Ima’s Oven Cheesecake Hamantaschen
Servings Prep Time
20-24hamantaschen 30minutes
Cook Time Passive Time
40minutes 1hour
Servings Prep Time
20-24hamantaschen 30minutes
Cook Time Passive Time
40minutes 1hour
Ingredients
DOUGH
CHEESE FILLING
EGG TOPPING
STRAWBERRY DRIZZLE
Instructions
  1. Mix the vanilla sugar, sugar, orange juice, margarine, baking powder and 2 cups flour together and knead. Add the remaining 1/2 cup flour until dough comes together and you form a ball. Wrap tightly in Saran wrap and put into the fridge for 1 hour to overnight.
  2. Mix all the cheese ingredients, adding more or less sugar depending on your taste. If the cheese mixture seems to runny add in a little more flour.
  3. Remove the dough from the fridge and let sit 15-20 minutes at room temperature, so it will be easier to roll out. Prepare a baking sheet with parchment paper.
  4. Roll out the dough on a floured surface until it is around 1/4 inch thick, making sure not to let it get to thin. Flour the rim of your round cookie cutter or drinking glass (at least 3 inch) and cut circles from the dough. Gather the scraps, re-roll and cut.
  5. Place the rounds on the baking sheet. Spoon 1 teaspoon of the cheese mixture into the center of the circle. Pinch the edges together to create a triangle, using a little water to seal the dough, making sure to really seal the edges well because this dough opens a little.
  6. *If there is leftover cheese pour into a round tin for a crustless cheesecake or use a pie crust/Ghram cracker crust pie for a quick cheesecake.
  7. Bake the hamentaschen and your extra pie at 325 F for half an hour until it is a little brown on top, checking on it often.
  8. While the hamantaschen are baking, take the egg whites and a sprinkle of salt and whisk it using a hand mixer. Slowly mix in the sugar until it gets thick and forms soft peaks. Take the hamantaschen out of the oven and using a spoon or pastry brush, add the whipped eggs to the top of each hamantaschen. Put back into the oven for 10-15 minutes, until the eggs have become golden and sugar spots appear. Turn off the oven and leave the hamantaschen in for 15 minutes.
  9. To make the strawberry drizzle, add the strawberries and sugar to the bowl of a food processor and purée until smooth. Transfer the strawberry sauce to a squeeze bottle or ziplock bag. When ready to serve, cut off the corner of the bag and squeeze some sauce on each hamantaschen.