Cake base:
digestive biscuit base
Filling:
(A)
500g of cottage cheese
60g of melted butter
1 lemon zest, grated
1 1/2 tbs lemon juice
4 egg yolks
(B)
15g cornflour
15g flour
(C)
4 egg whites
100g sugar
2 tsp of lemon juice
Directions:
Preheat your oven to 160°C
1. Press the digestive biscuit base into the bottom of a greased 23 cm springform tin.
2. Press the cottage cheese through a sieve and mix it with the rest of (A) until it is well blended.
3. Add (B) and mix until well combined.
4. In a separate bowl, whip the egg whites in (C) until foamy. Then add the remaining (C) ingredients. Whip until stiff. Add it to the cheese mixture and fold it in until well incorporated.
Remember to fold and not mix because that will make the cake not as fluffy.
5. Pour the cheese filling into the prepared biscuit base in the baking tin.
6. Bake for 50-60 minutes or until the center is set and golden brown. Remove the cake from the oven. Set aside to cool. Refrigerate for 5 hours or overnight.
* Because the cake is baked directly in the oven, the cake will crack even when slightly over-baked. To avoid this, turn off the oven after baking for 45 minutes and leave the cake in the oven for 30-40 minutes with the door slightly open the cake will shrink by at least 1/3 but its is normal.
This is how it would look like, when decorated and served.
