Poppyseed and cherry cottage cheese pie

Made of wholemeal flour, homemade cottage cheese, and fresh milk, poppyseed cheese pie combines all the tenderness of cream and the benefits of summer nature’s offerings. A gorgeous cherry crown is a juicy final flourish that fills the dish with vitamins and pleases every foodie’s heart, making the cottage cheese pie a holiday staple. Be sure to try it. This flavourful cottage cheese pie simply melts in your mouth!

Ingredients

• Poppyseed layer
• Butter - 200 g
• Poppy seeds - 150 g
• Sugar - 230 g
• Eggs - 3
• Flour - 200 g
• Salt - 0.5 ts
• Baking powder - 2 ts
• Vanilla sugar - 8 g
• Cottage cheese layer
• Cottage Cheese - 600 g
• Fat cream - 250 ml
• Eggs - 5
• Starch - 3 tbs
• Butter - 50 g
• Sugar - 120 g
• Vanilla sugar - 16 g
• Cherry layer
• Sour Cream - 200 g
• Sugar - 180 g
• Frozen cherries - 400 g
• Baking soda - 2 ts
• Rum - 50 ml
• Coconut flakes - 50 g

Directions

1. POPPYSEED CRUST
2. Put the poppy seeds in milk and bring them to a boil over lower heat. Remove from heat, let it cool and strain using a piece of gauze. Grind the steamed poppy seeds in a blender until homogeneous.
3. Preheat the oven to 180 °C.
4. Mix the eggs and vanilla sugar in a deep bowl, and add a pinch of salt. Whip until smooth. Add small portions of butter while whipping. Next add flour, baking powder, and poppy seeds with sugar. Mix all the ingredients thoroughly.
5. Grease a baking pan with butter and sprinkle it with breadcrumbs. Shake off the extra crumbs and pour the poppy seed mixture into the baking pan. Bake the crust layer in the oven for 30 minutes. How to know when your crust is done: a toothpick inserted into the center of the crust should come out clean and dry. Take out the baking pan from the oven and let the poppy seed crust cool completely. In the meantime, let’s make our cottage cheese pie.
6. COTTAGE CHEESE PIE
7. Preheat the oven to 170 °C.
8. Whip the cream cheese with the butter and eggs until smooth and fluffy. While whipping the mixture, pour small portions of cream, and add sugar and starch. Do not overdo it, because if you beat the eggs too hard, the cottage cheese pie will rise quickly but sink very soon.
9. Pour the cream cheese mixture onto the cool poppy seed crust. Place it in the oven, cover with foil and bake for one hour. Ensure that the cottage cheese pie is baked well, especially in the middle.
10. Let the baked pie cool in the oven, then leave it in the refrigerator for four hours.
11. CHERRY LAYER
12. Defrost the cherries and put them with the juice and 100 g of sugar into a small saucepan. Simmer over medium heat for two or three minutes. Stir the cherry syrup all the time.
13. Thoroughly mix the starch with rum, add the mixture to the cherries and cook until thick. Remove from heat, and let it cool completely.
14. Take out the cooled poppy seed cottage cheese pie from the baking pan. Whip the sour cream with sugar and put it evenly on top of the pie. Put the cherry sauce on top. You can also generously sprinkle the cake with coconut flakes to add a winter look to your pie.
15. Invite your close ones to the table and treat them with a piece of amazing poppy seed cottage cheese pie.