- 1½ tbsp Wheat Flour
- 2 Eggs
- 250 g Cottage Cheese with Pineapple
- 150 ml Whipping Cream
- 50 g Chopped Pecans or Hazelnuts
- 100 ml Whipping Cream
- 1 Can of Tangerine
Heat the oven to 175 °C. Beat the eggs and mix with flour, cottage cheese, cream and nuts.
Pour the batter into 4 greased ramekins. Bake in the middle of the oven for about 30 minutes.
Serve the cheesecake with lightly whipped cream and tangerine slices.