BAKED CHEESECAKE
Recipes Home | Back
|
Desserts and Patisserie - Cheesecakes |
||||||||||||||||||||||||||||
| Recipe No: R673a | ||||||||||||||||||||||||||||
| USING BAKELS BAKED CHEESECAKE MIX | ||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||
| Method: | 1. Soften Cream Cheese in microwave or use at room temperature (25 C.). 2. Place in mixing bowl with all ingredients. 3. Using a paddle, blend on low speed for 1 minute. 4. Scrape down. 5. Mix for a further 1 minute on slow speed until combined. 6. Note: Overmixing will contribute to a rubbery texture and can cause collapse after baking. 7. Deposit 60 grams in muffin cups or 400 grams for family size Cheesecake, on a layer of crumb base. 8. If desired add additional ingredients / fillings. 9. Bake for approximately 35 minutes at 160 C. 10. Note: Baking time and temperature may vary from oven to oven. 11. Once baked remove from tins to cool. |
|||||||||||||||||||||||||||
| Notes: | Recipe percentages are on total batter / mix weight (100%) | |||||||||||||||||||||||||||
| Only Anchor, Tararua and Meadow Fresh Cream cheese can be used. Philadelphia Cream Cheese is unsuitable. | ||||||||||||||||||||||||||||
| Crumb Base Recipe: Biscuit Crumb 400 grams (70%) and Melted Butter 160 grams (30%). Combine and press into base. About 200 grams of biscuit base required for a family size baked Cheesecake or 15-20 grams for a Muffin size. | ||||||||||||||||||||||||||||