Cottage cheese pie
6 servings
75 minutes
Cottage cheese pie is a delicate and airy treat of European cuisine that has won the hearts of gourmets with its simplicity and exquisite taste. Its history traces back to traditional village recipes where cottage cheese was used to create soft and rich desserts. The crunchy shortcrust pastry pairs with a tender cottage cheese filling infused with sweet vanilla notes. Baking creates a golden crust that gives the pie an appetizing appearance and light crispness. This pie is perfect for cozy family tea gatherings and makes a wonderful addition to morning coffee. It is versatile – it can be served warm, enjoying its soft texture, or chilled when the filling gains density and flavor richness. The simplicity of preparation makes it accessible even for novice cooks, while the result consistently delights with its delicious taste.
1
300 grams of flour, 125 grams of butter, 75 grams of sugar, and 1/2 teaspoon of vanillin - mix by hand until crumbly.
- Wheat flour: 300 g
- Butter: 125 g
- Sugar: 150 g
- Vanillin: 1 g
2
Preheat the oven to 175 degrees.
3
2 eggs, 75 grams of sugar, 1/2 teaspoon of vanillin and baking soda - beat together, add 250 grams of cottage cheese and mix well.
- Chicken egg: 2 pieces
- Sugar: 150 g
- Vanillin: 1 g
- Soda: pinch
- Cottage cheese: 250 g
4
Line the removable bottom of a mold with a diameter of about 20 cm with paper. Place half of the first mixture and spread it on the bottom, pressing it down with your hands to form a dense layer.
5
Then pour in the cottage cheese filling and spread it evenly.
6
And at the end, evenly sprinkle the second half of the first mixture very carefully, without pressing down, so that the top layer remains airy and does not mix with the filling.
7
Bake for about 45–55 minutes, until a golden crust forms.
8
Remove from the oven, let it cool a bit for the bottom layer to set, run a knife around the edges of the pan, and carefully take out the pie.