Lemon Cheescake Muffins
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 20 shortbread (s), crumbled
- 1 teaspoon sugar, brown
- 100 g butter, melt
- 350 g cream cheese
- 100 g suar
- 60 g sour cream
- 3 egg (s)
- 1 packet vanilla sugar
- 2 teaspoons lemon juice
- 1 lemon (s), untreated, zest it
- 1 handful blueberries or raspberries for the garnish
- some powdered sugar for dusting
- Paper cases
Print Recipe
Pin Recipe Instructions
- Mix the crumbled shortbread biscuits, brown sugar and melted butter in a bowl, then distribute this mixture evenly on a muffin tray lined with paper liners and place in the freezer for 10-15 minutes.
- While the bases are setting, beat the cream cheese with the sugar in a medium bowl until creamy, add the sour cream, eggs, vanilla sugar, lemon juice and lemon zest one after the other and stir well.
- Distribute the cream cheese mixture evenly on the molds and bake in the preheated oven at 175 ° C (top / bottom heat) for about 20 minutes. Remove from oven and allow to cool.
- Remove the cooled muffins from the mold and serve garnished with the berries and powdered sugar.
- The muffins taste best if they were in the refrigerator before consumption, but that doesn`t have to be the case.
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