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Baking ingredients since 1904

MOCHA BAKED CHEESECAKE

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Desserts and Patisserie - Premixes
Recipe No:  R600k
USING PETTINA CHEESECAKE MIX
Group  Ingredient KG
1 Baked Cheesecake Base Batter 0.400
 
  APITO COFFEE PASTE 0.020

  Total Weight 0.420
Method:  1. Line appropriate baking ring with par baked sweet pastry crust.
2. Fold ingredients together.
3. Deposit cheesecake mix into baking ring and smooth off the top.
4. For small individual cheesecakes allow approximately 400g batter.
5. For café styled cheesecake allow up to 1kg of batter.
6. Place cheesecakes into a water trough and place into a pre-heated 170°C and bake for approximately 45 minutes or until firm.
7. Remove from oven and let cool, then freeze until required for decoration.
Notes:  The metric recipe is of similar size to the avoirdupois recipe but is not an exact conversion.
Yield:  For small individual cheesecakes allow approximately 400g batter. For café styled cheesecake allow up to 1kg of batter