RASPBERRY WHITE CHOCOLATE CHEESECAKE ON A STICK
MODERN INTERPRETATION OF THE TYPICAL AMERICAN CHEESECAKE
Difficulty level
MODERN INTERPRETATION OF THE TYPICAL AMERICAN CHEESECAKE
Ingredients
| AMERICAN CHEESECAKE | g 1000 |
| water - lukewarm (35°C) | g 1250 |
| PASTA AROMATIZZANTE LAMPONE | g 100 |
Preparation
Mix all the ingredients in a planetary mixer with the whisk attachment at medium speed for 3 minutes, until you obtain a smooth cream with no lumps.
Ingredients
| FRUTTIDOR LAMPONE | To Taste |
Ingredients
| CHOCOSMART CIOCCOLATO BIANCO | To Taste |
Use the raspberry cheesecake base to half-fill some silicone moulds for ice cream on a stick.
Pipe a little FRUTTIDOR LAMPONE and place the stick.
Fill the mould up with some more cheesecake base and smooth the surface out.
Bake at 140-150°C for about 20-25 minutes.
Then, put in the blast chiller at negative temperature.
When hardened, remove from mould.
