Dirndl Kitchen

Käsekuchen Batter
1 Ideally, bring all ingredients to room temperature. If you didn't plan ahead (happens to me a lot), then cut the butter into chunks and microwave for 10 seconds to make it more workable.
10 Butter your smallish jars using a bit of melted butter and a pastry brush. You can even use mugs!
2 Whisk together the butter, sugar, lemon peel and salt until it’s a smooth consistency (I love using my cordless handheld mixer for this job!). If the butter is still too cold, microwave the mixture for 10 seconds at a time until it's workable.
3 Gradually whisk in the egg. If the eggs are too cold, it can easily become grainy. But don't worry. It'll be fine.
4 Mix together the cornstarch and flour, then whisk into the butter-egg mixture until smooth. Lastly, whisk in the quark until just combined.
Raspberry Sauce
0 For the raspberry sauce, heat raspberries and sugar over medium heat until boiling.
5 If it needs thickening, remove raspberries from heat, extract some of the liquid, mix together with cornstarch, then whisk into the raspberries and return to boiling. Repeat if needed to achieve desired consistency.
Combine
6 Add about 1 Tablespoon of the raspberry sauce to the bottom of each buttered glass, then top to 2/3 full with the batter using 2 spoons. To make things a little less messy, you can use a large decorating bag and no decorating tip. Lastly add some leftover raspberry mixture on top, if desired. Clean the rim of the glasses before baking.
7 Place the glasses on a metal rack and bake in preheated oven for about 20-25 minutes at 320° F or 160° C (convection setting!). Mine took 24 minutes. You can double check with the wiggle test. If the center is still sunken or extra wobbly, leave them in there for another minute or so.
8 Remove from oven and enjoy hot (allow glass to cool down 20 minutes or so) or let cool at room temperature (2 to 3 hours), then transfer to a fridge.
9 Before serving, decorate each Käsekuchen with raspberries, mint leaves, and white chocolate hearts.