Pie with cottage cheese and pureed strawberries. Curd pie with strawberries. Required ingredients for filling

Break the egg into a separate cup and then add it to the pan. Beat everything again with a mixer. Add flour, first sifting it through a sieve, so that our cake is airy and without unnecessary impurities. Beat again, there is no need to knead the dough with your hands, because it will still stick to your hands. Clean the mixer beaters, cover the pan with a lid and put it in the refrigerator for 20 minutes.

While our dough is in the refrigerator, we will make curd cream. I buy cottage cheese by weight. I take 5%, it’s just right for me. Place the cottage cheese in a saucepan, add sugar, vanilla sugar, sour cream and starch. First break the egg into a cup, then pour it into a saucepan and beat everything with a mixer.

We take out the baking dish. If yours is silicone, that’s great, but I don’t have a round one. silicone mold(I wanted a round pie), so I took a regular shape. I didn’t grease it with oil, because the dough contains oil.
We take our dough out of the refrigerator and spoon it into the mold. Now you need to wet your hands and level the dough into shape, making the sides. You need to wet your hands to prevent the dough from sticking.

Now we spread our curd cream.

On top you can decorate with any berries and fruits. I had frozen strawberries from the summer. I defrosted it in advance. Arrange the strawberries beautifully on the pie. The berries must be pressed deeper into the cream, then the juice will not spread over the pie. Unfortunately, I didn't press very deeply...

Place our pie in an oven preheated to 200 degrees for 30-40 minutes until the top of our cream hardens.

Ready pie I shake it around in the pan a little to make sure it's not stuck anywhere. Then I put it on a plate.

Our pie is ready. The child (and not only) eats it with pleasure, and this is the most important thing! This pie contains very little dough and a lot of cottage cheese, which is also good for a child.

Bon appetit!

Cooking time: PT01H15M 1 h. 15 min.

Approximate cost per serving: 80 rub.

The other day our little family brought such a large catch of strawberries from the forest that we had to think hard about where to put the berries before they spoiled. After some thought, it was decided to bake a tasty, healthy and not too high-calorie curd dessert for tea. By combining several of my favorite recipes into a single whole, I got something between a pie, a cheesecake and a cottage cheese casserole with berries. But the name of the dish is not so important, the main thing is that there was a very tender and fragrant pastries with rich curd taste and a refreshing strawberry note.

Pie with cottage cheese and strawberries can be eaten like a casserole, cold or lukewarm, along with sour cream, jam, syrup or berry sauce. In the absence of strawberries, it can be prepared using strawberries, raspberries, blueberries or cherries, not only during their ripening season, but also throughout the year from thawed berries. Get ready cottage cheese pastries as often as possible, because this is one of the best desserts, combining excellent taste and obvious benefits for the most proper tea drinking!

INGREDIENTS:

• 200 g flour
• 70 g cold butter
• 1 tbsp. l. Sahara
• 2 tbsp. l. sour cream
• a pinch of salt

• 500 g cottage cheese 9 - 18%
• 3 large eggs
• 125 g sugar
• 50 g softened butter
• 1 tbsp. l. starch
• 300 g strawberries

COOKING METHOD:

1. In order to bake a delicate cottage cheese pie with strawberries, first let’s prepare the shortcrust pastry. To do this, sift flour and salt into a wide bowl.

2. Add cold to the flour butter, cut into small cubes.

3. Quickly rub the butter and flour with your hands until it forms coarse crumbs. It is important not to heat the dough while kneading, otherwise the butter may begin to melt.

4. Add sour cream and sugar to the cottage cheese pie dough.

5. Knead the dough with your hands to a dense consistency and roll it into a ball, wrap it in cling film and put in the refrigerator for 30 minutes.

6. While the dough reaches the desired condition, let’s start preparing curd filling for the pie. To do this, divide the cooled eggs into whites and yolks. Beat the egg whites at high speed with a mixer into a fluffy, stable foam and set aside temporarily.
7. Using the same whisk, beat softened butter and sugar in a separate bowl.

8. Add egg yolks to the butter and mix with a mixer until smooth.

9. Add cottage cheese and mix everything thoroughly until smooth and creamy.

Advice! The most delicious cottage cheese pies and cheesecakes are obtained using full-fat cottage cheese, since this product has a rich, creamy taste and a delicate consistency. But if the diet does not allow you to eat fatty cottage cheese, then low-fat cottage cheese is also suitable for this pie. It is better to first rub the cottage cheese through a sieve or process it with a blender to ensure a smooth structure of the filling without lumps.

