Hungarian Apricot Cheesecake | Rákóczi Túrós
Rákóczi Túrós is a classic Hungarian dessert made with a buttery shortcrust base, a creamy sweetened curd cheese filling, and a delicate lattice of apricot jam and meringue on top. Light yet indulgent, it’s a beloved treat often found in Hungarian cafés and pastry shops.
Ingredients
Method
- In a food processor (or by hand), combine the flour, powdered sugar, baking powder, and lemon zest. Pulse briefly to combine it. Add the cubed, chilled butter and pulse until it resembles wet sand. Add the egg yolk and sour cream; pulse just until the dough comes together.
- Knead the dough briefly on the countertop until smooth, and then roll it out on parchment paper to fit a 9×13-inch pan. Transfer the rolled out dough to the pan, press into place, and prick all over with a fork. This will prevent it from bubbling up when blind baking.
- Bake at 375°F (190°C) for 12–14 minutes, until lightly golden on the edges.
- If needed, puree or strain the apricot jam to remove large fruit chunks and spread an even layer of jam over the warm crust.
Make the filling:
- Pass the farmer’s cheese through a fine sieve to remove any large chunks of curd.
- In a large bowl, mix the sieved cheese, sour cream, sugar, semolina, lemon zest, salt, and egg yolks until well combined. Optional: fold in 60 g of rum-soaked raisins.
- Spread the filling evenly over the jam layer.
- Bake at 325°F (160°C) for 20–25 minutes, until just set and lightly golden at the edges.
- Cool 30–45 minutes before topping with the meringue.
Make the meringue:
- Using a stand mixer, beat the egg whites until frothy, then slowly add sugar while beating at a medium-high speed.
- Continue beating until stiff, glossy peaks form and no sugar granules remain when rubbed between your fingers.
- Transfer meringue to a piping bag. Pipe in a lattice pattern over the cooled filling.
- Transfer the rest of the apricot jam to a piping bag. Pipe the jam between the lattice squares.
Final bake:
- Bake at 300°F (150°C) for 20–25 minutes, until the meringue is lightly golden and set.
- Let cool to room temperature, then chill before serving.
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