I have made the sweet cheese pie dozens of times, especially when I wanted something substantial but not too complicated. Every time, it seems easy to manage, even though it involves several steps. The lard dough comes out tender and pairs well with the creamy cheese filling. It's the kind of pie I let cool directly in the pan so that it slices nicely, and in the end, I simply dust it with sugar.
Quick Info
Total time: about 2 hours (including cooling)
Preparation time: 30-40 minutes
Baking time: 35-45 minutes (depending on the oven)
Servings: 15-20 pieces
Difficulty: medium
Recipe type: homemade dessert
Ingredients
Dough
150 g lard
150 g sugar
1 packet vanilla sugar
1 pinch of salt
450 g flour
2 egg yolks
sour cream as needed (I add until the dough binds, usually 2-3 tablespoons, but it depends on the flour)
1/2 packet baking powder
Filling
4 eggs
125 g sugar
2 packets vanilla sugar
1 packet vanilla pudding (Dr. Oetker)
750 g sweet cheese (cottage cheese)
200 g sour cream
Preparation method
1. For the dough, put the lard in a bowl and rub it with the flour. When the texture becomes sandy, add the sugar, vanilla sugar, salt, and baking powder. Mix briefly.
2. Add the two egg yolks and start kneading. Add a tablespoon of sour cream at a time until the dough binds well and becomes smooth and elastic, not sticking to your hands. I don’t add all the sour cream at once; it’s safer to control the texture as I go.
3. Divide the dough into two parts. Roll out one half with a rolling pin, slightly larger than the pan (to lift the edges). Line the pan with parchment paper and place the dough, lifting the edges about 1-2 cm. Leave the other half aside, covered, so it doesn’t dry out.
4. For the filling, separate the eggs. Beat the yolks well with the sugar and vanilla sugar, using a mixer until creamy. Add the pudding powder, mix, then add the sweet cheese and sour cream. Mix again to obtain a smooth cream.
5. Whip the egg whites with a pinch of salt until stiff peaks form. Fold the egg white foam into the cheese cream with wide movements so that the volume is not lost. The mixture should not be liquid, but slightly airy.
6. Pour the cream over the dough in the pan and level it.
7. Roll out the remaining dough into a thin sheet and place it over the filling. Prick it in several places with a fork to prevent it from puffing up while baking.
8. Place the pan in the preheated oven at 180°C. Leave it until the top dough turns golden brown. For me, it takes 35-45 minutes, but it depends on the oven.
9. Let the pie cool in the pan, then sprinkle with powdered sugar and cut into pieces. It comes out easily when completely cool.
Why I make this recipe often
This pie has a balanced taste; it’s not too sweet and keeps well in the fridge. It can be cut the next day, and the texture remains good. I can also make it with fresh cheese or lower-fat cheese after I check the fridge.
Tips and variations
Tips
Don’t add all the sour cream at the beginning to the dough. Just enough to bind is sufficient.
If the filling seems too thick, add an extra tablespoon of sour cream.
The pan should not be too large so that the cheese layer does not turn out too thin.
If using too wet cheese, drain it a bit beforehand.
Substitutions
You can use butter instead of lard, but the dough won’t be as tender.
Pudding powder can be replaced with 1-2 tablespoons of cornstarch and extra vanilla.
The sour cream in the filling can also be replaced with thicker yogurt.
Variations
You can add raisins or grated lemon peel to the filling if you want.
It also works with creamier cottage cheese.
You can brush the dough on top with a little milk to brown more evenly, but it’s not necessary.
Serving ideas
I leave it simple with powdered sugar.
You can add a thin layer of jam between the dough and cheese, but I rarely do this.
It goes well with fresh fruit on the side when serving.
Frequently asked questions
1. Can I use butter instead of lard for the dough?
Yes, you can, but the texture will be slightly different, less tender.
2. What type of cheese is most suitable?
Sweet cottage cheese, not too wet. If it’s too watery, drain it beforehand.
3. Can the pie be frozen?
I do not recommend it. The texture of the filling changes after freezing and can become watery when thawed.
4. Is it necessary to use pudding powder?
No, it can also be made with cornstarch and a little vanilla essence for structure and flavor.
5. What size pan should I use?
A classic rectangular pan, not too large, so the pie doesn’t turn out too low. About 25x35 cm is okay, but it’s not critical.
Nutritional values (estimates)
One serving (from 18 pieces) has approximately:
Calories: 250-300 kcal
Carbohydrates: 28-32 g
Proteins: 7-9 g
Fats: 10-13 g
These are approximate values, depending on the ingredients used, especially the type of cheese and sour cream.
Storage and reheating
It can be stored in the fridge, covered, for 3-4 days. It can be served cold or at room temperature. I do not recommend reheating in the oven because the crust gets too soft. If necessary, just briefly in the microwave, but usually, I let it reach room temperature.
Quick Info
Total time: about 2 hours (including cooling)
Preparation time: 30-40 minutes
Baking time: 35-45 minutes (depending on the oven)
Servings: 15-20 pieces
Difficulty: medium
Recipe type: homemade dessert
Ingredients
Dough
150 g lard
150 g sugar
1 packet vanilla sugar
1 pinch of salt
450 g flour
2 egg yolks
sour cream as needed (I add until the dough binds, usually 2-3 tablespoons, but it depends on the flour)
1/2 packet baking powder
Filling
4 eggs
125 g sugar
2 packets vanilla sugar
1 packet vanilla pudding (Dr. Oetker)
750 g sweet cheese (cottage cheese)
200 g sour cream
Preparation method
1. For the dough, put the lard in a bowl and rub it with the flour. When the texture becomes sandy, add the sugar, vanilla sugar, salt, and baking powder. Mix briefly.
2. Add the two egg yolks and start kneading. Add a tablespoon of sour cream at a time until the dough binds well and becomes smooth and elastic, not sticking to your hands. I don’t add all the sour cream at once; it’s safer to control the texture as I go.
3. Divide the dough into two parts. Roll out one half with a rolling pin, slightly larger than the pan (to lift the edges). Line the pan with parchment paper and place the dough, lifting the edges about 1-2 cm. Leave the other half aside, covered, so it doesn’t dry out.
4. For the filling, separate the eggs. Beat the yolks well with the sugar and vanilla sugar, using a mixer until creamy. Add the pudding powder, mix, then add the sweet cheese and sour cream. Mix again to obtain a smooth cream.
5. Whip the egg whites with a pinch of salt until stiff peaks form. Fold the egg white foam into the cheese cream with wide movements so that the volume is not lost. The mixture should not be liquid, but slightly airy.
6. Pour the cream over the dough in the pan and level it.
7. Roll out the remaining dough into a thin sheet and place it over the filling. Prick it in several places with a fork to prevent it from puffing up while baking.
8. Place the pan in the preheated oven at 180°C. Leave it until the top dough turns golden brown. For me, it takes 35-45 minutes, but it depends on the oven.
9. Let the pie cool in the pan, then sprinkle with powdered sugar and cut into pieces. It comes out easily when completely cool.
Why I make this recipe often
This pie has a balanced taste; it’s not too sweet and keeps well in the fridge. It can be cut the next day, and the texture remains good. I can also make it with fresh cheese or lower-fat cheese after I check the fridge.
Tips and variations
Tips
Don’t add all the sour cream at the beginning to the dough. Just enough to bind is sufficient.
If the filling seems too thick, add an extra tablespoon of sour cream.
The pan should not be too large so that the cheese layer does not turn out too thin.
If using too wet cheese, drain it a bit beforehand.
Substitutions
You can use butter instead of lard, but the dough won’t be as tender.
Pudding powder can be replaced with 1-2 tablespoons of cornstarch and extra vanilla.
The sour cream in the filling can also be replaced with thicker yogurt.
Variations
You can add raisins or grated lemon peel to the filling if you want.
It also works with creamier cottage cheese.
You can brush the dough on top with a little milk to brown more evenly, but it’s not necessary.
Serving ideas
I leave it simple with powdered sugar.
You can add a thin layer of jam between the dough and cheese, but I rarely do this.
It goes well with fresh fruit on the side when serving.
Frequently asked questions
1. Can I use butter instead of lard for the dough?
Yes, you can, but the texture will be slightly different, less tender.
2. What type of cheese is most suitable?
Sweet cottage cheese, not too wet. If it’s too watery, drain it beforehand.
3. Can the pie be frozen?
I do not recommend it. The texture of the filling changes after freezing and can become watery when thawed.
4. Is it necessary to use pudding powder?
No, it can also be made with cornstarch and a little vanilla essence for structure and flavor.
5. What size pan should I use?
A classic rectangular pan, not too large, so the pie doesn’t turn out too low. About 25x35 cm is okay, but it’s not critical.
Nutritional values (estimates)
One serving (from 18 pieces) has approximately:
Calories: 250-300 kcal
Carbohydrates: 28-32 g
Proteins: 7-9 g
Fats: 10-13 g
These are approximate values, depending on the ingredients used, especially the type of cheese and sour cream.
Storage and reheating
It can be stored in the fridge, covered, for 3-4 days. It can be served cold or at room temperature. I do not recommend reheating in the oven because the crust gets too soft. If necessary, just briefly in the microwave, but usually, I let it reach room temperature.