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WILDBERRIES CHEESECAKE

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For 10 PORTIONS:

1 pouch of Demetra Cheesecake mix
1 pouch of Demetra Cheesecake filling
70g butter
500g spreadable cheese (philadelphia, mascarpone, goat cheese, ricotta)
300g milk
15g Berry Sun Wiberg
100g Demetra mix noir
q.s. Demetra wildberries topping
q.s. fresh berries for topping

Zubereitung

First of all, prepare the base by mixing the butter with the cheesecake base, once obtained a soft dough place it in a pastry mold of the desired shape and let it rest in the fridge for 10-15 minutes. In a bowl, mix with a whisk the milk with the spreadable cheese, add the berry sun and the filling for cheesecake. Mix the dough with the mix noir well drained from the liquid and set the cream over the biscuit obtained previously. Let the cake rest in the fridge for a couple of hours, then cut it into the desired shape, place it on a plate garnishing it with the fruits de bois topping and fresh berries before serve.

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Zubereitung

First of all, prepare the base by mixing the butter with the cheesecake base, once obtained a soft dough place it in a pastry mold of the desired shape and let it rest in the fridge for 10-15 minutes. In a bowl, mix with a whisk the milk with the spreadable cheese, add the berry sun and the filling for cheesecake. Mix the dough with the mix noir well drained from the liquid and set the cream over the biscuit obtained previously. Let the cake rest in the fridge for a couple of hours, then cut it into the desired shape, place it on a plate garnishing it with the fruits de bois topping and fresh berries before serve.

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