Lemon cheesecake muffins with strawberry swirl
Difficulty:
Preparation time: 45 minutes
Serving size: 12 Muffins
Ingredients
For the muffins:
- 12 IBIS Mini Cakes Lemon
- 300 g heavy cream cheese
- 90 g sugar
- 1 sachet vanilla sugar
- 1 organic lemon
- 2 eggs (size M)
- 60 g strawberries
- 1 tbsp powdered sugar
- ½ tsp cornflour
Also:
- 1 muffin tray
- 12 paper muffin cases
Instruction
Place the IBIS Mini Cakes Lemon in a bowl and crumble. Preheat the oven to 175 °C top/bottom heat. Line the moulds of a muffin tray with paper cases.
Spread the cake crumbs over the paper cases and press down to form a base with approx. 1 cm sides.
Place the heavy cream cheese in a bowl, add the sugar and vanilla sugar. Wash and dry the lemon and finely grate 1 teaspoon of zest. Cut the lemon in half and squeeze out 1 half. Add the juice and zest to the cream cheese and whisk well. Gradually add the eggs and beat until smooth and creamy. Divide the cheesecake mixture between the cases. Tap the muffin tray on the work surface several times so that the mixture sets and air bubbles escape.
Wash the strawberries, pat dry, clean and place in a tall container with the powdered sugar and cornflour. Puree with a hand blender. Spread in the middle of the cheesecake mixture and then stir into a spiral using a wooden stick.
Bake the cheesecakes in the preheated oven on the lower shelf for approx. 20 minutes. Take out of the oven, carefully remove from the tins after 5 minutes and leave to cool completely on a wire rack.
