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Konafa Disk:

  • Konafa 300 g
  • Cinnamon 1 g
  • Butter, melted 100 g
  • Sugar 100 g

Cheesecake Pudding:

  1. Konafa Disk:

    • Mix the konafa with cinnamon butter and sugar.
    • In a 9-inch baking pan, set the konafa as a base for the cheesecake.
    • Bake it in the oven until it's golden brown.
    • Pull it out of the oven to cool it down but keep it in the pan.
  2. Cheesecake Pudding:

    • Heat up the milk to 80ºC, then pour it on the Carte D'or Vanille Mousse and the creamy cheese.
    • Mix it well.
    • Pour it on top of the konafa disk and cool it down inside the fridge.
    • When it's ready, pour Carte D'or Wild Fruit Topping on top of the cheesecake.