Cheesecake muffins with raspberries

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix eggs, sugar, 1 packet of vanilla sugar and salt for about 8 minutes until creamy. Mix 400 g quark, lemon peel and 100 g cream. Stir in pudding powder and semolina. Also stir in the sugar and egg mixture. Line the hollows of a muffin tray (12 hollows) with paper cups.

2. 2

   Pour in the mixture. Spread approx. 1/3 of the raspberries on top without defrosting. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Defrost the rest of the raspberries. Take out the muffins and let them cool in the tray. Puree another 1/3 of the raspberries. Then pass through a sieve and season to taste with icing sugar. Whip 150 g cream until stiff, while pouring in 1 sachet of vanilla sugar. Stir 100 g quark until smooth, fold in the cream. Fill into a piping bag with star-shaped spout.

3. 3

   Then pass through a sieve and season to taste with icing sugar. Whip 150 g cream until stiff, while pouring in 1 sachet of vanilla sugar. Stir 100 g quark until smooth, fold in the cream. Fill into a piping bag with star-shaped spout. Spray tuffs onto the muffins. Pour raspberry puree over them. Decorate with the rest of the raspberries and mint

4. 4

   waiting time approx. 2 hours

Nutrition Facts

KCAL
240 kcal

CARBS
21 g

FATS
13 g

PROTEINS
8 g