Vanilla crescent mini cheesecakes

Ingredients for 1 servings:

• 110 g biscuits (vanilla crescents)
• 50 g butter
• 2 m.-sized eggs
• 65 g butter
• 250 g low-fat curd cheese
• 35 g milk
• 60 g biscuits (vanilla crescents)
• 30 g sugar
• some butter-vanilla flavoring

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

not only a pleasure in winter

Crush the vanilla crescents for the base, e.g. using a pestle and mortar. Melt the butter in the microwave on low heat and add to the crushed crescents. Mix everything well. Spoon evenly into 12 muffin cups lined with paper baking cups. Press down firmly with your hands and bake in a preheated oven at 150°C (top/bottom heat) for 8 to 10 minutes. Remove from the oven and let cool. For the cream, whisk the eggs until frothy. Add the butter melted in the microwave and continue stirring. Fold in the quark, milk, and flavoring. Crumble the crescents into small pieces and add them together with the sugar. Mix everything well. The mixture should be neither too thick nor too runny. Pour the cream onto the pre-baked biscuit bases. Bake at 150°C (top/bottom heat) for about 20 minutes. Let cool slightly in the oven with the door slightly open. Then remove and store in the refrigerator once completely cooled.