Green Tea Cheesecake
07-029
Ingredients
Group Cake Base
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Whole Eggs
0.250
100
Water
0.063
25
Butter (melted)
0.063
25
APITO GREEN TEA PASTE
0.004
1.5
Total Weight: 0.629
Group Cheesecake layer
Ingredient
KG
Weight (%)
Cream Cheese
0.122
-
All Purpose Cream
0.056
-
APITO GREEN TEA PASTE
0.005
-
APITO LEMON PASTE
0.001
-
Sugar
0.040
-
BRITE VANILLA EXTRA STRENGTH
0.005
-
Gelatin (unflavored)
0.005
-
Hot Water
0.075
-
Total Weight: 0.309
Method
How to do it:
Cake Base:
1. Whisk Pettina Sponge Mix Complete, eggs and water for 5 mins on high speed.
2. Fold-in melted butter.
3. Deposit in greased and lined jelly roll pan.
4. Bake at 180°C.
5. Cool and cut desired diameter as base for cheese cake.
Cheesecake layer:
1. Beat cream cheese, Brite Vanilla Extra Strength, Apito Green Tea Paste, Apito Lemon Paste and sweetener until smooth.
2. Blend in gelatin solution (dissolved in hot water).
3. Fold in all purpose cream.
4. Pour filling into cake base. Refrigerate overnight.
Yield
1 cake (8 slices)
Product Used
Ingredients
Group Cake Base
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Whole Eggs
0.250
100
Water
0.063
25
Butter (melted)
0.063
25
APITO GREEN TEA PASTE
0.004
1.5
Total Weight: 0.629
Group Cheesecake layer
Ingredient
KG
Weight (%)
Cream Cheese
0.122
-
All Purpose Cream
0.056
-
APITO GREEN TEA PASTE
0.005
-
APITO LEMON PASTE
0.001
-
Sugar
0.040
-
BRITE VANILLA EXTRA STRENGTH
0.005
-
Gelatin (unflavored)
0.005
-
Hot Water
0.075
-
Total Weight: 0.309
Method
How to do it:
Cake Base:
1. Whisk Pettina Sponge Mix Complete, eggs and water for 5 mins on high speed.
2. Fold-in melted butter.
3. Deposit in greased and lined jelly roll pan.
4. Bake at 180°C.
5. Cool and cut desired diameter as base for cheese cake.
Cheesecake layer:
1. Beat cream cheese, Brite Vanilla Extra Strength, Apito Green Tea Paste, Apito Lemon Paste and sweetener until smooth.
2. Blend in gelatin solution (dissolved in hot water).
3. Fold in all purpose cream.
4. Pour filling into cake base. Refrigerate overnight.
Ingredients
Group Cake Base
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Whole Eggs
0.250
100
Water
0.063
25
Butter (melted)
0.063
25
APITO GREEN TEA PASTE
0.004
1.5
Total Weight: 0.629
Group Cheesecake layer
Ingredient
KG
Weight (%)
Cream Cheese
0.122
-
All Purpose Cream
0.056
-
APITO GREEN TEA PASTE
0.005
-
APITO LEMON PASTE
0.001
-
Sugar
0.040
-
BRITE VANILLA EXTRA STRENGTH
0.005
-
Gelatin (unflavored)
0.005
-
Hot Water
0.075
-
Total Weight: 0.309
Method
How to do it:
Cake Base:
1. Whisk Pettina Sponge Mix Complete, eggs and water for 5 mins on high speed.
2. Fold-in melted butter.
3. Deposit in greased and lined jelly roll pan.
4. Bake at 180°C.
5. Cool and cut desired diameter as base for cheese cake.
Cheesecake layer:
1. Beat cream cheese, Brite Vanilla Extra Strength, Apito Green Tea Paste, Apito Lemon Paste and sweetener until smooth.
2. Blend in gelatin solution (dissolved in hot water).
3. Fold in all purpose cream.
4. Pour filling into cake base. Refrigerate overnight.
Yield
1 cake (8 slices)
Product Used
Ingredients
Group Cake Base
Ingredient
KG
Weight (%)
PETTINA SPONGE MIX COMPLETE
0.250
100
Whole Eggs
0.250
100
Water
0.063
25
Butter (melted)
0.063
25
APITO GREEN TEA PASTE
0.004
1.5
Total Weight: 0.629
Group Cheesecake layer
Ingredient
KG
Weight (%)
Cream Cheese
0.122
-
All Purpose Cream
0.056
-
APITO GREEN TEA PASTE
0.005
-
APITO LEMON PASTE
0.001
-
Sugar
0.040
-
BRITE VANILLA EXTRA STRENGTH
0.005
-
Gelatin (unflavored)
0.005
-
Hot Water
0.075
-
Total Weight: 0.309
Method
How to do it:
Cake Base:
1. Whisk Pettina Sponge Mix Complete, eggs and water for 5 mins on high speed.
2. Fold-in melted butter.
3. Deposit in greased and lined jelly roll pan.
4. Bake at 180°C.
5. Cool and cut desired diameter as base for cheese cake.
Cheesecake layer:
1. Beat cream cheese, Brite Vanilla Extra Strength, Apito Green Tea Paste, Apito Lemon Paste and sweetener until smooth.
2. Blend in gelatin solution (dissolved in hot water).
3. Fold in all purpose cream.
4. Pour filling into cake base. Refrigerate overnight.
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Premix in powder form for the convenient production of all types of sponge goods.
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