cup cheesecake

Name: cup cheesecake
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 4 Eggs (size M); 500 g Low-fat curd; 1 package Vanillin sugar; 100 g + 7-8 teaspoons sugar; 2 TABLESPOONS Lemoncurd; 50 g candied ginger; 1/2 package Pudding powder "Vanilla Flavor"; 7-10 Tbsp Salt; 7-10 Tbsp Grease

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

4 Eggs (size M)
500 g Low-fat curd
1 package Vanillin sugar
100 g + 7-8 teaspoons sugar
2 TABLESPOONS Lemoncurd
50 g candied ginger
1/2 package Pudding powder "Vanilla Flavor"
7-10 Tbsp Salt
7-10 Tbsp Grease

Directions

1
Separate eggs. Mix quark, vanillin sugar, 100 g sugar, egg yolks and lemon curd. Coarsely chop the ginger and stir in together with the pudding powder. Beat the egg white and 1 pinch of salt with the whisk of the hand mixer until stiff, fold in
2
Grease 8 ovenproof cups (each with a capacity of approx. 250 ml) and fill in the cheesecake mixture up to 1 cm below the rim. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes, remove from oven, let cool down for approx. 1 hour
3
Sprinkle the surface of each cake with 1 teaspoon sugar. Caramelise with a hand gas burner or grill function of the oven
4
Waiting time approx. 1 hour