Cheese Cakes with Mascarpone and White Chocolate Recipe
We offer the following baking option with mascarpone. Today I want to offer cheese tortillas, the recipe of which I found on the Internet called muffin. Many thanks to the author, I changed the recipe a little. The choice of currant as a filler is conditional, it can be replaced with raspberries, cherries, cranberries.
Servings
14
Cook Time
120minutes
Servings
14
Cook Time
120minutes
Ingredients
Dough:
Filling:
Additionally:
Instructions
  1. Crumble the yeast, add a little sugar from the total amount, pour in the milk and leave to activate for 10 minutes. If you have dry yeast, skip this step.
  2. In a bowl for kneading the dough (kneading was done with your hands), break the eggs, add salt, whisk, add yogurt, stir, add sugar, vanilla sugar. Pour in the activated yeast.
  3. Mix well. Mix starch with baking powder, add sifted flour. The flour is introduced into the mixture in parts, mixing thoroughly so that there are no lumps.
  4. At first I worked with a whisk, then kneaded with a spoon. Rub the soft butter into the dough. Then the kneading was done manually.
  5. Pour vegetable oil over it. Knead the dough thoroughly. Cover the bowl with a lid or towel, put it in a warm place for 1.5 – 2 hours. The dough should double in size. After the specified time, beat the dough and leave for another 30 minutes.
  6. Preparing the filling. Melt the chocolate in a water bath until smooth.
  7. In mascarpone, add egg, orange sugar, melted chocolate.
  8. Whisk.
  9. Put the finished dough on a floured table, flatten, cover with foil and leave for 10-20 minutes, divide into equal pieces.
  10. Roll the dough into balls, pulling the ends of the dough to the center (I got 14 pieces of 77 g each). Cover the baking sheet with baking paper. Put the balls on it at a distance. Cover with foil and leave for 20 minutes. let the dough rise.
  11. Flatten the balls slightly. Dip the bottom of the glass or mug into the flour (so that the dough does not stick) and press into the middle of each ball. Fill the frozen currant with starch.
  12. Fill the recesses with stuffing. Lay out the berry (I made 7pcs with a berry). Cover the baking sheet with a towel or cling film, leave for 20 minutes. for lifting. Before baking, lubricate each blank with a mixture of eggs and cream (I lubricate 2-3 times).
  13. Sprinkle the sides with coarse granulated sugar. Bake the cakes in a preheated oven to 190 – 200C for 20-25 minutes until ready (watch your oven). During baking, the cheese may leak out of the workpiece.
  14. After baking, sprinkle the cheesecakes with powdered sugar immediately.
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