Ingredients

Group 1
Ingredient
KG
Weight (%)
Cold Water
0.120
28.6
BAKELS TIRAMISU
0.100
23.8
Total Weight: 0.220
Group 2
Ingredient
KG
Weight (%)
Baked Cheesecake Base Batter
0.200
47.6
Total Weight: 0.200

Method

Line appropriate baking ring with par baked sweet pastry crust. Mix Group 1 together for 5 minutes. Fold Group 1 into Group 2 and deposit into baking ring and smooth off the top. 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

Recipe percentages are on total batter / mix weight (100%)

Ingredients

Group 1
Ingredient
KG
Weight (%)
Cold Water
0.120
28.6
BAKELS TIRAMISU
0.100
23.8
Total Weight: 0.220
Group 2
Ingredient
KG
Weight (%)
Baked Cheesecake Base Batter
0.200
47.6
Total Weight: 0.200

Method

Line appropriate baking ring with par baked sweet pastry crust. Mix Group 1 together for 5 minutes. Fold Group 1 into Group 2 and deposit into baking ring and smooth off the top. 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

Recipe percentages are on total batter / mix weight (100%)