INGREDIENTS

250 g dry biscuits.
50 g melted butter.
250 g cottage cheese.
150 g fresh cheese.
20 cl of liquid cream.
1 spoon of lemon juice.
100 g Chamia Papillon.
120 g sugar.
3 eggs.

PREPARATION

Preheat the oven to 180°C.
Mix the biscuits and pour the crumbs into a bowl, add the melted butter and mix.
Line a mold with baking paper and place the dough in the bottom and press down to obtain an even thickness.
Mix the cottage cheese, the fresh cheese, the liquid cream and the lemon juice, incorporate the sugar, the eggs and whisk together.
Pour the mixture over the dough.
Bake for 40 minutes.
For the filling, mix Chamia Papillon with pistachios and the cream over low heat.
Remove the cake from the oven and let cool for a few minutes.
Pour the filling over the cake and let it rest for 3 hours in the refrigerator.