RASPBERRY CHEESECAKE SINGLE-PORTIONS
|TOP FROLLA||g 1000|
|unsalted butter 82% fat - softened||g 350|
|caster sugar||g 120|
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.
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."