Blueberry cheesecake

Blueberry cheesecake

Preparation time: 5 min.

Production time: 1 hour 20 minutes.

Number of servings: 10 pcs.

Ingredients

Shortbread pie with blueberries and cottage cheese

Curd pastries with berries are considered one of the most delicious and, at the same time, quite necessary, because in such a dish savory and nutritious cottage cheese is mixed with fragrant berries.

Pies are a very popular pastry among almost all chefs, because they are prepared quite simply and quickly, which allows you to often serve them to your family. Now let’s combine one with the rest and prepare a homemade pie with cottage cheese and blueberries. This is a very tasty pastry, so I highly recommend making this pie for yourself and your family!

How to cook “Blueberry curd pie” step by step with photos at home

For our work we will need butter, flour, baking powder, cottage cheese, sour cream, potato starch, baking powder, eggs, blueberries.

To make the dough, combine 100 grams of soft butter with 65 grams of sweet powder and beat for 5 minutes until a fluffy, light mass.

Add 2 yolks one at a time, without stopping beating.

Add 200 grams of sifted flour and 5 grams of baking powder.

Knead the dough with a mixer (only until the ingredients are firmly combined).

Line a mold (size 20x20 cm) with parchment. Place the dough in the mold and spread it over the mold with your hands, forming a bottom and fairly high sides.

For the inside, in the bowl of a food processor (iron knife attachment), place 350 g of cottage cheese, 2 egg whites, 130 g of sugar, 25 g of potato starch, 100 g of 15% sour cream.

Step-by-step recipe for pie with cottage cheese and blueberries

Not long ago I went to a cafe - I agreed with a friend to drink coffee - and I wanted something sweet so much that I couldn’t resist, and also ordered a piece of cottage cheese and blueberry pie. They brought it to me (and it wasn’t the cheapest one, by the way), I tried it and put it aside: the dough was a bit dry, the blueberries had a certain unnatural taste, and you could only guess about cottage cheese by its name. Here a friend came up, looked at this dessert, with permission, and snorted: “Why did you order this abomination? If you want a real blueberry cheesecake, write a recipe, I make it often.”

I dictated it. I tried it at home - it’s a completely different matter! Delicious, simple, no exotic ingredients! In a word, I am now sharing the recipe for this delicacy with you! I hope you will appreciate the combination of light dough, fragrant sour berries and tender cottage cheese.

Full list of ingredients

Step by step recipe

For the first step you will need: flour, half sugar (about 100 g), baking powder, 2 eggs, butter, a third of cottage cheese (100-120 g), vanillin.

1. Mix baking powder with flour, beat in eggs and sugar.
   
2. Soften the butter or spread at room temperature, add it to the dough, stir the mixture properly, add vanillin.
   
3. Add cottage cheese into the dough, stir thoroughly. If you take grainy cottage cheese, rub it through a sieve.
   

For the second step you need blueberries, two thirds of cottage cheese (200-240 g), half of sugar (about 120 g), one egg.

1. Set the dough aside and work on the inside. It is best to use the freshest berries - the baked goods will be juicier and more aromatic than a pie with frozen blueberries.
2. Rinse the berries and let them dry. Mix blueberries with the yolk of the remaining egg (the white will not be needed), cottage cheese and sugar.
   
3. Beat the mixture as needed.
   

Step 3 – “assembling” the pie.

1. Grease the pan with a piece of butter or olive oil.
   
2. Spread the dough over it, leaving small “sides”.
   
3. Pour in the filling and place the pie in the oven preheated to 180 degrees.
   
4. It bakes for about 40 minutes.
   

How to decorate a pie

It is worth highlighting that such pastries are very beautiful in themselves , therefore, if I bake this cake just for tea, I don’t bother with decoration. But if this is a ceremonial option, then I remember about the protein (remember, we separated it when we prepared the filling?). I whip it into a strong foam, add a little sugar, bake small meringues from it, which I use to decorate the pie.

