Cheesecake tarts

Ingredients for 12 servings:

• 12 cookies (Oreo), or similar
• 2 eggs
• 1 tbsp vanilla sugar
• 100 ml whipped cream
• 300 g double cream cheese
• 125 g sugar
• 1 tbsp cornstarch, heaped tbsp

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 50 minutes

Cheesecake dessert

To make the tarts, either line the holes of a 12-hole muffin tin with two paper baking cups each and place a cookie in each. Or place the cookies directly into 12 80 ml jars. Preheat oven to 175 °C fan/convection oven. Separate the eggs. Beat the egg whites until stiff peaks are stiff, gradually adding the vanilla sugar. Whip the cream until stiff peaks are stiff. Mix the cream cheese, sugar, cornstarch, and egg yolks on low speed with the whisk of an electric mixer for about 2 minutes. Fold the cream, followed by the beaten egg whites, into the cream cheese mixture in portions. Carefully spread the mixture on the cookies. Place the muffin tin or jars on a deep baking tray and add enough boiling water to come two-thirds up the tarts. Bake on the lowest rack in a hot oven for about 30 minutes. Remove the muffins from the water bath and let them cool on a wire rack. Serve with raspberry sauce, if desired.