Matcha Cheesecake
16-031
Group Crust
Ingredient
KG
Graham crackers (crushed)
0.134
BAKELS DAIRY BLEND
0.100
Sugar
0.066
Total Weight: 0.300
Group Cheesecake
Ingredient
KG
%
PETTINA CLASSIC CHEESECAKE MIX
0.400
100.00
Fresh Milk (cold)
0.360
90.00
Matcha Powder
0.008
-
Total Weight: 0.768
Group Icing
Ingredient
KG
%
BAKELS WHIPPING CREAM
0.200
-
Fresh Milk (cold)
0.050
-
Total Weight: 0.250
How to do it:
Crust:
1. Combine all the ingredients for the crust and press down on an 8-inch spring form or ring pan. Refrigerate.
Cheesecake:
1. Paddle cheesecake ingredients on low speed for 1 min. and scrape down.
2. Paddle on top speed for 3-4 min or until light and even.
3. Fill into refrigerated crust.
4. Chill until it sets.
5. Decorate with BWC using plain tube nozzle & chocolate decors.
Icing:
1. Beat Bakels whipping cream on high speed for 5 mins using a paddle.
2. Replace paddle with a wire whisk. Gradually add cold milk while mixing on high speed for 3-5 min or until desired volume and consistency are achieved.
Yield: 1 x 8” cake
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