Cheesecake cupcakes with shortbread

Ingredients for 12 servings:

• 20 g butter
• 60 g biscuit(s), shortbread, alternatively butter biscuits
• 3 eggs
• 150 g sugar
• 2 packets of vanilla sugar
• Salt
• 250 g low-fat curd cheese
• 200 g double cream cheese
• 1 pack of pudding powder, vanilla
• 200 g whipped cream
• 2 tbsp jam (wild cranberry jam)

Instructions

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

The cheesecakes are very cute with a cream topping

Stack two paper baking cups inside each other and place in the holes of a 12-hole muffin tin. Melt the butter. Finely crumble the shortbread. Mix with the butter and spread loosely onto the bottoms of the cups. Preheat oven (electric oven: 175 degrees Celsius/fan: 150 degrees Celsius/gas mark 2). Beat the eggs, sugar, 1 sachet of vanilla sugar, and 1 pinch of salt for 3-4 minutes until creamy, then stir in a tablespoon at a time. Beat the quark and cream cheese until creamy and then whisk into the egg and sugar mixture with the vanilla pudding powder. Then spread the quark mixture over the biscuit crumbs. Bake in the hot oven for 35-40 minutes. Allow to cool. Whip the cream until stiff peaks, adding 1 sachet of vanilla sugar. Transfer to a piping bag fitted with a large star nozzle. Pipe a dollop of cream onto each tart and decorate with cranberries.