Word is that cheesecakes have been making an appearance since the first Olympic Games in Ancient Greece. Well then! The Countess of Leicester’s household was making cheesecakes in 1265 as noted in her domestic notes. This old Yorkshire recipe uses either cheese curds or cottage cheese. I used the latter as cottage cheese is what I had on hand and I was in a rush, no time for curd hunting. Using curds will result in a richer “pye” than if you use the more mundane cottage cheese.
This is really a savoury pie. It’s supper, not dessert. A bit tangy. Good for a light dindins if you serve it with some greens. Not schfancy. But sure is quick. The recipe .. its simplicity .. lends itself to many additions. Sauteed spinach, soaked currants, others kinds of cheese. (I’m not suggesting adding all of these at once. Complicated!)
1 shortcrust pie pastry (If you’re feeling keen and enthusiastic, you may be making this from scratch. I rarely do.)
Juice of 1 lemon
Zest of 1 lemon
2 cups of cottage cheese
1/4 cup of heavy cream
2 eggs beaten
Turn oven to 350F.
Bake the pastry on it’s own for about 15 minutes. It might shrink down from the sides a little but, frankly, no one else will notice but you.
Meanwhile, mix up the remainder of the ingredients in a bowl.
Once the pastry has had its initial cook, pull it out from the oven. Now add the remainder of the ingredients on top of the pastry and bake for 30 minutes or so.