Bottoms:
2.5 oz petit beurre biscuits (1/3 of the pack)
1 tbsp butter
1 tsp honey
1 tsp flour
Middle:
8.7 oz (250 gr) Israeli white cheese (OR 4 oz riccota + 4 oz of sour cream)
3 tbsp sugar
2 eggs
1/2 vanilla extract
1/2 tsp lemon zest
2 tsp lemon juice
Top:
3/4 cup sour cream
3 tbsp sugar
1/2 tsp vanilla
Preparation:
- Preheat the oven to 400°F with rack in the middle.
- Bottom:
Pulverize the biscuits (using a blender/food processor).
Add the butter, honey and flour and mix well.
Press into the bottom of 6 ramekins (4oz) - Middle:
Mix all ingredients well.
Divide between 6 ramekins
Bake in oven for 22 minutes
Let the cakes cool completely
- Top:
Reheat the oven to 400°F
Mix all ingredients well.
Pour on 6 cakes.
Bake for 8 minutes.