Cheese pie with a flaky crust

Shortcrust Pastry and Cottage Cheese Cake: A Classic Delight with a Modern Twist

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Servings: 12

When it comes to desserts, nothing can match the comfort and aroma of a cake made with shortcrust pastry and filled with cottage cheese. This recipe, inspired by Laura Laurentiu with some personal tweaks, combines textures and flavors to create a dessert perfect for any occasion. Whether you're planning a family gathering or simply want to indulge your taste buds, this cake is sure to become a family favorite.

Necessary ingredients:

*For the crust:*
- 350 grams of flour
- 100 grams of lard
- 1 egg
- A pinch of salt
- 150 grams of sugar
- 1 packet of vanilla sugar
- 1 teaspoon of baking powder
- Cold water (approximately 7-8 tablespoons, as needed)

*For the cheese filling:*
- 1 kg of cottage cheese (choose fresh cheese for better flavor)
- 4 heaping tablespoons of sour cream
- 3-4 tablespoons of cornstarch
- 3 packets of vanilla sugar
- 250-300 grams of sugar (depending on your preference)
- A pinch of salt
- 4 egg yolks
- Grated zest of one lemon (for added flavor)

*For the meringue:*
- 4 egg whites
- 5 tablespoons of sugar
- A little salt

1. Preparing the crust:

Start by making the dough. In a large bowl, mix the lard with the flour, sugar, baking powder, and salt. Use your fingers to combine the ingredients until you achieve a sandy texture. It’s important to ensure that all the ingredients are well integrated, and the mixture doesn’t contain large chunks of lard.

Add the egg and mix well. Then, add cold water, one tablespoon at a time, until the dough becomes firm and non-sticky. Don’t worry if it seems like you’ve added too much water; it’s better to have slightly moist dough than too dry. Once you reach the desired consistency, form the dough into a ball and wrap it in plastic wrap. Let the dough chill in the refrigerator for 30 minutes. This step is essential for achieving a tender and manageable crust.

2. Preparing the cheese filling:

While the dough is chilling, you can prepare the cheese filling. In a separate bowl, combine the cottage cheese with the sour cream, cornstarch, sugar, vanilla sugar, salt, egg yolks, and grated lemon zest. Use a mixer or a fork to mix the ingredients well until you obtain a smooth and homogeneous cream. If you like, you can also add raisins or other dried fruits for extra flavor and texture, but if they are not to your liking or that of the kids, you can omit them.

3. Assembling the cake:

Remove the dough from the refrigerator and roll it out on a work surface dusted with a little flour. Make sure the dough is evenly rolled to about 5 mm thick. Carefully transfer the dough to a baking tray lined with parchment paper, ensuring that the edges are also covered.

Pour the cheese filling evenly over the crust in the tray. Here, you need to ensure that the cream is distributed evenly to avoid undercooked areas.

4. Baking:

Preheat the oven to 180°C (medium heat). Place the tray in the oven and bake the cake for 20-25 minutes, until the cheese is well set and slightly browned at the edges. It’s important to ensure that the cheese is well cooked to avoid a wet and soft texture for the meringue.

5. Preparing the meringue:

Meanwhile, prepare the meringue. In a clean bowl, add the egg whites and a pinch of salt. Use an electric mixer to beat them until foamy. Then, gradually add the sugar, one tablespoon at a time, mixing continuously until you obtain a firm and glossy meringue. This is the secret to perfect meringue - beat the egg whites enough to achieve an airy texture that is easy to spread.

6. Finalizing the cake:

Once the cheese layer is ready, remove the tray from the oven and spread the meringue evenly over the cheese filling. Make sure the meringue completely covers the cream, leaving no gaps. Then, return the tray to the oven, this time on the top rack, at low heat for another 15 minutes. The meringue should turn golden and slightly browned.

7. Cooling and serving:

Once the cake is done, let it cool completely in the tray, then transfer it to a serving platter. A lightly caramelized crust will form on the meringue, giving it an attractive appearance and delicious flavor. These small caramelized bits that form on the surface of the meringue are the result of melted sugar and are a detail that will surely impress everyone.

Personal tip:

To add a personal touch, you can serve the cake with a berry sauce or a dollop of fresh cream. This will balance the sweetness of the meringue and provide a creamy texture that perfectly complements the dessert.

Frequently asked questions:

- *Can I substitute cottage cheese with another type of cheese?* Yes, you can use ricotta or goat cheese for a different flavor.
- *How can I store the cake?* It’s recommended to keep it in the refrigerator in an airtight container, where it can last up to 3 days.
- *Can I add fresh fruit to the filling?* Yes, you can add fruit puree or pieces of fresh fruit for a fresher taste.

Nutritional benefits:

- Cottage cheese is an excellent source of protein and calcium, contributing to bone health.
- Eggs are rich in vitamins B and D, essential for energy metabolism.
- Sour cream provides healthy fats, but it should be consumed in moderation.

This shortcrust pastry and cottage cheese cake is easy to make and always loved. Enjoy it with a cup of tea or coffee, and let the comforting flavors of this classic dessert with a modern twist take you away. Whether you prepare it for a special occasion or simply to treat yourself, it’s impossible not to bring a smile to your face!

 Ingredients: Dough 350 grams flour 100 grams lard 1 egg a pinch of salt 150 grams sugar vanilla sugar 1 teaspoon baking powder cold water (I added about 7-8 tablespoons because I spilled a bit more flour) Cheese cream 1 kg cottage cheese 4 full tablespoons sour cream 3-4 tablespoons cornstarch 3 packets vanilla sugar 250-300 grams sugar a pinch of salt 4 egg yolks lemon zest Meringue 4 egg whites 5 tablespoons sugar a pinch of salt

 Tags:  cheese tender dough fat eggs