- 200 g butter cookies
- 120 g melted butter
- 2 tbsp. milk
- 60 g Sweet Nature brown cane sugar
- 450 g light quark
- 2 eggs
- 120 g sugar
- 1 pck. vanilla sugar
- 2 tbsp. lemon juice
- zest from 2 lemons
Sour cream layer:
- 475 g sour cream
- 80 g sugar
Preheat your oven (electric 175°C / circulated air 160°C). Line a muffin tray with muffin cups, or alternatively lightly grease small mason jars.
Place the cookies in a freezer bag and using a rolling pin crush the cookies until they resemble very fine crumbs. Now mix together the crushed cookies, melted butter, milk and brown sugar. Place one tablespoon of the cookie mixture into each muffin cup, and press firmly to create a base.
Combine together the low fat quark, sugar, vanilla sugar, lemon juice and lemon zest, and cream until very smooth. Now add the eggs one at a time, mixing well with each addition. Divide the batter between the muffin cups, making sure not to fill the muffin cups more than 3/4 of the way full. Bake the mini cheesecakes for 20 minutes.
In the meantime cream together the sour cream and 80 g of sugar until very smooth. After 20 minutes of baking time remove the cheesecakes from the oven, and carefully divide the sour cream mixture on top, fully filling the muffin cups. Return the cheesecakes to the oven and bake for a further 8 minutes. Now turn off the oven and allow the cheesecakes to sit in the oven for 30 minutes. After 30 minutes remove the cheesecakes and allow to cool fully. When cool enough place the cupcakes in the fridge. This will help the cheesecakes set.
Decorate the cooled cheesecakes with fresh berries of your choice.