Sweet cheese pie

Sweet cheese pie with muffin-like dough

Last week I felt the need for something sweet, even though I have been trying to cut down on sugar and bread lately. I had cottage cheese in the fridge, so I decided to make a sweet cheese pie, this time using a dough similar to muffins – lighter and fluffier than the classic one. The filling turned out creamy, and the pie had exactly the texture I was looking for. It's not difficult, just requires a little time for rising.

Quick info

Total time: about 4 hours (including rising)
Preparation time: 30 minutes
Baking time: 45 minutes
Servings: 10-12
Difficulty: medium
Recipe type: homemade dessert, suitable for weekends or days when you crave something cheesy

Ingredients

For the dough:
- 500 g flour
- 3 eggs + 1 egg white
- 50 g sugar
- 100 g butter (soft)
- 20 g fresh yeast
- Warm milk (just enough to bind the dough, no exact amount needed)
- 1 teaspoon salt
- vanilla (essence or vanilla sugar)
- grated lemon zest

For the filling:
- 800 g sweet cottage cheese
- 3 tablespoons sugar
- 2 tablespoons sour cream
- vanilla
- grated lemon zest
- raisins (soaked in rum, then drained)

For brushing:
- 1 egg yolk
- a little milk

Preparation method

1. Yeast
I mixed the fresh yeast with a teaspoon of sugar, a tablespoon of flour, and a little warm milk. I let it rise for a few minutes until it foamed.

2. The dough
In a large bowl, I put the flour, salt, and the rest of the sugar. I made a well in the middle, where I added the risen yeast, whole eggs, the extra egg white, vanilla, and lemon zest. I started mixing with a mixer using the kneading hooks. I gradually added warm milk, just enough to obtain a homogeneous dough that is not too soft. If it seems too soft, add one or two more tablespoons of flour.

3. Incorporating the butter
When the dough started to gain consistency, I added the soft butter, cut into cubes, and continued to knead. The butter should be soft to incorporate easily. I kneaded until the dough pulled away from the sides of the bowl.

4. Rising
I covered the bowl with plastic wrap and put the dough in the fridge for a few hours. It can be left for less time, but the final texture is better with a longer cold rise.

5. Cheese filling
In a bowl, I mixed the sweet cottage cheese with sugar, sour cream, vanilla, and lemon zest until I obtained a cream. I let the raisins soak in rum, then drained them and added them to the cheese cream.

6. Forming the pie
I turned the dough onto a floured surface and kneaded it briefly. I divided it into two: a larger piece for the base of the pie, and a slightly smaller one to be placed on top. I rolled out the base sheet and placed it in a greased and floured baking tray. I added the cheese cream, then covered it with the second sheet of dough. I let the pie rise for another 15 minutes on the work surface.

7. Baking
Meanwhile, I preheated the oven to 200°C. I brushed the pie with the egg yolk mixed with a little milk. I placed the tray in the oven for 45 minutes, but after 15 minutes, I reduced the temperature to 170°C and continued baking. It’s done when it’s nicely browned on top.

Why I make this recipe often

This recipe is great for days when I want a simple but filling dessert. I like that the dough remains fluffy even the next day, and the cheese filling is creamy enough. It cuts easily, is not too sweet, and is satisfying.

Tips and variations

Tips

- For a more airy texture in the dough, do not use too much milk at the beginning.
- The butter should be at room temperature.
- If using wetter cottage cheese, drain it before mixing.
- Cold rising helps the dough to be easier to work with.

Substitutions

- You can use dry yeast, but reduce the amount to about 7 g.
- Raisins can be omitted if you don’t like them.
- Vanilla can be replaced with lemon or orange essence.

Variations

- For a thinner pie, use a larger tray and roll the dough thinner.
- If you don’t have sour cream, creamy yogurt works too.
- You can also add a bit of orange zest for a different flavor.

Serving ideas

- Serve warm or at room temperature.
- It goes well with powdered sugar on top if you want something sweeter.
- It’s good with a simple coffee or tea.

Frequently asked questions

1. Can the cheese pie be made with salty cheese?
Not with this type of dough, which is slightly sweet and fluffy, but the dough can be adapted for salty cheese if you reduce the sugar and eliminate the sweet flavors.

2. Can I prepare the dough in the evening and bake the pie in the morning?
Yes, the risen dough can be kept well overnight in the fridge. Assemble the pie in the morning, let it warm a bit at room temperature, then bake.

3. What type of cheese is best?
A firmer and well-drained cottage cheese gives the best consistency. If it’s too soft, the filling will be liquid.

4. How thick should each sheet of dough be?
About 1 cm thick, but there is no strict rule. If you want it fluffier, leave the sheet a bit thicker.

5. Can the pie be frozen?
I do not recommend it; the texture changes upon thawing and the filling loses its creaminess.

Nutritional values (estimate)

One serving (out of 12): approximately 300 kcal.
Carbohydrates: 35-40 g
Proteins: 10-12 g
Fats: 10-12 g

Values are estimates and may vary depending on the exact ingredients used and the portion sizes. The pie contains carbohydrates from flour and sugar, proteins from cheese and eggs, plus fats from butter and sour cream.

Storage and reheating

The pie keeps well in the fridge, covered, for 2-3 days. You can reheat it for a few minutes in the oven or microwave, but the texture is best on the first day. If it lasts, it’s worth keeping it in a closed container so it doesn’t dry out.

First, I prepared the dough, which needs to rise. I mixed the yeast with a teaspoon of sugar, a tablespoon of flour, and a little warm milk. I let it rise. In a bowl, I put the flour mixed with salt and sugar. I made a well in the center and added the risen yeast, eggs, flavors, and started kneading, adding warm milk gradually. For this operation, I used a mixer with kneading paddles attached. You should not add too much milk, just enough to obtain a homogeneous and not too soft dough. If it is still too soft, add more flour. After that, I added a cube of butter and continued kneading. The butter should be soft enough to be easily incorporated. Towards the end, the mixture will pull away from the sides of the bowl. I covered it with plastic wrap and put it in the fridge for a few hours. For the filling, I mixed the cheese with sugar, sour cream, and flavors, obtaining a cheese cream. Then I added the raisins, which I had soaked in rum and then drained. I then turned the dough onto a floured table and kneaded it a bit more. I divided it into two parts, one larger for the base sheet and the other smaller, which will go on top. In a buttered and floured baking dish, I placed one sheet of dough. On top, I added the cheese filling, then covered it with the other sheet. I let it rise for about 15 minutes, during which I preheated the oven to 200 degrees. I brushed the top with egg yolk mixed with a little milk and put it in the oven for 45 minutes. After 15 minutes, I reduced the temperature to 170 degrees. It smelled divine in the kitchen while it was baking. Obviously, I couldn't resist and ate a warm piece. Enjoy your meal!

 Ingredients: For the pie crust: 500 g flour, 3 eggs + 1 egg white, 50 g sugar, 100 g butter, 20 g yeast, warm milk, 1 teaspoon of salt, vanilla, lemon zest. For the filling: 800 g sweet cow cheese, 3 tablespoons sugar, 2 tablespoons sour cream, vanilla, lemon zest, raisins soaked in rum. For brushing: 1 egg yolk + milk.