Cheesecake ice cream muffins with cherries

Name: Cheesecake ice cream muffins with cherries
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 350 g Sour cherries (alternatively deep-frozen); 1 Vanilla pod; 400 g Double cream cream cheese; 3 Egg yolk (size M); 150 g Sugar; 1 TABLESPOON Lemon juice; 300 g Whipped cream; 250 ml Cherry nectar; 10 g Cornstarch; 1 package Vanillin sugar; 12 Paper baking cups

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

350 g Sour cherries (alternatively deep-frozen)
1 Vanilla pod
400 g Double cream cream cheese
3 Egg yolk (size M)
150 g Sugar
1 TABLESPOON Lemon juice
300 g Whipped cream
250 ml Cherry nectar
10 g Cornstarch
1 package Vanillin sugar
12 Paper baking cups

Directions

1
Wash and stone the sour cherries and puree them coarsely with a blender. Cut the vanilla pod open lengthwise and scrape out the pulp. Cream vanilla pulp, cream cheese, egg yolks, 125 g sugar and lemon juice with the whisk of the hand mixer. Whip cream until stiff and fold into the cream cheese. Stir the sour cherry puree lightly into the cream cheese
2
Line a muffin tray (12 troughs) with baking cups and fill it to 3/4 with the cream cheese mixture. Freeze the muffins for about 1 hour. Put the rest of the mixture in a small bowl and freeze for about 1 hour
3
Mix 3 tablespoons of cherry nectar with the starch until smooth. Boil up the rest of the cherry nectar, 25 g sugar and vanillin sugar. Stir the starch into the boiling nectar, bring to the boil and simmer for about 1 minute. Remove from the heat, let it cool down and put it in a cool place
4
Use a spoon to remove small pieces from the frozen ice cream mass in the bowl. Place them on the muffins as small heaps and freeze for at least 3 hours
5
Remove the muffins from the tray, pour some cherry sauce over them and serve immediately. Add the rest of the cherry sauce
6
waiting time approx. 4 hours