Easy, cheesy pie!
A buttery shortcrust pie with a creamy cheese filling, infused with vanilla and dotted with raisins — simple, aromatic, and absolutely delicious.
Sweet Cheese Pie with a Buttery, Crumbly Crust – Simple and Delicious Recipe
Course: DessertCuisine: RomanianDifficulty: Medium10
servings29
minutes1
hour300
kcal1
hour29
minutesGrab a slice, everyone! The aroma of vanilla, a creamy sweet cheese and raisin filling, all nestled in a fantastic buttery crust with cream — in short: irresistible.
I’m a huge cheese lover — I’ll admit, almost obsessed — so there was no way I could pass up this recipe. And since the result was exactly as I hoped: delicious and perfectly balanced, I couldn’t wait to share it with you.
Enough with the introduction. Let’s roll up our sleeves and get to work!
Ingredients:
For the dough:
350 g (about 2 ¾ cups) flour
1 teaspoon baking powder
2 packets vanilla sugar
2 eggs + 1 egg yolk (do not discard the white)
1 teaspoon lemon zest
200 g (about 7 oz) very cold butter (from the freezer)
200 g (about ¾ cup) sour cream, 20% fat
A pinch of salt
For the cheese filling:
700 g (about 24 oz) fresh cheese, well drained
200 g (about 1 cup) raisins
1 teaspoon vanilla extract
2 packets vanilla sugar
3 eggs + 1 egg white (reserved from the dough)
180 g (about ¾ cup) sugar
60 ml (¼ cup) milk
60 g (½ cup) cornstarch
Additionally:
1 egg
3 tablespoons milk
3 tablespoons sugar
Preparation method:
- I left the butter in the freezer overnight; it’s very important that it’s well chilled, along with the cream and eggs. Sift the flour into a bowl with the baking powder and salt, then grate the butter directly over the mixture. Because it’s frozen, it’s much easier to work with.
Gently mix from time to time, just enough to separate the strands of butter that stick together. As you do this, they will distribute evenly throughout the flour, helping create a tender, flaky texture in the dough.
- Add the remaining ingredients and mix as quickly as possible. It’s important to work fast to prevent the butter from warming and melting from the heat of your hands.
- Divide the dough into two equal portions, wrap each piece in plastic wrap, and refrigerate for at least one hour.
- Prepare the cheese filling just before assembling the pie. At this point, preheat your oven to 180°C (350°F).
I like to soak the raisins throughout the preparation: I use a teaspoon of vanilla extract, a little lemon juice, and a splash of liqueur. You can use any combination you prefer, but make sure to drain them well before adding them to the cheese mixture.
Dissolve the cornstarch in the milk, then incorporate it into the cheese mixture along with the other ingredients.
- You can use any type of pan you like; I chose a round one and lined it with parchment paper. Take half of the dough and press it with your hands directly into the pan.
Pour the cheese filling over the dough, then use the other half and place it on top, trying to create a neat, appealing surface. Beat one egg with a little milk and brush it over the top of the pie, then sprinkle with sugar.
The pie is ready for the oven! Bake for about one hour, until it turns golden brown. Every minute of waiting is worth it — the result is absolutely delicious.
- Ready to serve! The aroma filling your kitchen is absolutely irresistible and will surely make you want to try the pie immediately.
