Cherry pie with tender curd insides

Cherries and cottage cheese are a beautiful tandem for culinary fantasies. The berries are easy to process and amazingly good as part of any baked goods. Cherry pie with cottage cheese will be appropriate for an ordinary family tea party and will perfectly cope with the role of the main dessert at a gala feast.

Cherry pie with cottage cheese on shortcrust pastry

Fans of berry-curd desserts will certainly appreciate the following recipe. Cottage cheese pie with cherry insides is a savory, fragrant and delicious dessert that both adults and children will enjoy. And the process of making it is so simple that even a housewife just beginning to learn the basics of cooking can easily handle it.

For the test you will need:

280 g flour;
140 g butter;
70 g sugar;
Salt.

350 g of fresh cherries;
200 g cottage cheese;
2 testicles;
100 g sugar;
4 tbsp. sour cream;
1–2 tbsp. starch.

According to the traditional recipe, only three main components are useful for making shortcrust pastry, taken in a ratio of 3:2:1 (flour: butter: sugar). All products, including flour, must be chilled, otherwise it will be impossible to achieve the desired crumbly dough structure. This is the most common option for making shortcrust pastry, which can be safely used when developing the base for all sweet pies.

Cut the cool butter into pieces.
Add sugar, salt, sifted flour and quickly, before the butter begins to melt, grind the ingredients until crumbly.
Gather the mixture into a ball, wrap it in film, and place it in the refrigerator for at least half an hour.
Beat the eggs with sugar with a whisk.
Add cottage cheese, sour cream, then starch to the eggs and grind thoroughly, kneading large lumps and trying to achieve a uniform creamy texture of all ingredients.
Wash the freshest cherries and remove the pits.
Take out the chilled dough, roll it out and transfer it into the mold using a rolling pin. Lubricate the bottom with oil in advance.
Press the base with your fingers and prick with a fork, place in the oven preheated to 180°C for 10 minutes.
After this time, remove the sand base from the oven, put the curd filling into it, and place the cherries on top.
Bake for another 40-45 minutes. Readiness can be determined by the beautiful golden crust that covers the product.

Sprinkle the cooled cherry pie with shortcrust pastry cottage cheese with sweet powder and can be served. The light sourness of cherries mixes perfectly with the sweet curd insides, and the taste of the finished product is simply excellent!

Cherry tart with cottage cheese and cream cheese

Among the recipes for cherry pie with cottage cheese, this one deserves special attention. A tender and savory tart with melt-in-your-mouth curd and cheese insides and juicy berries captivates at first sight. It’s amazing, but you don’t need a lot of time or expensive goods to create this culinary masterpiece.

Ingredients for the base:

Flour – 150 g;
Sugar – 50 g;
Oatmeal – 30 g;
Butter – 100 g;
Testicle – 1 piece;
Baking powder – 1 tsp.

Cottage cheese – 100 g;
Cream cheese – 100 g;
Sugar – 75 g;
Testicle – 1 piece;
Lemon juice – ½ tsp.
Cherry - glass.

Instead of new berries, you can always use frozen ones if you want to enjoy a delicious curd-cherry tart in the autumn or winter. You need to remove the cherries from the freezer about an hour before you start making the pie. Sandy cherry pie with cottage cheese will create a summer mood even when the weather outside is gloomy and cloudy, and sunny days are still far away.

Melt the butter, cool and beat with the egg.
Sift flour and baking powder into the butter-egg mixture, stir with oatmeal and sugar.
After this, quickly knead the dough with your hands, gather it into a ball and distribute it with your fingers into the baking pan. The thickness of the base should be about 8-10 mm.
Preheat the oven with the thermometer set to 200°C.
Create the filling by mixing cottage cheese with cream cheese, sugar, egg and a small amount of lemon juice. It is very difficult to come up with the most delicate filling. If you want to achieve the densest mixture, you can add a teaspoon of starch to the main ingredients.
Spread the filling in an even layer on the prepared base.
Distribute the cherries on top, lightly pressing into the tender curd layer. You can sprinkle with cinnamon.

The baked goods are prepared within 30 minutes. The hardest part is waiting for the cherry tart to cool. A cup of freshly brewed coffee, sweet cappuccino or fragrant tea will perfectly complement the taste of this light berry dessert.

Pie with cottage cheese and cherry jam

When you quickly want to prepare something tasty for tea, a recipe for pie with cottage cheese and cherry jam will help out. Soft crumbly dough and a lot of tasty interior - every gourmand’s dream.

Ingredients for the base:

Flour – 130–150 g;
Butter – 80 g;
Sugar – 3 tbsp;
Testicle – 1 piece;
Baking powder – 1 tsp;
Salt.

