Blueberry Madness
Base, Cheese mass and Topping layer — a Komplet recipe in 3 components, makes 5. Uses Komplet Gourmet Cheesecake Mix RSPO SG 10 kg and Komplet Kiddy Gel Neutral Glaze – 14 kg.
- scaling weight (base)
- 120 g
- baking temperature (base)
- 190 °C
- baking time (base)
- 10-12 min
- mixing speed (cheese mass)
- medium
- whipping time (cheese mass)
- 3 min
- scaling weight (cheese mass)
- 890 g
- baking temperature (cheesecake)
- 190 °C
- baking time (cheesecake)
- 50 min
- scaling weight (topping layer)
- 205 g
Ingredients
Base
| Ingredient | Quantity |
|---|---|
| Shortcrust Dough M+S | 600 g |
Cheese mass
| Ingredient | Quantity |
|---|---|
| Komplet Gourmet Cheesecake Mix RSPO SG 10 kg | 1000 g |
| Low-fat curd cheese | 1400 g |
| Oil | 200 g |
| Eggs | 350 g |
| Water | 1100 g |
| Blueberries | 400 g |
Topping layer
| Ingredient | Quantity |
|---|---|
| Blueberries | 330 g |
| Komplet Kiddy Gel Neutral Glaze – 14 kgKomplet Kiddy GEL Neutral Favourite | 500 g |
| Water | 200 g |
Method
- Base
Prepare the shortcrust dough according to the basic recipe and roll it out to a thickness of about 2.5 mm. Then cut it into a round shape using a springform tin.
Place the shortcrust base in the springform tin.
- Cheese mass
Mix all the cheese mass ingredients except the blueberries on medium speed using a stiff whisk. Finally, add the blueberries, mixing gently.
Spread the mass over the baked shortcrust base. Bake.
- Topping layer
Mix KOMPLET Kiddy Gel Favourite Neutral with the water. Add the blueberries and bring briefly to the boil. Then spread over the chilled cheesecake.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.