For cheesecakes, we take 400 g of cottage cheese with a fat content of 9%. It is moderately moist and rather crumbly.
Previously, the yolks of 2 eggs are separated from the whites. In the cottage cheese, add 2 yolks, 60 g of sugar and about 30-35 g of semolina. Mix everything slightly.
To send cottage cheese 2 tbsp sour cream (not liquid), 1/3 tsp of vanilla and a pinch of salt. Mix and leave to let the semolina begin to swell.
Beat the whites to soft peaks.
Transfer the whipped whites to the curd mass and gently mix.
To prepare cheesecakes, take a silicone mold and lubricate it with softened butter. From this amount of ingredients, 8 such cheesecakes are obtained. Fill out the form and send it to the oven, preheated to 180 degrees, for about 35 minutes. If your molds are smaller, then the time, respectively, is reduced. My oven works in the "bottom-top" mode without convection.
While the cheesecakes are being prepared, we will prepare the sour cream and honey sauce. To do this, 60 g of softened butter is transferred to a preheated saucepan. When the butter is almost melted, add 20 g of honey and a pinch of cinnamon. Mix everything together. Then turn off the heat and add 100 g of sour cream.
Mix everything thoroughly, so that the sauce gets a homogeneous consistency. Pour the sauce into a convenient bowl and let it cool down a little.
Take the cheesecakes out of the oven, put them on a plate and let them cool down a little.
Pour sour cream and honey sauce. You can eat!) Bon Appetit!