Cottage Cheese Cheesecake

Option A — bake a standard sponge cake using your favorite recipe (3–4 eggs, 1 cup sugar, 1 cup flour, baking powder).

Option B — take store-bought puff pastry, roll into a thin sheet, cut out a circle slightly larger than the diameter of your springform pan and bake on a sheet, pricking the surface with a fork first.

Make the custard cream: mix egg yolks, milk and sugar in a bowl, place over a water bath and cook, stirring, until thickened. Remove from heat, add the bloomed gelatin, pour into the cream and stir until completely dissolved. Let cool.

Whip the heavy cream, add cottage cheese. At this stage you can add any fruit in chunks and mix. Add vanilla sugar if desired. Refrigerate until fully set.

The surface can be covered with melted chocolate cooled to room temperature, or prepare jelly, arrange your favorite fruit and pour jelly over the cake, refrigerate until fully set.