Cheesecake with raspberries and white chocolate

Description

In this recipe, all the ingredients, which I can safely say - love! Love raspberries, love white chocolate, I love cheese and cream cheese, love muffin, fragrant lemon... I love almonds... and if you all love so much as I do, welcome aboard!

Ingredients

Flour

500 g
Sugar

50 g
Butter

60 g
Salt

0.5 tsp
Lemon peel

1 tsp
Milk

200 g
Yogurt

25 g
Chicken egg

2 piece
Yeast

11 g
Mascarpone

250 g
Chicken egg

1 piece
White chocolate

60 g
Raspberry

36 piece
Powdered sugar

2 Tbsp
Lemon peel

0.5 tsp
Corn starch

1 Tbsp
Yolk egg

1 piece
Milk

1 Tbsp
Almonds

2 Tbsp
Powdered sugar

1 Tbsp
Raspberry

48 piece

Cooking

Products necessary for the dough to cook and to weigh in advance.

Mix together a couple of times the sifted flour, yeast, sugar, zest and salt. Milk, eggs, and yogurt, whisk.

Pour the milk mixture into the flour and mix well, last add the oil and knead well.

Roll the dough into a ball. Place in a bowl, a bowl cover with cling film and put in a pre-heated to 40"C, but turned off oven (or microwave) for about an hour and a half.

The dough will increase in volume 2 times.

Slightly pritrusit surface with flour and put the dough on it to press down.

Divide into 12 parts, I got it for 80 g each.

Molded pellet. In the photo, I showed how it is done. Due to such a molding pellet obtained by the same thickness, and the tarts are beautiful.

The pellets immediately put on a baking tray, covered with baking paper or a baking Mat. Cover and leave in a warm place for 20 minutes. During this time, prepare the filling.

Products are needed for the filling, weigh and measure out in advance.

Mascarpone (cheese) mix with egg and icing sugar. Add the zest and grated chocolate, mix well.

Approaching pellet rolled into the buns. I sprinkle flour on the center of the pellet and pushing the bottom of the beaker to the bottom.

Fill cheesecake filling. Raspberries, all at once, and as the filling (I have frozen, do not thaw) roll in cornstarch and lightly press into the filling. In this way the juice will not leak into baked goods.