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Ingredients:
For the crust:
- 350 g it’s us vanilla biscuit
- 140 g melted butter
Cottage cheese cream:
- 60 g powder sugar
- 250 g mascarpone
- 500 g cottage cheese
- 300 ml heavy cream
- 40 g express gelatine fix
- zest of a lemon
- juice of half a lemon
- 1 tsp lemon paste (or lemon juice)
You can decorate its top with the following:
- it’s us vanilla biscuit
- lavender
- fruits (e.g. red current, raspberry, blueberry, strawberry)
- zest of a lemon
Preparation:
- Crush the biscuits in a food processor.
- Add the melted butter and mix them thoroughly, press the crust mixture into the bottom of a 18-22 cm springform pan, then leave it in the fridge until the filling is ready.
- For the filling: measure the powder sugar, the mascarpone and the cottage cheese into a bowl and whisk them together with a hand mixer.
- Add the heavy cream, the lemon zest and juice, the lemon paste and mix until frothy.
- Add the gelatine fix and mix the whole mixture together.
- Spread the mixture on the base and place the cake into fridge for 1-2 hours.
- Decorate the top with some crushed biscuits, lavender or fruits to taste.
Enjoy!
