Cheesecake muffins with raspberries

COOK TIME
60 mins

TOTAL TIME
300 mins

Ingredients

Directions

1. 1

   Grease the recesses of a muffin tray (12 recesses). Cut 24 strips (approx. 2 x 16 cm) from baking paper and place 2 strips crosswise in each tray.

2. 2

   Wash the lemon hot and grate one half of the peel finely. Squeeze the lemon. Place cream cheese, sour cream, eggs, 75 g sugar, vanilla sugar, 3 tbsp. lemon juice and zest in a bowl. Add flour and 1 tbsp. starch. Stir until creamy with the whisks of the mixer.

3. 3

   Pour the cheese mixture into the muffin troughs and bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 20 minutes. Let it cool down in the muffin tray on a cake rack.

4. 4

   12 Choose 12 raspberries and chill. Defrost the rest of the raspberries. Puree the defrosted raspberries. Bring to the boil in a small pot with 1 tablespoon of sugar. Stir 1 tbsp. starch with approx. 2 tbsp. water until smooth. Stir into the puree and simmer for about 1 minute while stirring. Spread hot on the muffins. Decorate with 1 raspberry each. Leave to cool for at least 30 minutes or, if necessary, put them in a cool place. If necessary, remove the muffins from the edge with a small knife and use the paper strips to lift them out of the wells.

5. 5

   With the help of the paper strips, the cheesecake muffins can be easily removed from the troughs after baking.

Nutrition Facts

KCAL
230 kcal

CARBS
15 g

FATS
15 g

PROTEINS
6 g