Mini Cheesecake Crumble

Mini tray cheesecake with crumble

This mini cake mix is super-handy to have around the house!

We all know the feeling: you’ve got a major craving for cake or you’re having people over for coffee. But what can you bake? With bigger cakes, there’s always too much to go around and you don’t want to spend the rest of the week eating the leftovers.

Our mini cheesecake crumble mix is the perfect solution, combining a crisp shortcrust base with a delicious cheesecake cream. In our shortcrust, we use emmer and einkorn wheat flour to create a distinctive, slightly aromatic flavour.

It’s really quick and easy to make. Even the baking tray is included, so you don’t need to find the right size tray for the mini cake.

Encores

What you’ll need

For the batter:

• 60 g butter

For the cream:

• 400 g quark
• 1 egg
• 75 g melted butter

Preparation

1. Preheat a conventional oven (top and bottom heat) to 180 °C and open the baking tray supplied at the adhesive seal. Fold out the tray and fold the top edges outwards.
2. Put the cake mix and butter in a mixing bowl and make into crumbs using an electric hand mixer (dough hook). Put two-thirds of the dough in the baking tray and press down on the base. Put the rest of the crumbs in the fridge until you’re ready to use them again.
3. Add the cream powder, quark and eggs to a mixing bowl and mix with an electric hand mixer (whisk) on a medium setting for around one minute until smooth. Add the melted butter and mix that in as well.
4. Spread the mixture on the base and sprinkle the rest of the crumbs on the cheesecake mixture.
5. Bake the cake in the bottom third of the preheated oven for around 30 minutes. Once baked, place the cake on a wire rack to cool.