Small Berry Cheesecakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 0.9 g | (3 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 114 mg | (3 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 88 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 120 grams Corn flakes (chocolate)
- 80 grams softened butter
- 300 grams Wild strawberry
- For the dough
- 100 grams butter
- 100 grams sugar
- 2 eggs
- 400 grams Quark
- 200 grams cream cheese
- 1 generous pinch Vanilla bean
- 1 generous pinch grated Lemon peel (untreated)
- 1 pinch salt
- 20 grams cornstarch
- 1 tsp Baking powder
- powdered sugar (for dusting)
Preparation steps
Preheat the oven to 160°C convection (approximately 320°F). Line a muffin tin with paper cupcake liners.
Set aside one handful of cornflakes for garnishing. Fill the rest into a freezer bag, seal it and crumble/crush them. Mix the crushed cornflakes with the butter and spread this into the muffin cups. Press to even out.
Rinse the berries, pat dry and place aise a handful for garnishing. Sprinkle the rest on top of the crushed cornflakes in the muffin tins.
For the dough, beat the butter with sugar until fluffy and gradually add the eggs. Stir in the well-drained quark, the cream cheese, vanilla, lemon zest and salt. Mix the cornstarch with the baking powder and stir into the mixture. Pour the batter into the muffin tins and bake until golden brown, about 30 minutes. Remove from the oven, let cool slightly, then remove from tins to cool completely.
Decorate with reserved cornflakes and berries and serve dusted with powdered sugar.
