Cheesecake with Oranges

For the pastry: Mix flour, powdered sugar, salt and cinnamon. Cut butter into pieces and add together with egg yolk to flour mixture. Knead quickly and wrap in plastic wrap, refrigerate for 30 minutes.

For the topping: Peel oranges and cut into slices.

For the cream: Separate eggs. Beat egg whites until stiff. Whisk butter with powdered sugar. Rinse orange in hot water, grate zest and squeeze juice and add both to butter mixture. Gradually add egg yolks and combine mixture with cottage cheese, cream cheese, cream and pudding powder. Fold in egg whites. 

Roll out 2/3 of pastry on a floured surface and arrange in a lined with parchment paper baking pan (26 cm) (approximately 10 inches). Shape remaining pastry into a roll and make 4 cm (approximately 1 1/2 inch) edge all around.