Cheesecake cupcakes with shortbread

AUTHOR
Avis Adkins
DIFFICULTY
very easy
RATING
3 4

Ingredients

Servings: 1
  • 20 g Butter
  • 3 (60 g; alternatively butter biscuits) Shortbread biscuits
  • 3 Eggs (Gr. M)
  • 150 g Sugar
  • 2 packages Vanilla sugar
  • 7-10 Tbsp Salt
  • 250 g Low-fat curd
  • 200 g Double cream cream cheese
  • 1 package Vanilla Pudding Powder
  • 200 g Whipped cream
  • 2 TABLESPOONS Wild cranberry jam
  • 24 (approx. 5 cm Ø) Paper baking cups

Directions

  1. 1

    Place 2 moulds into each other and place them in the recesses of a muffin tray (12 recesses). Melt the butter. Crumble the shortbread finely. Mix with the butter. Distribute on the bottom of the muffin cups.

  2. 2

    Preheat oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2). Mix ##eggs##, sugar, 1 packet of ##vanilla sugar## and 1 pinch of salt for 3-4 minutes until creamy. Mix ##quark##, cream cheese and pudding powder until smooth and stir in by the spoonful.

  3. 3

    Spread the quark mixture over the cookie crumbs. Bake in a hot oven for 35-40 minutes. Let it cool down.

  4. 4

    Whip the cream until stiff, while pouring in 1 sachet of vanilla sugar. Pour into a piping bag with a large star-shaped spout. Spray a cream tuff on each tartlet and decorate with cranberries.

Nutrition Facts

KCAL
270 kcal
CARBS
25 g
FATS
15 g
PROTEINS
7 g