German cottage cheese pie (Kaesekuchen)
6 servings
70 minutes
German cheesecake (Kaesekuchen) is a true culinary masterpiece that embodies the cozy traditions of German cuisine. Its roots go back centuries when dairy products played an important role in the daily diet of Europeans. This cake combines a delicate cheese filling with a crispy crust, its aroma enhanced by spices, walnuts, and a hint of rum. Pears add juiciness, while cranberry jam provides a refined tartness. Kaesekuchen is perfect for both cozy family tea times and festive gatherings, where it captivates with its airy, rich flavor and elegant appearance. Each spoonful of this pie is a piece of tradition infused with the warmth of home baking.
1
Beat the butter with sugar, add 2 eggs one by one, beat, add spices and rum, ground nuts and flour.
- Butter: 150 g
- Brown sugar: 100 g
- Chicken egg: 4 pieces
- Rum: 3 tablespoons
- Crushed walnuts: 100 g
- Wheat flour: 300 g
- Ground cinnamon: 1 teaspoon
- Ground cloves: 0.2 teaspoon
2
Place the pears in a sieve to drain the syrup.
- Canned pears in light syrup: 450 g
3
Place 2/3 of the dough in a form (lined or dusted with flour), press it down with your hands across the bottom, forming the edges.
4
Place the halves of the pears on the dough.
- Canned pears in light syrup: 450 g
5
We turn on the oven to 180°C.
6
Mix cottage cheese, 2 eggs, starch, sugar, and lemon juice.
- Soft fat-free curd cheese: 500 g
- Chicken egg: 4 pieces
- Starch: 1.5 tablespoon
- Sugar: 80 g
- Lemon juice: 1.5 tablespoon
7
Pour the obtained mass over the pears, smoothing the surface of the filling.
8
Put in the oven for 30 minutes.
9
After 30 minutes, take the pie out of the oven, spread lingonberry jam on the surface, and decorate with strips/shapes cut from the remaining 1/3 of the dough.
- Lingonberry jam: 250 g
10
Put the pie back in the oven for another 15-20 minutes.
11
Cool the finished pie.