Cookie cheesecake muffins

Name: Cookie cheesecake muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 200 g Whipped cream; 200 g Dark chocolate coating; 5 TABLESPOONS Milk; 3 Eggs (size M); 100 g Sugar; 500 g Cream quark (40 % fat in dry matter); 50 g Cornstarch; 2 TABLESPOONS Cocoa powder; 12 Chocolate biscuits with cream filling; 12 (5 cm Ø at the bottom, 6.5 cm Ø at the top, 75 ml capacity) coated cup cake cups

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

200 g Whipped cream
200 g Dark chocolate coating
5 TABLESPOONS Milk
3 Eggs (size M)
100 g Sugar
500 g Cream quark (40 % fat in dry matter)
50 g Cornstarch
2 TABLESPOONS Cocoa powder
12 Chocolate biscuits with cream filling
12 (5 cm Ø at the bottom, 6.5 cm Ø at the top, 75 ml capacity) coated cup cake cups

Directions

1
Bring the cream to the boil in a small pot. Chop the chocolate coating and melt it in it. Stir in milk and let it cool down
2
Beat the eggs and sugar with the whisk of the hand mixer until foamy. Stir in curd and starch. Stir the cocoa and chocolate cream into the mixture. Place the cookies in the cup cake tins.
3
Add the quark mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 25 minutes. Leave to cool for approx. 15 minutes with the oven door open. Then take out and let cool down