Mini Cheesecake

Ingredients

• 60 g Butter
• 80 g raw cane sugar
• 1 tsp organic lemon zest
• 0.25 tsp vanilla powder
• 2 tbsp Cornstarch
• 250 g low‑fat quark
• 250 g cream cheese
• 3 tbsp chopped pistachios
• 2 Eggs

Instructions

1. 1.

   Cream the butter with the sugar and lemon zest. Add vanilla powder, cornstarch, quark, cream cheese, pistachios and eggs, then whisk until smooth.

2. 2.

   If needed, grease the mini tartlet tins. Fill the tins with the quark mixture and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for about 30 minutes until golden brown.

3. 3.

   Remove the mini cheesecakes from the oven and let them cool on a wire rack.