Italian Cheese Cake

In a mixing bowl with a paddle attachment, combine all the ingredients except the eggs and mix well.

Add the eggs and continue mixing until the dough comes together

Roll out the dough using a dough sheeter between two sheets of baking paper, then freeze.

Line an 18 cm cake ring with the dough and bake in white at 170°C for 10 minutes.

Warm the Philadelphia, Mascarpone, and Caravella Gran Ciocco Avorio in the microwave to 35°C.

In a separate bowl, mix the icing sugar, lemon zest, lemon juice, vanilla paste, and eggs.

Combine both mixtures and blend with a hand blender until smooth.

Melt gelatine mass with 100 g of raspberry puree then combine with the remaining puree

Combine together in a mixing bowl and whip it

Pre bake the tart shell at 170°C for 10 min.

Pour the cheese filling in the pre baked tart leaving 5 mm to the border.

Bake for 20 min at 150°C.

Once the cake is cold pour on top the raspberry gele’, let it set in fridge.

Apply a thin layer of transparent mirror glaze on top.

Decorate the tart with Mascarpone-Pistacchio cream and fresh raspberries.