Incredibly delicious and summery.
Chop (or crumble) the cookies in a blender. Add the egg yolks, mix and put them on the bottom of the mold. Tamp and put in the oven, preheated to 200 degrees, for 5 minutes. Cool down.
Put cottage cheese, ricotta, and sweetener in a bowl and mix. Add raspberries. Separately, whip the egg whites into stiff foam and mix them into the curd mass.
Put the mass on the base and put it in the oven at a temperature of 165 degrees for ~45-60 minutes. Cool to room temperature and put in the refrigerator for “stabilization”.
Finished product weight 863
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
LV 
RU 
EN 