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Desserts and Patisserie - Mousse Style cakes
Recipe No:  R602j
Group  Ingredient KG
1 Cold Water 0.120    28.6%
BAKELS TIRAMISU 0.100    23.8%
2 Baked Cheesecake Base Batter 0.200    47.6%

  Total Weight 0.420
Method:  1. Line appropriate baking ring with par baked sweet pastry crust.
2. Mix Group 1 together for 5 minutes.
3. Fold Group 1 into Group 2 and deposit into baking ring and smooth off the top.
4. Place cheesecakes into a water trough and place into a pre-heated 170°C and bake for approximately 45 minutes or until firm.
5. Remove from oven and let cool, then freeze until required for decoration
Notes:  Recipe percentages are on total batter / mix weight (100%)
Yield:  For small individual cheesecakes allow approximately 400g batter. For café styled cheesecake allow up to 1kg of batter.