Baked cottage cheese cake

It's nothing like the cheesecakes of the US, but very tasty nevertheless.

Ingredients
crust:
50g icing sugar
100g butter
150g flour

filling:
500g Hungarian cottage cheese
90g starch
200g icing sugar
500mL milk
400mL sour cream
zest of one lemon
2 eggs
15g vanilla sugar

Preparation
Preheat the oven to 190C. Line a 22cm round baking shape with baking paper.

Mix the flour and the sugar needed for the crust. Cut in the butter and mix until it just comes together. Cool for 10 minutes. Roll out into a crust large enough to come 4cm high around the edges of the round baking sheet. Transfer into baking sheet.

Bake in the preheated oven until golden brown. Set aside to cool.

In a bowl mix the filling ingredients and beat until fluffy.

Brush the crust with a beaten egg white to prevent it from getting soggy. Then pour in the filling and bake for about 90 minutes. Cover with aluminum foil if the top browns too fast.

Cool in the shape for 2 hours before removing from the spring-form.

You can top this with the strawberry sauce I posted earlier. Delicious!