Hungarian Holiday Vanilla-Rich Cheesecake (Túrós Sütemény)

What Makes This Special

This Hungarian holiday cheesecake, known locally as Túrós Sütemény, is a celebration of creamy, tangy cheese, fragrant winter vanilla, and a golden, crumbly crust. Slow baking gently coaxes out rich flavors and a delicate, soufflé-like texture, while the festive vanilla bean and lemon zest bring a wintry warmth. The technique-driven dough and filling yield a showstopping, authentic centerpiece for any holiday table.

Ingredients

The balance of tangy farmer’s cheese and luscious sour cream creates a creamy, not-too-sweet filling, while the buttery crust brings a crumbly contrast. Vanilla bean elevates the filling, making it feel special for the winter holidays.

For the Crust

• All-purpose flour: Structure for a tender, sandy base.
• Butter: Cold, for flakiness and flavor.
• Powdered sugar: Melts into the dough for a smooth, melt-in-the-mouth texture.
• Egg yolk & sour cream: Bind and enrich the dough.

For the Filling

• Farmer’s cheese (túró): The heart of Hungarian cheesecakes—substitute with well-drained ricotta if needed.
• Sour cream: Adds smoothness and gentle tang.
• Eggs: Yolks enrich, whites create a light, airy texture.
• Vanilla bean: Infuses the filling with depth and wintery warmth.
• Semolina: Absorbs excess moisture for perfect sliceability.
• Lemon zest: Lifts and balances the richness.

Instructions

Step 1: Prepare the Crust

In a large bowl, combine flour, powdered sugar, and salt. Add cold, cubed butter and rub together with your fingertips (or pulse in a food processor) until the mixture resembles fine breadcrumbs. Add the egg yolk and sour cream; mix gently until the dough just comes together—do not overwork. Shape into a disk, wrap with plastic, and chill for 30 minutes while you prepare the filling. This rest ensures a tender, short pastry.

Step 2: Preheat and Prep Pan

Line the base of your springform pan with parchment paper and lightly butter the sides. Preheat your oven to 160°C (320°F), embracing the gentle, slow-bake technique that gives this cheesecake its silky texture.

Step 3: Roll and Blind-Bake the Crust

On a lightly floured surface, roll the chilled dough to a 0.5cm thickness and fit it into the bottom and about 2.5cm up the sides of the pan. Prick the base with a fork and freeze for 10 minutes. Place a circle of parchment and weights (dried beans or rice) atop the crust, then bake for 15 minutes. Remove weights and bake for 5-8 more minutes, or until lightly golden. Let cool slightly.

Step 4: Prepare the Filling

If using fresh farmer’s cheese or ricotta, press through a fine sieve for ultimate smoothness. In a large bowl, combine the sieved cheese, sour cream, sugar, egg yolks, vanilla seeds (scraped from bean), semolina, lemon zest, and melted butter. Mix until very smooth and creamy. This step is key for a lump-free, luscious filling.

Step 5: Whip Egg Whites

In a clean bowl, whisk egg whites with a pinch of salt until soft peaks form. Gently fold a third of the whites into the cheese mixture to lighten it, then carefully fold in the remaining whites, maintaining the airy texture. This ensures the cheesecake is light and soufflé-like.

Step 6: Assemble and Slow-Bake

Pour the filling into the cooled crust, smoothing the top. Bake at 160°C (320°F) for 50-60 minutes, or until the center is just set with a gentle wobble. If the top is browning too quickly, tent with foil. Turn off the oven and let the cheesecake cool inside for 30 minutes (prevents cracks). Remove and cool fully on a rack, then chill for at least 2 hours before serving.

Step 7: Serve and Garnish

Dust with powdered sugar before serving. For extra holiday flair, garnish with a few candied citrus peels or a sprinkle of pomegranate seeds.

Pro Tips

• Press cheese through a sieve: Guarantees a smooth filling and professional finish.
• Room temperature ingredients: Brings everything together for an even bake.
• Slow cool-down: Prevents cracks and keeps the interior creamy.

Troubleshooting

Crust too hard or crumbly? Overmixing develops gluten. Handle dough gently and rest it well before rolling.

Filling too runny? Make sure to drain and press your cheese well, and use the full amount of semolina to absorb excess moisture.

Variations

• Festive Fruit Swirl: Gently swirl in 100g cranberry or sour cherry preserves before baking for a colorful, tangy twist.
• Nutty Crust: Replace 50g flour with finely ground walnuts or hazelnuts for extra richness.
• Orange-Vanilla: Swap lemon zest for orange zest and add 1 tbsp orange blossom water for a floral winter flavor.

Storage

Store cheesecake, covered, in the refrigerator for up to 4 days. For best texture, let slices sit at room temperature for 20 minutes before serving. Cheesecake can also be frozen (sliced or whole) for up to one month; thaw overnight in the fridge.

This celebratory Hungarian cheesecake is all about slow, thoughtful baking and simple ingredients elevated by technique. Enjoy the process—and the delicious reward!