Cottage Cheese Pie with Shortbread Crumble

Name: Cottage Cheese Pie with Shortbread Crumble
Ingredients: 200 g flour; 100 g butter; 50 g sugar; 500 g cottage cheese; 120 g sugar; 3 eggs; 1 packet vanilla sugar (10 g)

For this cottage cheese pie, I used smooth cottage cheese with 9% fat content. If your cottage cheese is grainy, press it through a colander or sieve first.

Ingredients:

Crumble:
200 g flour
100 g butter
50 g sugar
Filling:
500 g cottage cheese
120 g sugar
3 eggs
1 packet vanilla sugar (10 g)

How to cook cottage cheese pie with shortbread crumble

Combine the flour and sugar in a bowl. Grate the cold butter on a coarse grater or cut it into small cubes and add to the bowl (use butter from the refrigerator, not the freezer).

Use your fingers to rub the butter into the flour until the mixture forms coarse crumbs. There should be no visible white flour left, but don't overwork it. Place the crumble in the refrigerator while you prepare the filling.

For the filling, place all the ingredients in one bowl and beat with a mixer until smooth and uniform.

Grease a baking pan with butter (I use a 22 cm diameter pan). Spread half of the shortbread crumble evenly across the bottom of the pan, smoothing it with a spoon.

Pour the cottage cheese filling evenly over the crumble layer.

Using a spoon, evenly sprinkle the remaining crumble on top. Place in an oven preheated to 180°C. Bake for approximately 40–50 minutes, or until a toothpick comes out clean.