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Blueberry Cheesecake

Ingredients blueberry cheesecake



  1. Patacrout
  2. Cream Cheese
  3. Topfil Plus Blueberry


Patacrout method

Mix all ingredients till to have an homogeneous dough. Laminate at 3mm and bake. Let cool down and crush it. Add 15% of melted Mimetic incorporation, mix well and scale 800 gr in a ring of 18 cm diameter. Press well the crumble to have a regular layer on the botton of your ring.

Put the crumble in Deck oven for 15 min, Top and bottom temperature 180 degree with open damper.

Cream cheese

Mix both ingredients and fill the ring to the top. 

Put the cream cheese in the convection oven for 50 min, Top and bottom temperature 160 degrees with closed damper.

Once the cheesecake is cold, spread a layer of Topfil on it.


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