Cheesecake muffins with chocolate chips and raspberries

AUTHOR
Valentine Lee
DIFFICULTY
easy
RATING
4 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 18
  • 75 g Dark chocolate
  • 4 Eggs (size M)
  • 200 g Sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 500 g Low-fat curd
  • 400 g Double cream cream cheese
  • 1 package Pudding powder "Vanilla Flavor"
  • 150 g Raspberries
  • 7-10 Tbsp 1/2 225 g jar raspberry jelly
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Fat and breadcrumbs
  • 18 Paper sleeves

Directions

  1. 1

    Roughly chop the chocolate. Beat the eggs, sugar, vanillin sugar and salt until thick and creamy. Mix quark and cream cheese. Stir in pudding powder. Fold in sugar egg mixture and chopped chocolate. Grease 18 muffin troughs very well and sprinkle with breadcrumbs. Spread the dough evenly in them.

  2. 2

    Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 35-40 minutes. Remove and let cool on a cake rack. Carefully remove muffins from the edge with a knife, take them out of the troughs and place them in cuffs. Sort the berries and spread them on the muffins. Heat the jelly and 1 teaspoon of water in a small pot and spread over the berries with a small spoon. Dust with icing sugar

  3. 3

    Waiting time approx. 45 minutes

Nutrition Facts

KCAL
190 kcal
CARBS
21 g
FATS
8 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriessweetCake