Mini Strawberry Cheesecake

Ingredients

• 60 g Butter
• 120 g oat cookies
• 300 g Low-fat quark
• 150 g cream cheese (min 30% fat in total)
• 50 g raw cane sugar
• 1 Vanilla bean
• 2 Organic Limes
• 10 g cornstarch
• 2 Eggs
• 200 g strawberries
• 2 tbsp powdered sugar from raw cane sugar
• 3 tbsp orange juice

Instructions

1. 1.

   Melt the butter. Place cookies in a clean kitchen towel and crush into crumbs with a rolling pin. Mix with the melted butter.

2. 2.

   Place stainless steel tart rings on a baking sheet lined with parchment paper. Spread the cookie mixture onto the rings and press firmly. Refrigerate until set.

3. 3.

   Whisk the quark, cream cheese, and sugar together until smooth. Split the vanilla bean lengthwise and scrape out the seeds with a knife. Stir the vanilla seeds into the cream cheese mixture.

4. 4.

   Rinse limes hot, pat dry, and grate zest from one lime finely. Halve the limes and squeeze out the juice. Mix the lime juice and zest with the cornstarch. Gradually whisk in the eggs.

5. 5.

   Spread the cheesecake filling over the cookie bases and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 40 minutes. Remove and let cool.

6. 6.

   For garnish, wash, pit, and slice approximately six strawberries. Puree the remaining strawberries with powdered sugar and orange juice, then strain through a fine sieve.

7. 7.

   Remove the tart rings, top each mini cheesecake with strawberry slices, drizzle with the sauce, and serve.