Cheesecake without a base

Ingredients for 1 servings:

• 250 g butter
• 300 g sugar, separate
• 1 bag of vanilla sugar
• 3 tbsp rum, 54%
• 1 kg low-fat curd cheese
• 6 eggs, separate
• 7 tbsp corn, ground, approx. 100 g
• 2 tbsp millet, ground, approx. 40 g
• 100 g ground almonds
• 150 g hazelnuts, ground
• 150 g chocolate coating, bitter
• 2 pinches of salt
• 250 g peanuts, blanched, roasted, ground
• 200 g chocolate, dark chocolate from 80%
• 4 tbsp water
• Fat, for the muffin trays

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

gluten-free

1 26cm ring tin and 1 24cm loaf tin. Beat egg whites with a pinch of salt until frothy, add 150g of sugar, beat until stiff, and set aside. Beat egg yolks with a pinch of salt, 150g of sugar, and 4 tbsp of water until creamy and white. Mix together the quark, rum, and vanilla sugar. Now add the room-temperature butter and the bitter chocolate, which has been finely grated in an almond mill. Mix the corn, millet, almonds, and hazelnuts well and add to the quark mixture. Mix on medium speed for 5-7 minutes. Now carefully fold in the stiff egg whites with a wooden spoon. Pour into a 26cm ring tin lined with baking paper and, since there was so much, add a little to a 24cm loaf tin lined with baking paper. Place in a cold oven and bake at 175°C fan/convection oven for 60 minutes. Then let stand in the switched-off oven for another 60 minutes. Alteration: Instead of almonds and hazelnuts, use 250g blanched, roasted, and ground peanuts. Replace the bitter chocolate coating with bitter chocolate (over 80%), ground (from an almond mill). Instead of baking in cake tins, divide the mixture between three muffin tins. Place all three muffin tins in a cold oven at approximately 130°C (convection oven) for approximately 40 minutes, and then leave them in the off oven for approximately 40 minutes. They are very soft, but firm after cooling completely, but naturally sticky. My own recipe.