Salted Caramel Cheesecake
16-058
Group Crust
Ingredient
KG
Graham crackers (crushed)
0.054
Butter
0.049
Refined Sugar
0.047
Total Weight: 0.150
Group Cheesecake
Ingredient
KG
%
PETTINA CLASSIC CHEESECAKE MIX
0.210
100.00
Water
0.210
100.00
Total Weight: 0.420
Group Caramel Filling
Ingredient
KG
%
BAKELS CARAMEL CREAM
0.200
-
Rock Salt
0.004
-
Total Weight: 0.204
Group Topping
Ingredient
KG
%
BAKELS DIAMOND GLAZE CARAMEL TOFFEE
0.065
-
Total Weight: 0.065
How to do it:
Crust:
1. Melt the butter.
2. Combine all Group 1 ingredients and press down on a 6-inch ring pan.
3. Freeze for 15-30 minutes.
Cheese Cake:
1. Blend all ingredients on high speed for 1 minute and scrape down the sides and the bottom of the bowl.
2. Blend on high speed for approximately 3-4 minutes.
3. Set aside.
Caramel Filling:
1. Using a spatula or a spoon, mix the Caramel Cream until it reaches a
spreadable consistency.
Assembly:
1. Pipe 210g cheesecake mixture in prepared crust. Spread evenly.
2. Pipe 100g caramel cream on top of the cheesecake mixture. Spread evenly.
3. Sprinkle 2g rock salt over the caramel filling.
4. Repeat steps 1-3.
5. Freeze until set. Top with Diamond Glaze Toffee Caramel.
6. Serve.
Yield: 1 x 6” ring mold
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