Cottage cheese CHEESECAKE easy recipe from scratch | how to make cheesecake

INGREDIENTS for 23cm / 9“ pie dish: 500g cottage cheese / I use 2% fat 4 eggs 40g corn starch 75g sugar / or to taste / I usually use substitute (erythritol monk fruit) 1 tsp vanilla extract (could be coconut, almond, orange, etc.) zest of 1 lemon 75g raisins (dried apricots, dried cranberries or cherries) 10g butter for pie dish PROCESS: Preheat oven to 350°F/175°C. Grease 9“ / 23cm pie dish with butter. Separate egg yolks and egg whites. Blend together egg yolks, cottage cheese, lemon zest and vanilla extract. Mix in corn starch and set aside. Whisk egg whites with sugar (or substitute) in a separate bowl until peaks. Fold beaten egg whites into the cottage cheese batter in 3 steps. Pour it into the pie dish. Bake 40-45 minutes. Let it cool 30 minutes. Dust with icing su