Cottage Cheese and Beetroot Pie
Baking and Desserts • Syrian
Description
The union of beetroot and cottage cheese, bound together with brandy and celebratory cookies. The cottage cheese should have a fat content of 18%, otherwise the texture of the pie may not meet expectations.
Ingredients
- Cottage cheese 20 oz
- 20% Sour Cream 10 oz
- Wheat Flour 5 oz
- "Jubilee Cookies" 5 oz
- Chicken Egg 6 pieces
- Beetroot 5 oz
- Sugar 5 oz
- Cognac 0 fl oz
- Butter 0 oz
Step-by-Step Guide
Step 1
In a blender, crumble the cookies and mix them with room temperature butter. Spread the mixture evenly across the bottom of a round baking pan. Place the pan in an oven preheated to 355°F and bake the crust for twenty minutes.
Step 2
Using a mixer, blend the eggs with the sugar until smooth, then add the cottage cheese and sour cream, mixing thoroughly. Gradually add the flour and incorporate it using the mixer.
Step 3
In a blender, puree the raw beets and cognac. Add the puree to the cheese dough and mix with a mixer until the color is uniform. Spread the mixture over the baked crust, reduce the oven temperature to 250°F, and place the pie inside for one hour to one hour and ten minutes.
Step 4
Let the cheesecake cool to room temperature before serving. It pairs well with strawberry jam or a fresh strawberry sauce.
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