Ingredients
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400 g small-curd cottage cheese (if you take large-grain cheese, sieve it twice)
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100 g sweetened condensed milk
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1 tsp vanilla essence or vanilla sugar
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1 egg
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3 tbsp powdered sugar
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For raspberry puree:
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70 g raspberries (or any other berries; defrost if frozen)
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1 tbsp powdered sugar
Directions
These little cheesecakes are so easy to cook! You don’t even need a mixer, just mix everything with a fork and you will end up with tasty, tender and, if you have some artistic skills, pretty.
I recommend cook ahead and treat your loved ones at breakfast. Children will love them!
Today's visits: 1.
Steps
1
Done
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Preheat the oven to 150 degrees Celsius. |
2
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In a big bowl, add cottage cheese, egg, condensed milk, powdered sugar and vanilla essence. Mix with a fork until smooth. Don’t overmix, we don’t need extra volume. |
3
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Mash raspberries and pass through a sieve to remove seeds. Add 1 tbsp powdered sugar and mix. |
4
Done
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Fill each baking cup (approx. 8 pcs) full with cheese mixture. Make quite wide cavities on top of each cheesecake. Carefully place about 1 teaspoon of raspberry puree in each cavity and create a pattern, using a match or a toothpick. |
5
Done
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As the key to perfect cheesecakes is keeping the air in the oven moist, place any baking pan filled with water on the bottom rack in the oven. Place cheesecakes on the middle rack and cook for 35-40 min. |
6
Done
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Switch off the oven, slightly open the door and let chill for a while. Then take out of the oven and place in the refrigerator for 3-4 hours, or better overnight. How to serve: Serve cool with tea or coffee. Best choice for breakfast! How to keep: Can be kept refrigerated for 3-4 days. |
7
Done
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