Quick recipe for cottage cheese pie with cherries in the oven

Home » Pies and pies » Cherry pie with cottage cheese - with sour cream filling, shortbread, Tsvetaevsky

Valentina Kolesnikova 06/13/2020 (Updated: 07/30/2020) 230 4 comments

A large mug of cold compote, a huge piece of juicy, tender pie with cottage cheese and cherries - and that’s all I need to make my household absolutely happy.

Moreover, I bake such pies often: in winter with frozen cherries, in summer with fresh ones. And definitely with cottage cheese. In general, I think the combination of cottage cheese and cherries is very successful. Cottage cheese makes the pie more satisfying and creamy, and cherries refresh it very much, giving it a pleasant sourness, amazing taste and aroma.

If your family also loves cherry pies with cottage cheese, then I have just prepared some very simple, interesting and tasty recipes. I recommend using fatty cottage cheese, then your pie will be especially tasty.

Any cherry will do - fresh or frozen. You can even use jam for the filling. I have already published recipes for delicious cherry jam on the site, so be sure to check them out.

I made detailed descriptions, with step-by-step photos, but if suddenly you still don’t understand something, then be sure to ask. I will answer everyone without exception.

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• Crumbly shortbread pie with cottage cheese and cherries
• Delicious cherry pie made from shortcrust pastry
• Pie with cherries and cottage cheese with sour cream filling
• Delicious chocolate cherry pie with cottage cheese
• Original cherry pie “Snail”
• Incredibly tender cherry pie with sour cream filling
• Grated bulk pie with cherries and sour cream mousse
• Tsvetaevsky cherry pie with sour cream filling

Crumbly shortbread pie with cottage cheese and cherries

If you have been looking for a recipe for tender, crumbly and very tasty shortcrust pastry, then try this recipe. The pie turns out simply fabulous! The sand layer is very delicate, airy, literally melts in your mouth.

For the test:

• 200 gr. flour;
• 5 gr. baking powder;
• 70 gr. powdered sugar;
• 100 gr. butter;
• 1 egg yolk;
• 30 gr. sour cream;
• salt on the tip of a teaspoon.

For filling:

• 650 gr. cottage cheese;
• 300 gr. frozen cherries;
• 10 gr. vanilla sugar;
• 150 gr. granulated sugar;
• 20 gr. corn starch;
• 3 eggs;
• 1 protein;
• 125 gr. sour cream;
• powdered sugar.

Mix the sifted flour with salt, baking powder and powdered sugar.

Cut the cold butter into small pieces and grind it into crumbs along with the flour. The oil can be pre-put in the freezer for 1-2 hours.

Add the yolk, sour cream to the prepared butter crumbs and knead the dough.

All this must be done quickly so that the butter does not have time to melt. You should get a soft, dense lump that will not stick to your hands.

Line a mold with a diameter of 24 cm with parchment and grease the bottom and sides with butter. Place the dough and level it with your hands, forming sides 3-4 cm high. The dough is very elastic, so you can handle it easily and quickly.

Then, prick it with a fork in several places so that it does not swell during baking. Place the mold in the refrigerator for 30 minutes.

Now you can make the curd and cherry filling. Add sugar, vanillin, eggs, another protein, sour cream to the cottage cheese and beat thoroughly with a blender.

Take the mold out of the dough and pour the curd mass into it. Using a spatula, carefully level it out.

Defrost the frozen cherries, strain the juice and water from them. I also dry it further with a paper towel.

I sprinkle the cherries with cornstarch and mix carefully, trying not to crush them. It is necessary that each berry is covered with starch.

Place the prepared cherries on the curd filling, pressing lightly.

Place in an oven preheated to 180 degrees and bake for 40-60 minutes. How do you know when the pie is ready? Focus on the dough, not the filling. If it is browned, then the pie is ready.

Do not remove it from the mold immediately, let it cool a little, otherwise you may dent it. And you can cut it only when it has completely cooled down.

Sprinkle the completely cooled pie with powdered sugar and cut into pieces.

This is such a beauty!

The filling is very tender, soft, creamy, juicy and delicious!

Cherry pie made from curd dough

I love delicious and crumbly pastries made from curd dough, and I suggest making an easy-to-prepare and very tasty cherry pie for dessert. The pie consists of curd dough and cherry jelly, you just need patience to prepare the jelly and set it. The diameter of my mold is 28 cm and it is not high, so for a small mold you can reduce the amount of ingredients.

