The site already has a similar recipe, but do not think for a full replay, the differences between them are! Whisk the softened butter with the vanilla and powdered sugar in a magnificent mass. Add a protein shake again.

Quick connect batter with the flour.

Put the dough in the refrigerator for at least 40 minutes, wrapped in cling film or package. After a time roll out 2/3 of dough the size of a square shape with sides of 23 cm, put a layer of dough in the form and prick it with a fork. Roll out remaining dough to a thickness of about 0.3 cm and cut into wide strips about 1 cm Clear of the workpiece in the fridge for half an hour.

Curd for the filling, whisk blender until smooth and creamy. Proteins separate from the yolks.

Bake crust in the oven for 15 minutes at 180 degrees Celsius. Whisk butter with 30 g of powdered sugar and vanilla, gradually adding 1 yolk and a small amount of cheese, beat the mixture on medium speed. Add starch and mix again the mixture with a mixer.

Proteins whisk with the remaining icing sugar and salt in a solid foam. Add to cheese mixture and raisins and stir. Gently combine the cottage cheese, and protein weight, trying to keep the squirrels do not lost volume. Place cheese curd on shortbread crust, decorate top with strips of dough, the dough grease with a yolk. Bake for about 50 minutes at 180-190 degrees Celsius until Browning.

The cheesecake cool to room temperature and refrigerate at least several hours. For the glaze, mix crushed in a coffee grinder with the sugar and lemon juice, brush with a mixture of the surface of the cheesecake and put it in another for a short time in the refrigerator to glaze froze.