Cheesecake lovers would love my recipe for this cottage cheese pie. The consistency is a lighter cheese custard due to the cottage cheese and sour cream compared to the richer cream cheese variety with a temptingly delicious influx of vanilla and butter coming through.
Something else that I am happy to say is you won’t have a lot of work ahead with this cheesecake pie. Basically, you’ll need to separate the eggs, stiffly beat the whites, and combine the ingredients before pouring into a pie shell. Though you can buy a packaged crust, I always make my own with my oil pie crust recipe, which is the foolproof. It also can make a 10-inch pie.
I used a 10-inch pan, but you can use a 9-inch size for a thicker pie. The reason that I prefer a bigger size pie is that I can eat less of it this way. Maybe it is silly, but slicing it in more pieces does help save on calories.
Speaking of saving on calories, this pie also tastes delicious with just 1/3 cup of sugar in my opinion. However, I have a relative that prefers it slightly sweeter with the ½ cups of sugar instead.
If you have any whipped cream topping, you also may want to indulge your sweet tooth a bit more. Either with topping or just plain, my cottage cheese pie is something you’ll want to sample. You also should check out another scrumptious cheesecake pie that I make with my low-calorie chocolate orange cheesecake recipe.
Cottage Cheese Pie
1 ½ cups of cottage cheese
2 large eggs, separated
2 tablespoons of cornstarch
½ cups of sugar
1/4 teaspoon of salt
3/4 cup of thick sour cream
1 teaspoon of vanilla extract
1 teaspoon of lemon juice
3 tablespoons of melted butter
oil pie crust recipe or 9 or 10″ inch pie crust
1 tablespoon of milk
Prepare your pie crust first. I used a 10-inch pan, but you can use a 9-inch size for a thicker pie. Place your crust into a greased pie pan. Set aside.
Beat the egg whites with your electric mixer with about an eighth of a teaspoon of salt until stiff. Set aside.
In another mixing bowl, beat together the egg yolks, sugar, one-fourth teaspoon of salt, and the cornstarch until creamy.
Now gradually add the sour cream, beating until the mixture is light and smooth.
Blend in the cottage cheese, lemon juice, cooled melted butter, and vanilla.
Fold in the stiffly beaten egg whites next by gently turning the mixture with a wooden spoon to slowly combine them into the mixture.
Brush the unbaked pie shell lightly with milk before pouring in the filling to bake. This will keep the crust from becoming soggy while contributing a caramel flavor. However, it also will brown the crust a bit more than if you brushed the unbaked crust with a tablespoon of the melted butter and used two tablespoons in the filling. Both ways turn out great.
Bake the pie in a 450-degree oven for 10 minutes.
Then lower the oven temperature to 325-degrees and continue baking for about 45 minutes, depending on how your oven is regulated. Test with toothpick or slender knife to see if anything sticks.
Let cool and then refrigerate before serving.
ENJOY!
The consistency of this pie is a lighter cheese custard due to the cottage cheese and sour cream compared to the richer cream cheese variety with a temptingly delicious influx of vanilla and butter coming through.
Course:
Dessert, Snack
Cuisine:
American
Keyword:
cheese custard pie, cottage cheese pie, easy cheesecake recipe, oil pie crust, sour cream cheesecake
Servings: 8
:
-
1 ½
cups
of cottage cheese -
2
large eggs
separated -
2
tablespoons
of cornstarch -
½
cups
of sugar -
1/4
teaspoon
of salt -
3/4
cup
of thick sour cream -
1
teaspoon
of vanilla extract -
1
teaspoon
of lemon juice -
3
tablespoons
of melted butter - oil pie crust recipe or 9 inch pie crust
-
1
tablespoon
of milk
-
Prepare your pie crust first. I used a 10-inch pan, but you can use a 9-inch size for a thicker pie. Place your crust into a greased pie pan. Set aside.
-
Beat the egg whites with your electric mixer with about an eighth of a teaspoon of salt until stiff. Set aside.
-
In another mixing bowl, beat together the egg yolks, sugar, one-fourth teaspoon of salt, and the cornstarch until creamy.
-
Now gradually add the sour cream, beating until the mixture is light and smooth.
-
Blend in the cottage cheese, lemon juice, cooled melted butter, and vanilla.
-
Fold in the stiffly beaten egg whites next by gently turning the mixture with a wooden spoon to slowly combine them into the mixture.
-
Brush the unbaked pie shell lightly with milk before pouring in the filling to bake. This will keep the crust from becoming soggy while contributing a caramel flavor. However, it also will brown the crust a bit more than if you brushed the unbaked crust with a tablespoon of the melted butter and used two tablespoons in the filling. Both ways turn out great.
-
Bake the pie in a 450-degree oven for 10 minutes.
-
Then lower the oven temperature to 325-degrees and continue baking for about 45 minutes, depending on how your oven is regulated. Test with toothpick or slender knife to see if anything sticks.
-
Let cool and then refrigerate before serving.
-
ENJOY!
