How To

1. Place the white cheese in a cotton cloth over a sieve and let the fluid run out, for about 1 hour.
2. Lightly toast the hazelnuts in a pan until they smell nice 🙂 , cool down, peel, and grind to a crumbly mix.
3. Add the butter, egg yolk, heavy whipped cream, lemon zest, flour and sugar and kneed with your hands to a unified mass.
4. Spread on a parchment paper lined 20 cm baking pan, cover with plastic wrap, and fridge for 30 min.
5. Bake in a preheat oven to 180C for 15 min. until golden.
6. Take out and lower the heat to 160C
7. In a small sauce pan heat 1/4 cup of whipping cream, add the white chocolate until it melts
8. In a bowl, mix the white cheese (after the fluids were sieved), the sour cream and the sugar.
9. Add the vanilla sugar and corn starch and mix well
10. Add the eggs, 1 at a time. And mix well after each one – until blends together to a unified mixture
11. Add the white chocolate mix and mix well again
12. Pour the cheese mix over the baked base and bake in 160C oven for 1  1/4 hours, until the cake is stable at the reams but still vibrates at the middle
13. Cool down to room temperature, cover with a plastic wrap and fridge for 8 hours
14. You can serve with fresh berries on top – placed on the cake