10. In the received curd mass very carefully add the whipped whites in small portions and mix with a wooden or silicone spatula. The curd filling for the strawberry pie is ready!

11. Roll out the chilled dough thinly on a floured surface and place it in the mold, making small sides. I had a round springform baking pan with a diameter of 24 cm. There is no need to grease the pan, since shortcrust pastry contains a sufficient amount of oil.

12. Place half of the curd filling on the dough.

13. Distribute strawberries on top in an even layer and lightly press them into the curd mass.

Advice! Instead of strawberries, you can also use strawberries cut into halves or quarters. Cherries, raspberries, blueberries or black currants are also good for this cottage cheese pie.

14. Place the remaining cottage cheese on the berries and smooth the surface of the pie.

15. Bake the pie with cottage cheese and strawberries in an oven preheated to 180°C for 45 - 50 minutes. At the end of cooking, you need to make sure that the top of the pie does not burn and, in case of danger, cover the pan with foil.


Before eating, it is advisable to cool the pie completely so that the correct structure is formed inside, like a cheesecake or cottage cheese casserole. You can serve this tender and very aromatic cottage cheese pie with strawberries along with sour cream or berry sauce, although in its natural form it is also incredibly beautiful. Enjoy your tea!

I continue to enjoy strawberry cake and I offer you shortbread curd pie. This pie is quite easy to prepare. The cottage cheese filling turns out very tender and simply melts in your mouth. In the original, this pie added fruit to the filling, but I didn’t like the look of this pie at all, so I remade it in my own way. This way I like it much more, and the recipe has been pleasing me for many years now.

Another important fact: after baking, the cake must cool completely, and then it is advisable to put it in the refrigerator. You want the pieces of the pie to be even and beautiful?

To prepare shortbread pie with cottage cheese and strawberries, prepare the necessary ingredients from the list.

Sift flour with baking powder into a bowl, add cold butter, which needs to be cut into cubes.

Grind everything into sand crumbs, add 1-2 tbsp. Sahara. It's very hot here now, so it's better to put the crumbs in the refrigerator while preparing the filling.

For the filling, mix cottage cheese, sugar and vanillin in a bowl. I advise you to immediately stir everything a little with a fork. Then add eggs to the filling.

Using an immersion blender, beat the mixture well until smooth and creamy.

Line the mold, mine is 22 cm, with parchment. Wash and dry the strawberries, cut each in half. Remove the shortbread crumbs from the refrigerator and divide them into two parts. Carefully pour one part into the mold and smooth it out. Place half the strawberries on top.

Preheat the oven to 180 degrees and bake shortbread pie with cottage cheese and strawberries for at least 1 hour. The guideline is this: the top of the pie should be browned. Next, we proceed as I described above: leave the cake until it cools completely, and then put it in the refrigerator directly in the mold.

I left the pie overnight and this is the result I got - neatly cut pieces. Just right for morning coffee!

Bon appetit!

To prepare the dough, add sugar and salt to softened margarine or butter.

Grind thoroughly with a spoon or mixer. Add the egg.

Next, prepare the strawberry mousse. To do this, add sugar to the strawberries.

The mixture should be homogeneous, it is better to mix with a whisk.

Place the bowl with the strawberry mixture on the fire and, stirring constantly with a whisk, heat the mixture until it begins to thicken. You should have the consistency of jelly, but don’t overcook it; too thick a mousse will be difficult to spread on top of the curd filling. Cool the finished strawberry mousse.

To prepare the curd filling, add sugar, vanilla sugar and egg to the cottage cheese.

Distribute the chilled dough along the bottom of the mold (I have a small springform pan with a diameter of 18 cm, for larger molds the quantity of products should be doubled), forming sides 3-4 cm high.

Pour or carefully use a spoon to spoon the prepared strawberry mousse onto the curd filling.

Bake extraordinarily delicious, tender pie with cottage cheese and strawberries in an oven preheated to 180 degrees for about 50 minutes. Cool the finished pie and place it in the refrigerator for 2-3 hours, then cut it into pieces with a sharp knife and serve.

Enjoy your meal!