Cookie pie

How to make a pie from cookies and cottage cheese with pastries in the oven? First, prepare the necessary ingredients according to the list. Cookies are best suited crumbly, shortbread or biscuit type "Jubilee". You can replace white cookies with chocolate or take a mixture of two types of cookies.

Melt butter and cool.

Grind the cookies in a blender into small crumbs or you can crumble it with your hands.

Pour melted butter into cookies. Mix well until crumbs are moist. Set aside some of the crumbs to sprinkle around the edges of the pie.

Spread the remaining shortbread crumbs over the bottom and sides of a springform pan (Ø 20-22 cm) and pack well. Place the base in the refrigerator for 30 minutes.

Now prepare the filling. Take the highest grade flour. Adjust the sugar to your liking. Cottage cheese works best if pasty but not too wet. I took cottage cheese in briquettes and punched it with a blender. If the cottage cheese is lumpy and dry, you can add a little milk to it and also beat it with a blender until you get a homogeneous paste.

Combine eggs, sugar and vanilla sugar in a saucepan. Whisk with a whisk until smooth.

Pour in the milk and stir again.

Place the saucepan over medium heat. Cook with constant stirring until the cream thickens. It is advisable to cook the cream to such a density that the mark from the whisk does not drag on too quickly. Cool the custard to room temperature. The cream will thicken further as it cools. To prevent the cream from winding, cover it with cling film.

Add cottage cheese to the cooled custard and beat everything with a mixer until smooth.

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

Gently fold the whipped cream into the curd cream. You should get a lush homogeneous semi-viscous mass.

Pour the cream cheese mixture over the cookie base and smooth out. Sprinkle the edges of the pie with the previously set aside crumbs. Place the pie in an oven preheated to 160 ° C for about 1 hour. The exact time depends on the height of the cake and your technique. Be careful not to burn the bottom of the cookies.

Cool the finished cake at room temperature. The filling may appear runny at first. But as the cake cools, the filling will thicken. When the cake has cooled, put it in the refrigerator overnight. Remove the cooking ring before serving. Decorate the cake with fresh berries or fruit. I garnished with sliced ​​strawberries and mint. Bon appetit!