Group 1
Ingredient
KG
Bakels Biscuit Crumb Base
1.000
Butter (Melted)
0.500
Cinnamon
0.025
Total Weight: 1.525
Group 2
Ingredient
KG
Pettina Cheesecake Mix
2.400
Water
1.800
Total Weight: 4.200
Group 3
Ingredient
KG
Pettina Raspberry Dip
1.000
Water (boiling)
1.000
Total Weight: 2.000
1. Melt Group 1 butter, blend with BISCUIT CRUMB BASE.
2. Spread on tray, roll firmly and evenly.
3. Place Group 2 water in bowl.
4. Add PETTINA CHEESECAKE MIX and whisk on top speed until light (approx. 3-5 minutes).
5. Spread evenly over the slice base, then refrigerate.
6. Mix Group 3 (Recipe No. 42350A) until dissolved.
7. Allow to cool 15-20 minutes then pour onto the refrigerated cheesecake.
8. Decorate with fresh cream.
Yield: The above recipe is suitable for one standard baking tray. PETTINA LEAMINGTON DIP can be suitable for a Chocolate Jelly Cheesecake.
Related recipes
Baked Cheesecake – Alternative Recipe (Using Bakels Gourmet Cheesecake Mix)
Products Used
1 Product Used
Baked Cherry Cheesecake Slice (using Bakels Gourmet Cheesecake Mix)
A cherry flavoured cheesecake
Products Used
3 Product Used
Cheesecake – Light Texture (Using Bakels Gourmet Cheesecake Mix)
Cheesecake – Light Texture (Using Bakels Gourmet Cheesecake Mix)
Products Used
1 Product Used
Related products
Bakels Biscuit Crumb Base
Light brown coloured crumbs. Biscuit crumb mix for cheesecake and other bases. Requires only melted butter or cake margarine.
View product
Pettina Cheesecake Mix
Cheesecakes Custards & Mousses
A Yellowish powdered premix for a lemon flavoured cheesecake, bake and cold set, freeze/thaw stable.
View product
Pettina Raspberry Dip
Glazes Gels Piping Gels & Dips
A pink coloured, Raspberry flavoured lamington syrup, add water and boil.
View product