Ingredients

Group Crust
Ingredient
KG
Graham crackers (crushed)
0.068
BAKELS DAIRY BLEND
0.050
Total Weight: 0.118
Group Cheesecake
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.300
100
Water
0.150
50
Cream Cheese
0.300
100
Sugar
0.036
12
Eggs
0.150
50
Total Weight: 0.936
Group Topping
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% BLUEBERRY
0.250
-
Total Weight: 0.250

Method

How to do it:

1. Combine all the ingredients for the crust and press down on an 8 inches spring form or ring pan. Set aside.
2. Cream softened cream cheese and sugar for 3 minutes until light and fluffy.
3. Add Pettina Classic Cheesecake Mix and water and mix at high speed for 3 minutes.
4. Add eggs gradually at medium speed for 2 minutes.
5. Place the cheese cake batter in an 8 inches spring form or ring pan.
6. Bake at 150°C for 1 ½ hours with water bath.
7. Cool and set aside.
8. Put Les Fruit Blueberry filling on top.

Yield

1 x 8 inches

Ingredients

Group Crust
Ingredient
KG
Graham crackers (crushed)
0.068
BAKELS DAIRY BLEND
0.050
Total Weight: 0.118
Group Cheesecake
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.300
100
Water
0.150
50
Cream Cheese
0.300
100
Sugar
0.036
12
Eggs
0.150
50
Total Weight: 0.936
Group Topping
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% BLUEBERRY
0.250
-
Total Weight: 0.250

Method

How to do it:

1. Combine all the ingredients for the crust and press down on an 8 inches spring form or ring pan. Set aside.
2. Cream softened cream cheese and sugar for 3 minutes until light and fluffy.
3. Add Pettina Classic Cheesecake Mix and water and mix at high speed for 3 minutes.
4. Add eggs gradually at medium speed for 2 minutes.
5. Place the cheese cake batter in an 8 inches spring form or ring pan.
6. Bake at 150°C for 1 ½ hours with water bath.
7. Cool and set aside.
8. Put Les Fruit Blueberry filling on top.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake, Cheesecake