Carrot cake with cottage cheese filling

A very tasty and quite harmless cake, goes well as breakfast or afternoon tea.

2 tb.s. butter
200g cookies
1tb.s. milk
20g sugar

500g cottage cheese
350g thick yoghurt
3 eggs
3 tb.s. corn starch
salt
100g sugar
lemon juice 2 tb.s.

80g butter
2 eggs
70g sugar
130g flour
salt
baking powder 1 t.s.
cinnamon
200g shredded carrots
walnuts
cranberries

Mix all ingredients for the crust, push them into greased spring form. Preheat oven 180C.
Mix in blender all ingredients for the cream filling, set aside.
Now make a carrot dough and pour it over the crust. On top pour cream filling.
Bake on low shelf for 60 minutes, let it cool in the oven for an hour and then set it in the fridge for several hours.