How to cook
Knead a homogeneous dough from the flour, butter, 2/3 cup (150 g) sugar and 1 egg yolk. Cover it with foil and put it in the refrigerator for half an hour.
Mash the cottage cheese so that it is not in large lumps. Gradually mix in the cream, egg yolks, whole egg, grated lemon rind, vanilla, a pinch of salt and sugar and add 2 tablespoons freshly squeezed lemon juice.
Blend everything until it is a smooth mixture. Remove the dough, roll it out into a thin sheet and put it in a buttered and floured baking tray. Put it to bake in a preheated 392°F (200 °C) oven for 10-15 minutes.
Remove and add the lemon filling. Put the lemon cheesecake to bake for another 20 minutes. Reduce the oven and bake for about 15 minutes more.
Remove and let it cool. In the meantime, put 4/5 cup (200 ml) lemon juice to heat and dissolve 1-2 tablespoons apricot or orange jam in it. Add 2 packets of gelatin pre-soaked in water and stir until dissolved.
Pour the fruity gelatin mixture over the lemon cake and put immediately in the cold to set.