Mini Cheesecakes with Strawberry Sauce

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Mini Cheesecakes with Strawberry Sauce
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Health Score:
5,4 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
1
Ingredients
butter (for sheet metal)
For the base
120 grams butter
200 grams Amaretti cookies
For the filling
80 grams softened butter
90 grams sugar
2 tablespoons Vanilla sugar
40 grams Semolina flour
2 eggs
250 grams Quark
250 grams Double cream cheese (60-75% fat)
2 teaspoons cornstarch
½ organic lemon (zest and juice)
For the strawberry sauce
200 grams Strawberries
2 tablespoons sugar
1 tablespoon lemon juice
How healthy are the main ingredients?
Strawberrysugarsugaregglemon

Preparation steps

1.

Preheat the oven to 160°C (approximately 325°F) convection. Butter a 12-cup muffin tin.

2.

For the base: Melt the butter in a saucepan. Place the biscuits in a freezer bag and crumble finely with a rolling pin. Then mix with the butter and press firmly into the bottoms of muffin tin wells.

3.

For the filling: In the bowl of an electric mixer, beat the butter and sugar until creamy. Beat in the semolina. Beat in the eggs one at a time, the quark, the cream cheese, the cornstarch, lemon zest and juice. Spread the mixture onto the biscuit base in the muffin tin. Bake until the filling is set, 20-25 minutes. Cool for a little while in the tins, then gently remove and cool completely on a wire rack.

4.

For the strawberry sauce: Rinse and hull the strawberries and puree with the sugar and lemon juice in a blender. Serve the mini cheesecakes with a dollop of strawberry sauce.