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
Print Recipe
Pin Recipe Instructions
- For 12 muffins.
- 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.
- 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.
- 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.
- Bake in the preheated oven at 180 degrees top / bottom heat for approx. 25 - 30 minutes on the middle rack.
- Let cool on a wire rack.
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