Sift the flour with the powder and powdered sugar. Add salt and cold butter cut into cubes. Quickly chop with a knife or shortcrust pastry chopper. Then add the yolks and quickly knead the dough. A form with dimensions Grease a 24×24 cm or slightly larger baking tray with butter and line it with baking paper. Cover the bottom of the tin with dough. Cover with foil and put in the fridge for 30 minutes. Bake at 190 C for about 10-15 minutes until lightly browned.
Mix the ground cottage cheese with sugar, eggs, lemon zest and potato flour. Spread the cheese mass onto the baked base. Place in the oven preheated to 170 C and bake for 20 minutes. Then very gently place the pudding on top of the slightly cut cheesecake. Put back in the oven and bake for 40-50 minutes. until the top is lightly browned. After baking, leave the cheesecake in the oven for 30 minutes, then open the oven door slightly and leave the cheesecake for 1-2 hours. Remove and leave to cool completely. Place the cheesecake in the fridge for at least a few hours, then pour the icing from the recipe (mix all ingredients together).
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