Cheesecake with Orange Honey Sauce

FOR THE CHEESECAKE:
Pour the cottage cheese into a sieve set over a pot and let it drain overnight in the refrigerator, covered with plastic wrap, to remove any excess moisture.

Preheat the oven to 325 degrees F.

In a blender, mix the drained cottage cheese with the cream until smooth. In a medium bowl, whisk together the eggs and sugar until slightly thickened. Stir the cheese mixture into the egg mixture.

Pour the cheesecake mixture into a glass loaf pan, about 8-by-4-by-2-inches. Place the loaf pan in a larger pan and pour hot water into the outside pan until the water comes halfway up the outside of the inside pan. Bake for 1 3/4 to 2 hours, or until the cheesecake is lightly browned on top and set. Turn the oven off and cool the cheesecake in the oven for 15 to 20 minutes. Refrigerate for 2 to 3 hours before serving.

FOR THE SAUCE:
Pour the orange juice and honey into a small saucepan. Bring to a simmer and boil until thickened, about 10 minutes. Set aside.

TO SERVE:
Turn the cake out onto a plate or cutting board. Cut the cake into slices and serve with a drizzle of the orange honey sauce on top.