times on the countertop, roll it out to fit a 9x13 inch pan, and press it into the pan.

Prick the top of the dough with a fork to prevent bubbles, then blind bake at 375°F (190°C) for 12-14 minutes until lightly golden.

Spread a thick layer of apricot jam over the baked pastry base.

In a bowl, combine sieved farmer's cheese, sour cream, sugar, semolina, lemon zest, pinch of salt, and egg yolks until well mixed.

Spread the cheese mixture evenly over the apricot jam layer.

Bake at 325°F (160°C) for 20-25 minutes until set and slightly golden at the edges.

Cool for 30-45 minutes before preparing the meringue.

Beat 4 egg whites until frothy, gradually add sugar until stiff peaks form, then pipe onto the cooled cheesecake.

Return to the oven to dry out the meringue.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens