In the bowl of a blender, combine the flour, salt, Parmesan and very cold butter, cut into pieces.
Add the cream and beat again.
Wrap the dough in plastic wrap and leave it in the refrigerator.
In the bowl of a mixer, beat the cottage cheese, cheese, starch, lemon zest and eggs.
Add chopped green onions and ham.
Mix everything well with a spatula.
Cover the bottom of the baking dish (26cm) with baking paper.
Roll out the dough.
Cut a circle from the dough to fit the shape.
Put the dough on baking paper.
Use a fork to pierce the dough.
Bake the base for the cheesecake in a preheated oven at 180*C
Form with the base for the cheesecake to get out of the oven, grease the sides of the form with oil.
Pour the filling on the hot base for the cheesecake, flatten with a spatula.
Bake the cheesecake in a preheated oven at 180g for 55-60 minutes.
Leave the finished cheesecake in the form for 15-20 minutes.
Remove the cheesecake from the mold.
Grease the cheesecake with sour cream and sprinkle with green onions.