Ingredients:

• Butter 150 g
• Wheat flour 1.5 tbsp.
• Sugar 150 g
• Cottage cheese 150 g

Cherry filling:

• Fresh cherries 450 g
• Water 150 ml
• Gelatin 20 g
• Sugar 100 g

How to cook at home:

1. Grind soft butter into crumbs with 1 cup of flour.

2. Add sugar, cottage cheese, stir.

3. And adding the remaining flour in parts, knead the dough.

4. Cover the pan with baking paper or grease it with butter. Roll out the dough and transfer it to the mold, carefully trim the edges. Pierce the dough in several places with a fork.

5. Bake in the oven at 180°C for 25-30 minutes until done.

6. Wash the cherries and remove the pits. Add sugar and water. Bring to a boil and leave to cool.

7. Pour some cold compote and stir the gelatin. Let it swell: regular - 30 minutes, instant - 5 minutes.

8. Remove the sand base onto a cake plate. Heat the gelatin, but do not boil, and stir. Add gelatin to the cherry compote and pour it along with the berries onto the base.

Let the pie sit in the refrigerator for several hours until the jelly hardens. Enjoy your tea!

Delicious cherry pie made from shortcrust pastry

Would you like something tasty for your tea? Be sure to bake this cherry shortbread pie. It turns out very soft, crumbly, tender and airy. The juicy cherry filling gives the pie an amazing taste and aroma.

For the test:

• 350 gr. flour;
• 150 gr. butter;
• 100 gr. Sahara;
• 100 gr. fat sour cream;
• 10 ml vinegar 9%;
• a pinch of salt;
• ½ tsp. soda;
• ½ tsp. cinnamon;
• a little nutmeg.

For filling:

• 400 gr. frozen or fresh cherries;
• a bag of vanilla sugar;
• 20 gr. starch;
• 100 gr. Sahara.

Thaw the cherries, drain all the juice and dry with a paper towel. If you have fresh cherries, then you need to wash them, dry them and remove the pits.

Place the berries in a separate bowl, add vanilla and regular sugar. Mix well and leave to infuse.

Sift the flour, add salt, cinnamon, nutmeg, cold butter.

Rub the mixture well with your hands to form butter crumbs.

Add sugar, sour cream, soda, slaked vinegar to the finished crumbs and knead the dough thoroughly. It should be soft, elastic and not stick to your hands.

Wrap it in film and put it in the refrigerator for half an hour.

During this time, the cherries will release juice and you need to add starch to it. It is needed as a thickener for the juice so that it does not leak out of the pie. Mix the mixture carefully.

Take the rested dough out of the refrigerator and cut off 2/3 of it.

Line the pan with parchment paper and grease with oil. We level a piece of dough along the bottom and make an edge 2-3 cm high.

Pour in the cherry filling and smooth it out.

Roll out the remaining piece into a layer 3-5 mm thick. Cut it into strips.

We make a lattice out of them.

Preheat the oven to 180 degrees and place the mold into it. Bake for 30-40 minutes. As soon as the dough becomes rosy and golden, the cherry pie is ready!

It turns out very airy, tender, crispy, crumbly. The cherry filling literally melts in your mouth. It is very juicy, thick and goes well with shortbread.

When you cut the pie, a juicy, thick cherry filling flows out.

If you add a scoop of vanilla ice cream to this cherry pie, it will be a real heavenly delight.

Cottage cheese pie with cherries and crispy almond crust

The combination of cottage cheese and cherries in baking is always a success. This pie made from curd dough with cherries successfully combines a tender and soft base, juicy cherry filling and a crispy almond crust on top. Amazing pastry, be sure to try it!

Ingredients

To prepare a pie from cottage cheese dough with cherries you will need: 250 g of cottage cheese; 1 egg; 1 cup of sugar; 100 g of butter; 100 ml of milk; 2 cups of flour; 1 tsp. baking powder. For the filling: 1-1.5 cups frozen or fresh pitted cherries. For sprinkling: 50 g butter; 0.5 cups sugar; 2 tbsp. l. flour; 1 tbsp. l. almond flakes. Baking dish 20x20 cm.

Cooking steps

Grind the cottage cheese with the egg and sugar into a homogeneous mass.

Melt the butter, cool, combine with the curd mass and stir until smooth.

Pour in the milk and stir again. Add flour mixed with baking powder, stir well or beat with a mixer. You will get a thick, very soft curd dough. Grease the baking dish with oil and spread the dough in an even layer.

Place cherries on top of the curd dough. Frozen berries do not need to be thawed.

To top, grate the frozen butter, mix with sugar, flour and almond flakes into crumbs.

Sprinkle the crumbs on top of the cherries. Place the opened curd pie in an oven preheated to 180 degrees for 40-45 minutes. Check the readiness of the pie with a dry wooden skewer.

