UPSIDE-DOWN CHEESECAKE
SPOON DESSERT
Difficulty level
![](/IRCA/Recipes/image/36407/image-thumb__36407___auto_b492ef3e91c9043ccd499cc4b73eae8d/1518707736_Cheesecake%20rovesciato.jpg)
SPOON DESSERT
Ingredients
CEREAL'EAT FROLLA | g 500 |
unsalted butter 82% fat - softened | g 150 |
raw sugar | g 50 |
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment until you obtain a crumble.
Spread the crumble onto a tray lined in parchment paper and bake in a deck oven at 180-190°C for 10-15 minutes.
Ingredients
AMERICAN CHEESECAKE | g 500 |
water - lukewarm | g 650 |
Preparation
Mix all the ingredients in a planetary mixer with the whisk attachment at low speed for 2 minutes until creamy and smooth.
Fill some glasses 1/4 full with FRUTTIDOR FRUTTI di BOSCO.
Fill the glasses with the cheesecake mousse until 3/4 full and cook the open glasses by heated bath in a double pan, in oven at 130°C for 140 minutes.
Decorate with the crumble and serve.