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Cheesecake muffins with rhubarb topping

25 Min
Delicious and moist cheesecake muffins.
Käsekuchen-Muffins mit Rhabarber-Topping

Preparation

  • 1
    Place Kölln Fleks® in a plastic bag, crush with a rolling pin and mix well with the melted butter.
  • 2
    Line a muffin tin with paper liners. Distribute the crumbled Kölln Fleks® evenly among the molds and press down firmly with a teaspoon.
  • 3
    Mix the curd with sugar, butter, eggs, pudding powder and lemon juice and divide into the molds. Bake in the preheated oven for 30 minutes. Top/bottom heat: 180 °C Circulating air: 160°C
  • 4
    Wash, clean and cut rhubarb into pieces. Place in a pot and cook with juice, sugar and cold pudding powder to form a compote.
  • 5
    Add the rhubarb compote as a topping to the cooled cheesecake muffins.
Author: Peter Kölln
Photographer: Photo Seiffe / Arvid Knoll

Ingredients

Serving(s)
1

Ingredients for 12 muffins:

100 G
Kölln Organic Multigrain Fleks®
90 G
butter (melted)
500 G
Low-fat quark
120 G
Sugar
100 G
butter (melted)
2
Eggs
1 pack
Vanilla pudding powder
1 EL
lemon juice
300 G
rhubarb
100 ml
Raspberry or cherry juice
2 pack
Bourbon vanilla sugar
1/2 pack
Vanilla pudding powder

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Ingredients

Serving(s)
1
Ingredients for 12 muffins:
100 G
Kölln Organic Multigrain Fleks®
90 G
butter (melted)
500 G
Low-fat quark
120 G
Sugar
100 G
butter (melted)
2
Eggs
1 pack
Vanilla pudding powder
1 EL
lemon juice
300 G
rhubarb
100 ml
Raspberry or cherry juice
2 pack
Bourbon vanilla sugar
1/2 pack
Vanilla pudding powder

Cheesecake muffins with rhubarb topping

Delicious and moist cheesecake muffins.

Preparation

  • 1
    Place Kölln Fleks® in a plastic bag, crush with a rolling pin and mix well with the melted butter.
  • 2
    Line a muffin tin with paper liners. Distribute the crumbled Kölln Fleks® evenly among the molds and press down firmly with a teaspoon.
  • 3
    Mix the curd with sugar, butter, eggs, pudding powder and lemon juice and divide into the molds. Bake in the preheated oven for 30 minutes. Top/bottom heat: 180 °C Circulating air: 160°C
  • 4
    Wash, clean and cut rhubarb into pieces. Place in a pot and cook with juice, sugar and cold pudding powder to form a compote.
  • 5
    Add the rhubarb compote as a topping to the cooled cheesecake muffins.
Author: Peter Kölln
Photographer: Photo Seiffe / Arvid Knoll

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