Cherry cream cheese pie

• Prepare everything you need.
  

Dough

• Dough is convenient to knead in a food processor. In a bowl, combine flour, sugar, baking powder, and pieces of butter. It should be just out of the refrigerator.
  230 g flour, ½ tsp baking powder, 40 g sugar, 100 g butter
  
• Pulse until crumbly. Break the egg.
  1 pc egg
  
• Pulse a few more seconds – the dough is ready. It should be soft but not sticky. Place in plastic wrap and refrigerate.
  

Filling

• Pit the cherries for the filling. If the berries are frozen, it is advisable to squeeze out the cherry juice.
  200 g cherry
  
• In a bowl, combine soft cottage cheese, sugar, semolina, and egg.
  400 g cottage cheese, 40 g semolina, 60 g sugar, 1 pc egg
  
• Mix ingredients with an immersion blender.
  

Cake assembly

• Spread the dough by hand in the baking dish, making 5-6 cm high edges. Sprinkle with semolina, add a third of the cherries
  
• Distribute half of the cottage cheese mixture, then some berries. Then the remaining cottage cheese and cherries. On top, sprinkle with a couple of pinches of semolina and sugar.
  
• Bake in the oven at 170°C for 30 minutes, then leave the dessert inside the turned-off oven for the same amount of time. The sand cake with soft cottage cheese and cherries is ready.