Fruit Cheesecake Tart
Fruit Cheesecake Tart — a Zeelandia recipe in 4 components. Uses Neutral Gel Glaze 13 kg (Zeelandia).
- mixing time (shortcrust)
- 3 min
- baking temperature
- 155 °C
- baking time
- 90 min
Ingredients
Shortcrust bases
| Ingredient | Quantity |
|---|---|
| Kruche Klasyczne (classic shortcrust mix) | 750 g |
| Margarine (80% fat) | 340 g |
| Eggs | 75 g |
Cheese mass
| Ingredient | Quantity |
|---|---|
| Sernik Klasyczny Fix (classic cheesecake mix) | 500 g |
| Cheesecake curd cheese | 850 g |
| Eggs | 250 g |
| Milk (3.2% fat) | 275 g |
| Butter | 50 g |
Frozen raspberries
| Ingredient | Quantity |
|---|---|
| Frozen raspberries | 600 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Neutral Gel Glaze 13 kg (Zeelandia)Paletta Neutral Gel 13kg | 300 g |
Method
- Shortcrust bases
Mix all ingredients with a flat beater on low speed for about 3 minutes.
- Shortcrust bases
Roll the shortcrust dough out to a thickness of about 4 mm, cut 3 discs 20 cm in diameter and use the remaining dough to line the edges of 3 rims to a height of about 4.5 cm.
- Cheese mass
Combine the Sernik Klasyczny Fix with the milk.
- Cheese mass
Mix the curd cheese with the soft butter and add the eggs.
- Cheese mass
Combine the Sernik Klasyczny Fix and milk mixture with the cheese mass. Mix until smooth.
- Cheese mass
Apply into the shortcrust bases, about 640 g each.
- Frozen raspberries
Sprinkle frozen raspberries (about 200 g) per piece on top of the cheese mass and bake at about 155 °C for about 90 minutes.
- Decoration
Apply the hot gel to the cooled cheesecakes. Decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.