Mini Protein Vanilla and Raspberry Cheesecakes

Finely grate the zest from the ¹/₄ piece Lemon into a small prep bowl.

Combine the 75 gr Curd Cheese and 40 gr Strained Yogurt in a blender and process until completely smooth and lump-free.

Add the ³/₄ piece Eggs size M, 2 tsp Corn starch, 2 ml Vanilla Extract, ¹/₄ tsp Table salt, and the prepared lemon zest to the cheese mixture.

Gently stir the batter until completely homogeneous without incorporating excess air.

Divide the batter evenly into lined muffin cups, then lightly press 15 gr Raspberries into the tops.

Bake in an oven preheated to 160°C (320°F) for 22 to 25 minutes until the edges are set and the centers retain a slight wobble.

Turn off the oven, leave the door slightly ajar for 10 minutes, cool to room temperature, and chill in the refrigerator for at least 2 hours.

Carefully unmold the mini cheesecakes, garnish with the remaining 10 gr Raspberries, and serve chilled.