Cheesecake muffins with coconut liqueur and strawberries

Name: Cheesecake muffins with coconut liqueur and strawberries
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 4 Eggs (size M); 250 g Schichtkäse (20 % fat in dry matter); 250 g Low-fat curd; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1/4 untreated lemon; 3 TABLESPOONS Coconut liqueur; 100 g Sugar; 1/2 package Pudding powder vanilla flavor; 7-10 Tbsp Salt; 500 g Strawberries; 25 g Coconut chips; 2 TABLESPOONS Erdbeergelee; 12 Paper baking cups

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

4 Eggs (size M)
250 g Schichtkäse (20 % fat in dry matter)
250 g Low-fat curd
1 package Vanillin sugar
7-10 Tbsp grated rind of 1/4 untreated lemon
3 TABLESPOONS Coconut liqueur
100 g Sugar
1/2 package Pudding powder vanilla flavor
7-10 Tbsp Salt
500 g Strawberries
25 g Coconut chips
2 TABLESPOONS Erdbeergelee
12 Paper baking cups

Directions

1
Separate eggs. Mix pecorino cheese, quark, vanilla sugar, lemon peel, liqueur and 50 g sugar with the whisk of the hand mixer. First stir in egg yolks, then custard powder
2
Beat the egg whites and 1 pinch of salt until stiff, adding 50 g sugar. Fold the beaten egg white into the quark mixture. Line a muffin tray (12 troughs) with paper baking cups. Spread the cheese mixture into the baking cups
3
Clean 12 small strawberries, put one strawberry in each mould with the tip pointing upwards. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Take the muffins out of the oven, let them cool down on a cake rack for about 2 hours
4
Roast the coconut chips in a pan without fat for 2-3 minutes, remove. Take the muffins out of the pan. Clean the remaining strawberries, cut them in half, put about 3 halves on each muffin. Heat the jelly in a pot, spread the strawberries with it. Spread coconut chips on the muffins
5
waiting time approx. 2 hours