A gourmet recipe full of sweetness: the White Cheese Pie served with its red fruit coulis. A thick tart with a generous filling, of Alsatian origin. If you haven't tasted it before, now is the time!
Like a cheesecake, its filling is creamy thanks to cottage cheese (its main ingredient). A broken dough, barely sweetened, allows it to hold together once cooked.
What you will like with this recipe
flavors : this cottage cheese tart is flavored with vanilla but also a touch of lemon, like American cheesecakes. A really light taste that works really well when served with a fruit coulis.
Texture : first we have the shortcrust pastry (neither too brittle nor too soft) which cuts easily when eaten, and of course the creamy and light quark filling thanks to the whipped egg whites.
Difficulty level : no major difficulty for this recipe, the longest it will be to spread the shortcrust pastry. If you like me an electric mixer ou a pastry robot to prepare this cottage cheese pie, it will be perfect.
Ingredients for a cottage cheese tart
- Pâte brisée : here I really advise you to do it yourself, the result will be much better. In addition, you need a fairly thick paste, which is easier to obtain when you make it at home. In my recipe at the bottom of the page, I tell you how to prepare it.
- Cottage cheese : this is the #1 ingredient in the recipe! The choice of white cheese is essential: take a cheese where it is indicated 7% or 8% of fat in the finished product. This guarantees you to have a creamy pie, and not soggy.
- Liquid cream : I take full liquid cream 30%mg to add creaminess.
- Eggs : we use the egg yolks for the smoothness and the egg whites to create a sparkling side.
- Sugar : for this recipe I take powdered sugar or cane sugar, I avoid brown sugar because it colors the filling too dark.
- vanilla : natural vanilla extract to give a delicious flavor to this cottage cheese tart.
- Lemon : we use the lemon zest (not the juice) to enhance the taste of cottage cheese.
- Salt : to whisk the egg whites very firm.
NB: the exact quantities are given to you in my recipe at the bottom of the page.
How to make a cottage cheese pie?
First we prepare homemade shortcrust pastry (very easily) by hand or with a pastry robot. In a container, mix the dry ingredients and then add the soft butter cut into cubes. Sand the dough then add very cold water. The ball of dough thus formed is placed in the refrigerator.
For cottage cheese pie filling, combine the cottage cheese, cream, powdered sugar, lemon zest, vanilla extract and flour in a large container. Once everything is mixed, add the egg yolks. Separately, beat the egg whites and incorporate them into the preparation.
Then, we lower the shortcrust pastry (not too thin) and line a buttered and floured springform pan. Then pour in the filling and bake.
My tips for making this recipe a success
- choose the right white cheese : you will not have the same result as me if you use a cheese with less than 7 or 8% fat (look closely at the label). It would be less creamy (less good I assure you).
- lift the dough around the edges of the mold to create a beautiful pie outline. If you're using a springform pan like me, you almost have to go all the way to the top.
- unmold and cool upside down on a wire rack : this allows the pie not to collapse on itself once baked. On the traditional Alsatian tart, we always see these small decorative circles on the top.
How to taste your cottage cheese tart?
Before tasting it, I advise you to refrigerate it at least 3 hours, it will be even better (both in terms of texture and taste.
The cheese pie can be eaten plain or with a fruit coulis : I love red fruits with cottage cheese, it's really the one I recommend for this pie. An exotic fruit coulis or even salted butter caramel can be added instead: it all depends on your taste!
Other recipes to try
If you like this kind of desserts to share, I advise you to also check out these other recipes from the blog:
- Entremets 3 crispy praline chocolates
- No-Bake Speculoos Cheesecake
- chocolate marquise
- Baulois fondant
- Norman apple pie
- Apple cinnamon crumble
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful cottage cheese pies!
Cottage Cheese Tart, The Easy Recipe
- 290 g all-purpose flour
- 145 g softened butter
- 60 g granulated sugar
- 55 ml very cold water + or -
Cottage cheese filling
- 900 g cottage cheese at 7% or 8% fat in the finished product no relief
- 90 ml whole liquid cream 30% mg
- 65 g all-purpose flour
- 165 g granulated sugar
- 1 cs natural vanilla extract
- Zest of 1 small lemon
- 4 eggs
- Pinch of salt
- Raspberry coulis, red fruits…
- Sucre glace
- Butter and flour a springform pan 23cm in diameter.
- In a container or the bowl of the food processor, pour the flour, sugar and salt. Add the soft diced butter and start kneading everything to obtain a sandy texture. At the end add very cold water to bind the dough.
- Form a ball, wrap in film and place in the fridge for about 45 minutes.
- Roll out the dough on a floured work surface, keeping a certain thickness (especially not too thin). Make a circle of dough much larger than the mold, so as to line the edges of the mold over its entire height.
- Once the dough is placed in the mold, prick the bottom with a fork. Refrigerate while waiting for the rest.
Cottage cheese filling
- Preheat the oven to 180 ° traditional heat.
- In a large container or food processor bowl, pour the cream cheese, cream, powdered sugar, flour, vanilla and lemon zest. Mix everything to have a smooth consistency.
- Add the egg yolks and mix again.
- Beat the egg whites with the salt then gently fold into the cottage cheese filling, using a spatula so as not to break the egg whites.
- Pour the filling into the mold, over the shortcrust pastry. Bake for about 1 hour to 1 hour 15 minutes (depending on your oven). It will puff up and brown, this is normal. To prevent the top from burning, place aluminum foil 15 minutes before the end of cooking.
- First leave to cool in the oven (open and off) for 20 minutes: it deflates. Then unmold upside down on a round rack and let cool completely. This keeps the pie from collapsing on itself.
- Refrigerate for at least 3 hours (or more) before returning to the serving platter. Taste plain with a veil of icing sugar, a coulis of red fruits, etc.