Creamy lemon and strawberry mousse
136 recipes
Strawberry cheesecake muffin
ingredients
servings
7
Ricotta cheese
100 grams
Philadelphia light spreadable cheese
100 grams
Fresh cream
33 grams
Eggs
1 unit
Cornflour
15 grams
White sugar
35 grams
Lemon juice
a bit
Strawberries
100 grams
Vanilla powder
1/2 gram
Vanilla instant yeast for desserts
1 teaspoon
Desserts from Italy
Strawberry cheesecake muffin
Strawberry cheesecake muffin
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Very special sweets, soft creamy and spring! Do not expect the usual consistency of muffins, they remain much softer and more moist!
preparation
step 1
First, cut the strawberries into small pieces, put them in a saucepan with a little lemon juice, a dash of water and a teaspoon of icing sugar (optional). Let them soften over low heat and let cool.
step 2
In a bowl put the ricotta, the Philadelphia, the egg, the cream, the sugar, the vanilla powder and the baking powder and mix everything until you get a smooth mixture without lumps.
step 3
Stir in the starch.
step 4
Put the strawberries in a mixer and blend them. Transfer them to a small bowl and add a teaspoon of starch to thicken a little.
step 5
Transfer the mixture into the cups for 2/3. Add a teaspoon of pureed strawberries on top and create a spiral on the surface with a toothpick.
step 6
Bake in a static oven at 180 ° C for about 20 minutes until lightly browned on the surface.
step 7
Remove from the oven and let cool.
