CHEESECAKE CREAM
Pour cheese, Cremamica and Gusto cream lemon in a planetary mix, add progressively the eggs; uniform the mix and slowly add cream.
ASSEMBLING
Grease and put flour around a 22cm x 4cm cake ring.
Shape and tamp the base using 250g of Classic Crumble.
Pour on the 2000g of Cheesecake cream.
Cook at 100°C for approximately 70 min, open valve.
Once the cream starts to break, turn off the oven and leave in to cool down and dry. Refrigerate in the fridge.
Glaze with neutra glaze or Raspberry Gelée (see description below).
GELÉE AL LAMPONE
Add the 2 ingredients in a pan and bring to boil.
Glaze the refrigerated cake and decorate at taste.
