Cheesecake with cinnamon

600 ml water

500 g cottage cheese

300 g pasta

5 eggs

2 Apple

2 tbsp. sugar

1 tsp. ground cinnamon

salt (to taste)

Boil the pasta until tender, allow to cool.

Separate yolks from whites.

Wipe curd, add the egg yolks, mixed with sugar, cinnamon, pasta and apples, grated on a coarse grater.

Protein shake in the stable foam and add to the mixture.

Put the paste into the form, greased and bake at 220 degrees until tender.

Served cheesecake with cinnamon jam.