Nicely cooled down cheesecake is my favorite summer dessert. The preparation is very simple, but what we like the most is the freshness of the whole desert that is due to the lemon and the fact that this desert is best when left in fridge for few hours (even better overnight).
We have different variations of this dessert and below Iām presenting you one of them. This time it was my wife who was baking, I was just assisting š. The quantities are smaller, since we baked a smaller try (15 cm).
Ingredients for the sponge cake:
- 80 g oat flakes
- 4 wholemeal biscuits
- 1 tbsp linseed
- milk
Ingredients for the cottage cheese filling
- 350 g cottage cheese
- 2 eggs
- 2 tablespoons semolina
- lemon zest
- 2 tablespoons of sugar
- vanilla essence
For the filling, mix together the oats, biscuits and flaxseed. Add milk to form a compact mixture.
Grease a baking tray and spread the mixture over the base of the tray.
The easiest way is to press it against the bottom with your hand and spread it evenly.
In a bowl, mix the cottage cheese, eggs, sugar and semolina.
Add the vanilla essence and lemon zest. Mix well and simply pour into the baking tin.
Bake at 180 degrees Celsius for 30 min. Let it cool and then put it in the fridge.
It's great when it's really well chilled.
Thanks for reading,
feel free to leave a comment, I will be glad to reply.
Best regards, @miljo76