Cool the finished pie completely in the pan, then cut and serve.

An appetizing, tender pie made from curd dough with cherries is ready.

Bon appetit, make your loved ones happy!

Pie with cherries and cottage cheese with sour cream filling

In this recipe, the pie is filled with a delicious sour cream filling. For it, I recommend using full-fat sour cream or even cream. I also did this: I took half sour cream and half cream. It turned out very tasty. This liqueur turns out to be very thick and incredibly tasty.

• 240 gr. flour;
• 70 gr. butter;
• 70 gr. Sahara;
• 8 gr. vanillin;
• ½ tsp. salt;
• 1 egg.

Filling:

• 250 gr. pitted cherries;
• 100 gr. Sahara;
• 3 eggs;
• 250 gr. sour cream;
• 180 gr. cottage cheese;
• 2 tbsp. l. starch.

Using a mixer, beat sugar, egg, vanillin, and salt into a fluffy foam.

Add sifted flour a little at a time.

Add cooled butter cut into cubes. Knead the dough.

It should turn out very soft and elastic.

Prepare the mold and place the dough on its bottom. We level it with our hands and sculpt a side, 4 cm high.

Prick it with a fork in several places and put it in the refrigerator for 15-20 minutes.

Wash fresh cherries and remove pits. If you use frozen food, you must first defrost it and drain off all the juice.

Pour the eggs into a bowl, add sugar and beat everything well. As soon as the mass becomes fluffy, add starch and mix.

Add the cottage cheese and knead until the mass becomes completely homogeneous. Lastly, add sour cream and mix everything completely.

We take out the mold and pour in the sour cream and curd filling.

Place cherries on top of it.

If desired, the surface of the pie can be sprinkled with brown sugar, but you don’t have to do this.

Bake as usual for 30-40 minutes.

Cool the finished filling pie directly in the mold. Then, transfer it from the mold to a plate and put it in the refrigerator to cool.

Thanks to this, the filling will become denser and will resemble a soufflé.

This is such a beautiful, appetizing and very tasty cherry pie in sour cream filling.

Making the famous cherry brownie pie

How to make chocolate pie with cottage cheese and cherries? We will look at the recipe with the photo “Brownie” right now. To implement it we will need the following set of products:

• sifted wheat flour - 150 g;
• good butter (72-75% fat) - about 120 g;
• dark chocolate - approximately 120 g;
• fine sugar - 50 for the dough and 100 g for the filling;
• large eggs - 2 pcs. into the dough and 2 pcs. For filling;
• baking powder - 1 dessert spoon;
• vanillin – 5 g;
• vegetable oil – about 15 ml (use for lubricating dishes);
• vanilla sugar - 2 dessert spoons;
• table salt - add to taste;
• pitted cherries - about 300 g;
• grainy country cottage cheese - 300 g.

Delicious chocolate cherry pie with cottage cheese

Not only your loved ones, but also your guests will be delighted with this pie. It has a rich chocolate taste, which ideally complements and dilutes the sweet and sour juicy cherry. You can’t even imagine how divinely delicious it is and also very beautiful.

For the chocolate dough:

• 100 gr. dark dark chocolate;
• 120 gr. butter;
• 2 eggs;
• 2 tbsp. l. Sahara;
• a bag of vanilla sugar;
• 150 gr. flour;
• 1 tsp. baking powder.

For filling:

• 300 gr. cottage cheese;
• 300 gr. frozen cherries;
• 4 tbsp. l. Sahara;
• 2 eggs;
• 1 packet of vanilla.

Melt chocolate and butter in a water bath. Stir well until the mixture becomes homogeneous and leave to cool slightly.

Thaw the cherries and drain all the juice. If the cherries are fresh, then you need to remove the seeds from them.

Break eggs into a separate bowl, add vanilla, salt, sugar. Beat with a mixer until the sugar dissolves. The mass should increase slightly in volume and become fluffy.

Pour the cooled melted chocolate into it.

Stir and add flour in portions.

The dough should be homogeneous, shiny, with a consistency reminiscent of thick sour cream.

Beat cottage cheese, vanilla, sugar and eggs well with a blender to form a curd paste.

Line a baking dish with paper, grease it with butter and spread 1/3 of the chocolate dough. Let's level it out.

Place some of the curd filling on top of it. Arrange the cherries. On top there is again chocolate dough, cottage cheese and a layer of cherries on it. The last layer should be chocolate, so divide the amount of dough and filling into the required number of layers in advance.

Preheat the oven to 180 degrees and bake it for 50 minutes.

