Individual raspberry cheesecakes

1. The day before, soak the gelatine leaves in a bowl of cold water.

2. Heat the liquid cream. Remove from the flame and melt the strained gelatine leaves. Mix well.

3. Pour the cottage cheese into a bowl, add granulated sugar, the cream-gelatine mixture, the lemon juice and half of the raspberries. Mix.

4. Divide the batter into a silicone mould for mini cakes. Place in the fridge overnight. Unmold and place the cake on a plate. Decorate the cheesecake with the remaining raspberries. Serve cold.

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