Cheesecakelets

Name: Cheesecakelets
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 15 cheesecakelets
Ingredients: 2 cups strawberries, chopped into quarters; 1/2 teaspoon balsamic vinegar; 1/2 to 1 teaspoon sugar; 3 eggs, yolks and whites separated; 2 tablespoons sugar; 1 teaspoon best-quality vanilla extract; 1 cup cottage cheese; 1/3 cup all-purpose flour

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Level: Intermediate
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 15 cheesecakelets

Level: Intermediate
Total: 25 min

Prep: 15 min
Cook: 10 min

Yield: 15 cheesecakelets

Ingredients

2 cups strawberries, chopped into quarters

1/2 teaspoon balsamic vinegar

1/2 to 1 teaspoon sugar

3 eggs, yolks and whites separated

2 tablespoons sugar

1 teaspoon best-quality vanilla extract

1 cup cottage cheese

1/3 cup all-purpose flour

Directions

Put the strawberries into a bowl and sprinkle with balsamic vinegar and sugar. Stir before covering with plastic wrap and leaving to steep while you make the cheesecakelets.
Mix the egg yolks with the sugar, beating well. Add the vanilla, cottage cheese, and flour. Then, in another bowl, whisk the whites until frothy with a hand whisk and fold into the cottage cheese mixture.
Heat a smooth griddle or nonstick skillet and dollop the batter onto it make cakelets of about 3 to 4 inches in diameter. Each cheesecakelet will take a minute or so to firm up underneath, then you should flip it and cook the other side, and remove to a warmed plate when ready.
Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time. Serve with the hot cheesecakelets.