Brownie Cheesecake
16-030
Group Brownie Batter
Ingredient
KG
%
Fino Chocolate Cake Mix
0.234
90.00
All Purpose Flour
0.023
10.00
Refined Sugar
0.051
19.66
Eggs
0.037
14.10
Water
0.058
22.22
Vegetable Oil
0.054
20.94
FINO DARK CHOCOLATE BUTTONS (chopped)
0.072
27.78
Total Weight: 0.530
Group Cheesecake Batter
Ingredient
KG
%
PETTINA CLASSIC CHEESECAKE MIX
0.400
100.00
Water
0.300
75.00
Total Weight: 0.700
How to do it:
Brownie Batter:
1. In a mixing bowl, mix together water, oil and eggs.
2. Slowly add Fino Chocolate Cake Mix, all purpose flour and sugar. Mix for 30 seconds. Scrape. Continue mixing for 2-5 minutes until batter is smooth and creamy.
3. Add Fino Dark Chocolate Buttons and mix using a paddle on low speed for 30 seconds.
4. Deposit batter in a greased and lined 9” round pan.
5. Bake at 160°C for 45-50 minutes. Do not overbake. Freshly-baked brownies appear under baked but will set once cool.
6. Once cool, cut the brownies with an 8” ring mold.
Cheesecake Batter:
1. Combine Pettina Classic Cheesecake Mix and water in a mixing bowl. Using a wire whisk, mix on high speed for 1 minute.
2. Scrape down.
3. Mix on high speed for 3-4 minutes or until light.
4. Deposit the cheesecake batter on top of the pre-baked brownies place in an 8” ring mold.
5. Chill to set.
Cheesecake Batter:
1. Combine Pettina Classic Cheesecake Mix and water in a mixing bowl. Using a wire whisk, mix on high speed for 1 minute.
2. Scrape down.
3. Mix on high speed for 3-4 minutes or until light.
4. Deposit the cheesecake batter on top of the pre-baked brownies place in an 8” ring mold.
5. Chill to set.
Yield: 1 x 8” cake
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