Cheesecake muffins with raspberries

Ingredients

Directions

1. 1

   Remove the raspberries from the freezer, pick out 12 beautiful raspberries and chill them. Defrost the remaining raspberries. Grease the recesses of a muffin tray (12 recesses). Cut 24 strips (2 x 16 cm) from baking paper and place them crosswise in the trays.

2. 2

   Wash the lemon thoroughly and finely grate half of the peel. Halve the lemon and squeeze the juice. Measure out 3 tbsp. juice. Place cream cheese, sour cream, eggs, 75 g sugar, vanillin sugar, lemon juice and zest in a mixing bowl.

3. 3

   Mix flour and 1 tablespoon of starch and sieve over it. Mix until creamy with the whisk of the hand mixer.

4. 4

   Spread the cheese mixture into the muffin troughs and bake in the preheated oven, middle shelf (electric oven: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Let the cheesecake cool in the baking tray on a cake rack.

5. 5

   Puree the raspberries and put them in a small pot with 1 tablespoon of sugar. Bring to the boil. Mix 1 tbsp. starch and 2-3 tbsp. cold water, stir into the puree and let it simmer again for about 1 minute. Spread the raspberry puree on the cheesecake muffins and decorate with 1 raspberry each.

6. 6

   Let it cool down for about 30 minutes or put it in a cool place. If necessary, use a small knife to remove muffins from the edge and lift them out of the trough using the paper strips.