Another option (the kids liked it) is to fill the top with chocolate glaze . To do this, mix 3 tablespoons of sugar, 2 sour cream, 1 cocoa, and boil. At the end, add a piece (50 g) of butter.

How to serve a pie correctly

The first rule that was broken in the cafe where I met my friend was that the pie was served cool. I won’t say that it’s inedible this way, but this pastry tastes better when fried. To add some flavor, try adding a mint leaf to each piece.

This pie is very tasty with green or herbal tea: the fresh notes of the drink will emphasize the piquant taste. You can also serve it with cool milk: the kids appreciated this combination.

Video recipe for pie with cottage cheese and blueberries

If you want to prepare such baked goods in a matter of minutes, pay attention to the following video. It shows you how to make blueberry cottage cheese pie using store-bought dough. Even children can do this!

Tips and advice

• close attention to the temperature of the oven - in a very hot oven, the butter will “run away” from the dough, and in a cool oven, the cake will not rise and will not bake.
• Try to use soft cottage cheese for such baking : the grainy one will form lumps and all the tenderness of the dish will be lost.
• Break each egg into a separate bowl - if you get a stale one, you won’t ruin the dish.
• You can use wheat flour, but to give it an extraordinary taste, experiment with whole grain or rice flour . Remember that not all flour contains gluten, so some types must be combined with wheat.
• If you don’t have baking powder at home, mix baking soda with citric acid in a 2:1 ratio and add this mixture to the dough.

Manufacturing and filling options

Try making blueberry shortcake, which comes out the most crumbly. For those who are on a diet, you can safely replace the butter in the recipe with olive oil (2-3 tablespoons is enough), use a sweetener instead of sugar, and use low-fat cottage cheese and sour cream.

Instead of blueberries, you can use a berry mix: strawberries, raspberries, blueberries and even cranberries. In any case, try the filling - maybe you need less sugar. If you want to make a pie with cherries according to this recipe, do not forget to separate the pits. Although homemade dough tastes better, novice cooks can use ready-made frozen dough - this makes production even easier.

Cooking Master class Culinary recipe Pie with blueberries and cottage cheese Food products

Good day! Now I’m preparing a very tasty pie. Open, made from yeast dough, with an interior of blueberries and cottage cheese. Let's start making!

For the dough:
Water – 100 ml
Dry yeast – 1 teaspoon
Sugar – 0.5 teaspoon
Flour – 130 g

For the dough, take lukewarm water + yeast

and let stand for 5 minutes so that the yeast is saturated with water and swells. Stir until yeast dissolves, add sugar

and such an amount of flour that you get a dough that is thick enough to resemble oatmeal.

Let the dough stand for 5–10 minutes to breathe, then cover the container with film and leave at room temperature for 2 hours to ferment. At first, the dough will grow, then its surface will be covered with bursting bubbles, wrinkles will appear on it, and it will begin a reverse movement, i.e. fall off This is precisely an indicator of the readiness of the dough.

For the main batch:
Milk – 100 ml
Eggs – 1.5 pieces
Vegetable oil – 3 tablespoons
Sugar – 4 tablespoons
Salt – 1 teaspoon
Flour – about 350 g

For baking, mix eggs + salt + sugar + vegetable oil into a homogeneous mixture.

and flour. Knead for about 10 minutes by hand or in a bread machine.

The dough is almost ready

Stir the pastry into the dough.
Add flour evenly and knead into a soft, elastic dough that will not stick to your hands or work surface.

Place the dough in a bowl, cover with film and leave at room temperature until doubled in volume.

Punch down the risen dough

and let it rise a second time.

The dough that comes up the second time is very soft, pleasant, and does not stick to your hands at all; divide it approximately in half.

The smallest half will go to the sides and decor, and roll the larger half into a rectangle or circle. Line a baking tray with baking paper and transfer the rolled out dough. Spread the dough onto the baking sheet, trim off any excess that may be present.

