Thanks for the cheesecake idea @cook_19243361. The dough turns out delicious, shortbread, like cookies. It does not have added sugar, as it should! You can add a pinch of salt (I added), but it will be a little salty.
Ingredients: For sand crumbs: whole wheat flour (I have Uvelka ts.z. wallpaper), rice flour, butter (soft), soda, lemon juice (or baking powder instead of soda and lemon), For curd filling: cottage cheese (I have fatty flakes), sour cream, sugar, corn starch
Cooking method:
Preparing the filling: Cottage cheese is well mashed with sour cream fork so that there are no grains. Mix with sugar. Then with starch. Set the filling aside while you prepare the crumbs.
Cooking sand crumbs: Sift into a bowl and mix 2 types of flour. Pour in soda. Soft butter cut into small pieces, add it to the flour mixture, as well as lemon juice. Rub everything with your hands into an oily crumb. *Note: Instead of whole grain flour, you can use regular wheat flour or just use it.
Grease a baking dish with butter (on the sides too). Place a piece of parchment paper on the bottom. Put half of the crumbs on paper, crush it. Then lay out the curd filling. The 3rd last layer is crumb again. Take her down a bit too.
Bake the cake for 40 minutes in an oven preheated to 180 ° C.
Let cool in the mold. Then run a spatula around the edges of the cake to loosen it from the mold. Cut into serving pieces. Keep refrigerated. I liked the pie from the fridge better.