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.