Souffle cheese

250 g cottage cheese fat-free creamy (with filling)

50 g butter

50 g sugar

3 eggs

1 bag vanilla sugar

2 tsp. sugar

2 tsp. vegetable oil

1 tsp. powdered sugar

Grease the tins with vegetable oil (4 tins), sprinkle with sugar, heat to 200 degrees oven.

RUB the butter with the sugar.

To separate egg whites from yolks, yolks, add to oil mixture, stir, then add the cheese and stir again.

In sustainable peaks beat the whites, adding to them the vanilla sugar.

Gently stir in the whites to the curd mass, put the cheesecake batter into molds, stepping back from the edge of 1 cm and put in a heat-resistant form, pour water up to the middle of the molds.

Bake souffle cheese 20-25 minutes, before serving sprinkle with powdered sugar.