White Cheese Pie

Cottage cheese tart - Lilie Bakery

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.

Cottage cheese cake - Lilie Bakery

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.

Cottage cheese tart - Lilie Bakery

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!

Cottage cheese tart recipe - Lilie Bakery

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:

If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful cottage cheese pies!

Alsatian fromage blanc tart - Lilie Bakery
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4.8 on 37 votes

Cottage Cheese Tart, The Easy Recipe

A very generous cottage cheese tart with its thick filling and served with its fruit coulis…
Prep time40 minutes
Cook time1 time
Total1 time 40 minutes
Recipe type: Dessert, Snack
Cuisine: French
Keyword: Tarte
Yield: 8 people

Ingredients:

Pâte brisée

  • 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

Décor

  • Raspberry coulis, red fruits…
  • Sucre glace

Instructions:

Pâte brisée

  • 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.

Notes:

Cottage cheese pie is best after refrigeration. It can therefore be kept in the refrigerator for about 4-5 days in an airtight bell. 
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)

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21 comments

  1. Reply

    LadyMilonguera

    March 25, 2022

    5 stars
    This pie is really beautiful!

    • Reply

      Lilie bakery

      March 29, 2022

      Thanks to you :)

  2. Reply

    Freyssinette

    April 9th

    5 stars
    Magnificent!

    • Reply

      Lilie bakery

      April 10th

      Thank you very much see you soon !

  3. Reply

    NADEGE

    April 18th

    5 stars
    Tested and approved this weekend. Thanks for the recipe. Can we freeze it? If there are any left… Thank you

    • Reply

      Lilie bakery

      April 19th

      Hello Nadège, it is possible to freeze it, however it will be less good once thawed, the bottom of the pie will have taken on the humidity I think. I recommend the refrigerator instead for up to 5 days. See you soon :)

  4. Reply

    michel

    12th November 2022

    I just read your recipe. it seems to me that an essential precision never appears on the progress of the execution of the pie. the choice of fromage blanc.. The unctuous fromage blanc or the cottage cheese style “faisselle”….
    I haven't made it yet so I can't rate the recipe.

    • Reply

      Lilie bakery

      15th November 2022

      Hello Michel, it is indeed white cheese and not cottage cheese otherwise I would have specified it (because it is not the same product). We want to bring creaminess to this pie. Take it well at 7 or 8% fat. Goodbye :)

  5. Reply

    Mylène

    15th February 2023

    5 stars
    Hello, won't the cottage cheese fall if the pie is turned over?

    • Reply

      Lilie bakery

      15th February 2023

      Hello Mylène, if the pie is well cooked following the directions in the recipe, nothing will fall out :) See you soon

  6. Reply

    Stephanie

    April 3th

    Hello,
    Thanks for the recipe. I would like to try it for Easter Sunday. However, I don't have a round rack to cool it down. Do you have another tip? Thanks in advance.
    Stephanie

    • Reply

      Lilie bakery

      April 4th

      Hello Stéphanie, you can take another grid, the one you have at home: the difference will be in the design that will form on top. See you soon :)

  7. Reply

    Claudine

    11th May 2023

    For me everything was perfect when I took it out of the oven. On the other hand, it did not swell as in the photo. Cooking for 1 hour and 15 minutes as in the recipe, but when I wanted to turn it over, everything came apart. Definitely undercooked. My oven is convection is what it comes from there. But I will try it again because it looks famous. Thanks for an answer.

    • Reply

      Lilie bakery

      19th June 2023

      Hello Claudine, so if it hasn't risen, it may mean that the egg whites have not been incorporated delicately enough into the preparation: this is what creates the sparkling effect that lasts once. cooked. The cooking time varies according to the ovens (yours probably requires more cooking), and indeed this recipe must be cooked in a non-rotating oven (traditional heat) as specified. See you soon :)

  8. Reply

    Amandine

    14th May 2023

    Hello
    Great recipe already tested once, I just redid it a 2nd time. And on the ingredient list you put 4 eggs. I just saw the photo on the unfolding and there are 5 eggs….is it 4 or 5 eggs? THANKS

    • Reply

      Lilie bakery

      15th May 2023

      Hello Amandine, glad you like this pie! I confirm you must follow my recipe for the eggs (and not my photo, since I did not put all the contents of the container). See you soon :)

  9. Reply

    malia

    July 14, 2023

    4 stars
    Hello Miss Aurélie,
    Personally since in principle, I make the cheese pie without dough which I prefer by far, BUT please stop talking about the cheese pie style "cheescake" as if it were an American recipe, it is a very French recipe which was simply diverted by the Americans by making it mostly without dough, for my part, from time to time I make it with a shortcrust pastry or a shortcrust pastry according to my desire of the moment and to whom it will be tasted and shared.
    Nice recipe
    Good luck to all.

  10. Reply

    Buckskin

    August 5, 2023

    Hello,
    The pie is in the oven and it cracks completely. I know it has a lot to do with cottage cheese…I used 8% cottage cheese though. I don't understand

    • Reply

      Lilie bakery

      August 7, 2023

      Hello Isabelle, if your pie cracks there are two main reasons: you whipped the filling too hard which brought in air (which comes out during cooking), or it is a shock of temperature due to an overheating oven (they are all different in terms of temperature). I hope that that will be able to help you ! See you soon

  11. Reply

    Gigi

    April 8th

    5 stars
    I made this cheese tart following the instructions and carefully respecting the list of ingredients. She was beautiful and delicious. Well done, I will only make it with your recipe

    • Reply

      Lilie bakery

      April 8th

      Thanks Gigi! Having seen your pie, it was perfectly successful indeed! See you soon :)

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