Time: 1 ora
Difficulty: Media

Ingredients for the pastry base
380 g Special for pastry and biscuits Molino dalla Giovanna
170 g Butter
140 g granulated sugar
2 eggs
2 yolks
the grated rind of a whole untreated orange
a pinch of salt
10 g yeast
80 g butter that will be used to compact the cheesecake base
For the filling
200 g creamy cheese
100 g mascarpone
120 g gluten-free powdered sugar
8 g fish glue
150 g green grapes
100 g strawberries
1 apricot
50 g of blueberries
For the syrup
300 g water
100 g sugar
50 g liquid glucose

Time: 1 hour more rest
Difficulty level: medium

Proceeding
Place the sugar and cold butter in small pieces in a stand mixer and let it work. Add the eggs to the center, then follow the yeast, salt, mix and orange peel then mix well.
Pour the dough on the pastry board and make a homogeneous dough to rest for about 2 hours in the refrigerator, wrapped with plastic wrap.
After the time has passed, roll out the pastry pastry 3-4 mm thick, cover a baking tray with baking paper, place the dough and bake in the hot oven at 180 º C for 25 minutes.
Take out the base of the pastry and let it rest for an hour at room temperature.
In the meantime, pour the cheese and mascarpone into a bowl with the sugar and work until you get a soft and smooth mixture.
Put the fish glue to soften in plenty of cold water for at least 2/3 minutes. Heat 40 g of water and put in the fish glue that you have drained of the soak.
Add the mixture of fish glue to the cream of soft cheese and with a whisk mix well.
Take the pastry and check that it is very cold, break it with a rolling pin and pour it into a cutter, blend everything well and add the remaining butter previously melted in a saucepan.
Line a baking sheet with a diameter of 20/22 cm with baking paper at the base, pour the biscuit base, press well with the help of a spatula until the whole is compact.
At this point add the prepared cream cheese and put the pan in the fridge for 2 hours.
Take a saucepan and pour the water, sugar and glucose to boil for about 45 minutes, must be withdrawn and rather creamy.
Wash well and cut the fruit as shown in the photo and put aside, after the rest of the cheese cake in the fridge, decorate with the fruit and complete with the syrup