Small cheesecakes

Ingredients for 1 servings:

• 125 g butter, soft
• 125 g sugar
• 1 egg(s)
• 250 ml flour
• 1 g baking powder
• 500 g quark, full-fat
• 150 g sugar
• 150 g butter
• 2 eggs
• 1 sachet of vanilla pudding powder
• 1 tbsp flour
• 1 tsp lemon zest (optional)
• Fat and flour for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

For cheesecake lovers and cheesecake newbies

You need a muffin tin. In the photo, the recipe was baked in a cupcake tin. Preheat oven to 180°C (top/bottom heat). Lightly grease a muffin tin and dust with flour. For the dough, cream butter and sugar until light and fluffy, then add the egg. Mix together the flour and baking powder, sift, and add to the mixture. Knead into a smooth dough. Wrap in cling film and chill for 30 minutes. For the filling, slowly melt the butter on the stovetop. Beat the quark and sugar until creamy, then add the melted butter. Beat in the eggs one at a time, then add the custard powder. Add lemon zest, if desired. Now roll out the shortcrust pastry on a floured surface to a thickness of about 0.5-1 cm. Using a glass or something similar, cut out circles and use these to line the muffin tin. Mix the remaining dough with the flour and rub into crumbs with your hands. Now pour the cheesecake filling into the prepared muffin tin and sprinkle with sprinkles. Place the muffin tin in the oven for 25-30 minutes. Tip: This also works with a cupcake tin. You’ll then have some leftover cheesecake mixture and can bake a cheesecake without a crust in a small springform pan. Tip 2: Feel free to add small mandarin orange segments to the mixture. This adds even more freshness. Tip 3: To prevent the little cheesecake treasures from collapsing, turn off the oven after baking and open it a little. Simply wedge a wooden spoon or something similar between them and let them rest for another 30 minutes. Then remove them and let them cool on a wire rack. 428 kcal per serving.