Separate about two-thirds of the remaining dough for the pie edge. For the braid, first roll the dough into a rope, then roll it into a tongue,

and later cut into strips about 1.5 cm wide.

Divide 3 strips and braid them.

Brush the edge of the pie base with the beaten egg.

and stick it around the entire perimeter of the braid.

Cover the cake with a towel and leave for 20 - 30 minutes, or even longer for proofing.

For decoration, roll out the remaining dough into a layer. Cut some of the rolled out dough into 1.5 cm strips.

Make notches on each strip with a knife on the right and left.

For each flower, cut out 2 circles using a glass.

Make notches around the perimeter of the circles. Place the circles on top of each other and press and fasten them in the middle.

For the inside of the pie you will need:
Blueberries - 350 g
Cottage cheese - 180 g (you need dry crumbly cottage cheese)
Sugar - 4 tablespoons for blueberries and 2 tablespoons for cottage cheese
Starch - 1 tablespoons.
spoon Egg for brushing the pie

Grease the baking base for the pie with a loose egg and place in an oven preheated to 180 C for 10 minutes so that the dough has time to set and bake.
To prevent the dough from puffing up during baking, you can prick the base with a fork ahead of time. While the dough is baking, prepare the filling.
Mix blueberries with sugar. This time I separated approximately a third of the entire berry from the sugar and mixed this third part with starch, so that the berry with starch was guaranteed to be at the bottom and so that the starch was not completely felt. In principle, it is not necessary to create this. You can add starch to all the blueberries and stir. I cooked with frozen berries. There is no need to defrost it in advance. Mix sugar and cottage cheese, stir.
After you take out the baked base of the pie, you need to quickly lay out the filling and decor. Since I had blueberries with and without starch, I first placed blueberries with starch on the bottom of the pie, then the curd filling and blueberries without starch on top.

I laid out the cut strips to form a mesh.

I quickly placed flowers on top.
She smeared everything with the loose egg. I placed a berry in the center of each flower.

Then return the pie to the oven and bake until fully cooked and browned (about another 20 minutes).

No-bake blueberry cheesecake

Curd pie, which has a nice appearance, is rich in nutrients, and is also easy to make. Therefore, during the berry season, this recipe must be kept among your favorites.

The base of the pie is made from chocolate chip cookie crumbs, which can be swapped out for cocoa shortcrust pastry if desired. This base must be baked in advance in the oven at 180° for 15-20 minutes until lightly browned.

For decoration, you can also use different berries, such as raspberries, strawberries or currants.

Ingredients

For the base:

• Chocolate cookies – 270 g.
• Butter (softened) – 130 g.

For the curd inside:

• Blueberries – 250 g.
• Sugar – 200 g.
• Butter (chilled) – 90 g.
• Lemon (juice) – 1 pc.
• Testicles – 3 pcs.
• Corn starch - 1.5 tsp.

For decoration:

• Mint leaves
• Blueberry
• Blackberry.

How to cook

1. Prepare the base of the pie. First, grind the cookies in a blender until they form small crumbs.

2. Transfer the chocolate chips to a bowl and combine with softened butter. Stir with a spoon until smooth. Place the dough on the bottom of the springform pan and form the bottom and sides. The diameter of my mold is 22 cm. Afterwards, put the base in the refrigerator for 20-30 minutes.

3. In a deep-bottomed bowl, blend the blueberries with an immersion blender until pureed. No need to add water.

4. Grind the finished blueberry puree through a sieve. This is necessary in order to remove large blueberry particles.

5. Let's prepare the curd filling. In a deep bowl, combine blueberry puree, beaten eggs, cornstarch and juice of 1 lemon. Add the diced butter here and cook in a water bath until the mixture thickens. Then set aside and cool to room temperature.

6. Place the filling on the base and carefully level it with a spatula. Place the pie in the refrigerator until completely frozen, at least 3-4 hours.

7. Just before serving, we decorate our blueberry pie with cottage cheese with mint leaves and the freshest berries, for example, blueberries, blackberries.