Small Cheesecakes

Ingredients

• 200 g Flour
• 100 g Ground Almonds
• 1 egg
• 2 Tbsp whipping cream
• 100 g sugar
• 1 pinch salt
• 200 g butter
• flour (for working)
• butter (for the molds)
• Flour (for the molds)
• dried legumes (for blind baking)
• 150 g white couverture chocolate
• 400 ml milk
• 50 g sugar
• 5 egg yolks
• 2 vanilla sugars
• 100 g sugar
• 3 tbsp cornstarch
• 1 untreated lemon
• 200 g quark

Instructions

1. 1.

   For the dough, sift flour with almonds onto a work surface and form a well in the middle. Beat the egg into it and add the cream. On the flour rim, add sugar, salt, and butter pieces. Break all ingredients into crumbs and knead quickly by hand into a smooth dough. If necessary, adjust flour slightly so the dough no longer sticks to hands. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat oven to 160 °C fan. Butter small baking molds (about 8 cm diameter) and dust with flour.

3. 3.

   Roll out dough on floured surface, cut circles of about 15 cm diameter and line the molds. Press dough firmly down. Prick the bottom a few times with a fork, cover with parchment paper and dried legumes, and bake in preheated oven for 15–20 minutes until golden brown. Remove, discard paper and legumes, cool, then carefully lift out of molds.

4. 4.

   Coarsely chop couverture chocolate and melt it over a hot water bath. Dip the dough molds into the melted chocolate and let them dry.

5. 5.

   For the filling, bring milk with sugar to a boil. Remove from heat. Whisk egg yolks with sugar in a bowl until creamy, incorporating cornstarch. Slowly stir warm milk into the yolk mixture, return everything to the pot, and cook over low flame until thickened but not boiling. Let cool slightly. Wash lemon hot, grate dry zest, and squeeze juice. Mix juice into vanilla cream, then fold into quark and pour into molds. Chill for at least 2 hours and serve garnished with zest.