How to make
Finely crush the biscuits. Add the sugar and softened butter and mix well.
Pour the biscuit mixture into a baking paper-lined cake tin with removable sides.
Press down and flatten the base with a spoon. Place it in the refrigerator to cool and set. Beat the cottage cheese with the mascarpone with a mixer. Add the sugar, honey, juice and lemon peel.
Beat again, until a homogeneous mixture is obtained. Begin adding the eggs one at a time, beating well after each one to be absorbed by the mixture. Pour the finished mixture on the biscuit base.
Wrap the base of the cake tin well and bake the cheesecake for about 1 hour at 300°F (150°C) in a water bath.
The end result should be harder ends and a soft, slightly runny middle part. Cool and garnish with whatever you like.
The Refreshing Lemon Cheesecake is ready.
