Lemon Strawberry Cheesecake
13-032
Group Cake Base
Ingredient
KG
%
Cake Flour
0.075
100.00
Water
0.035
47.00
Eggs
0.188
250.00
Sugar
0.105
140.00
BAKELS OVALETT
0.009
12.00
BAKELS BAKING POWDER
0.001
1.60
Total Weight: 0.413
Group Fruit Filling
Ingredient
KG
%
BAKELS LES FRUITS 50% STRAWBERRY
0.050
-
Total Weight: 0.050
Group Cheesecake Base
Ingredient
KG
%
PETTINA CLASSIC CHEESECAKE MIX
0.290
-
Water
0.218
-
APITO LEMON PASTE
0.002
-
Total Weight: 0.509
Group Syrup
Ingredient
KG
%
Grenadine Syrup
0.005
-
Water
0.005
-
Total Weight: 0.010
Group Glaze
Ingredient
KG
%
Diamond Glaze All around
0.200
-
Total Weight: 0.200
Group Garnishing
Ingredient
KG
%
BAKELS UNIFIL STRAWBERRY
0.005
-
Fresh strawberry
0.164
-
Total Weight: 0.169
How to do it:
Cake Base:
1. Combine all ingredients.
2. Using wire whisk, mix on low speed for 30 secs. Scrape down. Shift to high speed and mix for 8 minutes.
3. Shift to low speed and mix for 30 secs.
4. Deposit in 12”x16” jelly roll pan.
5. Bake for 10-15 minutes at 180°C. Cool.
Cheesecake Base:
1. Whisk all ingredients on top speed for 1 minute. Scrape
2. Whisk on top speed for 3-4 minutes or until light.
3. Fill into cooled cake.
Glaze:
1. Add Unifil Strawberry into Diamond Glaze All ‘Round and slowly stir to create a marble effect.
2. Pour on chilled cake.
Assembly:
1. Place sponge base at the bottom of the ring mold. Drizzle with Grenadine syrup mixture to moisten.
2. Cut strawberries crosswise and place on top of the sponge with the inner portion of the strawberry facing the ring mold. Arrange strawberries all throughout the cake.
3. Deposit Les Fruits Strawberry in the middle of the cake.
4. Fill the mold with cheesecake base.
5. Freeze for 4 hours
6. Unmold the frozen cake and glaze with Diamond Glaze all ‘Round-Unifil Strawberry mixture.
7. Decorate as desired.
Yield: 1 x 6” cake
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