Lemon cheesecake



° 500 gr of cottage cheese

° 100 g sugar

° 90 gr flour

°3 eggs

° the peel of 2 untreated lemons

Separate the whites from the egg yolks and beat the whites until stiff.

Whisk the cottage cheese with the sugar.

Then add the egg yolks and the flour in rain.

Finish with the lemon zest and egg whites.

Preheat the oven to 180°C.

Butter a springform pan 18 cm in diameter.

Pour in the mixture and bake for 30 minutes.

Cool, uncover and refrigerate for at least four hours.

Enjoy !

Post a Comment

Previous Post Next Post