Lemon cheesecake with raspberry mousse


1 kg semi-fat quark
500 g homogenised 18% cream
330 g fine sugar
7 large eggs
1 egg yolk
5 tablespoons wheat flour
200 g Lauretta Lemon Twist filling

Lauretta raspberry filling 60%



All ingredients should be at room temperature.
Put all the ingredients in a bowl, and stir with a whisk. Do not stir for too long, to avoid aeration of the mix.
Bake the mix in a water bath for 50-60 minutes at 160 degrees. The cheesecake top should be well-baked and firm.
Set aside to cool.
Before refrigerating, decorate the top with the Lauretta raspberry filling 60%.

Copyright © Kandy 2024. Wszystkie prawa zastrzeżone / All rights reserved.