Cheesecake in a mould - shortcrust

Menu: Desserts

Allergens: Gluten, Egg, Dairy

Intermediate

This recipe is preset to 8 people

A melt-in-the-mouth dessert for cottage cheese lovers. This pleasing sweet indulgence can be made ahead to save you some time and to allow you to bask in its glory when your guests arrive.

Ingredients

For the dough:

white wheat flour

200 g

sugar

50 g

eggs

1 pcs

butter

120 g

water

30 ml

vanilla sugar

1 pack

For the filling:

eggs

5 pcs

sugar

100 g

grated lemon zest

1 pcs

cottage cheese

750 g

cornstarch

30 g

sour cream

150 g

Preparation

Prepare the dough. Mix the flour and sugar and rub in the butter. Add the beaten egg and enough water to bind into soft dough. Mix to a uniform consistency and knead the dough into a ball. Cover it with plastic foil and let it rest in the refrigerator for at least 30 minutes.
Prepare the filling. Separate the egg yolks from the egg whites.
Beat the egg whites with some warm water and sugar until stiff peaks form. Combine with mixture of egg yolks, cottage cheese, sour cream, cornstarch and grated lemon zest.
Roll out the dough on a sheet of paper, matching the bottom of the mould. Place the dough into a greased mould and pour with filling.

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