First prepare the dough: dissolve the yeast in the milk, then add the egg, the melted butter, the sugar and finally the flour.
Knead until the mixture is smooth, then cover with a cloth and let it rise for about 2 hours or until doubled in volume.
While you wait for the dough to finish rising, you can go ahead and prepare the cream cheese for the filling: very simply, combine all the ingredients (Philadelphia, egg, sugar, sour cream, cornstarch and vanilla) in a bowl and mix well with the whips. (If you prepare it in advance, keep it in the fridge, well covered.)
When the dough has risen, take it back, deflate it gently with your hands and roll it out in a round pastry on the floured work surface (to make things easier for you, you can spread it directly on the sheet of parchment paper that you will then use for cooking, so that it is then easier to move it into the mold)
Place the mold in the center and make cuts on the dough that comes out of the mold.
At this point remove the mold and intertwine the cut dough as you can see in the photo, creating an alternating weave.
Move the intertwined dough into the mold lined with parchment paper, prick the base and brush it with lightly beaten egg (alternatively you can use a little milk), pour the cream in the center and level the surface, then cook for about 30 minutes in a convection oven preheated to 160 ° C.
The brioche cheesecake is ready: let it cool completely before serving.
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