For a change, you can cook cheese cakes in the oven. They are tastier than cooked in a pan, and healthier.
Pick your recipe
You will need
- - parchment;
- - a baking sheet;
- - a sieve;
- - mixer;
- - a blender;
- - cottage cheese 350 g;
- - boiled rice 1 cup;
- - raisins 2 tbsp. spoons;
- - sugar 100 g;
- - 1 chicken egg;
- - flour 3 tbsp. spoons;
- - semolina 2 tbsp. spoons;
- - salt on the tip of a knife;
- - vanilla sugar 5 g.
- For cream:
- - cottage cheese 4 tbsp. spoons;
- - sour cream 100 ml;
- - sugar 2 tbsp. spoons;
- - raspberries 1 cup;
- - lemon peel 1 tbsp. a spoon;
- - lemon juice 1 teaspoon.
Instruction manual
1
Cooking the dough. Rub the cottage cheese through a sieve and mix with boiled rice. Add vanilla and regular sugar, raisins, salt and an egg. Knead the dough, gradually adding flour and semolina. Leave on for 10-15 minutes to make the semolina swell.
2
Pour sour cream, cottage cheese into a deep bowl and beat with a mixer for 2-3 minutes. Leave half of raspberries for decoration, turn the rest into mashed potatoes using a blender.
3
Add the berry puree, sugar, lemon zest to the curd and sour cream mass and beat with a mixer at high speed. At the end of the whipping cream, add lemon juice.
4
Form cakes from the prepared dough. Cover the baking sheet with parchment and lay out the cakes. In the middle of each cheesecake, make a small indentation. Put the cream filling in the recesses. Bake cheesecakes for 30 minutes at a temperature of 200 degrees until golden brown.
5
Garnish finished cheesecakes with raspberries and serve.
note
Instead of boiled rice, chopped oatmeal can be used.