“The lightest, most fluffy cottage cheesecake you’ve ever tasted – a real cloud in your mouth!”

Ingredients:
For the shortcrust pastry:
250g flour
125g
soft butter 1 pinch of salt
1 tablespoon sugar
1 egg yolk
50ml
cold water For the cottage cheese mixture:

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500g of fromage blanc
3 eggs
100g of sugar
1 sachet of
vanilla sugar 20g of cornflour
100ml of cream
The zest of one lemon (optional)
Instructions:
Preparation of the shortcrust pastry:

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