Raspberry cheesecake muffins

Name: Raspberry cheesecake muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 4 Eggs (size M); 150 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 750 g Low-fat curd; 1 package (58 g) Cheesecake help; 7-10 Tbsp Juice and peel of 1 untreated lime; 150 g Raspberries; 125 g Raspberry Jelly; 7-10 Tbsp Icing sugar; 12 Paper sleeves; 7-10 Tbsp Mint

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

4 Eggs (size M)
150 g Sugar
1 package Vanillin sugar
1 pinch Salt
750 g Low-fat curd
1 package (58 g) Cheesecake help
7-10 Tbsp Juice and peel of 1 untreated lime
150 g Raspberries
125 g Raspberry Jelly
7-10 Tbsp Icing sugar
12 Paper sleeves
7-10 Tbsp Mint

Directions

1
Whisk the eggs, sugar, vanilla sugar and salt with the whisk of the hand mixer for about 10 minutes until thick and creamy. Mix quark, cheesecake aid, lime zest and lime juice. Fold in the sugar egg mixture. Grease the depressions of a muffin tin (12 depressions). Spread the cheese mixture in them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. In the meantime, sort out the raspberries.
2
Let the muffins cool down in the tin on a cake rack. Mix raspberry jelly with 1 tablespoon of water in a pot until smooth and bring to the boil. Remove from the heat and allow to cool. Dust the muffins with icing sugar and cover each with 3 raspberries. Sprinkle the raspberries with the raspberry jelly. Place muffins in paper sleeves and arrange on a plate. Decorate with mint
3
45 minutes waiting time