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Rakoczi cheesecake served
Classic and tasty Rakoczi cheesecake homemade

Apricot Meringue Cheesecake (Rákóczi Túrós)

Author: Flavelo
Recipes Cakes and Desserts
Created by master pastry chef János Rákóczi, this combines three textures: shortcrust pastry, creamy lemon cheese filling, and a sticky apricot meringue lattice. It's a structural masterpiece where every layer supports the other.
🕒 Prep Time 30 mins
🍳 Cook Time 45 mins
⌛ Total Time 2 hrs 15 mins
🍽️ Servings 10 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Springform pan.
  • Sieve: to press cheese.
  • Piping bag (optional).

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat oven to 350°F (180°C). Cut cold butter into flour, baking powder, salt, and 1/4 cup sugar. Add 1 egg yolk and knead quickly.

Tip: Work fast to keep butter cold for a flaky crust.
2 ✓

Press dough into pan bottom, prick with fork, and blind bake 10-12 mins.

Tip: Prevents soggy bottom.
3 ✓

Press cheese through sieve. Mix with sour cream, vanilla, lemon zest, and 2 egg yolks.

Tip: Sieving breaks lumps for a silky filling.
4 ✓

Pour filling onto crust and bake 25 mins until set.

Tip: Egg proteins coagulate to set the cream.
5 ✓

Whip egg whites (use 3 if available) with confectioners' sugar to stiff peaks.

Tip: Peaks should stand straight.
6 ✓

Remove cake. Spread thin layer of jam, then pipe meringue lattice. Fill gaps with more jam.

Tip: Jam acidity balances sweet meringue.
7 ✓

Return to oven at 300°F (150°C) and dry 10-15 mins until golden.

Tip: We are drying the meringue to create a crust.

Recipe FAQ

Why is filling watery?
Cheese was too wet or lacked binder (egg yolk). Use dry Farmer Cheese.
How to get nice lattice?
Use a star tip and pipe firmly.

Ingredients

  • 2 cups All-Purpose Flour
  • 10 tbsp Unsalted Butter (cold)
  • 1/2 cup Granulated Sugar
  • 3 large Eggs (separated)
  • 2 tsp Baking Powder
  • 1 lb Farmer Cheese or Dry Cottage Cheese
  • 3/4 cup Sour Cream
  • 1 tsp Vanilla Extract
  • 1/2 cup Apricot Jam
  • 1/4 cup Confectioners' Sugar
  • 1 whole Lemon (zest only)
  • 1 pinch Salt