Rahkapiirakka or Finnish cheese pie is a cheese pie made with Rahka cheese, which is a yogurt cheese from Finland used for desserts.
If you don't have this cheese in your area, like me, it is recommended to use ricotta cheese or a drained cottage cheese.
After a non successful recipe I've tried with cottage cheese, I've decided that this time I'm not taking any chances and making it with ricotta cheese.
The recipe is from "The great Scandinavian baking book".
The original recipe calls for raisins which I've decided to leave out and also, I've changed
a bit the preparation.
The pie came out very tasty and sweet and I served it with spicy peas, that was so good.
150 gram butter / 5.29 OZ
1/3 cup sugar
2 Tbsp. water
1 1/2 cup flour
1/2 tsp. baking powder
500 gram ricotta cheese / 17.637 OZ
50 gram butter, melted / 1.763 OZ
4 Tbsp. whipping cream
4 Tbsp. sugar
1 tsp. vanilla extract
Heat oven to 190C / 374 F.
Prepare the crust:
In a food processor, mix the flour and butter a bit.
Add the rest of the crust ingredients and continue mixing til forming a dough.
Take the dough out of the food processor, and in case the sough is too sticky, work with floured hands and surface.
Grease a pan with butter and flour, roll the dough so it will cover the entire bottom and sides of the pan and transfer to the pan.
Fasten the dough to the sides and bottom of the pan and make the filling.
Mix all the filling ingredients and transfer to the pan.
Bake for 20 - 25 minutes, until the crust golden and the pie is steady.