Preheat oven to 355 degrees F/180 degrees C. To sieve cottage cheese, place it into a strainer, and using the back of a tablespoon, press down to pass cottage cheese through the fine mesh. Try to work in small batches at a time.

Place butter in a microwave-safe small bowl, cover it with a plate or plastic film, and melt it in the microwave at 50 percent power for 30 to 60 seconds. Let it cool a bit. Use a silicone brush to brush a 10-inch/25 cm stoneware pie plate with melted butter. Keep the rest of the butter for later.

Place cottage cheese in a large bowl, add sour cream, eggs, vanilla extract, and mix with a hand whisk. Fold in almond flour and gently mix again. Add the remaining melted butter and combine. Pour the mixture into the prepared dish (photo 3) and bake for 45 to 50 minutes.

Then, take it from the oven and let it cool down to room temperature completely (photo 4). Finally, serve the cottage cheesecake sliced in a baking dish.