The secret of this delicious cheesecake is perfect crumbly dough with juicy cottage cheese filling.
Course Baking, Dessert
Cuisine International
Keyword Baked lemon cottage cheese cake
Prep Time 30 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 8servings
Calories 295kcal
Ingredients
500gcottage cheese
350gall-purpose flour
250gsugar (150 g for the curd and 100 g for the tart)
150gbutter
4eggs
2tsp.baking powder
zest of a half of the lemon
1tsp.vanilla sugar
a pinch of salt
Instructions
Preheat oven to 350ºF/180°C.
Let`s knead the dough for our tart. Combine all-purpose flour with 100 g sugar, a pinch of salt, and baking powder in a large mixing bowl.
Take butter. Make sure that it is really firm (have it in a freezer for some time). Grate it into the mixture with dry ingredients. Try making it quickly as possible as butter will start melting in your warm hands. Have it shredded in bunches and dredge it with flour every time.
After you have all the butter grated start rubbing it together with the flour. Your mixture needs to resemble fine breadcrumbs.
Grease a cake pan with butter before placing any dough in there (or cover the pan with parchment paper). Take 2/3 of the mixture; pour it into the greased pan and knead the dough by pressing the mixture in and up. Do not forget to form sides for the tart. Leave aside 1/3 part of the mixture for the top.
To make the filling, combine cottage cheese with eggs in a large mixing bowl.
Add all the ingredients that are left: 150 g of sugar, vanilla sugar, and the zest of 1 half of a lemon (grate it using the finest grater you have).
Blend all the ingredients until you get a smooth consistent paste.
Pour cottage cheese filling into the pastry case and even out it with a spoon.
Cover the filling with left loose pastry and put the cake pan into the preheated oven. Let the cake bake for 40 minutes until the top layer becomes golden.
Let it cool down to room temperature and put it into the fridge as cottage cheesecake with lemon zest tastes better when it’s cold. Enjoy your dessert!