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1
Heat the oven to 200u00b0C (390u00b0F).
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2
Pour the milk over semolina, just enough to cover and let it steep for 30 minutes.
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3
If the cottage cheese is watery, drain it first; then if it's too crumbly, whizz it for a few seconds in a food processor, or mash it with a fork.
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4
Beat the egg yolks with sugar until pale, then beat in the butter. Stir in the lemon zest, cottage cheese and milk with semolina and stir well.
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5
Beat the egg whites with a pinch of salt to stiff peaks and gently fold in 1/3 of the whites into the cheese mixture, followed by the rest. Careful to not overstir it.
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6
Grease the baking tin with butter and dust with breadcrumbs, then pour in the batter. Bake for 30-40 minutes. To check the readiness, stick a toothpick into the cheesecake; it should come out clean when ready.
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7
To make the strawberry coulis, puree the strawberries in a blender with sugar and a dash of lemon juice. Taste to check.
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8
To serve, pour some of the coulis on the plate and spread. Place a piece of cheesecake in the centre. If you want to make the heart circle, then add drops of whipped cream in a circle around the cheesecake, then using a toothpick, draw through each. Serve and enjoy!
