Cheesecake Cupcakes with Shortbread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 20 g butter
- 60 g biscuit (s), shortbread, alternatively shortbread biscuits
- 3 egg (s)
- 150 grams sugar
- 2 packs vanilla sugar
- salt
- 250 g low-fat quark
- 200 g double cream cheese
- 1 packet custard powder, vanilla
For the set:
- 200 g whipped cream
- 2 tablespoon jam (wild cranberry jam)
Print Recipe
Pin Recipe Instructions
- Put 2 paper cases inside each other and place them in the hollows of a muffin tin <12 hollows>.
- Melt the butter. Finely crumble the shortbread. Mix with the butter and spread loosely on the bottom of the mold.
- Preheat the oven (electric stove: 175 degrees Celsius / convection: 150 degrees Celsius / gas: level 2).
- Mix eggs, sugar, 1 packet of vanilla sugar and 1 pinch of salt for 3-4 minutes until creamy and stir in tablespoon at a time.
- Mix the quark with the cream cheese until creamy and beat the vanilla pudding powder into the egg and sugar mixture. Then distribute the quark mixture on the biscuit crumbs.
- Bake in the hot oven for 35-40 minutes. Let cool down.
- Whip the cream until stiff, sprinkling in 1 packet of vanilla sugar. Fill into a piping bag with a large star nozzle. Sprinkle a cream tuff on each tart and decorate with cranberries.
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