Hungarian Cheesecake - cooking recipe

Ingredients

Crust
1/4 cup sugar
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 egg yolk
1 tablespoon lemon juice
1/2 cup unsalted butter, softened
Cheese filling
1 1/2 lbs dry curd cottage cheese (or pressed)
1 pinch salt
1/4 cup sugar
2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 cup sour cream
1 teaspoon vanilla extract
4 eggs, plus
1 egg yolk
1/2 cup golden raisin, plumped and chopped
1/2 cup crushed pineapple, drained well
Topping
confectioners' sugar, for dusting (icing sugar)

Preparation

Preheat oven to 350\u00b0F.
Grease generously a 9 inch springform pan or tart pan with a removable base.
Crust: Combine sugar, flour and salt in a medium sized bowl.
Make a well in the centre and stir in the egg yolk, lemon juice and butter.
Mix with your fingertips until the dough is blended then pat into a flattened disc.
Wrap the disc in plastic and chill for 10 minutes.
Roll out half the dough to cover the pan base, patching any areas that tear.
Prick the dough with a fork in several places and bake for 15 to 20 minutes until the crust is golden brown.
Remove from the oven and allow to cool.
Filling: Cream cottage cheese with the salt and sugar in a medium mixing bowl.
Fold in the flour and cornstarch and blend well.
Stir in the sour cream, vanilla, eggs and yolk.
Fold in the raisins and pineapple.
Spread the filling over the cooled crust.
Roll the remaining dough into 12 pencil thin strips.
Arrange the strips in a lattice pattern on top of the cake.
Bake for 8 to 10 minutes until top is a light golden brown.
Chill at least for several hours or overnight.
Dust with confectioners sugar before serving.