Cottage Cheese And Vanilla Cheesecake

1. 1

   Sift flour and baking powder into a mixing bowl. Add 1/3 cup of sugar, 1/3 cup of butter, one egg and a pinch of salt and mix until a loose dough forms, then knead briefly with your hands to create a smooth pastry. Wrap in foil or plastic wrap and chill in the refrigerator for 45 mins.

2. 2

   Separate the remaining 6 eggs. Put the egg yolks in a bowl, beat, then whisk in 3/4 cup of sugar, lemon juice and cottage cheese until mixed. Sift in the cornstarch and mix well. In a separate bowl, whisk the egg whites until stiff, then fold them into the egg mixture. Gently stir in the cream.

3. 3

   Roll out the pastry dough onto a floured work surface into a 13 inch circle. Next, grease a 11 inch springform cake pan, then carefully lift in the pastry. Press it down into the corners and along the sides, it should come about 1 inch up the sides. Bake in a preheated oven at 375u00b0F for about 10 mins.

4. 4

   In a bowl, rub the remaining flour and butter with your hands until the mixture resembles breadcrumbs. Mix in the remaining sugar and the vanilla extract until a loose crumble forms. Next, remove the pastry base from the oven and reduce the heat to 350u00b0F. Pour in the cake filling, then sprinkle with the crumble. Bake for about 40 mins, then cover the cake with foil and bake for a further 20 mins. Remove the cake from the oven and allow to cool. When ready to serve, dust with powdered sugar and whipped cream (optional).

* Per serving · 4 servings · Values may vary.