Cloud-like Cottage Cheesecake
A heavenly dessert with a buttery shortcrust base and an impossibly light, fluffy filling that melts in your mouth.
Ingredients
For the Shortcrust Pastry:
250g all-purpose flour
125g soft butter, cubed
1 tablespoon sugar
1 pinch of salt
1 egg yolk
50ml cold water
For the Cottage Cheese Filling:
500g fromage blanc (or dry-curd cottage cheese)
3 large eggs, separated
100g granulated sugar
1 sachet (approx. 8g) vanilla sugar
20g cornflour (cornstarch)
100ml cream (whipping or double cream)
Zest of 1 lemon (optional, but highly recommended)
Instructions:
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the recipe on the next page
