Ingredients
- 250g sugar
- 5 medium eggs
- 330g Philadelphia
- 500g low-fat quark
- 30ml lemon juice
- 2 tbsp cornstarch
- 2 tbsp flour
- 1tsp vanilla extract
- 150g "Les Sablés au Beurre Rose" from Luxlait
- 50g mascarpone
- 2tsp lavender sirup
- blackberries & blueberries
- chopped pistachios for decoration
Instructions
- In a large bowl or in your stand mixer, combine all batter ingredients. Mix until smooth.
- Arrange silicone muffin tins on a baking tray and place a sablé cookie at the bottom of each baking cups.
- Fill each baking cups to the top with about two ice cream scoops of batter.
- Bake at 145°C with fan for approximately 55 minutes, or until the cheesecakes are puffed up and set. Turn off the oven and leave the door open to cool for 20 minutes, then allow to cool to room temperature.
- Keep the cheesecakes in the backing cups and refrigerate. Once completely cooled, gently press them out of the silicone tins and store in the refrigerator until needed. They can be stored in an airtight container for up to 3 days.
- For decoration, mix mascarpone with lavender syrup and scoop one teaspoon onto each cheesecake bite. Halve blackberries and, along with a few blueberries, place them on top of the mascarpone. Finish with a sprinkle of pistachios and powdered sugar.
Notes: Cheesecake bites can be frozen without the topping. Thaw in the refrigerator for a few hours before serving.
Recipe & photo: Caroline Nockels from Carli's Coffee Echternach
Read more about Carli's Coffee here!
