Cheesecake cupcakes with shortbread

Name: Cheesecake cupcakes with shortbread
Yield: 1
Ingredients: 20 g Butter; 3 (60 g; alternatively butter biscuits) Shortbread biscuits; 3 Eggs (Gr. M); 150 g Sugar; 2 packages Vanilla sugar; 7-10 Tbsp Salt; 250 g Low-fat curd; 200 g Double cream cream cheese; 1 package Vanilla Pudding Powder; 200 g Whipped cream; 2 TABLESPOONS Wild cranberry jam; 24 (approx. 5 cm Ø) Paper baking cups

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

20 g Butter
3 (60 g; alternatively butter biscuits) Shortbread biscuits
3 Eggs (Gr. M)
150 g Sugar
2 packages Vanilla sugar
7-10 Tbsp Salt
250 g Low-fat curd
200 g Double cream cream cheese
1 package Vanilla Pudding Powder
200 g Whipped cream
2 TABLESPOONS Wild cranberry jam
24 (approx. 5 cm Ø) Paper baking cups

Directions

1
Place 2 moulds into each other and place them in the recesses of a muffin tray (12 recesses). Melt the butter. Crumble the shortbread finely. Mix with the butter. Distribute on the bottom of the muffin cups.
2
Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Mix ##eggs##, sugar, 1 packet of ##vanilla sugar## and 1 pinch of salt for 3-4 minutes until creamy. Mix ##quark##, cream cheese and pudding powder until smooth and stir in by the spoonful.
3
Spread the quark mixture over the cookie crumbs. Bake in a hot oven for 35-40 minutes. Let it cool down.
4
Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar. Pour into a piping bag with a large star-shaped spout. Spray a cream tuff on each tartlet and decorate with cranberries.