Wild Tart
Wild Tart
Rich and creamy yet light cheesecake.
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Biscotto | 1.000 g | ingredients for the base |
| Butter 99% (room temperature) | 500 g | ingredients for the base |
| Granulated sugar | 50 g | ingredients for the base |
| Cheese Cream Phill | 500 g | ingredients for the cream |
| Milk (full-fat) | 700 g | ingredients for the cream |
| Eggs | 220 g | ingredients for the cream |
| Strained yogurt (10% fat) | 550 – 600 g | ingredients for the cream |
| Fruitful Pineapple or Dark Cherry | 400 g | extra ingredients |
Preparation
Mix the crumbed biscuit, the butter and the sugar until the dough becomes homogeneous.
Line a layer of biscuit base in a preferred form. Cover the base and the walls of the form with a 2-3mm thick biscuit base (around 450-500 g).
Mix the Cheese Cream Phill with the milk and the eggs for 3 minutes at high speed.
Add the yogurt and continue mixing for 2 minutes at high speed.
Apply a cream layer 3-4mm thick (around 350 g).
Bake at 165 – 170°C for 35 – 40 minutes.
Once it has cooled down, cover with Fruitful of your choice.
