Ingredients

Group 1
Ingredient
KG
Pettina Cheesecake Mix
1.600
Water
1.200
Egg
0.400
Total Weight: 3.200

Method

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.

Product Used

Ingredients

Group 1
Ingredient
KG
Pettina Cheesecake Mix
1.600
Water
1.200
Egg
0.400
Total Weight: 3.200

Method

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.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Cheesecake