Mini Cheesecakes with Orange Marmalade Glaze

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Mini Cheesecakes with Orange Marmalade Glaze
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Health Score:
5,0 / 10
50 min.
ready in 4 h.
Ready in


For the cheesecake
2 untreated Limes
500 grams Quark
250 grams cream cheese
80 grams sugar
2 Tbsps Vanilla sugar
3 eggs
2 Tbsps cornstarch
1 tsp Baking powder
For covering
350 grams Strawberries
2 centiliters Orange liqueur
2 Tbsps Orange marmalade
powdered sugar (for dusting)
mint (for garnish)
For the pastry
200 grams Pastry flour
100 grams ground almonds
1 egg
2 Tbsps Whipped cream
100 grams sugar
1 pinch salt
200 grams cold butter (cut into pieces)
Pastry flour (for the work surface)
How healthy are the main ingredients?
Strawberrycream cheesealmondsugarsugarWhipped cream

Preparation steps


For the pastry: On a work surface, mix together the flour and ground almonds. Make a well in the center, whisk the egg into it and add the cream. Scatter the sugar, salt and cut up butter over the mixture and knead to a smooth dough. Depending upon the humidity in the air, you may need to add more flour so the dough doens't stick to your hands.Wrap in plastic wrap and refrigerate 30 minutes.


Preheat the oven to 160°C (approximately 325°F). Line the bottoms of the 6 ramekins or custard cups with parchment paper.


Roll out the dough on a floured surface, cut out 6 circles of about 18 cm (approximately 7-inches) in diameter and fit the dough into the ramekins pressing it into the bottoms and up the sides. Refrigerate.


For the cheesecake:  Rinse the lime, pat dry with a zester or vegetable peeler, and remove the zest. Juice the lime and transfer to a bowl with the quark, cream cheese, sugar, vanilla sugar, eggs, cornstarch and baking powder. Spoon the mixture into the lined ramekins and smooth the tops. Bake until golden brown, about 40 minutes. Remove from the oven and let cool.


Rinse, hull and slice the strawberries. In a saucepan heat the liqueur and orange marmalade until the marmalade has melted.


Run a spatula around the edge of the ramekins and invert the cakes onto plates. Sprinkle with powdered sugar and top with the strawberries fanning them out over the top. Brush with theorange marmalade glaze and serve garnished with mint.