Let the chocolate cake cool slightly, remove the mold and leave it until it cools completely.

Then we cut it into pieces and invite everyone to the table.

Cherry-curd jelly cake

We girls, especially those who “yes, not sixteen!” you need calcium and don't need flour. This is the perfect cake! But, judging by my husband, men are also not averse to enjoying such a tasty treat! And my granddaughter got hooked on the curd portion. In short, I pleased everyone with my dessert.

Ingredients for “Cherry-curd jelly cake”:

Cherry layer

• Cherries (frozen, need to be defrosted in advance) - 900 g
• Gelatin – 20 g
• Juice (cherry or cherry syrup diluted with water) - 400 ml
• Sugar (to taste)
• Cinnamon (to taste)
• Dessert wine (Cahors) - 2 tbsp. l.

Curd layer

• Cottage cheese – 500 g
• Milk – 200 ml
• Gelatin – 15 g
• Sugar (to taste)
• Vanilla sugar - 2 g

ARTICLES ON THE TOPIC:

• Cherry shortbread pie recipes - step-by-step photos in recipes
• Ideal curd mousse - culinary recipes with photos
• Options for preparing apple and cottage cheese pie with photos step by step

Cooking time: 120 minutes

Number of servings: 10

Recipe for “Cherry-Curd Jelly Cake”:

Let's start by soaking the gelatin in two different bowls. 15g in 50 ml water, 20g in 60 ml water. We wait 30 minutes. Or rather, we don’t just wait, but continue to work.

Place the defrosted cherries in the mold and carefully distribute it over the mold. Place the swollen gelatin (20g) in a ladle, add sugar, cinnamon, Cahors and begin to heat until the gelatin and sugar dissolve. Once everything has dissolved, add the juice (I used cherry syrup diluted in water). We warm everything up for a couple of minutes. Pour into the mold over the cherries. Put it in the cold.

Now let's make the curd layer. Mix the swollen gelatin (15g) with 50 ml of milk, heat over the fire until the gelatin dissolves. Pour 150 ml of milk into the cottage cheese, mix well, then beat with a mixer. Add gelatin, sugar to taste, vanilla sugar. Beat everything well.

Once the cherry layer has frozen, place the curd layer on top. Level it out and put the mold back in the refrigerator.

So we waited. Our cake is frozen. Take a dish, turn the mold over onto a dish and heat the mold with a hairdryer. The heat causes the cake to move away from the pan. Shake the pan with a sharp movement and the cake ends up on the plate. If it doesn’t work out the first time, warm it up a little more and shake it again. Happened!

Now we can delight our loved ones with a delicious, tender, beautiful cake!

My husband and I start celebrating Valentine's Day a day earlier than everyone else. It’s just that we got married a hundred years ago on February 13th. So it turns out that even the artificially instilled holiday in us, we celebrate in Russian, for at least two days! )) And since it’s a wedding, that means it’s an engagement ring. 23 years ago my husband gave me a gold one, and now I gave him a luxurious one. In short, quits!

Original cherry pie “Snail”

Have you ever tried “Snail”? My grandchildren are wildly delighted with this cherry pie. It cooks quickly, and the taste is simply beyond praise! Tender, juicy, soft, literally melts in your mouth.

• 180 gr. soft butter;
• 80 gr. sour cream;
• 150 ml kefir;
• 450 gr. flour;
• 10 gr. vanilla sugar;
• 10 gr. baking powder;
• 400 gr. cherries;
• 60 gr. Sahara;
• 2 tsp. starch;
• a pinch of salt.

Sift the flour and add salt and baking powder. Stir until the ingredients are evenly distributed.

In a separate bowl, mix kefir, vanilla, sour cream, and softened butter with a mixer. It must be taken out of the refrigerator in advance so that it warms up a little and becomes softer.

The mass should become homogeneous. Gradually add flour in portions and knead the dough.

It should be smooth, soft, tender and not stick to your hands.

Transfer it to a bag and put it in the refrigerator for 20 minutes.

Prepare the baking dish.

Sprinkle the table with a little flour and roll it out into a layer 5 mm thick. Cut it into strips 5-6 cm wide.

Mix a little granulated sugar with starch and sprinkle it lengthwise on the center of each strip. Place a row of cherries on top of the sugar.

Pinch the edges of the strip well along the entire length. It turns out like a sausage.

We carefully transfer it into the mold. We lay it in a circle to make it look like a snail.

Preheat the oven to 180-200 degrees and set the snail to bake. Cooking time is approximately 30-40 minutes.

As soon as the cake becomes golden brown, you can turn it off. Let it cool a little and you can remove the mold. Sprinkle powdered sugar on top.

