CHEESECAKE WITH APRICOTS
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 | g 200 |
| water - lukewarm | g 1600 |
| eggs | g 200 |
Preparation
Mix all the ingredients with a whisk until creamy and smooth.
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.
Pour a 1cm layer of cheese cream and fill the mould up with apricots, either fresh or in syrup.
Cover with a layer of cheese cream and bake in a deck oven at 200-210°C for about 35-40 minutes.
Let cool down completely, then dust with BIANCANEVE PLUS.
