Ingredients

Group Cheesecake Layer
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.400
100
Water
0.300
75
Eggs
0.100
25
Total Weight: 0.800
Group Brownie Layer
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.360
100
All Purpose Flour
0.040
11.11
Refined Sugar
0.070
19.44
Eggs
0.050
13.89
Water
0.080
22.22
Vegetable Oil
0.075
20.83
FINO DARK CHOCOLATE BUTTONS
0.100
27.78
Total Weight: 0.775

Method

How to do it:

Cheesecake Layer:
1. Combine all the ingredients in a mixing bowl.
2. Mix on high speed for 1 minute using a whisk.
3. Scrape down and mix on high speed for 4 minutes.
4. Set aside.

Brownie Layer:
1. Combine water, oil and eggs in a bowl.
2. Add all remaining ingredients and mix using a paddle on low speed for 30 seconds.
3. Deposit batter in a greased and lined 9” x 9” pan.
4. Pour the cheesecake mixture on top.
5. Bake at 180°C for 30-40 minutes.

Yield

1 pan by 9”x 9”

Ingredients

Group Cheesecake Layer
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.400
100
Water
0.300
75
Eggs
0.100
25
Total Weight: 0.800
Group Brownie Layer
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.360
100
All Purpose Flour
0.040
11.11
Refined Sugar
0.070
19.44
Eggs
0.050
13.89
Water
0.080
22.22
Vegetable Oil
0.075
20.83
FINO DARK CHOCOLATE BUTTONS
0.100
27.78
Total Weight: 0.775

Method

How to do it:

Cheesecake Layer:
1. Combine all the ingredients in a mixing bowl.
2. Mix on high speed for 1 minute using a whisk.
3. Scrape down and mix on high speed for 4 minutes.
4. Set aside.

Brownie Layer:
1. Combine water, oil and eggs in a bowl.
2. Add all remaining ingredients and mix using a paddle on low speed for 30 seconds.
3. Deposit batter in a greased and lined 9” x 9” pan.
4. Pour the cheesecake mixture on top.
5. Bake at 180°C for 30-40 minutes.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Slices & Bars

Finished Product

Finished Product

Brownie, Cheesecake, Sliced Line