Ingredients

Group Crust
Ingredient
KG
Graham crackers (crushed)
0.068
BAKELS DAIRY BLEND
0.050
Sugar
0.010
Total Weight: 0.128
Group Base
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.250
100
Water
0.187
75
Eggs
0.062
25
Total Weight: 0.499
Group Add-on
Ingredient
KG
Weight (%)
Bakels Lemon Cream
0.150
-
Total Weight: 0.150
Group Topping
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% BLUEBERRY
0.200
-
Total Weight: 0.200

Method

How to do it:

1. Mix all crust ingredients. Press onto bottom of an 6” springform pan. Set aside.
2. In a mixing bowl, mix all base ingredietns using a wire whisk attachment on high for 1 minute. Scrape Whisk for another 3-4 minutes or until light.
3. Deposit cheesecake mixture on top of the crust.
4. Pipe Lemon Cream and create a swirl using a palette knife.
5. Bake at 190°C for 18-20 minutes.
6. Top with Les Fruits Blueberry 50%,

Yield

1 x 6” round cake

Ingredients

Group Crust
Ingredient
KG
Graham crackers (crushed)
0.068
BAKELS DAIRY BLEND
0.050
Sugar
0.010
Total Weight: 0.128
Group Base
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.250
100
Water
0.187
75
Eggs
0.062
25
Total Weight: 0.499
Group Add-on
Ingredient
KG
Weight (%)
Bakels Lemon Cream
0.150
-
Total Weight: 0.150
Group Topping
Ingredient
KG
Weight (%)
BAKELS LES FRUITS 50% BLUEBERRY
0.200
-
Total Weight: 0.200

Method

How to do it:

1. Mix all crust ingredients. Press onto bottom of an 6” springform pan. Set aside.
2. In a mixing bowl, mix all base ingredietns using a wire whisk attachment on high for 1 minute. Scrape Whisk for another 3-4 minutes or until light.
3. Deposit cheesecake mixture on top of the crust.
4. Pipe Lemon Cream and create a swirl using a palette knife.
5. Bake at 190°C for 18-20 minutes.
6. Top with Les Fruits Blueberry 50%,

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake, Cheesecake

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