Baked cheese and sour cherry pie

Name: Baked cheese and sour cherry pie
Ingredients: 5 eggs; 1/4 teaspoon salt; 1 kg cottage cheese; 150 g sugar; 1 sachet vanilla sugar; 3 tablespoons lemon juice; 2 packets vanilla-flavoured pudding mix; 500 g sour cherries; 15 g icing sugar

Dessert - Baked cheese and sour cherry pie by Aglaia C. - Recipia

The sour cherries are gently pressed into the cheese filling, and the baked cheese and sour cherry pie is baked until golden on top. The vanilla filling stays tender, and the fruit’s tartness comes through in every slice; once chilled, the centre sets and cuts neatly. I serve it cold, in thin slices. Preparation: 20 minutes. Cooking: 70-80 minutes. Resting: 2 hours. Total time: 3 hours and 30-40 minutes. Serves: 10. About 290 kcal and 21 g protein per serving.

Ingredients

5 eggs
1/4 teaspoon salt
1 kg cottage cheese
150 g sugar
1 sachet vanilla sugar
3 tablespoons lemon juice
2 packets vanilla-flavoured pudding mix
500 g sour cherries
15 g icing sugar

Preparation

1. Line a 26 cm round cake tin with baking paper. Heat the oven to 180°C for 10 minutes. 2. Separate the egg whites from the yolks and beat the whites with the salt until stiff. 3. Beat the cottage cheese with the yolks and sugar until smooth and creamy. Add the vanilla sugar and lemon juice. 4. Transfer the mixture to a bowl and fold in the pudding mix. Add the egg whites and gently fold with a spatula, from the bottom up, until no white streaks remain. 5. Pour the mixture into the tin. Remove the pits from the sour cherries, arrange them on top and gently press them into the filling. 6. Bake for 60-70 minutes, until lightly golden on top and a toothpick comes out clean. 7. Leave the pie to cool for 2 hours, then remove it from the tin and dust with icing sugar.

Notes

A cup of black tea goes well with a cold slice. I keep the pie covered in the fridge for up to 3 days. A 26 cm round tin gives it a good height, and the baking paper helps lift it out in one piece. The cottage cheese should be well drained; if it’s watery, leave it to drain, as the centre may stay too soft. Fresh, well-ripened sour cherries taste sweeter than very tart ones. If the top browns before the centre sets, cover it loosely with baking paper. The pudding mix can be replaced with 40 g cornflour; the pie contains dairy and eggs.