Breakfast cheesecakes with poppy, cocoa, vanilla & cinnamon

• Mix the cottage cheese and ricotta. * Both ingredients should be plastic, without excess liquid.
• Mash the mass with a blender. Add the sugar (or sweetener), and stir.
• Add the rice flour, and mix again.
• Divide the mass into 4 equal parts. Shape 2 cheesecakes from each part.

1. Stir cocoa into chocolate cheesecakes, leaving a little bit for rolling. Roll them in flour with cocoa.
2. Add cinnamon to the cheesecakes with cinnamon, and roll them in flour with cinnamon.
3. Leave some pieces just with vanilla, and roll the rest in poppy seeds.

• Heat the cooking oil (vegetable / cocoa / any to your taste) in a frying pan. The heat should be small, and the frying pan has to be non-stick.
• Fry the cheesecakes on both sides until golden brown.

Serve the cheesecakes with sour cream, yoghurt or nut butter!