Apple Cheesecake Muffins von Food with Style, fertig angerichtet
Cake

Muffin cheesecake alle mele

Soffici muffin alla vaniglia e mele con una cremosa copertura cheesecake: avvolgenti, eleganti e semplicemente deliziosi.

Condividi
Cottura 25 minuti

Ingredienti

Preparazione

  1. 1
    Scaldare il forno a 175°C (350°F), statico. Foderare uno stampo da 6 muffin con i pirottini di carta.
  2. 2
    Mescolare il burro fuso, lo zucchero, la vaniglia, le uova e il latte. Incorporare la farina 00, il lievito e il sale mescolando solo il necessario, poi unire delicatamente la mela a dadini.
  3. 3
    Riempire gli stampini per circa ⅔ - ¾.
  4. 4
    Mescolare il quark o il formaggio spalmabile non salato, lo zucchero, il tuorlo, l'amido di mais e la vaniglia fino a ottenere una crema liscia. Distribuire un cucchiaio abbondante su ogni muffin.
  5. 5
    Completare con le fettine di mela, cospargere con le mandorle a lamelle e finire con il mix di zucchero e cannella.
  6. 6
    Cuocere a 175°C (350°F) per 25-30 minuti, finché non saranno dorati.
  7. 7
    Lasciare raffreddare completamente e spolverare leggermente con zucchero a velo prima di servire.

Video

Apple Cheesecake Muffins Questions

Use a firm, slightly tart baking apple that holds its shape, since the diced pieces sit in the batter for the full 25-30 minutes. Very soft or mealy varieties collapse into mush and release extra moisture into the crumb. For the thin slices on top, cut them evenly so they bake through and brown at the same rate.

Yes - the recipe allows either, but use unsalted cream cheese so the topping stays sweet. Cream cheese is thicker than quark, so let it come to room temperature and stir it smooth with the sugar, egg yolk, cornstarch and vanilla before spooning it on. Quark gives a lighter, tangier topping; cream cheese bakes up denser and richer.

Sinking usually means the cups were filled too full with batter or the topping was spooned onto a very loose batter - fill the liners only two-thirds to three-quarters so there is a stable surface for the dollop. Cracking comes from overbaking, so pull the muffins once they are golden brown rather than pushing to the far end of the 25-30 minute range. The cornstarch in the topping helps it set, so do not leave it out.

Because of the quark or cream cheese topping, these need to go in the fridge in an airtight container rather than sitting out on the counter. Let them cool completely first, otherwise trapped steam makes the liners soggy and the topping wet. Dust with powdered sugar only just before serving, since it dissolves on the moist topping within a short time.

The cheesecake mixture can be stirred together in advance and kept covered in the fridge, then stirred briefly before spooning it on. The muffin batter itself is best mixed right before baking, because the baking powder starts working as soon as it meets the milk and eggs. Slice the half apple for the topping at the last minute or toss it with a little of the cinnamon sugar so it does not brown while you wait.

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