Curd cream pie

8 servings

60 minutes

Cottage cheese cream pie is an exquisite dessert of European cuisine, infused with tenderness and an airy texture. Its history traces back to traditional cheese pies popular in various countries. In this version, the buttery crust combines with a rich cottage cheese-cream filling, creating a perfect balance of flavors. The cream gives it a velvety softness, while vanilla sugar reveals sweet notes. The pie is excellent with morning tea or coffee and becomes a refined dessert for special occasions when chilled. The main rule is to let it cool after baking so that the filling achieves its perfect consistency. Such a pie embodies comfort, warmth, and gastronomic delight in every bite.

Energy value per serving

• Calories: 552.3
• Proteins: 15g
• Fats: 30.6g
• Carbohydrates: 54.1g

Ingredients

• Butter: 100 g
• Sugar: 200 g
• Chicken egg: 3 pc
• Baking powder: 1 tsp
• Wheat flour: 200 g
• Cottage cheese 18%: 500 g
• Semolina: 50 g
• Vanilla sugar: 3 tsp
• Cream 33%: 150 ml

Cooking steps

1. Mix the butter with 50 grams of sugar and 1 teaspoon of vanilla sugar. Add 1 egg, baking powder, and flour, and knead the dough.

   Required ingredients:

   • Butter: 100 g
   • Sugar: 200 g
   • Vanilla sugar: 3 teaspoons
   • Chicken egg: 3 pieces
   • Baking powder: 1 teaspoon
   • Wheat flour: 200 g

2. Grease the mold with vegetable oil and place the dough in it, making edges.

3. Add the remaining sugar, vanilla sugar, 3 eggs, cream, and semolina to the cottage cheese. Mix and let it sit for about 15 minutes.

   Required ingredients:

   • Sugar: 200 g
   • Vanilla sugar: 3 teaspoons
   • Chicken egg: 3 pieces
   • Cream 33%: 150 ml
   • Semolina: 50 g
   • Cottage cheese 18%: 500 g

4. Spread the cottage cheese mixture on the dough, smooth it out, and send it to a preheated oven at 180 degrees. Bake the pie for 30-40 minutes. Let the pie cool down before cutting it into portions (this way the filling will 'set' and not be too runny).