Ingredients
200 g Digestive cookies
4 tbsp butter
250 g mascarpone
750 g cheese for cheesecake
200 g sugar
4 eggs
200 g Lauretta 50% exotic fruit filling
2 tbsp potato flour
whipped cream for decoration
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Preparation
- All ingredients must be at room temperature.
- Blend the cookies and mix with melted butter.
- Line a round springform pan (diameter 24 cm) with parchment paper. Pour the cookies on the bottom and knead them well. Bake the cookie mass for 10 minutes at 356°F (180°C).
- Meanwhile, in a mixer bowl, mix two types of cheese with sugar and potato flour. While mixing, add the eggs one by one, and finally the Lauretta 50% exotic fruit filling.
- Pour the mixture onto the baked base. Bake the cheesecake for 20 minutes at 338°F (170°C). and then for another 80 minutes at 248°F (120°C).
- Let cool well before serving, preferably overnight in the fridge. Decorate the top with whipped cream.
