900gcottage cheese at 7% or 8% fat in the finished productno relief
90mlwhole liquid cream 30% mg
1csnatural vanilla extract
Zest of 1 small lemon
Pinch of salt
Raspberry coulis, red fruits...
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 well to get a smooth consistency. Add the egg yolks and mix again.
Beat the egg whites with the salt then 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...
Cottage cheese pie is best after refrigeration. It can therefore be kept in the refrigerator for about 4-5 days in an airtight bell.
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