Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Bases
Filling
To serve
Utensils
One muffin tin with 12 holes (each 7 cm in diameter), 8 holes filled with muffin cases or greased
How it's done
Bases
Mix the flour, sugar and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture, then mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. Divide the dough into eight portions, shape into balls, press into the prepared moulds, pull upwards approx. 3 cm around the edge. Spread approx. 1 tbsp of jam over each pastry base and smooth down.
Filling
Mix the yoghurt with the pudding powder, margarine and lemon juice, transfer to the moulds.
To bake
Approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly in the tin, remove the cheezecakes from the tin and leave to cool completely on a rack. Cover and chill for approx. 2 hrs.
To serve
Top the cheezecakes with the yoghurt and raspberries just before serving.
| Tip: | Instead of raspberries, use apricots and apricot jam. |
|---|---|
| Tip: | Instead of soya yoghurt, use another type of vegan yoghurt. |
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