The brioche cheesecake, better known as cheesecake buns, is a unique, easy, and delicious dessert, perfect for everyday snacks or breakfast. These are nothing but small sweet buns, made with the basic pan brioche recipe, soft and fluffy like a cloud.
I saw this dessert online in a video and was immediately struck by it. So, I wanted to try replicating it in my own version. I didn’t imagine such a result, to be honest. Especially because those who know me, know that leavened doughs are not really my field: they are not particularly quick to make. Since I love experimenting, every now and then I try to prepare some. When the results are as soft and delicious as these brioches, then I am just happy to share them with you.
I assure you, though, that these brioches are absolutely worth it, believe me! Soft and delicious, you can fill these cheesecake buns as you prefer. In my version, I used berry jam, but you can fill them with hazelnut spread or pistachio cream. Also, you can replace the cheesecake cream with custard cream.
Speaking of cheesecake cream: I used mascarpone, but you can easily replace it with ricotta or any spreadable cheese of your liking. A super delicious dessert that you can customize according to your tastes. Curious to find out how to make it? Then let’s head to the kitchen, because the brioche cheesecake will be ready in a click!
If you are interested in other breakfast dessert recipes, also read:
- Difficulty: Easy
- Cost: Very economical
- Rest time: 2 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6 brioches
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
- Energy 472.37 (Kcal)
- Carbohydrates 64.13 (g) of which sugars 20.70 (g)
- Proteins 11.39 (g)
- Fat 21.16 (g) of which saturated 12.11 (g)of which unsaturated 3.47 (g)
- Fibers 1.84 (g)
- Sodium 557.81 (mg)
Indicative values for a portion of 148 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 3/4 cups all-purpose flour (or W 350)
- 1 egg
- lemon zest (to taste)
- 1/4 cup sugar
- 2/3 cup milk
- 1/2 packet dry yeast
- 2 tbsp butter (melted)
- 1 1/2 tsp salt
- 7 oz mascarpone
- 1 egg
- 2 tbsp sugar
- berry jam (to taste)
- 1 egg yolk (for brushing)
- berries (to taste for decoration)
- mint (to taste for decoration)
- powdered sugar (to taste)
Tools
- 2 Bowls
- Baking Tray
- Parchment Paper
- Brush
- Small Bowl
Steps
First, prepare the pan brioche dough. I kneaded by hand, but if you prefer, you can use a stand mixer. First, melt the butter in the microwave for a few seconds and set it aside to cool.
Then put the egg in a bowl with the milk, yeast, sugar, and zest of an untreated and washed lemon. Then mix with a spoon to combine the ingredients. Next, incorporate the flour and continue mixing with the spoon. Once it has absorbed the liquids, add the salt and the melted and cooled butter. Continue kneading with the spoon and, once these last two ingredients are absorbed, start kneading by hand until you get a smooth and elastic dough. It will take at least 10 minutes.
After the rising time, take the bowl and turn the dough out onto a lightly floured surface. Divide into 6 pieces of 110 g (3.9 oz) each with the help of a dough scraper or knife. Flatten well and bring the edges towards the center. Turn the piece over and roll with the palm of your hand to form a ball.
Place the balls obtained on a baking tray covered with parchment paper and let them rise for at least 30 minutes, covering them with a cloth or plastic wrap. In the meantime, prepare the cream. Put mascarpone, egg, and sugar in a bowl and mix with a spoon until smooth and lump-free.
Take the brioches that have risen in the meantime and, with the help of the bottom of a glass, make a hollow. Add a couple of tablespoons of the previously prepared cream and a teaspoon of berry jam. Obviously, you can replace it with other flavors you like.
Brush the edges with a beaten egg yolk and bake the brioches in a preheated static oven at 350°F for 25 minutes. During baking, they will tend to rise again and the filling will come out slightly. This is normal: once cooled, they will deflate.
Once baking time is over, remove the tray from the oven and let the cheesecake buns cool. In the meantime, wash the berries and pat them dry with paper towels. Decorate the cheesecake buns with some berries, a few mint leaves, and sprinkle with powdered sugar before serving.
Storage and Tips for Brioche Cheesecake
The cheesecake bun can be stored for 2 or 3 days in a cool and dry place, covered with a glass dome.
FAQ Questions and Answers for Brioche Cheesecake
What can I substitute for mascarpone?
As an alternative to mascarpone, you can use ricotta or any spreadable cheese of your liking.
Can I use spread instead of jam?
Yes, you can replace the jam with hazelnut spread. In this case, I recommend adding it as a decoration after baking.
