Cottage Cheese Pie with Cream Cheese
Baking and Desserts • Jewish
Description
Serve with cranberry sauce, which can be made by simmering frozen cranberries (200 g) with sugar (50 g) and balsamic vinegar (20 ml) for 20 minutes. Then strain the sauce through a fine sieve.
Ingredients
- Butter 5 oz
- Salt 1 tablespoon
- "Jubilee Cookies" 5 oz
- Cottage cheese 15 oz
- Semi-soft cream cheese 15 oz
- Vanilla extract 1 tablespoon
- Chicken Egg 5 pieces
- Sour Cream 5 oz
- Corn Flour for Polenta 0 oz
- Sugar 5 oz
Step-by-Step Guide
Step 1
Melt 65 grams of butter in a saucepan, being careful not to bring it to a boil. In a blender, crush the cookies into fine crumbs. Mix the cookies, butter, and salt together to form a uniform brown mixture.
Step 2
Grease the baking dish with the remaining butter and spread the dough evenly across it. Place it in the oven preheated to 355°F for twenty minutes.
Step 3
Separate the egg yolks from the whites. Mix in the following order: cottage cheese, cheese, egg yolks, vanilla, sour cream, and sifted cornmeal.
Step 4
In a separate bowl, combine the egg whites with sugar and whisk until the mixture reaches a thick, pourable consistency: it should drip slowly and heavily from the spoon, rather than pour.
Step 5
Add one third of the egg whites with sugar, gently fold in, then add the remaining egg whites and mix thoroughly.
Step 6
Pour the mixture over the dough. Place in an oven preheated to 355°F for forty minutes.
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