Cherry Cheesecakes

1. Preheat your oven to 375°F (190°C).
2. Mix the farmer cheese, eggs, semolina, flour, sugar, salt, and vanilla powder until smooth. Roll the mixture into balls weighing 75-80 grams each. And set aside for 30 minutes.
3. Wash the cherries and cut them in half, removing the pits. Lightly sprinkle with sugar. (Optional)
4. Beat the cream cheese with sugar using a mixer, then add the egg yolk and mix again. If desired, you can add lemon juice or zest.
5. Generously grease the baking mold with butter. Place a rolled farmer cheese ball into each mold cavity. Then, using a glass or your hands, shape the balls into little baskets. Fill each basket with the cream, but not to the top, and place the cherries on top. Baked 25-30 minutes. It’s important not to overbake, so the baskets remain tender and juicy.
6. After removing the mini cheesecakes from the oven, let them cool slightly. Then, take them out and dust with powdered sugar.

Tips: It’s better to strain the cottage cheese through a sieve to ensure it’s smooth. It’s perfect to make mini cheesecakes using cottage cheese with 9 % fat content.