Sweet Cheese and Raspberry Pie
On a chilly morning, when I was craving something simple and cheesy, I decided to make this sweet cheese and raspberry pie. It’s not a sophisticated dessert, but it’s easy to whip up with ingredients I usually have in the fridge. I was glad I didn’t have to go out shopping for any special ingredients. This is one of those recipes I turn to when I need something quick and delicious, without any hassle.
Quick Info
Total Time: about 1 hour and 20 minutes
Preparation Time: 20 minutes
Baking Time: 1 hour
Servings: 10-12 slices, depending on how large you cut them
Difficulty: easy to make, no special techniques required
Recipe Type: homemade dessert, quick, suitable for breakfast or a snack
Ingredients
- 1 package of pastry sheets (500 g)
- 600 g sweet cottage cheese
- 3 tablespoons sour cream
- 200 ml liquid cream
- 2 eggs + 2 egg whites
- 3 tablespoons sugar
- Vanilla (extract or vanilla sugar)
- Lemon zest
- Raspberries (fresh or frozen; part can be raspberry jelly)
- 50 g melted butter (for brushing the sheets)
For brushing on top:
- 1 egg
- a little sour cream
- a little milk
- brown sugar (for sprinkling)
Instructions
1. In a bowl, mix the cottage cheese with the 3 tablespoons of sugar, sour cream, liquid cream, egg yolks (keep the 2 egg whites separate), vanilla, and lemon zest. Mix until everything is well combined. There’s no need to overbeat.
2. In a separate bowl, whip the 2 egg whites until stiff peaks form, then gently fold them into the cheese mixture using wide motions to keep it fluffy.
3. If you have raspberry jelly or plain raspberries, have them ready. There’s no exact quantity needed; you can add as much as you like.
4. Prepare a suitable baking dish (I use a medium-sized one), lined with parchment paper. Unroll the pastry sheets. Place two sheets, brush them with melted butter, then add another 2-3 sheets, brushing again. Continue this way until you use up half of the pastry sheets.
5. Spread the cheese filling over this layer of sheets. Smooth it out gently. Top with the raspberries and, if you have it, small pieces of raspberry jelly, scattered randomly.
6. Cover everything with the remaining pastry sheets, again in layers of 2-3 sheets, brushed with melted butter between each layer. The final layer should be well brushed with butter.
7. For the topping: beat an egg, mix it with a little sour cream and a little milk. Pour the mixture over the last sheets and spread it evenly with a brush or spoon. Sprinkle brown sugar on top.
8. Bake the pie in a preheated oven at 180°C for about an hour. Check after 50 minutes; the sheets should be golden brown, and the filling should not be liquid anymore.
9. Remove the pie from the oven and let it cool completely before slicing. It slices much better when cold.
10. Finally, you can dust with powdered sugar if you like.
Why I Make This Recipe Often
It’s quick and made with readily available ingredients. It doesn’t require advanced techniques or special utensils. The cheese filling combined with raspberries is delicious both warm and cold, and it keeps well for a few days in the fridge.
Tips and Variations
Tips
- If you’re using dry pastry sheets, cover them to prevent them from hardening while you work.
- Brush each layer of sheets; otherwise, the pie will be too dry.
- Let the pie cool completely before slicing; otherwise, the filling will spill out.
- Don’t overdo it with the brown sugar on top, as it caramelizes quickly.
Substitutions
- You can use any other berries if you don’t have raspberries.
- The liquid cream can be replaced with full-fat yogurt, but the final texture will be slightly different.
- If you don’t have butter, oil will work too, but the flavor will be simpler.
Variations
- Instead of raspberry jelly, you can use raspberry jam, just make sure it’s not too runny.
- For a more intense flavor, you can add raisins to the filling if you like them.
- If you want a sugar-free version, use sweeteners, but the texture might be slightly affected.
Serving Ideas
- Great cold, for breakfast or as a dessert after a meal.
- It can be easily warmed up in the oven or microwave.
- It pairs well with a little sour cream on the side for extra creaminess.
Frequently Asked Questions
1. Can I use granulated cottage cheese?
Yes, but it’s best to drain it first and pass it through a sieve or blend it to achieve a smoother filling.
2. Can the pie be frozen?
It can be frozen, but the textures will be a bit softer after thawing. It’s best enjoyed fresh or kept in the fridge for a few days.
3. Do the raspberries need to be thawed if I’m using frozen ones?
It’s not necessary; you can use them frozen. Just be careful not to add too much liquid to the filling.
4. Can I use homemade pastry instead of store-bought?
Yes, if you have the time and inclination, homemade pastry is even better, just make sure it’s thin and well brushed with butter.
5. How can I reduce the calories in the recipe?
You can use lower-fat sour cream, plant-based cream, or yogurt, less sugar, and you can skip the butter, but the taste and texture will be slightly different.
Nutritional Values
Estimate for one slice (from 12):
Calories: approx. 250-300
Protein: 7-8g
Fat: 14-16g
Carbohydrates: 25-28g
Values are approximate and can vary depending on the type of cheese, the exact amount of butter, cream, and how much sugar or fruit you use.
Storage and Reheating
The pie lasts in the fridge for 2-3 days, covered. You can serve it cold or warm it in the oven for a few minutes. I don’t recommend keeping it longer, as the sheets can become soggy. If you’ve added a lot of raspberries or jelly, use a baking dish with higher sides to prevent spills while baking.
