For a change, you can cook cheesecakes in the oven. They are tastier than those cooked in a pan and healthier.
It is necessary
- - parchment;
- - baking sheet;
- - sieve;
- - mixer;
- - blender;
- - cottage cheese 350 g;
- - boiled rice 1 glass;
- - raisins 2 tbsp. spoons;
- - sugar 100 g;
- - chicken egg 1 pc.;
- - flour 3 tbsp. spoons;
- - semolina 2 tbsp. spoons;
- - salt on the tip of a knife;
- - vanilla sugar 5 g.
- For the cream:
- - curd cheese 4 tbsp. spoons;
- - sour cream 100 ml;
- - sugar 2 tbsp. spoons;
- - raspberries 1 glass;
- - lemon zest 1 tbsp. the spoon;
- - lemon juice 1 teaspoon.
Instructions
Step 1
Cooking the dough. Rub the curd through a sieve and mix with boiled rice. Add vanilla and regular sugar, raisins, salt and egg. Knead the dough, gradually adding flour and semolina. Leave it on for 10-15 minutes to swell the semolina.
Step 2
Pour sour cream, curd cheese into a deep bowl and beat with a mixer for 2-3 minutes. Save half of the raspberries for garnish, and puree the rest with a blender.
Step 3
Add berry puree, sugar, lemon zest to the curd-sour cream mass and beat with a mixer at high speed. At the end of whipping the cream, add lemon juice.
Step 4
Form into tortillas from the prepared dough. Cover a baking sheet with parchment and lay out the cakes. Make a small indentation in the middle of each cheesecake. Place the cream filling in the grooves. Bake the cheesecakes for 30 minutes at 200 degrees until golden brown.
Step 5
Garnish the prepared cheesecakes with raspberries and serve.
