Cheesecake Brownies
14-042
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”
Product Used
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.
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”
Product Used
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.
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Related products
Fino Chocolate Cake Mix
A powdered premix for simple preparation of rich and moist dark chocolate cake.
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Fino Dark Chocolate Buttons
Dark chocolate compound, suitable for molding, enrobing and mousse filling.
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Pettina Classic Cheesecake Mix
Premix in dry form for the convenient and easy preparation of cheesecakes.
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