Cheesecake Muffins with Peach
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
For the shortcrust pastry:
- 180 g flour
- 50 g butter
- 1 egg (s)
- 1 pinch (s) salt
- 50 grams sugar
- 1 packet vanilla sugar
- 1 tablespoon water, or milk
For the filling:
- 2 egg (s)
- 50 grams sugar
- 300 g quark, lean
- 80 g butter
- 0.5 ½ pack pudding powder, vanilla
- 1 small Can / s peach (s), (drained weight 240g)
- brittle, (hazelnut)
Print Recipe
Pin Recipe Instructions
- For the shortcrust pastry, knead all the ingredients for this, shape the dough into a ball and refrigerate for 30 minutes.
- For the filling, separate the egg first. Beat the egg whites until stiff and set aside.
- Mix the egg yolks with the sugar and butter until foamy, then stir the quark and pudding powder into the mixture. Drain the peaches, cut them into small pieces and stir them into the mixture. Finally, carefully fold in the egg whites.
- Roll out the shortcrust pastry (not too thin) and cut out approx. 12 cm circles. Place this in a greased muffin tin and lightly press the edge. Then pour the filling onto the shortcrust pastry. Finally sprinkle some brittle on top.
- Bake the muffins at 200 degrees for about 25-30 minutes. Let it cool down and carefully fall out of the mold. Sprinkle with powdered sugar if necessary.
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