Cheese Pie

Ingredients:

Cake

• 1 and 1/4 cups premium flour
• 1 tbsp. sugar
• 1 teaspoon of salt
• 110 g chilled butter, cut into 1 cm pieces.
• 4-5 tablespoons of ice water

Filling

• 1.5 cups farmer's cheese (about 350 g)
• 1 cup dark brown sugar
• 1/4 tsp ground cardamom
• 5 eggs
• 1.5 cups heavy cream
• Orange confiture, for serving

Preparation:

1. Cake:
   
   Combine the flour, sugar, salt, and butter in a food processor and pulse until the butter is evenly distributed but still lumpy. Without stopping, add ice water, 1 tablespoon at a time, until the dough is moist enough to hold together when squeezed between your fingers.
2. Place the dough on a piece of plastic wrap, shape into a disk and refrigerate for at least 30 minutes.
3. Preheat oven to 175°C. Roll out the dough into a 0.3 cm thick circle and then transfer it to a 22 cm pie pan. Prick the dough all over with a fork. Cover with plastic wrap and refrigerate for at least 30 minutes.
4. Line the pan with foil and fill with dry beans or pie weights. Bake for 10-12 minutes, then remove the foil and weights and continue baking until the crust begins to darken, another 15 minutes.
5. Filling:
   
   While the crust is baking, combine the farmer's cheese, brown sugar, and cardamom in the bowl of a stand mixer fitted with the paddle attachment and beat until fully incorporated. Add one egg at a time and beat on medium speed until fully incorporated before adding the next one. Stir in the heavy cream.
6. Fill the crust with the cheese filling and bake until the top is golden brown and the filling is just slightly jiggly, 45 minutes. Let cool and serve with orange marmalade.