Ingredients

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

Method

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.

Ingredients

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

Method

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.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Cheesecake