RASPBERRY CHEESECAKE SINGLE-PORTIONS
BAKED CHEESECAKE
Difficulty level
BAKED CHEESECAKE
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat - softened | g 350 |
| caster sugar | g 120 |
| eggs | g 150 |
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.
Cover the dough and refrigerate for 1 hour at least.
Ingredients
| IRCA CHEESECAKE | g 1100 |
| water - lukewarm | g 1850 |
| eggs | g 220 |
| GRANCOCCO | g 80 |
Preparation
Mix all the ingredients with a whisk until creamy and smooth.
Ingredients
| raspberries | g 250 |
Ingredients
| GRANCOCCO | To Taste |
Ingredients
| BIANCANEVE PLUS | To Taste |
Use the dough sheeter to roll the dough into layers and use them to line a 60x40 cake mould.
Spread raspberries onto the shortcrust base.
Fill the tart evenly with the cheese cream and smooth the surface out with a spatula, then sprinkle the top with GRANCOCCO.
Bake at 180-190°C for about 35-40 minutes.
Let cool down completely, then cut into single-portions and dust with BIANCANEVE PLUS.
"You can replace raspberries with a product at your choosing from CONFETTURA or FRUTTIDOR range of products.
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