The best cheesecake. It tastes divine, I recommend it

A really good choice! Among cheesecakes, those with a homemade taste and creamy texture always win. A truly “divine” cheesecake is soft, crumbly and must have lemon and vanilla. This recipe is exactly that.

The Best Creamy Cheesecake
This recipe combines a soft dough and a rich, creamy cheesecake filling that melts in your mouth with every bite. 

Ingredients:
Dough:
300 g  flour
150 g butter or margarine, cold
1 egg yolk
80 g icing  sugar
1 pinch salt
1 teaspoon baking powder
2–3 tablespoons milk
Quarry filling:

750 g cottage  cheese
2 egg yolks
150 g sugar
1 packet vanilla sugar
Grated zest and juice of 1 lemon
2–3 tablespoons semolina

250 g sour cream
3 egg whites (beaten until stiff)
Preparation:

Dough: Mix flour, icing sugar, baking powder and salt, then crumble in the cold butter. Add the egg yolks and milk and knead. Wrap in cling film and refrigerate for 30 minutes. 

Filling: Break the cottage  cheese into pieces and mix with the egg yolks,  sugar, vanilla sugar, grated lemon zest and juice. Add the semolina and sour cream. Beat the egg whites until stiff and carefully fold into the cottage cheese mixture.
Baking: Roll out two thirds of the dough and line a  cake tin with it. Pour the cottage cheese filling on top. Grate the remaining dough on top. Bake in a preheated oven at 180 °C for approximately 40–50 minutes until golden brown.
Enjoy!