A wonderfully delicious pie with a cottage cheese filling and a layer of apples. The base is a delicate shortcrust pastry — I used powdered sugar instead of regular sugar for extra tenderness, sour cream for softness, and an egg yolk for the best flavor. The cottage cheese layer is made with sour cream and starch, which gives the filling an incredibly smooth, delicate texture. This pie turned out so delicious it's hard to stop at just one slice!)) P.S. I just finished baking the pie and sat down to write the recipe, then decided to take a closer look at Kаmelenta, and found a similar recipe by TANECHIK from 2014 — Cottage Cheese Pie with Apples "Autumn Fairy Tale". So Kamelenta truly has something for everyone (over 1,300 recipes already)! By the way, Tanechka's pie includes cinnamon and whole wheat flour. So be sure to check out Kamelenta!
Ingredients:
- Crust:
- 120 g flour
- 60 g butter
- 30 g powdered sugar
- 1 egg yolk
- 1 tbsp sour cream (level)
- 0.5 tsp baking powder
- Cottage Cheese Layer:
- 500 g cottage cheese
- 150 g sour cream
- 120 g sugar
- 60 g butter
- 2 eggs
- 30 g starch (I used cornstarch)
- 10 g vanilla sugar
- Also:
- 400 g apples
How to cook cottage cheese cheesecake with apples
Make the crust. Combine the flour, powdered sugar, and baking powder in a food processor, then add the softened butter cut into pieces. Pulse until the mixture resembles coarse crumbs. You can also do this by hand — just rub the flour and butter together with your fingertips or chop them together on a cutting board with a knife. Either way works perfectly.
Add the egg yolk and sour cream, then pulse again to combine. Gather the dough into a ball and refrigerate for 30–60 minutes, or place in the freezer for 20 minutes.
Roll out the dough, dusting with flour as needed, and transfer it to a springform pan or pastry ring. Mine is 22 cm in diameter. Prick the dough all over with a fork.
Make the filling. Place the cottage cheese and sour cream in a bowl and blend thoroughly with an immersion blender until completely smooth. It helps to have the ingredients at room temperature, as they'll combine more easily. Smooth cottage cheese is ideal, but this time I used a grainy variety — it blended perfectly with the sour cream into a smooth, creamy mixture. I used 9% fat cottage cheese and 20% fat sour cream. Add the sugar, vanilla sugar, melted butter, egg yolks, and starch, then blend everything once more very thoroughly. The end result should be a completely smooth, silky cream with no cottage cheese lumps whatsoever!
Gently fold the beaten egg whites into the cottage cheese mixture using a bottom-to-top folding motion.
Peel the apples, remove the cores, and slice very thinly. You can sprinkle them with a little lemon juice if you like. If your apples are firm, microwave them for 5–7 minutes until softened. If they're a softer variety and sliced thinly enough, you can skip this step. Add 1–2 tbsp of sugar to the apples if desired (if they're tart); if they're sweet, you can leave it out.
Arrange the apples over the pre-baked crust, spread them out evenly, and press them down gently so they form a compact, gap-free layer.
Place in an oven preheated to 160°C (325°F) and bake for about 50–60 minutes, adjusting as needed for your oven. When you tap the pan, the filling will jiggle in the center — that's perfectly normal; it will firm up as it cools. Let the pie cool completely before serving. Once cooled, it holds its shape beautifully when sliced, and the cottage cheese flavor really comes through. Personally, I prefer these cottage cheese pies cold, but that's a matter of taste.
This cottage cheese cheesecake with apples is simply wonderful. You can dust the top with powdered sugar or garnish with whipped cream, but it's equally amazing on its own! A delicate cottage cheese layer, fragrant apples, and a tender shortcrust base — what could be better with a cup of tea or coffee on a cold winter evening!
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