Cherry and Sweet Cheese Pie – The Perfect Summer Dessert

Preparation method

• I baked the pie in a round baking pan of approximately 30 cm in diameter. If you don’t have a round pan, the recipe can also be made in a square or rectangular pan of similar size.
• Preparing the dough
  To make the dough, I used a food processor and added the flour, powdered sugar, salt, cold butter cut into cubes, egg, egg yolk, and vanilla extract. I pulsed for a few seconds, just until the ingredients came together and formed a dough.
  If needed, you can add one or two tablespoons of cold water to help bring it together. Be careful not to overmix the dough; stop the food processor as soon as the ingredients have combined.
  
• We form a dough ball, wrap it in plastic wrap, and refrigerate it for at least one hour.
  After chilling, we separate about one third of the dough and keep it in the refrigerator until needed. The remaining dough is rolled out and used for the base of the pie.
• Preparing the cheese cream
  In a bowl, add the well-drained cottage cheese, sugar, egg, vanilla extract, lemon zest, and cornstarch dissolved in a little water.
  Mix until all the ingredients are fully combined and you get a smooth, homogeneous cream. Set the mixture aside until assembly.
• Preparing the cherry filling
  Wash the cherries well, remove the pits, and transfer them to a large pan. Add the sugar and lemon juice, then cook over low heat until the fruit starts to soften and releases its juices.
  
• Dissolve the cornstarch in a few tablespoons of cold water and pour it over the cherries, stirring continuously.
  Continue cooking for another 1–2 minutes, until the mixture begins to thicken and reaches a pie filling consistency.
  Turn off the heat immediately and let the filling cool before using. As it cools, it will continue to thicken, so there is no need to overcook it.
• Assembling the pie
  Preheat the oven to 180°C.
  Remove the dough from the refrigerator and set aside about one third for the decorative lattice.
  The remaining dough is very tender and easy to shape, so there is no need to roll it out with a rolling pin. Place it directly into the pan and spread it evenly with your hands, gently pressing it to cover the base and bringing it up along the edges.
  Prick the base all over with a fork to prevent it from puffing up too much during baking.
  
• Pour in the cheese mixture and spread it evenly using a spatula or the back of a spoon. Add the cooled cherry filling and distribute it evenly over the entire surface.
• Remove the reserved dough from the refrigerator as well, which will be used for the decoration. Since the dough is very tender, I incorporated about two tablespoons of flour before shaping it, to make it slightly firmer and easier to handle.
  Lightly dust both the work surface and the top of the dough with flour, then carefully roll it out and cut it into strips.
• Place the strips over the filling, creating a decorative lattice.
  Mix the egg with the milk and brush the lattice with it. Finally, sprinkle a little sugar on top for a nice finish and a lightly crisp crust after baking.
• Baking
  Place the pie in the preheated oven and bake for 50–60 minutes, or until the crust turns a deep golden color. After baking, let the pie cool completely in the pan. This step is important, as the filling will set and the slices will cut much more cleanly.
• Tips for a successful cherry and sweet cheese pie
  For a tender, slightly crumbly shortcrust pastry, use very cold butter and avoid overworking the dough.
  If you are using very juicy cherries, cook them for a few minutes with the sugar and cornstarch before assembling. This will help prevent excess liquid during baking.
  The cottage cheese should be well drained before use to achieve a creamy and stable layer.
  For clean, perfect slices, refrigerate the pie for a few hours before serving.
• How to store
  The pie can be stored in the refrigerator in an airtight container for up to 3 days, or covered with plastic wrap. Before serving, you can leave it at room temperature for 15–20 minutes to bring it back to its ideal texture.