The high protein content of curd cheese helps to build muscle; it also prevents the body from breaking down muscle mass instead of fat when dieting. The following applies: the leaner the quark, the more protein it contains!
The small cheesecakes taste good solo or with a fruit sauce. How about the apricot sauce from EAT SMARTER?
For the pastry: Place the raisins and rum in a small bowl. In a bowl, stir together the pastry flour and the sugar. Cut the butter into small pieces and with a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Quickly knead until the dough comes together. Wrap in foil and refrigerate 30 minutes. Preheat the oven to 180°C (approximately 350°F) convection. Roll out the dough on a floured surface and cut 4 equal sized 6 cm (approximately 2 1/2-inch) circles.
Place the dough in 4 ramekins and prick several times with a fork. Separate the eggs. Beat the egg whites with salt to stiff peaks. In the bowl of an electric mixer, beat the yolks with the sugar until light and fluffy. Beat in the quark, lemon juice and zest and the soaked raisins with 1 tablespoon of the rum. Fold in the cornstarch.
For covering: Fold in the egg whites fold and spoon the mixture onto the pastry and smooth the tops. Bake until golden brown, 35-40 minutes. Let cool briefly in the pans, then run a metal spatula around the edge and invert the cakes onto plates.