Ingredients

Group 1
Ingredient
KG
Cream Cheese
0.250
Thickened Cream
0.500
Water
0.450
Pettina Fond Suisse
0.250
Bakels Gourmet Cheesecake Mix
0.600
Total Weight: 2.050
Group 2
Ingredient
KG
Cream Cheese
0.250
Thickened Cream
0.500
Water
0.030
Pettina Fond Suisse
0.250
Bakels Gourmet Cheesecake Mix
0.600
Tinned Strawberries
0.420
Apito Strawberry Flavouring Paste
0.060
Total Weight: 2.110
Group 3
Ingredient
KG
Cream Cheese
0.250
Thickened Cream
0.500
Water
0.450
Pettina Fond Suisse
0.250
Bakels Gourmet Cheesecake Mix
0.600
Dutched Cocoa
0.200
Total Weight: 2.250

Method

1. Place all Group 1 ingredients in mixing bowl.
2. Whisk on slow speed for 1 minute.
3. Scrape down.
4. Whisk on top speed for 5-7 minutes.
5. Repeat in separate bowls for Groups 2 and 3.
6. Cut two 1 cm thick sponge sheets into strips 10 cm x 40 cm.
7. Then pipe alternate lines of each flavour, starting with the plain, strawberry then chocolate on to ½
the strips.
8. Then place the remaining strips on top.
9. Refrigerate overnight.
10. To decorate, dust top of each strip with cocoa and then finely dust icing sugar down the middle.
11. Place a rosette of cream and ½ strawberry dipped in HADEJA FLAN GEL on each portion.

Yield

Notes: Use a frame 40 cm long by 10 cm deep to form the Neapolitan Strips then remove after refrigeration

Ingredients

Group 1
Ingredient
KG
Cream Cheese
0.250
Thickened Cream
0.500
Water
0.450
Pettina Fond Suisse
0.250
Bakels Gourmet Cheesecake Mix
0.600
Total Weight: 2.050
Group 2
Ingredient
KG
Cream Cheese
0.250
Thickened Cream
0.500
Water
0.030
Pettina Fond Suisse
0.250
Bakels Gourmet Cheesecake Mix
0.600
Tinned Strawberries
0.420
Apito Strawberry Flavouring Paste
0.060
Total Weight: 2.110
Group 3
Ingredient
KG
Cream Cheese
0.250
Thickened Cream
0.500
Water
0.450
Pettina Fond Suisse
0.250
Bakels Gourmet Cheesecake Mix
0.600
Dutched Cocoa
0.200
Total Weight: 2.250

Method

1. Place all Group 1 ingredients in mixing bowl.
2. Whisk on slow speed for 1 minute.
3. Scrape down.
4. Whisk on top speed for 5-7 minutes.
5. Repeat in separate bowls for Groups 2 and 3.
6. Cut two 1 cm thick sponge sheets into strips 10 cm x 40 cm.
7. Then pipe alternate lines of each flavour, starting with the plain, strawberry then chocolate on to ½
the strips.
8. Then place the remaining strips on top.
9. Refrigerate overnight.
10. To decorate, dust top of each strip with cocoa and then finely dust icing sugar down the middle.
11. Place a rosette of cream and ½ strawberry dipped in HADEJA FLAN GEL on each portion.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Cheesecake