Cheesecake muffins

Name: Cheesecake muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 100 g Butter; 100 g Flour; 50 g Coconut flake; 175 g Sugar; 3 Eggs (size M); 2 packages Vanillin sugar; 1 pinch Salt; 500 g Low-fat curd; 1 package Pudding powder "cream flavour"; 7-10 Tbsp grated peel and juice of 1 lime; 200 g Whipped cream; 1 TABLESPOON Icing sugar; 7-10 Tbsp Lime wedges; 12 Paper forms

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

100 g Butter
100 g Flour
50 g Coconut flake
175 g Sugar
3 Eggs (size M)
2 packages Vanillin sugar
1 pinch Salt
500 g Low-fat curd
1 package Pudding powder "cream flavour"
7-10 Tbsp grated peel and juice of 1 lime
200 g Whipped cream
1 TABLESPOON Icing sugar
7-10 Tbsp Lime wedges
12 Paper forms

Directions

1
Knead butter, flour, grated coconut and 75 g sugar with the dough hooks of the hand mixer to form crumbles. Set aside. Beat the eggs, 100 g sugar, 1 packet vanilla sugar and salt with the whisk of the hand mixer for about 10 minutes until thick and creamy. Mix the quark, pudding powder, lime zest and juice. Fold in the sugar and egg mixture. Line the muffin tin (12 wells) with paper cups. Spread half of the crumbles in it, press on.
2
Add the cheese mixture and spread the remaining crumbles on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Let the muffins cool down on a cake rack. Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar. Spread as a blob on the muffins. Dust with icing sugar and decorate with lime wedges
3
Waiting time approx. 1 hour