Ingredients

Group 1
Ingredient
KG
Graham crackers (crushed)
0.089
Butter (melted)
0.080
Sugar
0.044
Total Weight: 0.213
Group 2
Ingredient
KG
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.171
Cold water
0.129
Total Weight: 0.300
Group 3
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.300
100
Water
0.392
130.8
APITO LEMON PASTE
0.002
0.7
Total Weight: 0.695

Method

How to do it:

Crust:
1. Place all Group 1 ingredients in a mixing bowl.
2. Mix until homogeneous.
3. Press onto bottom of a 6” ring mold or springform pan.

Cheesecake Filling:
1. Whisk Whip Brite and cold water on high speed for 5 minutes.
2. Add Pettina Classic Cheesecake Mix, water, and Apito Lemon Paste.
3. Whisk on high speed for 1 minute. Scrape down.
4. Whisk on high speed for 3-4 minutes.
5. Fill onto prepared crust.
6. Chill in the refrigerator until it sets.
7. Top with Les Fruits fruit fillings.

Yield

2 x 6” round cake

Ingredients

Group 1
Ingredient
KG
Graham crackers (crushed)
0.089
Butter (melted)
0.080
Sugar
0.044
Total Weight: 0.213
Group 2
Ingredient
KG
BAKELS WHIP-BRITE WHIPPED TOPPING POWDER
0.171
Cold water
0.129
Total Weight: 0.300
Group 3
Ingredient
KG
Weight (%)
PETTINA CLASSIC CHEESECAKE MIX
0.300
100
Water
0.392
130.8
APITO LEMON PASTE
0.002
0.7
Total Weight: 0.695

Method

How to do it:

Crust:
1. Place all Group 1 ingredients in a mixing bowl.
2. Mix until homogeneous.
3. Press onto bottom of a 6” ring mold or springform pan.

Cheesecake Filling:
1. Whisk Whip Brite and cold water on high speed for 5 minutes.
2. Add Pettina Classic Cheesecake Mix, water, and Apito Lemon Paste.
3. Whisk on high speed for 1 minute. Scrape down.
4. Whisk on high speed for 3-4 minutes.
5. Fill onto prepared crust.
6. Chill in the refrigerator until it sets.
7. Top with Les Fruits fruit fillings.

Display Conditions

Display Conditions

Chilled

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake, Cheesecake

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