Cheese beat with a blender or skip through Mincer (pictured purple stains because my son threw it, the cherry had to be rescued. Sprinkle strawberries with sugar (if berries are large-cut into 2-4 pieces) and allow to drain the juice is not less than an hour on a sieve (keep the juice).

Add the eggs. In some recipes it is recommended to first beat the whites in a solid foam, which add to the finished cottage cheese. My advice - don't waste your time. When you get the cheesecake out of the oven-it will still fall off.

Add sugar. If you have pure vanilla, it is better to mix with sugar sand evenly mixed. Add remaining ingredients (do not overdo it with the flour), except strawberries.

The muffin tin covered with parchment paper, grease it with butter, sprinkle with flour. Can be tempting. I even sprinkled ground into flour and walnuts. It turned out delicious nutty crust

Half the mass spread in the form. On top put the strawberries.

Cover with the remaining curd mass.

Carefully, gently flatten. Bake in a preheated 150 C oven for 30 minutes, then increase to 180-200 and bake another 20 minutes. No need to overdo it in the oven. The cheesecake should not be hard. After cooling, it will be smooth, dense and will not be spread on the plate. Why not mix strawberries with cottage cheese from? Of course you can. But it seems that this acidic layer will give a unique taste. Bon appetit!