Ingredients

Group 1
Ingredient
KG
PETTINA SPONGE SUPREME
0.625
Eggs 6
0.650
PETTINA CHEESECAKE MIX
1.250
Water
0.720
Cream Cheese
0.325
Fresh Lemon Juice
0.025
Total Weight: 3.595

Method

Place all ingredients together in bowl and whisk for 5 minutes on high speed. Line appropriate baking ring with par baked sweet pastry crust. Deposit desired amount of cheesecake batter into baking ring and smooth off the top. For small individual cheesecakes allow approximately 400g batter. For cafŽ styled cheesecake allow up to 1kg of batter. Place cheesecakes into a water trough and place into a pre-heated 170¡C and bake for approximately 45 minutes or until firm. Remove from oven and let cool then freeze until required for decoration.

Additional Information

Lemon Juice in the Baked Cheesecake Base Batter is optional

Ingredients

Group 1
Ingredient
KG
PETTINA SPONGE SUPREME
0.625
Eggs 6
0.650
PETTINA CHEESECAKE MIX
1.250
Water
0.720
Cream Cheese
0.325
Fresh Lemon Juice
0.025
Total Weight: 3.595

Method

Place all ingredients together in bowl and whisk for 5 minutes on high speed. Line appropriate baking ring with par baked sweet pastry crust. Deposit desired amount of cheesecake batter into baking ring and smooth off the top. For small individual cheesecakes allow approximately 400g batter. For cafŽ styled cheesecake allow up to 1kg of batter. Place cheesecakes into a water trough and place into a pre-heated 170¡C and bake for approximately 45 minutes or until firm. Remove from oven and let cool then freeze until required for decoration.

Additional Information

Lemon Juice in the Baked Cheesecake Base Batter is optional