Shortbread pie with cottage cheese and sour cream

Step-by-step cooking

1. Step 1:

   

   If you have your own, proven recipe for shortbread dough, feel free to cook it. I'm still searching, so I melted butter in the microwave and mixed it with a whisk with sugar and salt.

2. Step 2:

   

   Add water and sift the premium wheat flour in parts.

3. Step 3:

   

   Knead the tight dough, assemble it into a ball and, tightening the bowl with cling film, put it in the refrigerator for half an hour.

4. Step 4:

   

   Turn on the oven to warm up to 180 °C. Roll out the dough into a circle with a diameter larger than the size of the mold. I got a circle with a diameter of 26 cm: 18 cm - the inner part, and the sides of 4 cm. The form is silicone. The bottom was pre-lubricated with sunflower oil. Prick the cake with a fork. Bake the cake in the oven for 20 minutes. If this is not done, then the dough in the pie is almost guaranteed to be raw.

5. Step 5:

   

   For the filling, put the cottage cheese and sour cream in a bowl. Add sugar and vanilla sugar.

7. Step 6:

   

   Using an immersion blender, whisk the mixture until smooth. Instead of a blender, you can pre-grind the cottage cheese through a sieve, and then mix with sour cream and sugar.

8. Step 7:

   

   Beat the eggs with a mixer until a slight increase in volume and the appearance of abundant bubbles.

9. Step 8:

   

   Gently stir the eggs into the curd mixture with a cooking spatula.

10. Step 9:

    

    Then pour the filling into the mold, onto the cake, and bake for 40 minutes at 180 ° C. The filling should stabilize. Keep an eye on the pie: if the top is slightly cracked, it means it's ready, 100%. But it's better not to bring it to this :)