Ingredients
The dough for these cheesecake muffins comes from the Russian pluck cake recipe. For the version with crumbles, you'll need to set aside a third of the dough (without cocoa) for the crumble topping. The rest is pressed into the muffin cups as the base, similar to how you would make a cheese crumble cake on a baking sheet. For the tangerine variation, use some well-drained canned fruit, folding it gently into the cheesecake mixture. Simple and delicious!
How to Make the Cheesecake Muffins
To begin, beat the soft butter and sugar together until fluffy. Stir in the egg, then add the flour, baking powder, and salt, mixing everything into a smooth shortcrust pastry.
Preheat your oven to 360°F (180°C). Use about two-thirds of the dough to form the muffin bases (saving the rest for the crumble). Roll small balls of dough, place them in the muffin cups, and flatten them with your fingers. You can create a small rim if you like. In a separate bowl, whisk together the sugar and egg for the cheesecake filling. Stir in the melted butter, curd, custard powder, and lemon zest. Spoon the cheesecake mixture evenly into the muffin cups.
Use the remaining dough to create small crumbles by pinching it between your fingers, and sprinkle these over the top of the cheesecake filling. Bake the muffins for about 35 minutes. Let them cool, then refrigerate for at least 30 minutes. They may seem a bit soft right after baking, but they will firm up as they cool. Enjoy!
Top Tip
I highly recommend using a muffin tray along with additional removable molds (such as silicone ones). This makes it much easier to take out the muffins once they're baked. Because they're still a bit soft and "wobbly" right after baking, it's best to chill the muffins first before removing them from the silicone molds.
Recipe Card
Cheesecake Muffins
Ingredients
For short pastry and crumble
- 125 grams (⅔ cup) butter, soft
- 90 grams (½ cup) sugar
- 1 egg, medium
- 225 grams (1 ⅘ cups) all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
For the curd cream
- 60 grams (⅓ cup) sugar
- 1 egg, large
- 110 grams (½ cup) butter, melted
- 350 grams (3 cups) curd cheese
- 40 grams (6 tablespoons) vanilla pudding powder, 1 small bag
- ½ teaspoon grated lemon zest
Instructions
- Beat the softened butter and sugar together until light and fluffy. Mix in the egg. Add the flour, baking powder, and salt, then knead everything into a smooth shortcrust pastry.
- Preheat the oven to 360°F (180°C). Use about two-thirds of the dough to form the muffin bases (saving the rest for the crumble). Roll small balls of dough, place them in the muffin cups, and press them flat with your fingers. If you like, you can create a slight edge around the top.
- For the cheesecake filling, whisk together the sugar and egg. Mix in the melted butter, then stir in the curd, custard powder, and lemon zest until well combined. Spoon the mixture evenly into the muffin cups.
- Pinch the remaining dough into small crumbles and sprinkle them over the cheesecake filling. Bake the muffins for about 35 minutes. Allow them to cool, then refrigerate for at least 30 minutes. The filling may still be soft when they come out of the oven, but the muffins will set as they cool.
Notes
- For cheesecake muffins with tangerines, use all the shortcrust dough for the base and edges. Gently fold a small can of drained mandarin segments into the cheesecake filling for a fruity touch.
- To make pluck cake muffins, knead about 30 grams of baking cocoa into the shortcrust pastry. Use two-thirds of the dough for the base and any edges, then roll out the rest and sprinkle the "plucked" pieces over the cheesecake filling.
Ingredient substitutions
Variations
These muffins are quick to make, delicious year-round, freezer-friendly, and perfect for parties or buffets. If you're still not convinced 😉, check out my cheesecake muffins with a cookie base or this recipe for base-free, flourless cheesecake muffins. I also have sugar-free, low-fat quark muffins, and don't miss my full cheesecake and muffin recipe collections.
Comments
No Comments