Hungarian Curd Cheesecake (Turos Lepeny

• Vegetarian

• Produce

  • 1 tsp Lemon

• Refrigerated

  • 4 Egg whites, large
  • 4 Egg yolk, large

• Condiments

  • 2 (14-ounce cans Apricot filling or jam

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 cup Confectioners' sugar
  • 1 1/2 cup Sugar
  • 1 1/2 tsp Vanilla

• Dairy

  • 2 1/4 sticks Butter
  • 1 lb Curd farmers cheese or ricotta, dry

Found on easteuropeanfood.about.com

Description

Ingredients

• Crust:
• 2 1/2 cups all-purpose flour
• 1 cup confectioners sugar
• 2 1/4 sticks butter
• 1 large egg yolk
• Filling:
• 1 pound dry curd farmers cheese or ricotta
• 1 cup sugar
• 3 large egg yolks
• 1 teaspoon vanilla
• 1 teaspoon lemon zest (optional)
• 2 (14-ounce) cans apricot filling or jam
• Meringue Topping:
• 4 large egg whites
• 1/2 teaspoon vanilla
• 1/2 cup sugar

Directions

• Preparation 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.