Speedy Gonzales cheesecake

Name: Speedy Gonzales cheesecake
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 2 packs (à 270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 2 Eggs (size M); 300 g Low-fat curd; 100 g Schmand; 1 package Sauce powder "Vanilla flavor; 80 g Sugar; 7-10 Tbsp Flour; 7-10 Tbsp Icing sugar

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

2 packs (à 270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
2 Eggs (size M)
300 g Low-fat curd
100 g Schmand
1 package Sauce powder "Vanilla flavor
80 g Sugar
7-10 Tbsp Flour
7-10 Tbsp Icing sugar

Directions

1
Take the puff pastry out of the fridge about 10 minutes before processing. Remove the dough from the package and roll out on a floured work surface
2
Separate eggs. Mix egg yolks, quark, sour cream, sauce powder and sugar with the whisk of the hand mixer until creamy. Beat the egg whites until stiff and fold into the quark mixture in portions
3
Cut out 4 circles (each 12 cm) from 1 dough. Lay the dough on top of each other, roll out and cut out 2 more circles. Do the same with the second dough. Place the dough circles in the greased troughs of a muffin tray (12 troughs). Spread the quark mixture on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Remove from the oven, allow to cool for approx. 10 minutes and take the tartlets out of the tin. Let the tartlets cool down on a cake rack. Dust with icing sugar shortly before serving
4
Waiting time approx. 1 hour