Bakels
Baking ingredients since 1904

SLAB CHEESECAKE (REFRIGERATED)

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Desserts and Patisserie - Premixes
Recipe No:  R600L
Group  Ingredient KG
  PETTINA CHEESECAKE MIX 3.200
  Water 2.400

  Total Weight 5.600
Method:  1. Whisk on top speed for 1 minute
2. Scrape down
3. Whisk on top speed until light approximately 3-4 minutes
4. Deposit and spread into slab tray lined with a biscuit crumb base
5. Crumb Mix 1.500
6. Butter (melted) 0.900
7. We recommend Recipe No R726a for crumb bases using PETTINA CRUMB MIX.
8. Freeze down over night
9. Top with Hadeja Flan Jel