15 min prep time, 25 min baking time, serves 6 people
This cheese cake recipe, consisting of little cheese cakes made from farmer cheese, originates from Eastern Europe. Unlike most cheese cakes which have a creamy consistency, farmer cheese creates a soft muffin-like consistency. If no farmer cheese is available, ricotta is a great alternative.
- 1 lb farmer cheese
- 3 eggs
- 1/2 cup raspberries
- 1/2 cup blueberries
- 6 tbsp semolina
- 4 tbsp sugar
- 3 tbsp sour cream
- 1 tsp baking powder
- 1 tsp vanilla
- pinch of salt
- baking spray
- Preheat the oven to 350°F or 180°C.
- In a big mixing bowl, add farmer cheese and sugar. Mix it until smooth. Add eggs, sour cream, and vanilla to the bowl with the cheese and mix it.
- Add semolina to the same bowl, mix it and let it sit for 15 minutes, or until the semolina absorbs the liquid from the batter.
- Spray the baking pan or mold with baking spray. Transfer the batter into the molds you are going to bake in, filling them up 3/4 of the way to allow space for expansion. Evenly add berries into each mold.
- Note: I used a silicon mold for this step, but a metal tin will work too.
- Place the molds into the preheated oven and bake for 25 minutes, or until the cakes have solidified. Poke a toothpick into a cake. If it comes out with no batter on it, it is ready to remove from the oven.
- Let the cheese cakes cool for 10-15 minutes, and serve.