Pie with cottage cheese filling
8 servings
60 minutes
Cottage cheese pie is a delicate, airy treat that has become a favorite in European cuisine. Its roots lie in the traditions of home baking, where cottage cheese was used to create soft, rich desserts. The light tang of the cottage cheese pairs perfectly with the crispy chocolate dough, creating an ideal balance of flavors. This pie is suitable for both cozy family tea times and festive gatherings. Serve it chilled for a deeper flavor and a more velvety texture. It pairs especially well with a cup of aromatic coffee or freshly brewed tea.
1
Preheat the oven to 180 degrees.
2
Grease the mold (I have a detachable one, 24 cm) with butter and sprinkle a little flour.
- Butter: 250 g
- Wheat flour: 400 g
3
If the cottage cheese is grainy, it needs to be strained through a sieve.
- Soft fat-free curd cheese: 500 g
4
Beat the eggs with sugar (200 grams) and vanilla sugar, add to the cottage cheese, also add sour cream and flour (2 tablespoons), and mix well.
- Chicken egg: 3 pieces
- Sugar: 350 g
- Vanillin: 10 g
- Soft fat-free curd cheese: 500 g
- Sour cream: 100 g
- Wheat flour: 400 g
5
In a bowl, crumble the flour, butter, cocoa, and sugar (150 grams) by hand.
- Wheat flour: 400 g
- Butter: 250 g
- Cocoa powder: 3 tablespoons
- Sugar: 350 g
6
Place most of the crumbs at the bottom of the mold, pour the filling on top, and evenly sprinkle with the remaining crumbs.
7
Bake the pie for 45-50 minutes until it hardens.
8
Cool the finished pie in the mold for 20 minutes, then carefully transfer it to a plate and let it cool completely.
9
You can leave it in the fridge overnight.
