Cheesecake muffins with raspberries

Name: Cheesecake muffins with raspberries
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 500 g Low-fat curd; 150 g Fresh cream; 125 g Sugar; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 3 Eggs (size M); 1 package Pudding powder "Vanilla Flavor"; 2 TABLESPOONS Semolina; 150 g frozen raspberries; 50 g Coconut chips; 50 g Coconut flake; 7-10 Tbsp Flour; 12 or 24 paper sleeves

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

500 g Low-fat curd
150 g Fresh cream
125 g Sugar
7-10 Tbsp grated peel and juice of 1 untreated lemon
3 Eggs (size M)
1 package Pudding powder "Vanilla Flavor"
2 TABLESPOONS Semolina
150 g frozen raspberries
50 g Coconut chips
50 g Coconut flake
7-10 Tbsp Flour
12 or 24 paper sleeves

Directions

1
Mix quark, crème fraîche, sugar, lemon juice and zest, eggs, pudding powder and semolina. Dust the raspberries with flour, except some for decoration. Carefully fold into the quark mixture. Place 1 to 2 paper sleeves in each well of a muffin tin (12 wells) and fill evenly with quark mixture. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes.
2
Remove the muffins from the oven, place them on a cake rack and let them cool down. In the meantime, roast the coconut chips in a pan without fat until golden brown. Decorate muffins with coconut chips and remaining raspberries. Sprinkle with grated coconut