Mini cheesecakes with berries
Ingredients
| Base | |
|---|---|
| 120 g | familia Bio Müesli honey & nuts, chopped |
| 150 g | organic butter, melted |
| 1 tbsp | organic honey |
| Filling | |
|---|---|
| 500 g | organic quark |
| 4 tbsp | organic honey |
| 3 | *organic eggs, egg yolks |
| 1 | organic lemon, zest grated |
| 1/2 | vanilla pod, seeds |
| 20 g | white flour |
| 3 | *organic eggs, egg whites beaten until stiff |
| Topping | |
|---|---|
| 100 g | seasonal organic berries, e.g. strawberries, raspberries, redcurrants, etc.. |
| a little | peppermint to garnish |
Preparation
8 silicone muffin moulds, approx 5 cm diameter
Base
Mix familia Bio Müesli honey & nutes with butter and honey. Spread into between the moulds, press down firmly, chill.
Filling
Mix quark, honey, egg yolks and lemon zest with vanilla seeds and white flour. Fold in stiffly beaten egg whites. Divide the mixture between the moulds.
Baking
Bake for 40 to 50 minutes in the middle of an oven preheated to 250°F. The mixture should not color. Remove from oven, allow to cool, chill for 2 hours.
Topping
Carefully remove the mini cheesecakes from the moulds. Garnish with fresh berries and mint.
