Overview
A premix for a rich and creamy cheesecake, with a hint of lemon flavour. Freeze/thaw stable, with many recipe variations available including both baked and cold-set cheesecakes.
Pettina Cheesecake Mix
Storage
Store below 25°C in clean, dry conditions and protected from direct sunlight.
Shelf Life
365 days
Type
Bag
Allergens
Contains: milk, May be present due to shared equipment: gluten, egg, soy and sulphites
Ingredients
Group 1
Ingredient
KG
Pettina Cheesecake Mix
1.600
Water
1.200
Egg
0.400
Total Weight: 3.200
Method
Baked Cheesecake (Using Pettina Cheesecake Mix)
1. Place eggs and water in mixing bowl.
2. Add the PETTINA CHEESECAKE MIX and whisk on top speed for 1 minute.
3. Scrape down and continue whisking for a further 2 minutes.
4. Line 18cm sponge tins with biscuit crumb base.
5. Fill with PETTINA CHEESECAKE MIX to within 3 mm of top of the prepared case.
6. Bake at 160°C for approximately 35 minutes.
7. Care should be taken not to over-bake as cheesecake should only be baked until the filling sets.
8. This recipe is sufficient for seven 18 cm cheesecakes.
Nutritional Information
Type
Value
Energy (kJ)
2,370.00
Protein (g)
11.20
Fat- Total g
36.90
Fat - Saturated g
21.10
Carbohydrate (g)
47.10
Carbohydrate-Sugars g
38.70
Dietary Fibre g
0.00
Sodium mg
273.00
Ingredients
Milk Solids, Cream Cheese Powder (22%) (cream(milk), milk solids, sugar, emulsifier (471), salt, antioxidant (307b), culture), Sugar, Vegetable Fat (Palm Oil, Lactose (Milk), Milk Protein), Vegetable Oil (antioxidant (307)), Thickeners (1422, 1442), Whipping agent (glucose, vegetable oil, emulsifier (472a), milk solids), Acidity regulator (330), Natural Flavour
Packaging
Code
Size
Type
Palletisation
579003
10 KG
Bag
Ingredients
Group 1
Ingredient
KG
Pettina Cheesecake Mix
1.600
Water
1.200
Egg
0.400
Total Weight: 3.200
Method
Baked Cheesecake (Using Pettina Cheesecake Mix)
1. Place eggs and water in mixing bowl.
2. Add the PETTINA CHEESECAKE MIX and whisk on top speed for 1 minute.
3. Scrape down and continue whisking for a further 2 minutes.
4. Line 18cm sponge tins with biscuit crumb base.
5. Fill with PETTINA CHEESECAKE MIX to within 3 mm of top of the prepared case.
6. Bake at 160°C for approximately 35 minutes.
7. Care should be taken not to over-bake as cheesecake should only be baked until the filling sets.
8. This recipe is sufficient for seven 18 cm cheesecakes.
Nutritional Information
Type
Value
Energy (kJ)
2,370.00
Protein (g)
11.20
Fat- Total g
36.90
Fat - Saturated g
21.10
Carbohydrate (g)
47.10
Carbohydrate-Sugars g
38.70
Dietary Fibre g
0.00
Sodium mg
273.00
Ingredients
Milk Solids, Cream Cheese Powder (22%) (cream(milk), milk solids, sugar, emulsifier (471), salt, antioxidant (307b), culture), Sugar, Vegetable Fat (Palm Oil, Lactose (Milk), Milk Protein), Vegetable Oil (antioxidant (307)), Thickeners (1422, 1442), Whipping agent (glucose, vegetable oil, emulsifier (472a), milk solids), Acidity regulator (330), Natural Flavour
Packaging
Code
Size
Type
Palletisation
579003
10 KG
Bag
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