Look how beautiful and original this cherry pie turns out. Believe me, your guests will be wildly delighted.

Incredibly tender cherry pie with sour cream filling

I really like poured sour cream pies with cherries. They bake quickly and are eaten with lightning speed. Still would! You can simply go crazy from such a juicy cherry flavor combined with the most delicate creamy sour cream filling.

For the dough and filling:

• 300 gr. fresh or frozen cherries;
• 1 cup flour;
• 80 gr. butter;
• 1/3 cup sugar;
• 1 egg;
• 120 gr. sour cream;
• 1 tsp. vanilla sugar;
• ½ tsp. baking powder.

For sour cream filling:

• 200 gr. sour cream 20-25% fat;
• 3 tbsp. l. Sahara;
• 1 tsp. starch.

Beat butter, sugar, vanillin with a mixer until fluffy. Add the egg and continue beating.

Add sour cream and salt, beat.

Mix flour with baking powder. Add in portions to the sour cream mixture, continuing to beat with the mixer.

Grease a springform pan with oil and place the finished dough into it.

Thaw the frozen cherries, let them drain and place them on a paper towel so that it absorbs all the moisture.

Place berries on top.

Make sour cream filling. Beat sour cream, starch, sugar and vanillin. The mixture should be homogeneous.

Pour it over the cherries.

Preheat the oven to 180 degrees and place the mold in it. Bake for 30 minutes.

Remove the finished pie from the oven and let it cool slightly.

Remove the ring and carefully cut into pieces. It is better to do this with a sharp knife so as not to dent it.

Grated bulk pie with cherries and sour cream mousse

In order for the pie to be grated one hundred percent, the dough must be frozen very well. Freeze it, not just refrigerate it. It should become like a stone and there should be frost on it. This is the only way you can grate it. Moreover, this must be done quickly so that the butter does not melt from the warmth of your hands and the dough does not spread on the grater.

• 300 gr. cherries;
• 2 yolks;
• 1 cup (250 ml) + 2 tbsp. l. flour;
• 2.5 tbsp. l. Sahara;
• 100 gr. butter;
• 1 tsp. baking powder;
• 4 gr. vanilla sugar.

For sour cream mousse:

• 2 squirrels;
• ½ cup sugar;
• 480 gr. sour cream 20%;
• 3 tbsp. l. starch;
• a pinch of salt.

Mix flour with baking powder. Add cold butter, chopped into pieces. Grind everything thoroughly into crumbs.

As soon as the mass becomes homogeneous, add vanilla and sugar and mix.

Add the yolks and knead the dough. If it turns out too dry, you can add a tablespoon of ice water.

Ready soft dough and separate 2/3 from it. Wrap the pieces in cling film and place in the freezer for 3 hours.

I often prepare this dough in advance, literally 1-2 days before baking the pie. It is very comfortable.

It’s better to take fresh, pitted cherries, but frozen ones will do. Just remember to drain all the juice from it.

Line the baking dish with paper and grease with oil.

We take out most of the frozen dough and grate it on a coarse grater.

Pour it into the mold and level it with a spatula. Lightly press it to the bottom and make a small side. There is no need to compact it too hard. Place the mold back in the refrigerator.

Grate a smaller piece of dough into a separate bowl and also put it in the refrigerator.

Beat the chilled whites with a mixer along with a pinch of salt. First at low speeds, then gradually increase the speed to maximum.

As soon as the foam increases slightly in volume and turns white, begin adding sugar one teaspoon at a time. Add a spoon and beat for a few seconds. Pour in and beat. After each time, the sugar should completely dissolve.

The whites should be dense, thick, hold their shape well and not fall out of the bowl, even if you turn it upside down.

Gradually add starch into the whipped whites. We do this with a spatula, very carefully, scooping up the whites from the very bottom and moving them to the top.

After the starch, we also begin to carefully mix in the sour cream. Add a couple of tablespoons and stir. You don’t need to mix for too long so that the whites don’t settle.

The mass should be smooth, shiny, very fluffy and tender.

We take out the form with the dough from the refrigerator and put the protein-sour cream mixture into it. Level it with a spatula.

Place cherries on top.

Sprinkle the remaining chilled grated dough on top.

Preheat the oven to 180 degrees and bake the cherry pie for about an hour. You can determine readiness by the golden crumbs on top.

Let it cool completely without removing it from the mold. Cover the pan with film and place the pie in the refrigerator overnight.

After this you can cut it and eat it. The filling turns out like a mousse - tender, airy and very tasty. Therefore, the pie must be cut with a sharp knife so as not to crush it.