Cheesecake with cottage cheese

Instructions

1. Using the mixer, finely chop the dry biscuits, reducing them to a homogeneous flour.
2. Cut the butter into not-too-small pieces and melt it in a suitable cup in a saucepan or microwave.
3. Once fluid, turn it off and allow it to cool.
4. Add it to the biscuit flour in a large mixing bowl and thoroughly combine: it must be completely absorbed.
5. Line a 22-24 cm round pan with parchment paper, if possible with a hinged opening.
6. Pour the biscuit mixture into the bottom of the pan and press down firmly with the back of a spoon.
7. As a result, make a compact base, place it in the fridge, and proceed with the filling.
8. In a mixing bowl, combine the ricotta, sugar, and a pinch of salt
9. Using a fork, thoroughly combine the ingredients until they form a homogeneous cream.
10. Add the freshly squeezed and filtered lemon juice, as well as the sifted flour.
11. Continue to mix with an electric mixer after adding the eggs.
12. Remove the pan from the fridge and transfer the mixture to it, then level well
13. Place the pan in a preheated oven and bake for 35 minutes at 180 ° C
14. Allow it to rest in the oven for 10 minutes with the door open after cooking, then take it out and enjoy it after at least a couple of hours.