Raspberry Cheesecake
Raspberry Cheesecake
Rich and creamy yet light cheesecake.
Recipe
| Group | Weight / Volume |
|---|---|
| Cheese Cream Phill | 500 g |
| Milk (full-fat) | 1.450 g |
| Biscotto (biscuit crumb) | to your taste |
| Butter 99% or Margarine Princess | to your taste |
| Fruitful Raspberry | to your taste |
Preparation
For the base, mix the Biscotto (biscuit crumb) with the butter or margarine until the dough becomes homogeneous.
For the cheese cream, mix the Cheese Cream Phill with the milk at high speed for 5-6 minutes.
Line a layer of biscuit base in a preferred form.
Serve the cheese cream filling.
Cover with Fruitful Raspberry.
