Mini cheesecakes with currants

Ingredients for 1 servings:

• 300 g flour
• 200 g butter, cold
• 100 g sugar
• 1 egg(s), optional
• 250 g currants or fruits of your choice
• 1 packet of vanilla sugar
• 2 eggs
• 100 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 1 tsp lemon zest, grated
• 200 g mascarpone
• 150 g low-fat curd cheese
• some butter for greasing
• some powdered sugar and berries for garnishing

Instructions

Working time approx. 40 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 30 minutes; Total time approx. 6 hours 10 minutes

First, prepare the shortcrust pastry. Simply knead all of the ingredients mentioned by hand. Tip: cut the butter into small pieces beforehand. If it still doesn’t hold together, you may need to add an egg to help it along. Shape it into a ball, wrap it in cling film, and place it in the refrigerator. Now you can make the fruit purée. Simply puree about 250g of currants or any other fruit (raspberries are also great here) with a packet of vanilla sugar. Set aside. Tip: Frozen fruit can also be used, but thaw thoroughly and drain well! For the quark mixture, separate the two eggs and beat the egg whites with a pinch of salt until stiff, then chill. Beat the egg yolks with sugar and vanilla sugar until light yellow. Then stir in the lemon zest, mascarpone, and quark. Carefully fold in the beaten egg whites. Grease a muffin tin well and line the cups with the shortcrust pastry. Simply drop a dollop into the muffins and shape them into a mold with your fingers. Now add a spoonful of berry puree to each well. Then spread the quark mixture evenly over the muffins. Bake the muffins on the middle rack at 180 degrees Celsius for about 30 minutes. Let them cool for a few hours before serving, as the muffins are quite runny when warm. The fruit and a dusting of powdered sugar are perfect for garnishing.