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Творожные мини чизкейки

Cottage Cheese Mini Cheesecakes

Individual cheesecakes on a shortbread cookie base with a delicate vanilla cottage cheese filling.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling 2 hours
Total Time 2 hours 55 minutes
Servings: 6 pieces
Ingredients Method

Ingredients
  

For the shortbread base
  • 60 g shortbread cookies
  • 30 g butter melted
For the cottage cheese filling
  • 200 g full-fat homemade cottage cheese
  • 70 g sugar
  • 1 egg
  • 15 g corn starch
  • 100 g sour cream, 20% or more
  • vanillin a pinch
  • salt a pinch

Method
 

  1. Crush the shortbread cookies into crumbs, add the melted butter, and mix.
  2. Divide the crumbs among 6 muffin cups, press down with a shot glass, and put the base in the fridge.
  3. In a bowl, combine the cottage cheese, egg, sugar, vanillin, and salt, and blend until smooth.
  4. Add the sour cream and starch, blend again - the filling is ready. Divide it among the 6 muffin cups.
  5. Bake in a preheated 150 °C oven for 35 minutes.
  6. Remove the cheesecakes, let them cool, and chill in the fridge for 2 hours.