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CHEESECAKE WITH meia.dúzia® RASPBERRY AND REDCURRANT EXTRA JAM WITH VERBENA TOPPING - BY CHEF LÍGIA SANTOS - PORTUGAL'S 1ST MASTERCHEF

cheesecake-comcobertura-de-doce

INGREDIENTS
500g of Cheese cream
125g of Sugar
2 Eggs
200g of Cream
50g of Butter
60g of Brown sugar
60g of Four
100g of Oatmeal
1 tube of meia.dúzia® Raspberry And Redcurrant Extra Jam With Verbena

 

HOW TO PREPARE
Preheat the oven to 150ºC.

For the filling:
Using the electric mixer, combine the cheese cream, the sugar and the cream. Mix them well. With the electric mixer at low speed, join the eggs, one by one.

For the base:
Combine the butter, the sugar, the brown sugar and the flour in a bowl, and mix them up well using your hands.. Meanwhile, toast the oakmeal in a frying pan and add the remaining ingredients, mixing them all.
Fill small cake tins with the base and top them up with the filling, covering with cooking paper. Bake them into the oven between 30 and 45 minutes. After removing them from the oven, cool them in a refrigerator between 1 and 2 hours, before serving.
Top the cheesecake with the meia.dúzia® Raspberry And Redcurrant Extra Jam With Verbena.

 

RECIPE BY: Lígia Santos – 1st Portugal's Masterchef

cheesecake-comcobertura-de-doce

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