Mini Lime Cheesecakes

Ingredients for 1 servings:

• 130 g flour
• 1 pinch of salt
• 1 tsp vanilla sugar
• 2 tsp baking powder
• 50 g sugar
• 115 g butter, cold
• 80 g butter, soft
• 100 g sugar
• 2 large eggs
• 1 small lime(s), zest and juice
• 1 packet of vanilla sugar
• 1 pinch of salt
• 500 g low-fat curd cheese
• 20 g cornstarch
• 2 tbsp milk

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

For an 18cm springform pan

Grease and flour the sides of a springform pan. Line the bottom with baking paper. Mix the flour with salt, vanilla, baking powder, and sugar. Add the butter and knead everything into a shortcrust pastry. Pour the dough into the springform pan and press it firmly into the bottom and sides. Place in the freezer for 30 minutes. Preheat the oven to 170°C (top/bottom heat). Cream the butter until creamy, adding the sugar. Beat in the eggs one at a time. Stir in the lime zest and juice, vanilla, and salt. Stir in the low-fat quark, cornstarch, and milk. Spread the dough into the pan and bake for 45-60 minutes. Then let it cool slowly and keep refrigerated.