Cheesecake with bacon

Ingredients for 3 servings:

• 3 packs of puff pastry, frozen
• 500 g cheese, grated
• 300 g double cream cheese (e.g. Philadelphia)
• 200 g sour cream
• 200 g sweet cream
• 125 g bacon cubes
• 6 eggs, size M
• 1 shot of white wine
• some vegetable fat
• 1 pinch(s) sweet paprika powder
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 pinch(s) nutmeg

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Brown diced bacon in vegetable oil, deglaze with white wine, drain (reserve the drained liquid separately), and let cool. Combine the grated cheese, cream cheese, cream, sour cream, and eggs, add the cooled bacon, and mix all ingredients together thoroughly once more. Season the cheese filling with salt, pepper, paprika, and nutmeg. Cut round pieces from the puff pastry, place them in greased baking cups (quiche or muffin tins), and adjust slightly (the dough pieces should look like small roses in the baking cups). Spread the mixed cheese filling on top (1-2 tablespoons per cup). Bake the cheesecakes in the oven at 190°C (375°F) for about 25 minutes until golden brown and the filling is firm to the touch. After baking, remove the cheesecakes from the oven and serve warm or later cold. Note on portion size: 3 portions make approx. 36 tartlets. Size of quiche or muffin cups approx. Ø 7 cm.