For the recipe you will need:
for the test:

cottage cheese – 100g
egg – 1 pc.
sugar – 2 tbsp.
baking powder – 1.5 tsp
flour – 1-1.5 cups
vegetable oil – 2.5 tbsp.
salt – 1 pinch
pudding (in powder) – 20g
sugar – 2-3 tbsp.
milk – 270-280 ml
apricots, peaches (canned)
egg or egg (yolk) – for brushing
butter (for greasing finished cheesecakes).
To prepare Cheesecakes with pudding and apricots you need:

Sift flour and mix with baking powder. Lightly beat the egg with a fork or whisk. Cottage cheese well knead or wipe through a sieve. Add sugar, a pinch of salt, vegetable oil and mix well. Add egg and mix again. Gradually add flour with baking powder and knead a soft dough. Roll the dough into a ball and refrigerate for 15-20 minutes.

Pour 20g of pudding powder into a bowl, add sugar and pour in 2 tablespoons of milk. Mix the mass well. Pour the remaining milk into a saucepan and bring to a boil.

Boiled milk in a thin stream, with continuous stirring, introduce into the pudding mass with sugar. Mix everything well, put on fire again. Bring to a boil and simmer for about a minute, stirring constantly, until the mixture begins to thicken. Remove pudding mass from heat. Form a tourniquet from the dough, divide it into 6 parts and roll into balls. Place balls on a greased baking sheet and make a well in the middle of each.

Lubricate the cheesecakes with an egg or egg yolk. Put a tablespoon of pudding into the indentations. Decorate the cheesecakes with fruit slices. Bake at 180C for approximately 20 minutes. Remove the hot cheesecakes from the oven and grease the ruddy edges with butter or low-fat cream.