Cream Cheese Ball
Bite-sized, hemispherical cheese pastries made by baking a cheese filling encased in a crisp tart shell.
Ingredients
unsalted butter (softened to room temperature)
50 g
powdered sugar
20 g
egg yolk
1
almond flour (sifted together with all-purpose flour)
20 g
all-purpose flour (sifted together with almond flour)
60 g
cream cheese (softened to room temperature)
160 g
granulated sugar
40 g
vanilla bean
1/3 pod
yogurt
40 g
whole egg
50 g
Instructions
1
Make the Tart Shells
Add the softened butter and powdered sugar, beat until the mixture lightens in color, then add the egg yolk and mix until combined. Sift the almond flour and all-purpose flour together, then add to the butter mixture and stir with a spatula to form a dough. Wrap the dough in plastic wrap, flatten it by hand, and chill in the refrigerator for at least 30 minutes. Roll the dough directly in the plastic wrap to a thickness of approximately 0.1 cm, then cut out rounds with a 3 cm diameter cutter. Place the small rounds into half-round silicone molds, pressing gently with your fingertips to ensure the rounds fully adhere to the molds. After preheating the oven, bake at 170°C upper heat / 190°C lower heat for 8 to 10 minutes until slightly golden. Remove the baking sheet and let cool.
2
Make the Cream Cheese Filling
Once the cream cheese is softened, beat it with a whisk until smooth, then add granulated sugar and mix until creamy. Add the vanilla bean and yogurt in sequence, stirring to mix evenly, then add the whole egg and mix well.
3
Assemble and Bake
Pipe the cream cheese filling into the cooled tart shells until full. After preheating the oven, bake at 190°C upper heat / 100°C lower heat for 15 to 20 minutes. Let cool completely before removing from the molds.
