Saturday, 14 March 2015

Ricotta and cottage cheese pie

This pie might just be the perfect compromise between a classic cheesecake and a dessert that, when instagrammed, could be accompanied with hashtags like #healthy, #fit and #cleaneating. Packed with ricotta and eggs, this easy-to-make pie might not be vegan, lactose-free or gluten-free, but is definitely much healthier than cheesecake, and (I dare say) much more delicious than most things that your instafamous fitness gurus would recommend (but maybe that's just because it isn't vegan, lactose-free or gluten-free. Sorry, not sorry.)

You will need (for a standard size pie dish):

For the crust:
18 whole wheat butter biscuits (European alternative for graham crackers)
70 g butter, melted

For the filling:
500 g ricotta
250 g cottage cheese
100 g sour cream (optional)
75 g sugar
1 tsp vanilla
1 tsp lemon zest
5 eggs

Make the crust:
Break the biscuits into smaller pieces, than crush them in a food processor until finely ground. Add melted butter and mix in the food processor. Put the mixture in a pie dish and press it down firmly with your hands so you get an even base.

Make the filling:
In your food processor, mix together the ricotta, cottage cheese and sour cream with sugar and vanilla.

Beat the eggs lightly and add them to the mixture along with the lemon zest. Mix again until it's all well combined. You can also do this step in a large bowl with a whisk or a hand mixer. There really is no wrong way to do it.

Bake at 180°C for 55 to 60 minutes. If needed, turn on the grill for a few minutes at the end. Let it cool in the oven for about 30 minutes, than let it cool completely at room temperature. It needs to set before you cut it, so I like to bake it a day before I mean to serve it, and refrigerate it overnight.

As you bake it, the pie will rise like crazy and might also crack (you have been warned). It will deflate as it cools down.

Optional (but not really): mixed berries sauce
For the sauce I used about ¾ cup (didn't measure) of frozen mixed berries. I put them in a saucepan with a tablespoon of water, tablespoon of sugar, and a splash of balsamic vinegar. I let it cook for about 10 minutes, than processed it in a blender, and strained it to remove the seeds before serving.