Cheesecakes with mascarpone
Whoever says anything, but yeast and baking powder are great friends. The dough turns out like fluff and does not get stale for a long time. It is very convenient to make recesses in dough balls with a glass. Dip the bottom into the flour, and then press into the middle of each ball, circling a little, pushing and making the sides. Do not try to pour a lot of filling into the recesses, it can run away when baking. For taste, you can add berries, nuts to the filling and, after baking and cooling, sprinkle with powdered sugar.
Prepare all the necessary ingredients for making mascarpone cheesecakes. Take the mascarpone out of the fridge ahead of time to warm up.
Crumble yeast into warm water, add sugar and salt. Mix everything well until dissolved.
Break the egg into the liquid, pour in the vegetable oil and mix.
Mix flour with baking powder and sift into a bowl. Knead into a soft, non-sticky dough. Knead the dough for 7-10 minutes. Shape the dough into a ball and place in an oiled bowl.
Cover the bowl and put it in a warm place for 50-60 minutes. The dough should increase by 2-2.5 times.
For the filling, mix the egg, melted white chocolate, vanilla sugar and cottage cheese. Punch everything with a blender until smooth.
Divide the risen dough into equal portions and roll into balls. Grease a baking sheet with vegetable oil and spread the balls of dough at a distance, cover and let stand for 15 minutes. During this time, the dough will increase in size. Make indentations in the balls and spread the filling. Mix the egg until smooth and brush the dough.
Place the baking sheet with the cheesecakes in a hot oven and bake at 180 degrees for 20-25 minutes, until done. Remove the finished cheesecakes from the oven, grease with vegetable oil and cover. Let stand 5-10 minutes and serve.