- Flour - 230 Grams (It is advisable to sift)
- Sugar - 250 Grams (preferably brown)
- Butter - 65 Grams
- Water - 20 Milliliters
- Eggs - 5 pieces
- Milk - 3 items. spoons
- Cottage cheese - 900 Grams (preferably fat-free)
- Vanilla powder - 1 pinch
- Lemon - 1 piece
- Sol - 1 Pinch
To test the basis, we need: 200 grams of flour (better sifted), 65 grams of sugar, 65 grams of butter. All the ingredients are thoroughly mixed in a special bowl. To the resulting mass, add 20 ml. water. It is necessary to knead a solid dough. If the dough is sticky, I advise you to put it in the refrigerator for a while. In the baking dish, we put pre-cut parchment paper for baking. The finished dough is placed on the cut out circle of paper and rolled out to the ends of the circle. The finished circle of dough and paper is placed in a baking dish and we form the sides. The dough is baked in the oven for 8-10 minutes at a temperature of 180 degrees. To prepare the filling we will need: 5 eggs, 180 grams of sugar, lemon juice and a pinch of salt, 2 tbsp. spoons of flour and 3 tbsp. a spoonful of milk, 900 grams of cottage cheese, 1 lemon peel. Separate yolks from proteins. Mix the yolks with sugar, whisk the whites with lemon juice and a pinch of salt until the foam forms. In a separate bowl, mix the flour and milk until a thick mass forms. Add the flour mass to the beaten proteins, vanilla powder to taste and cottage cheese - mix everything thoroughly. To the resulting homogeneous mass add zest of one lemon and mix well. The filling is placed inside the baked substrate. Put the cake in the oven and bake until golden brown at a temperature of 180 g. Cottage cheesecake is ready. Serve chilled, the dish can be decorated with ice cream balls covered with grated chocolate. Bon Appetit!
Servings: 10