Surprise Cheesecake

Name: Surprise Cheesecake
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 2 pck. (270 g each) fresh puff pastry (24 x 42 cm; refrigerated shelf); 2 Eggs (Gr. M); 100 g Schmand; 300 g Low-fat curd; 1 pck. Vanilla sauce powder (for cooking); 80 g Sugar; 12 Raspberries; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Icing sugar

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

2 pck. (270 g each) fresh puff pastry (24 x 42 cm; refrigerated shelf)
2 Eggs (Gr. M)
100 g Schmand
300 g Low-fat curd
1 pck. Vanilla sauce powder (for cooking)
80 g Sugar
12 Raspberries
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Icing sugar

Directions

1
Take the puff pastry out of the fridge about 10 minutes before processing. Preheat oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: see manufacturer).
2
Separate eggs. Cream egg yolk, sour cream, quark, sauce powder and sugar. Beat egg whites until stiff and fold into the mixture. Wash raspberries, dab dry.
3
Unroll doughs on floured surface. Cut out a total of 12 circles (12 cm Ø each), place the dough remains on top of each other (without kneading them) and roll out again. Place circles in twelve greased troughs of a muffin tray. Spread curd mixture in them. Press 1 raspberry in the middle of each. Bake in a hot oven for about 20 minutes. Leave to cool for about 10 minutes, remove the cakes from the trays. Let them cool down. Dust with icing sugar.