Cupcake Cheese Cake
Ingredients (for 10 people)
Place cookies in a freezer bag, seal and crumble finely (e.g. with a rolling pin). Melt 75 g butter in a saucepan, mix with cookie crumbs and press evenly as bottoms into 10 firm cupcake paper cups.
Mix Exquisa Fromage Frais natural, ricotta, eggs, sugar, vanillin sugar, salt and semolina. Spread the mixture into the ramekins and bake in a preheated oven (E-Herd: 175 °C/Umluft: 150 °C) for about 20 minutes.
In the meantime, drain the apricots. At the end of the baking time, place one apricot half on top of the cheese mixture with the bulge facing up and bake for another approx. 10 minutes at the same temperature. Remove cupcakes from oven and let cool on a cooling rack.
For the frosting, beat 200 g butter and powdered sugar with the whisk of a hand mixer for about 2 minutes until creamy. Stir in Exquisa Creamy Cream Cheese natural by the tablespoonful. Pass apricot jam through a fine sieve and fold into the mixture until streaky. Fill the frosting into a piping bag with a large star nozzle and pipe onto the cupcakes.