Russian cheese and caramel pie

Name: Russian cheese and caramel pie
Ingredients: 50 g raisins; 200 ml hot water for the raisins; 3 tablespoons semolina; 5 tablespoons sour cream; 40% fat; 3 tablespoons sugar; 3 sachets vanilla sugar; 2 duck eggs; 1 chicken egg; 500 g creamy cottage cheese; 1/8 teaspoon salt; 5 g butter; 1000 ml hot water for the water bath; 250 ml hot water for topping up; 4 tablespoons sugar; 2 tablespoons sour cream; 40% fat

Dessert - Russian cheese and caramel pie by Simona E. - Recipia

Russian cheese and caramel pie bakes for 40 minutes in a water bath, until lightly golden and pulling away from the sides. The filling of sweet cheese, semolina, sour cream and raisins stays soft under the caramel; I put the caramel on top, and I use a creamy, well-drained cheese. Prep: 15 minutes. Cook: 45 minutes. Rest: 40 minutes. Total time: 100 minutes. Servings: 8. About 260 kcal and 11 g protein per serving.

Ingredients

50 g raisins
200 ml hot water for the raisins
3 tablespoons semolina
5 tablespoons sour cream
40% fat
3 tablespoons sugar
3 sachets vanilla sugar
2 duck eggs
1 chicken egg
500 g creamy cottage cheese
1/8 teaspoon salt
5 g butter
1000 ml hot water for the water bath
250 ml hot water for topping up

For the caramel

4 tablespoons sugar
2 tablespoons sour cream
40% fat

Preparation

1. Pour 200 ml hot water over the raisins and leave them to soak for 10 minutes. Drain and squeeze them well. 2. Mix the semolina with 5 tablespoons of sour cream and leave the mixture to stand for 30 minutes. 3. Beat the eggs with the sugar and vanilla sugar until pale and creamy and the sugar has dissolved. Fold in the cheese and salt, then the semolina and sour cream mixture and the raisins. 4. Heat the oven to 180°C. Grease a 20 cm round pan with butter and pour in the mixture. Set the pan in a baking tray with 1000 ml hot water, keeping the 250 ml reserve close by. Bake for 40 minutes, checking halfway through to see if there is still water in the tray; top it up with the reserved water if needed. The pie is ready when it starts to brown and pulls away from the sides. 5. Take the pan out of the oven and leave the pie to cool for 10 minutes. 6. Put the sugar for the caramel in a small saucepan and heat for 5 minutes, until it turns amber. Take the pan off the heat, add the sour cream and stir quickly. 7. Turn the pie out onto a plate and pour the hot caramel over the top.

Notes

Keep covered in the fridge for up to 3 days; the filling is firmer when cold, and softens after sitting on a plate for a few minutes. If you use a pan wider than 20 cm, the pie will be lower and may be ready before the 40 minutes are up. Drier cheese makes for a firmer slice, while very creamy cheese leaves the middle softer. The filling can seem too soft while the pie is still hot; it holds together better once cooled. In texture, it is closer to a cheese pudding than a pastry pie. You can replace the raisins with 50 g dried cranberries. A slice goes well with unsweetened tea, since the caramel layer is sweet. This dish contains dairy, eggs and gluten.