Cherry jam – 350 g;
Fat cottage cheese – 400 g;
Sugar – 100 g;
Sour cream – 100 g;
Testicles – 2 pcs;
Vanillin – 1 sachet.

To make this curd-cherry pie, preference should be given to the fattest cottage cheese. You should not replace it with curd mass, especially with additives, because... It is not clear how the product will behave under the influence of hot air. Replacing butter with spread or margarine is also not recommended. And for the dough to be soft and crumbly, the flour must be only the highest grade.

Combine the cubed and slightly melted butter with sugar, salt and eggs and mix.
Add flour, previously sifted with baking powder, to the egg-butter consistency.
Knead the dough and turn on the oven, setting the temperature to 180° C.
Place the base on the bottom of a low, greased baking dish, pressing it down well with your fingers and making sides.
Mix all the ingredients for the inside, not including the jam.
Spread the mixture onto the dough without going over the edges.
Place the pie in the oven for about half an hour.
After half an hour, take out the workpiece, spread the jam on the cottage cheese and return to the oven for another 10 minutes.

Using this recipe, owners of modern kitchen devices can prepare cherry pie with cottage cheese in a slow cooker. The magic saucepan is unrivaled in baking all cottage cheese products. The wonderful smell will gather everyone in the kitchen long before the end of production. All that remains is to brew delicious tea and start setting the table. Bon appetit!

Curd pie with frozen cherries

For me, the most delicious pies are those with cherries or cottage cheese. And if you combine both cherries and cottage cheese in one pie, you will get a perfect pie for home tea drinking - curd pie with cherries.

Total cooking time – 1 hour 0 minutes
Active cooking time – 0 hours 20 minutes
Cost – average cost
Calorie content per 100 g – 205 kcal
Number of servings – 6 servings

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How to make cottage cheese pie with cherries

Ingredients:

Puff pastry – 0.5 kg
Cottage cheese – 250 g
Sour cream – 3 tbsp.
Sugar – 3 tbsp.
Chicken egg – 3 pcs.
Cherry – 0.5 kg

Manufacturing:

This cherry cheesecake pie is incredibly quick and easy to make. There are virtually no pitfalls; even a completely inexperienced housewife can handle baking. But the result will literally be enchanting.

The base of this pie is puff pastry. It is certainly better to create it at home without the help of others. But this process is labor-intensive and long, so I, as a working lady, prefer to take the finished dough out of the freezer. The dough should defrost naturally. I usually transfer the bag of dough from the freezer to the top shelf of the refrigerator late at night. And in the afternoon I take out the dough, spend almost half an hour at room temperature - and the dough is ready to use.

Roll out the dough, lightly dusting the surface with flour. I try not to roll out the edges of the puff pastry too much so that they rise perfectly later.

From half a kilogram of dough I usually get more than one large pie. Therefore, I suggest using muffin tins and creating additional cakes with cottage cheese and cherries. We cut out circles from the dough with a glass, later I stretch this circle with my fingers to a suitable size, put it in a mold, thereby forming something similar to a braided line.

I absolutely love the curd layer to be thick. But do not forget that if you add a lot of cottage cheese, the lower part of the dough may become soggy, not bake, and later even burst under the weight of the inside. So add the cottage cheese evenly. It is best to mix cottage cheese to taste with sour cream and sugar. And later add 2 more raw eggs to it. Knead the curd mass; it should not be very thick, but under no circumstances should it be watery.

Place the curd cream on the dough and smooth the surface with a spatula.

Now it’s the turn of the “highlight” of this pie – the cherries. I used frozen pitted cherries. To prevent them from yielding a lot of excess water, they should be defrosted in a colander in a bowl. Then the excess liquid will drain into the bowl, and the actual dry berries will remain in the colander itself.

The cherries must be sprinkled with starch. Usually I pour the cherries into a food container, add starch, close the container with a lid and shake it vigorously. The cherries are ready to use. I don’t really like sugary-sweet pies, so I usually add a little sugar. But if you like it sweeter, then I would recommend sprinkling the cherries with sugar along with the starch.

Place the prepared berries on the curd layer of the pie in a circle or randomly. It seems to me that you can never have too many berries.

In a separate bowl, lightly beat the egg and brush the edges of the dough of the future pie with the egg mixture.

The pie must be baked at a temperature of about 100 eighty degrees for forty minutes (do not forget that each oven has its own personality, so be guided by the nature of your own oven, add or reduce the baking time without the help of others).

The finished curd pie with cherries must be cooled before cutting, then the puff pastry will not crumble too much. Enjoy your tea with your family!