On a chilly morning, when I was craving something simple and cheesy, I decided to make this sweet cheese and raspberry pie. It’s not a sophisticated dessert, but it’s easy to whip up with ingredients I usually have in the fridge. I was glad I didn’t have to go out shopping for any special ingredients. This is one of those recipes I turn to when I need something quick and delicious, without any hassle.
Quick Info
Total Time: about 1 hour and 20 minutes
Preparation Time: 20 minutes
Baking Time: 1 hour
Servings: 10-12 slices, depending on how large you cut them
Difficulty: easy to make, no special techniques required
Recipe Type: homemade dessert, quick, suitable for breakfast or a snack
Ingredients
- 1 package of pastry sheets (500 g)
- 600 g sweet cottage cheese
- 3 tablespoons sour cream
- 200 ml liquid cream
- 2 eggs + 2 egg whites
- 3 tablespoons sugar
- Vanilla (extract or vanilla sugar)
- Lemon zest
- Raspberries (fresh or frozen; part can be raspberry jelly)
- 50 g melted butter (for brushing the sheets)
For brushing on top:
- 1 egg
- a little sour cream
- a little milk
- brown sugar (for sprinkling)
Instructions
1. In a bowl, mix the cottage cheese with the 3 tablespoons of sugar, sour cream, liquid cream, egg yolks (keep the 2 egg whites separate), vanilla, and lemon zest. Mix until everything is well combined. There’s no need to overbeat.
2. In a separate bowl, whip the 2 egg whites until stiff peaks form, then gently fold them into the cheese mixture using wide motions to keep it fluffy.
3. If you have raspberry jelly or plain raspberries, have them ready. There’s no exact quantity needed; you can add as much as you like.
4. Prepare a suitable baking dish (I use a medium-sized one), lined with parchment paper. Unroll the pastry sheets. Place two sheets, brush them with melted butter, then add another 2-3 sheets, brushing again. Continue this way until you use up half of the pastry sheets.
5. Spread the cheese filling over this layer of sheets. Smooth it out gently. Top with the raspberries and, if you have it, small pieces of raspberry jelly, scattered randomly.
6. Cover everything with the remaining pastry sheets, again in layers of 2-3 sheets, brushed with melted butter between each layer. The final layer should be well brushed with butter.
7. For the topping: beat an egg, mix it with a little sour cream and a little milk. Pour the mixture over the last sheets and spread it evenly with a brush or spoon. Sprinkle brown sugar on top.
8. Bake the pie in a preheated oven at 180°C for about an hour. Check after 50 minutes; the sheets should be golden brown, and the filling should not be liquid anymore.
9. Remove the pie from the oven and let it cool completely before slicing. It slices much better when cold.
10. Finally, you can dust with powdered sugar if you like.
Why I Make This Recipe Often
It’s quick and made with readily available ingredients. It doesn’t require advanced techniques or special utensils. The cheese filling combined with raspberries is delicious both warm and cold, and it keeps well for a few days in the fridge.
Tips and Variations
Tips
- If you’re using dry pastry sheets, cover them to prevent them from hardening while you work.
- Brush each layer of sheets; otherwise, the pie will be too dry.
- Let the pie cool completely before slicing; otherwise, the filling will spill out.
- Don’t overdo it with the brown sugar on top, as it caramelizes quickly.
Substitutions
- You can use any other berries if you don’t have raspberries.
- The liquid cream can be replaced with full-fat yogurt, but the final texture will be slightly different.
- If you don’t have butter, oil will work too, but the flavor will be simpler.
Variations
- Instead of raspberry jelly, you can use raspberry jam, just make sure it’s not too runny.
- For a more intense flavor, you can add raisins to the filling if you like them.
- If you want a sugar-free version, use sweeteners, but the texture might be slightly affected.
Serving Ideas
- Great cold, for breakfast or as a dessert after a meal.
- It can be easily warmed up in the oven or microwave.
- It pairs well with a little sour cream on the side for extra creaminess.
Frequently Asked Questions
1. Can I use granulated cottage cheese?
Yes, but it’s best to drain it first and pass it through a sieve or blend it to achieve a smoother filling.
2. Can the pie be frozen?
It can be frozen, but the textures will be a bit softer after thawing. It’s best enjoyed fresh or kept in the fridge for a few days.
3. Do the raspberries need to be thawed if I’m using frozen ones?
It’s not necessary; you can use them frozen. Just be careful not to add too much liquid to the filling.
4. Can I use homemade pastry instead of store-bought?
Yes, if you have the time and inclination, homemade pastry is even better, just make sure it’s thin and well brushed with butter.
5. How can I reduce the calories in the recipe?
You can use lower-fat sour cream, plant-based cream, or yogurt, less sugar, and you can skip the butter, but the taste and texture will be slightly different.
Nutritional Values
Estimate for one slice (from 12):
Calories: approx. 250-300
Protein: 7-8g
Fat: 14-16g
Carbohydrates: 25-28g
Values are approximate and can vary depending on the type of cheese, the exact amount of butter, cream, and how much sugar or fruit you use.
Storage and Reheating
The pie lasts in the fridge for 2-3 days, covered. You can serve it cold or warm it in the oven for a few minutes. I don’t recommend keeping it longer, as the sheets can become soggy. If you’ve added a lot of raspberries or jelly, use a baking dish with higher sides to prevent spills while baking.