Monday, December 2, 2013

Cottage Cheese Pie

Cottage Cheese Pie
This wonderful cheesecake reminds me of a cheesecake I had from a German Bakery in St. Louis. I came up with this recipe by sheer necessity, I love cheesecake made with quark cheese, but it is hard to find in my neighborhood.  This comes pretty close.  My family loves this simple pie.

Cottage Cheese Pie
For the Crust:
1 1/2 cups finely crushed graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted

For the Filling:
2 cups cottage cheese 
1 cream cheese
2 Tablespoons Corn Starch
1/2 cup sugar
1/2 cup heavy cream
2 eggs, well beaten
2 tablespoons butter, melted
Grated rind of 1 lemon
Juice of 1 lemon

Preheat oven to 350 degrees

Make the crust. Mix together the crumbs, sugar, and butter in a bowl. Set aside 1/2 cup of
the crumb mixture for the top of the pie. Press the remaining crumbs evenly into an 8 or
9-inch pie pan and refrigerate while you prepare the filling.

Place all the ingredients in a blender or food processor until smooth and well mixed.
Alternatively you can beat in a bowl with an electric mixer, but the end result will not be
quite as smooth.

Pour the mixture into the prepared pie pan and sprinkle with the reserved crumbs. Bake in
the preheated 350F oven for 40-50 minutes, until a knife comes out clean. Remove from
the oven and place on a wire rack to cool completely. Then chill in the refrigerator for
several hours before serving.

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