Ingredients

Group 1
Ingredient
KG
Pettina Cheesecake Mix
1.000
Wispalett
0.020
Water
0.750
Total Weight: 1.770

Method

1. Place water in mixing bowl.
2. Add PETTINA CHEESECAKE MIX and WISPALETT and whisk on top speed until light, (approx. 3-5
minutes).
3. Press 70 g of prepared BISCUIT CRUMB BASE evenly over the bottom of a 20 cm foil.
4. Fill with 350 g of cheesecake mixture.
5. Smooth off and level to the foil top.
6. Chill in refrigerator until firm.

Yield

Notes: This recipe is sufficient for five 20cm Cheesecakes.

Ingredients

Group 1
Ingredient
KG
Pettina Cheesecake Mix
1.000
Wispalett
0.020
Water
0.750
Total Weight: 1.770

Method

1. Place water in mixing bowl.
2. Add PETTINA CHEESECAKE MIX and WISPALETT and whisk on top speed until light, (approx. 3-5
minutes).
3. Press 70 g of prepared BISCUIT CRUMB BASE evenly over the bottom of a 20 cm foil.
4. Fill with 350 g of cheesecake mixture.
5. Smooth off and level to the foil top.
6. Chill in refrigerator until firm.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Cheesecake