IRCA | RASPBERRY CHEESECAKE SINGLE-PORTIONS

RASPBERRY CHEESECAKE SINGLE-PORTIONS

BAKED CHEESECAKE

Difficulty level

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 qb

Ingredients

BIANCANEVE PLUS qb
Final composition

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.

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You can replace raspberries with a product at your choosing from CONFETTURA or FRUTTIDOR range of products.

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