f you make our cake with raspberries and cottage cheese for a family tea party, adding candies and other confectionery, be sure that this pastry will disappear from the table first. No wonder, because it is simply impossible to stay indifferent to the tender crumbly base, melting in the mouth of the curd filling, flavorful raspberries and crunchy pistachios! And if you’re going to use seasonal berries, you should definitely double up on all the ingredients. Want to make your raspberry and cottage cheese pie filling even tastier? Use fatty cottage cheese or cream cheese. In this case, you should take half as much butter.
For the filling:
500g raspberries (you can use freshly frosted)
750g of Savushkin classic 9% cottage cheese
150 g sugar
3 tbsp flour or starch
2 lemon peels
For the dough:
500 g flour
2 tbsp. sour cream
175 g sugar
1 lemon peel
pinch of salt
100 g pistachios
Step by step recipe
Recipe photo: Raspberry and cottage cheese pie, step 1
Prepare the dough for the raspberry and cottage cheese pie. Cut the butter into small cubes. Sift the flour and salt into a large bowl. Add the butter and start mixing with a mixer on low speed. When all the butter has been incorporated into the flour, add the grated zest and sugar and mix quickly, 10 seconds. Add the sour cream and mix again quickly. Divide the dough in half. Roll one part into a ball and place in the refrigerator.
Recipe photo: Raspberry and cottage cheese pie, step 2
Roll out the other part of the raspberry pie dough into a layer and place on a baking tray. Set aside to cool for 15 minutes. Preheat the oven to 190°C. Prick the cake with a fork in several places and place in the oven for 10-12 minutes. When ready, cool the crust.
Recipe photo: Raspberry Curd Pie, step 3.
Prepare the filling. Beat butter and sugar until lightly creamy. Add the eggs one at a time, mixing the mixture well each time. Separately whisk the cottage cheese and add to the cream. Add the starch or flour and grated zest and mix well.
Recipe photo: Raspberry Curd Cake, step 4
Place berries on cooled raspberry pie crust (do not defrost frozen raspberries). Spread the cottage cheese filling on top.
Recipe photo: Raspberry Curd Pie, step 5
Take the rest of the pastry out of the refrigerator and grate it on a coarse grater. Spread it over the pie. Place the pie tray in the oven and bake for 40-45 minutes, until the top is golden.
Recipe photo: Raspberry and cottage cheese pie, step #6
Take the raspberry and cottage cheese pie out of the oven and cool on a baking tray. Finely chop the pistachios. Sprinkle the cooled pie with powdered sugar and then the pistachios. Slice into slices.
Before making the raspberry and cottage cheese pie dough, chill the butter thoroughly and take it out just before you use it. This way, the pie base will be crumbly and very tasty.
By the way
Raspberry and cottage cheese pie can be made not only on a baking tray, but also in a mold with rim. For the specified number of ingredients, it is better to take two – about 20 cm in diameter.