Stracciatella cheesecake muffins

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 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 the starch. Fold in 60 g chocolate drops.

2. 2

   Roll out the dough thinly on a work surface dusted with flour, 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, add cheese mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove from the oven and allow to cool for 10 minutes. Remove the muffins from the trays. Let them cool down. Whip the cream until stiff, place in a piping bag with a large star-shaped spout.

3. 3

   Remove from the oven and allow to cool for 10 minutes. Remove the muffins from the trays. Let them cool down. Whip the cream until stiff, place in a piping bag with a large star-shaped spout. Spray tuffs onto some muffins. Stir 25 g jam until smooth, pour onto some tuffs. Decorate with 15 g chocolate drops

4. 4

   1 hour of waiting time

Nutrition Facts

KCAL
450 kcal

CARBS
45 g

FATS
27 g

PROTEINS
7 g