IRCA | MODERN CHEESECAKE

MODERN CHEESECAKE

MODERN TART WITH CHEESE AND FRUIT

Difficulty level

Ingredients

TOP FROLLA g 500
unsalted butter 82% fat - softened g 250
egg yolks g 50
sugar g 60

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.

Use the dough sheeter to roll the dough into layers and use them to make some square tart having a 2cm high edge.

Bake in a deck oven at 180-190°C until evenly golden-brown.

Ingredients

AMERICAN CHEESECAKE g 1000
water - (35-40°C) g 1250

Preparation

Mix the ingredients with a whisk until creamy and smooth.

Fill some quenelle shaped silicone mould and bake at 150°C for about 20 minutes.

Reserve in the blast chiller until fully frozen and then unmoud.

Final composition

Spread a thin layer of FRUTTIDOR FRUTTI DI BOSCO in the baked shortcrust base.

Place the cheesecake quenelles and decorate.