Cheese Pie Recipe

Prepare dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp granulated sugar, and 1/4 tsp fine salt until evenly combined.

Cut in the butter

Add 1/2 cup (cold, cubed) unsalted butter to the flour. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until mixture resembles coarse crumbs with pea-sized pieces of butter remaining (about 6-8 brief rubs).

Add water and form dough

Sprinkle 3 tablespoons cold water over the mixture, tossing gently with a fork after each addition. Add more water, 1 teaspoon at a time, only if needed, until dough just comes together when pressed. Do not overwork.

Chill and roll

Form the dough into a flat disc, wrap in plastic, and chill in the refrigerator for at least 30 minutes. When chilled, lightly flour a work surface and roll the dough into a circle about 11 inches in diameter and about 1/8 inch thick.

Fit into pan and blind-bake

Transfer the dough to a 9-inch pie pan, gently press to fit, and trim or crimp the edges. Prick the bottom several times with a fork. Line with parchment and fill with pie weights or dried beans. Bake in a preheated 375°F (190°C) oven for 12 minutes. Remove weights and parchment and bake 5–7 minutes more until the crust is very lightly golden. Let cool slightly.

Preheat and prepare

Preheat oven to 350°F (175°C) if not already heated from blind-baking. In a large mixing bowl, place 8 oz softened cream cheese and 1 cup ricotta; beat with an electric mixer until smooth and lump-free (about 1–2 minutes).

Add wet ingredients

Add 1/2 cup sour cream and beat until incorporated. Add 2 large eggs, one at a time, beating briefly after each until combined. Stir in 1/2 tsp vanilla extract if making a slightly sweet version.

Incorporate dry ingredients and cheeses

With the mixer on low, add 2 tablespoons granulated sugar, 1 teaspoon flour, 1/2 tsp fine salt, and 1/4 tsp freshly ground black pepper; mix until just combined. Fold in 1 cup grated sharp cheddar and 1/4 cup finely grated parmesan with a rubber spatula so the mixture is uniform but not overworked.

Fill crust and bake

Pour the cheese filling into the prepared (slightly cooled) pie crust and smooth the top with a spatula. Optional: sprinkle 1/4 cup extra grated cheddar evenly on top. Bake on the center rack at 350°F (175°C) for 30–35 minutes, or until the center is set but still slightly jiggly — a toothpick inserted near the center should come out with a few moist crumbs, not raw batter.

Cool and finish

Remove the pie from the oven and let it cool on a wire rack for at least 1 hour to finish setting. If desired, sprinkle 1 tablespoon chopped fresh chives or parsley on top before serving. For best slices, chill in the refrigerator for 1–2 hours and slice with a hot, dry knife.

If using, sprinkle the additional 1/4 cup grated cheddar over the filling 10 minutes before the end of baking to allow the topping to melt and brown lightly. After baking, garnish with 1 tablespoon chopped fresh chives or parsley.