Surprise Cheesecake

AUTHOR
Pat Ware
DIFFICULTY
very easy
RATING
3 2
COOK TIME
20 mins
TOTAL TIME
40 mins

Ingredients

Servings: 12
  • 2 pck. (270 g each) fresh puff pastry (24 x 42 cm; refrigerated shelf)
  • 2 Eggs (Gr. M)
  • 100 g Schmand
  • 300 g Low-fat curd
  • 1 pck. Vanilla sauce powder (for cooking)
  • 80 g Sugar
  • 12 Raspberries
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Icing sugar

Directions

  1. 1

    Take the puff pastry out of the fridge about 10 minutes before processing. Preheat oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: see manufacturer).

  2. 2

    Separate eggs. Cream egg yolk, sour cream, quark, sauce powder and sugar. Beat egg whites until stiff and fold into the mixture. Wash raspberries, dab dry.

  3. 3

    Unroll doughs on floured surface. Cut out a total of 12 circles (12 cm Ø each), place the dough remains on top of each other (without kneading them) and roll out again. Place circles in twelve greased troughs of a muffin tray. Spread curd mixture in them. Press 1 raspberry in the middle of each. Bake in a hot oven for about 20 minutes. Leave to cool for about 10 minutes, remove the cakes from the trays. Let them cool down. Dust with icing sugar.

Nutrition Facts

KCAL
260 kcal
CARBS
24 g
FATS
14 g
PROTEINS
7 g