Ingredients:
- Flour 150 grams
- Sugar 150 grams
- Almonds 75 grams
- Egg yolk 1 piece
- Butter 100 grams
- Raspberry 250 grams
- Chicken egg 3 pieces
- Cottage cheese (not fat) 750 grams
- Vanilla Sugar 1 sachet
- Starch 10 grams
- Vegetable oil 2 tbsp. spoons
- Lemon zest 1 tsp
Cooking method:
Step 1. Dice butter. Sift flour into a bowl, add 50 g of sugar, nuts and a pinch of salt, mix, add 1 egg yolk, diced butter and quickly knead the dough with your hands. Wrap it in cling film and refrigerate for 30 minutes.
Step 2 Thaw raspberries beforehand at room temperature. Eggs are divided into proteins and yolks. Beat whites in a strong foam with a pinch of salt. Mix cottage cheese with the remaining sugar, vanilla sugar and yolks. Add starch, vegetable oil and lemon zest. Stir well. Stir the whipped proteins, then the raspberries to the curd.
Step 3Roll out the dough into a thin layer and put in a greased form, arrange the sides. Put the curd mass on the dough, smooth. Bake cheesecake in a preheated oven for 1 hour. Remove the prepared cheesecake from the oven, allow to cool.
Step 4 Garnish with fresh raspberries.
Bon Appetit!
