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Cupcake Cheese Cake

Cupcake Cheese Cake
  • Level of difficulty: easy
  • Preparation time: 120 minutes
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Ingredients (for 10 people)

  • 500 Fromage Frais Natural
  • 200 Exquisa "Creamy" Cream Cheese
  • 150 Cookies (e.g. Amarettini or Cantuccini)
  • 275 Butter
  • 250 Ricotta
  • 6 Eggs
  • 150 Sugar
  • 1 packet(s) Vanilla sugar
  • 1 pinch Salt
  • 50 Soft wheat semolina
  • 10 Apricot halves (from the can)
  • 100 Powdered sugar
  • 50 Apricot jam
  • 10 Solid cupcake molds

Preparation

Step 1:
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.

Step 2:
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.

Step 3:
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.

Step 4:
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.


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