Cookie pie

6 servings
12 hours

How do I make a cookie and cottage cheese pie with baking in the oven? First, prepare the necessary ingredients according to the list. Cookies are best suited for crumbly, shortbread or biscuit type & quot; Jubilee & quot;. White cookies can be replaced with chocolate or take a mixture of two types of cookies.

Melt the butter and cool.

Crush the cookies in a blender into small crumbs or you can crush them with your hands.

Pour the melted butter into the cookies. Mix well until wet crumbs are obtained. Deposit part of the crumbs to sprinkle the edges of the pie

Spread the remaining shortbread crumbs over the bottom and sides of the split shape (Ø 20-22cm) and compress well. Put the base in the fridge for 30 minutes.

Now prepare the filling. Take the top grade flour. Adjust the sugar to your liking. Cottage cheese is best suited to pasty, but not very wet. I took cottage cheese in briquettes and punched it with a blender. If the cottage cheese is lumpy and dry, you can add some milk to it and also punch with a blender until you have a smooth paste.

In a saucepan, combine the eggs, sugar and vanilla sugar. Whisk until smooth.

Pour in the milk and stir again.

Place the saucepan on a medium heat. With constant stirring, cook the cream until thickened. It is advisable to cook the cream to such a density that the trace from the whisk does not tighten too quickly. Chill the custard to room temperature. As it cools, the cream will still thicken. To prevent the cream from becoming coveted, cover it with cling film.

Add the curd to the cooled custard and whisk everything with a mixer until smooth.

Beat the cold cream with a mixer in a separate bowl into a stable foam.

Gently stir the whipped cream into the curd cream. A lush homogeneous semi-viscous mass should be obtained.

Place the curd-and-cream mass on a cookie base and flatten. Sprinkle the edges of the pie with previously deposited crumbs. Put the cake in the oven preheated to 160 ° C for about 1 hour. The exact time depends on the height of the pie and your technique. Make sure the biscuits don't burn from the bottom.

Chill the finished cake at room temperature. Initially, the filling may appear liquid. But as the pie cools, the filling will compact. When the pie has cooled, refrigerate it overnight. Remove the cooking ring before serving. Garnish the pie with fresh berries or fruit. I decorated with record-cut strawberries and mint. Enjoy your meal!