Mix flour and baking powder and sift through a sieve into a bowl. Add chopped butter, egg yolk and sugar. Knead the crumbly dough with hands. Compacted dough into a ball, wrap with foil and put into the refrigerator for 30 minutes baking dish greased with butter or margarine. Spread a layer of dough, forming ledges 2 cm. Prick with a fork in several places. Bake in preheated oven for 15 minutes at 180 degrees.
Prepare the filling:
Wash and grate the lemon zest on a fine grater half. Separately, squeeze the juice into a bowl. Beat softened butter with sugar, add cottage cheese and cheese as well as the zest and lemon juice. Mix into a homogeneous mass of lush and refrigerate for 30 minutes to separate the egg whites from the yolks. The three proteins add protein, the remainder of the dough and beat blender with a pinch of salt in a lush lather. Egg yolks with a fork to mix with starch. The chilled cottage cheese enter the yolks with the starch, and then carefully introduce proteins. Put the finished curd shortcake, smooth. Bake in preheated oven for 50-60 minutes Ready cheesecake cool in the form, then gently shift on a dish. Before serving, sprinkle with powdered sugar.
See the illustrated master class in cooking cheesecake!