The Legendary Cheesecake Muffins
Because all of you wouldn’t stop and some of you already started ingredient inquiries (and were successful, DAMN!), I feel I cannot let you wait any longer. I tried my best to translate this into English, but you just don’t know how hard it is to translate a recipe into another language.
Well, what can I say? Here it goes. Try at your own risk.
Cheesecake-Muffins
(makes 12 muffins)
75 g „butter cookies“ (Ignore the quotation marks if you like. Apparently butter cookies are known and presumably cherished in other countries, too. Look for Leibniz Butterkeks for an idea of how they look like here.)
80 g butter
400 g Quark (or whatever you find as a substitute)
250 g mascarpone
125 g sugar
2 teaspoons grated lemon peel
3 eggs
2 tablespoons flour
300 g frozen strawberries
4 tablespoons powdered sugar
4 tablespoons lemon juice
1. Crumble cookies into rather fine crumbs. Melt 40 g of butter and mix with cookie crumbs. Spread cookie-butter-dough into twelve muffin molds and press down with the bottom of a glass. Bake in preheated oven with a temperature of 160 degrees celsius (CELSIUS! I’m not doing the math here.) (gas 1-2) for 15 minutes.
2. Melt 40 g of butter. Mix Quark, mascarpone, sugar and lemon peel thouroughly. Add eggs, one after another. Add melted butter and flour. Fill cream into muffin molds and bake for another 35-40 minutes. Take out of the oven and let the muffins cool in the molds.
— Jamie’s special advice: Enjoy the rest of the cream. It’s delicious. —
3. Blend frozen (believe me, it’s better when it’s frozen) strawberries, powdered sugar and lemon juice. Serve with muffins.
Enjoy.
I’m not responsible for kitchen fires or burnt muffins. I may be a bit responsible for gain of weight.