Cottage cheese cheesecake

Method

1. Set the oven to 350°F. Grease the foil mold. Drain the cottage cheese in a strainer for around 5 minutes. Pour the cottage cheese in a bowl and mix well.
2. Finely chop the almonds. Grate the bitter almonds. Whisk the eggs and honey together until fluffy. Whisk in the flour to make a smooth batter with no lumps. Stir in the mixed cottage cheese, cream, and the chopped and grated almonds.
3. Pour the batter into the foil mold and bake in the middle of the oven for about 35 minutes until it has a nice color.

Serving suggestions: sprinkle with icing sugar and lemon zest and serve with Turkish yogurt and fresh berries or whipped cream and raspberry jam.

When the cheesecake is ready and has cooled, it can be easily frozen in the foil mold and then reheated in the Omnia mold.