CHEESECAKE WITH STRAWBERRIES
|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 some cake moulds, so that the edge of the tart is 3cm high.
Pipe the cheese cream up to the edge of the shortcrust pastry base and bake in a deck oven at 200-210°C for about 35-40 minutes.
Let cool down completely, then decorate with sliced strawberries and dust with BIANCANEVE PLUS.