Cheesecake with lemon cream

Grind the cookies in a blender into fine crumbs. Add butter warmed to room temperature and beat until smooth. Place the resulting mass on the bottom and sides of a springform pan with a diameter of 22-23 cm, compact it with your hands and put it in the refrigerator for 30 minutes.

Beat cottage cheese with zest and sugar with a mixer. Continuing to beat, add one egg at a time.

Carefully pour the filling into the mold with the base. Place in an oven preheated to 160 degrees for one hour. Let cool completely in the oven with the door open.

For the cream, mix butter, sugar, lemon zest and juice. Beat in the egg and mix.

Place the bowl in a water bath and cook, stirring constantly, for 20 minutes. The finished cream should stick to the outside of the spoon. Remove from heat, cover and let cool to room temperature.

Spread the cream over the cheesecake and refrigerate for at least three hours. Before releasing the cheesecake from the pan, run a knife around the edges so that the sides are crumbled. This was the first time I made this decoration impromptu, but I adopted it :)

This beautiful cheesecake doesn't require fancy decoration. A sprig of berries is enough.