Pie Bliss with cottage cheese and cherries

Cooking: 50 minutes

Let's prepare a wonderful Bliss pie with cherries and cottage cheese. It is not called that for nothing. Narrow shortbread, an impressive layer of juicy curd inside, sweet and sour cherry and a unique coconut crumble. This is quite tasty!

This is not just any pie. These are homemade baked goods prepared with exceptional love for loved ones. Baking like this is always a small holiday for the whole family. And it’s not at all necessary to expect a special occasion. There is cottage cheese, cherries and coconut flakes, which means there will be a holiday!

Ingredients

for test

for the inside

for the baby

How to cook

We start by making shortcrust pastry. Place butter at room temperature in a bowl. Add sugar.

Grind the butter and sugar until smooth.

Add one yolk and mix again until smooth.

Next, sift the wheat flour directly into the bowl. Add baking powder.

Don’t add all the flour at once, it’s better to add it in parts.

Now let's put all the ingredients together. First with a spatula.

Then we continue to collect all the ingredients by hand just into a ball. There is no need to knead anything.

Then, slowly, in a mold with a diameter of 22 cm, distribute all the dough with your hands, forming sides at least 5 cm high. Place the mold in the refrigerator.

Let's start making the curd inside. Add eggs, sugar, vanilla sugar, and starch to the cottage cheese.

Using an immersion blender, mix everything until smooth.

Now it's time to prepare the coconut crumbs. In a bowl, combine coconut flakes with sugar. Mix.

Add soft butter at room temperature to the coconut flakes.

Mix well until relatively homogeneous.

Next, sift the flour into a bowl.

Grind with your hands, turning all the ingredients into crumbs.

To make the pie, you can use cherries when they are in season. Wash the freshest cherries, remove the pits, and use a cardboard towel to remove excess juice.

If you use frozen cherries, you need to defrost them in advance and let the juice drain.

I use cherries in my juice. Place it in a colander to drain the juice. Add a tablespoon of starch to the cherries. Mix. The starch will remove the remaining juice.

Let's start assembling the pie. Take the mold with the base out of the refrigerator. Place the cherries on the bottom.

We transfer the curd filling onto the cherries.

Spread coconut crumbs sparingly over the curd filling.

Place the pie in an oven preheated to 180°C for approximately 50 minutes. Check readiness with a long wooden stick.

Cool the cake in the mold. Next, we carefully go along the side with a knife to separate the side wall from the pie and remove the ring.

Pie with cottage cheese and cherries Bliss is ready! If you let the cake sit for a little while, its taste will put you in a state of complete bliss. But if you can’t wait, you can immediately cut it into portions.

Pie with cherries and cottage cheese

Savory pie with cherries and cottage cheese - crumbly shortbread dough and a warm interior with a pleasant sourness.

Ingredients for the dough:

200 g flour;
100 grams of cool butter (put in the freezer for 30-40 minutes before making);
1.5 tablespoons of cool sour cream.

Ingredients for the inside:

500 g of cottage cheese;
250 g sour cream;
150 grams of sugar;
300 g cherries;
1 tablespoon starch (preferably corn starch).

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How to make pie with cherries and cottage cheese:

1. Immediately heat the oven to 180 degrees. Lightly grease a baking pan with butter and sprinkle with flour.

I use a springform pan to remove the cake later without damage.

2. Shortbread dough can be prepared using 2 methods: manually or using a food processor with an s-shaped screw.

To prepare the dough by hand, grate the chilled butter and grind into crumbs with flour. Add sour cream and quickly knead the dough until the butter is very hot and melted.

I prepare the dough in a food processor, it's easier and faster. To do this, pour flour into a bowl and add butter. Pulse for a few seconds until crumbs form.

3. Add sour cream here and scroll for another 30-40 seconds until the dough comes together into a ball. Immediately turn off the combine.

3. Roll out the dough across a diameter larger than the shape in which you will bake the pie. Place the dough in the baking pan, forming the bottom and sides of the pie.

4. Prick the dough with a fork and place in an oven preheated to 180 degrees for 10 minutes.

5. During this period of time we will prepare the filling. Mix cottage cheese with sugar, starch and sour cream, beat with a blender. If you want to get impeccable thickness, it is better to rub it through a sieve 1-2 times, although this is not necessary.

6. Add some of the cherries to the insides, leaving a couple of handfuls for decoration. Stir.

7. When the dough is ready, put the filling inside and decorate with the remaining berries on top.

8. Bake the pie at the same temperature for another 40-45 minutes.

9. Cool 100 percent before carving. Better yet, let the pie sit in the refrigerator for several hours - after this the inside will become even more tender.

That's all! Our pie with cherries and cottage cheese is ready. Bon appetit!

Cherry pie with tender curd insides