CRUMBLE CHEESECAKE WITH BLUEBERRIES
BAKED CHEESECAKE
Difficulty level
BAKED CHEESECAKE
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 1000 |
| liquid cream 35% fat | g 200 |
| water - lukewarm | g 1600 |
| eggs | g 200 |
| g 800 |
Preparation
Use a whisk to mix all the ingredients, except for chocolate, until creamy and smooth.
Then, gently stir blueberries in.
Ingredients
| TOP FROLLA | g 1000 |
| unsalted butter 82% fat - softened | g 400 |
| eggs | g 50 |
| all-purpose flour | g 200 |
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment, until you get a crumble.
Ingredients
| BIANCANEVE PLUS | To Taste |
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.
Fill the tart with the blueberry cheese cream up to the edge.
Evenly spread the crumble on top.
Bake in a deck oven at 180-190°C for about 35-40 minutes.
Let cool down completely, then decorate as you like most.
"To make a cheese cream with firmer texture and a stronger flavour, you can replace part of the water with the same dose of liquid cream (to a maximum of 400g).
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