Stracciatella cheesecake muffins

Name: Stracciatella cheesecake muffins
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 250 g Flour; 125 g Sugar; 1 pinch Salt; 4 Eggs (size M); 125 g Butter; 250 g Double cream cream cheese; 150 g Schmand; 1 package Vanillin sugar; 4 Eggs (size M); 30 g Cornstarch; 50 g Dark chocolate; 250 g Strawberry jam; 200 g Whipped cream; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

250 g Flour
125 g Sugar
1 pinch Salt
4 Eggs (size M)
125 g Butter
250 g Double cream cream cheese
150 g Schmand
1 package Vanillin sugar
4 Eggs (size M)
30 g Cornstarch
50 g Dark chocolate
250 g Strawberry jam
200 g Whipped cream
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Knead the flour, 50 g sugar, salt, 1 egg, butter and 2 tablespoons of water into a smooth dough. Cover and chill for about 30 minutes. Stir cream cheese, sour cream, vanillin sugar and 75 g sugar until smooth. Stir in 3 eggs one after the other, finally add starch. Chop chocolate and fold in.
2
Roll out dough thinly on a floured work surface, cut out 12 circles (each 11 cm Ø). Grease 12 wells of a muffin tin well. Line with the dough circles, press down well. Cut off any excess dough. Spread 200 g jam in the moulds, place cheese mixture on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove from the oven, let cool for 10 minutes, remove muffins from the trays. Let them cool down. Whip the cream until stiff, spread it as a blob on the muffins.
3
Spread 200 g jam in the moulds, place cheese mixture on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove from the oven, let cool for 10 minutes, remove muffins from the trays. Let them cool down. Whip the cream until stiff, spread it as a blob on the muffins. Stir 50 g jam until smooth, spread on the cream
4
1 hour waiting time