Cheese Pie

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Image: Hadley Reclaimed

Here is a recipe for a sweet, milk/cheese based pie.  While I know it is a bit hot these days for baking, the results are well worth it.  The pie is loosely based on old German and Pennsylvania Dutch recipes, and playing with the spices to fit to taste. A little more sugar can be used, but I find the balance as written really nice.

 Cheese Pie

  • Cottage Cheese 1 1/4 cups
  • Mild Cheddar 1/4 cup shredded
  • Sugar 1/2 cup
  • White Flour 2 Tbs
  • Salt 1/4 tsp
  • Double Cream 2 cups
  • Eggs 2 separated
  • Cinnamon 1/2 tsp
  • Ground Ginger  pinch
  • Nutmeg pinch
  • Lemon Zest 1/2 tsp
  • Pie Crust (see recipe)


Mix the cottage cheese, shredded cheese, sugar, flour, salt, lemon zest and spices together in a bowl. Add beaten egg yolks and mix again thoroughly. Then add the milk a little at a time and stir until smooth. Beat the egg whites until stiff, then fold the whites into the mixture.  Lightly grease and flour a 8 or 9 inch pie pan, and then line with the pastry. Pour the cheese mixture into the pan. Bake in a preheated 175 C/ 350 F oven for about 1 hour (use a tooth pick check for a thorough cooking).

* This was a camera shy dessert, but I will try to add pics when I make it next time.


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