80 g soft butter and some more to line the muffin tins
170 g icing sugar
2 vanilla sugar
20 g lemon juice
200 g cream cheese
250 g quark
45 g starch
1 1/2 tsp baking powder
Preserve extra of your choice
1. Preheat oven to 180°C (356°F) top and bottom heat. Grease the muffin tin.
2. Mix butter with lemon juice, sugar and vanilla sugar until creamy. Add eggs one at a time. Mix starch with baking powder and stir into the mixture along with the cream cheese and quark.
3. Fill dough into the prepared muffin cups. Bake for about 18 minutes until light brown. Turn off the oven, but let cheesecakes rest in the oven for another 10 minutes. Remove the muffin tin from the oven and let the cheesecakes cool in the pan.