This exquisite shortbread cheese pie represents generations of Eastern European baking tradition. The delicate, buttery crust combined with a light, airy cheese filling creates a dessert that truly lives up to its golden reputation. Having perfected this recipe through countless iterations, I can confidently say it delivers the perfect balance of richness and delicacy that melts in your mouth with each bite.
Preparation Overview
- Prep Time: 40 minutes
- Chilling Time: 30 minutes
- Baking Time: 35 minutes
- Total Time: 1 hour 45 minutes
- Servings: 12
- Difficulty Level: Intermediate
Ingredients
For the Shortbread Crust
- 400g (3¼ cups) all-purpose flour
- 200g (14 tablespoons) unsalted butter, frozen
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon vanillin or 1 teaspoon vanilla extract
- 2 large eggs, separated (1 whole egg + 1 yolk for dough, 1 white for filling)
- 3-4 tablespoons ice water
For the Cheese Filling
- 400g (14 oz) cottage cheese or farmer’s cheese
- 2 tablespoons fine semolina
- 50g (3½ tablespoons) sour cream, plus 1 tablespoon for egg wash
- 100g (½ cup) granulated sugar
- Pinch of citric acid (⅛ teaspoon)
- 50g (⅓ cup) golden raisins
- 1 egg white (reserved from dough)
For the Egg Wash
- 1 egg yolk
- 1 tablespoon sour cream
Step-by-Step Instructions
1. Preparing the Perfect Shortbread Dough
- Sift flour into a large mixing bowl.
- Using the large holes of a box grater, grate the frozen butter directly into the flour, tossing occasionally to coat butter pieces.
- Add sugar, baking powder, salt, and vanillin.
- Make a well in the center and add:
- 1 whole egg
- 1 egg yolk (reserve white for filling)
- Using your fingertips, start combining ingredients while gradually adding ice water.
- Work quickly to form a shaggy dough – avoid overworking.
- Shape into a disk, wrap in plastic film.
- Refrigerate for 30 minutes.
2. Creating the Cheese Filling
- In a large bowl, combine:
- Cottage cheese
- Semolina
- 50g sour cream
- Blend until completely smooth using an immersion blender.
- In a separate bowl:
- Beat reserved egg white with a pinch of citric acid
- Gradually add 100g sugar
- Continue beating until stiff peaks form
- Gently fold the meringue into the cheese mixture.
- Fold in raisins last.
3. Assembling the Pie
- Preheat oven to 180°C (350°F).
- Line a 9-inch pie pan with parchment paper.
- Divide chilled dough:
- ⅔ for the base
- ⅓ for lattice
- Roll out larger portion to 3mm thickness.
- Transfer to prepared pan, forming edges.
- Spread cheese filling evenly.
- Roll remaining dough, cut into 1-inch strips.
- Create lattice pattern on top.
- Mix egg yolk with 1 tablespoon sour cream.
- Brush lattice with egg wash mixture.
4. Baking to Golden Perfection
- Bake at 180°C (350°F) for 35-40 minutes until golden brown.
- Cool in pan for 15 minutes.
- Transfer to wire rack to cool completely.
Expert Tips for Success
- Keep all ingredients cold for the flakiest crust.
- Drain cottage cheese if very wet.
- Toast semolina lightly for enhanced flavor.
- Create thin, even lattice strips for uniform baking.
- Allow pie to cool completely for clean slices.
Nutritional Information (per serving)
- Calories: 320
- Total Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 75mg
- Sodium: 230mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugar: 15g
- Protein: 9g
This versatile shortbread pie base works beautifully with various fillings – from fruit preserves to chocolate ganache. The cheese filling version presented here offers a perfect balance of sweet and tangy flavors, while the buttery crust provides a delightful contrast in texture. Whether served warm or at room temperature, this pie promises to become a cherished addition to your dessert repertoire.
