Sweet cheesecake

Spread the puff pastry and defrost in approx. 10 min. Preheat the oven to 200 ° C. Grate 1 tbsp of the yellow skin of the lemon. Split the eggs.

Beat the egg yolks, cottage cheese, cream cheese, cottage cheese, lemon zest and sugar to a smooth, airy mixture with a mixer.

In the other bowl, beat the egg whites with salt until stiff peaks. The protein is ready if you can keep it on the head without the protein falling out.

Spoon the egg white foam lightly through the curd cheese mixture. Sprinkle the counter with flour.

Lay the slices of puff pastry together and roll it out into a piece that is approx. 4 cm larger than the shape. Line the shape with the dough.

Scoop the quark cheese mixture into the mold and smooth it. Fry the cake in approx. 40 min. Until done and lightly golden brown.

Lower halfway the temperature to 175 ° C. Allow the cake to cool in the mold.