Cheesecake muffins with shortcrust pastry base

Ingredients for 1 servings:

• 200 g flour
• 130 g butter
• 1 egg(s)
• 80 g sugar
• 1 pinch of salt
• 700 g quark, 20% fat
• 300 g mascarpone
• 200 g sugar
• 1 lemon(s), grated peel and juice
• 30 g flour
• 1 pinch of salt
• 5 eggs
• 2 egg yolks

Instructions

Working time approx. 45 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 40 minutes

for 24 pieces

Makes 24 mini cheesecakes in a muffin tin. For two 12-hole muffin tins. Dough: Place the flour, butter, egg, sugar, and salt in a bowl and knead well until nothing sticks to your hands and the dough forms a firm, even dough. Shape the dough into a ball, wrap it in cling film, and refrigerate for 40 minutes. Filling: Place the quark, mascarpone, sugar, lemon juice and grated zest, flour, a pinch of salt, the eggs, and the egg yolk in a bowl and whisk until smooth. Preheat oven to 180°C (fan). Roll out the pastry on a floured surface with a rolling pin to a thickness of 0.5 cm. Use a glass roughly the diameter of a muffin to cut out circles. Grease the muffin tins, place the cut-out circles in the muffin tins, and press the edges up slightly. Divide the cheese mixture evenly among the pans. Bake for 15 minutes, then let cool on a wire rack and remove from the pan. You can find the video for my recipe here: https://youtu.be/RwVIlsbdNsc