Ingredients

Group 1
Ingredient
KG
Water
1.000
Egg
0.600
Pettina Cheesecake Mix
1.600
Total Weight: 3.200

Method

1. Place eggs and water in mixing bowl.
2. Add the PETTINA CHEESECAKE MIX and whisk for 3 minutes.
3. Scrape down.
4. Continue whisking on top speed for 3 minutes.
5. Line 18 cm sponge tins with sweetpaste.
6. Fill with PETTINA CHEESECAKE MIX to within 3 mm of top of the prepared case.
7. Bake at 190°C for approximately 35 minutes.
8. Care should be taken not to over-bake as cheesecake should only be baked until the filling sets.
9. This recipe is sufficient for six 18 cm cheesecakes.

Ingredients

Group 1
Ingredient
KG
Water
1.000
Egg
0.600
Pettina Cheesecake Mix
1.600
Total Weight: 3.200

Method

1. Place eggs and water in mixing bowl.
2. Add the PETTINA CHEESECAKE MIX and whisk for 3 minutes.
3. Scrape down.
4. Continue whisking on top speed for 3 minutes.
5. Line 18 cm sponge tins with sweetpaste.
6. Fill with PETTINA CHEESECAKE MIX to within 3 mm of top of the prepared case.
7. Bake at 190°C for approximately 35 minutes.
8. Care should be taken not to over-bake as cheesecake should only be baked until the filling sets.
9. This recipe is sufficient for six 18 cm cheesecakes.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Cheesecake