Cheesecake Muffins with Chocolate Base

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the dough:

  • 100 g suar
  • 1 pinch (s) salt
  • 1 egg white
  • 100 g butter, soft
  • 40 g bakin cocoa
  • 175 g flour
  • 0.5 ½ pack baking powder

For the filling:

  • 100 g crème fraîche
  • 250 g low-fat quark
  • 100 g powdered suar
  • 125 g butter, melt
  • 2 packs vanilla sugar
  • 1 vanilla pod (s)
  • 1 egg yolk
  • 1 egg (s)
  • 30 g cornstarch
  • 1 pinch (s) salt
Cheesecake Muffins with Chocolate Base
Cheesecake Muffins with Chocolate Base

Instructions

  1. For 12 muffins.
  2. Mix the sugar, salt, egg white and butter together well for the dough. Then knead in the flour, cocoa and baking powder. Let the dough rest in the refrigerator for about 30 minutes.
  3. For the filling, mix the pulp of the vanilla pod with the crème fraîche and quark. Add the egg and yolk and stir in. Finally, fold in the icing sugar, vanilla sugar, salt and starch and stir everything into a smooth quark mixture.
  4. Now roll out the dough about 0.5 cm thick and cut out 12 circles with a glass and line the muffin molds (I prefer to use silicone molds) with it. Spread the curd mixture on top.
  5. Bake in the preheated oven at 180 degrees top / bottom heat for approx. 25 - 30 minutes on the middle rack.
  6. Let cool on a wire rack.

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