Cheesecake muffins
easy
90 mins
90 mins
Ingredients
- 375 g Raspberries
- 4 Eggs (size M)
- 125 g Sugar
- 2 packages Vanillin sugar
- 1 pinch Salt
- 400 g Low-fat curd
- 100 g Mascarpone
- 7-10 Tbsp grated rind of 1 untreated lemon
- 300 g Whipped cream
- 1 package Pudding powder "Vanilla Flavor"
- 30 g Durum wheat semolina
- 2 TEASPOONS Icing sugar
- 7-10 Tbsp Mint
- 12 Paper forms
Directions
- 1
Sort the raspberries, wash them and let them drip off on kitchen paper. Beat the eggs, sugar, 1 packet of vanillin sugar and salt with the whisk of the hand mixer until thick and creamy (approx. 12 minutes). Mix quark, mascarpone, lemon peel and 100 g cream. Stir in pudding powder and semolina. Fold in the sugar and egg mixture.
- 2
Line the muffin tin (12 troughs) with paper cups. Fill in the dough. Spread 150 g raspberries on top. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 45-50 minutes. Remove and let cool on a cake rack. Puree 125 g raspberries and pass through a sieve as desired, season to taste with icing sugar. Whip 200 g cream until stiff, pour in 1 sachet of vanilla sugar. Pour the cream into a piping bag with a star-shaped spout. Spray tuffs onto the muffins.
- 3
Remove and let cool on a cake rack. Puree 125 g raspberries and pass through a sieve as desired, season to taste with icing sugar. Whip 200 g cream until stiff, pour in 1 sachet of vanilla sugar. Pour the cream into a piping bag with a star-shaped spout. Spray tuffs onto the muffins. Add the raspberry puree and decorate with 100 g raspberries and mint
- 4
waiting time approx. 2 hours
Nutrition Facts
250 kcal
21 g
14 g
9 g
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