RASPBERRY CHEESCAKE

✅For the Filling:

Frozen Raspberries (300 gr), Cottage cheese (3 packs), Coconut milk (100 ml), Sugar (3 tbsp), egg white (1 piece), cornstarch (2 tbsp)

Mix egg whites, coconut milk, sugar and starch to the curd (1 tbsp). Beat it well.
Grind the berries in a blender, then add sugar and starch (1 tbsp), bring it to a thickening.

✅For the Crust:
Flour (the rice flour) 2 cups, Eggs (2 pcs), Sugar (2 tbsp), Butter (50 gr)
Mix all the ingredients. Roll the dough into a ball, wrap in plastic and put to the fridge for 10-15 min.

✅ Transfer dough to a form. Make a hole with a fork. Put the cottage cheese filling on the crust and put it in the oven for 30 min. Put the raspberry filling on the pie, put it in the oven for the 20 min.