Cheesecake Fantazja
Dark sponge, Cheese mass and Fruit — a JABEX recipe in 3 components, makes 1 tray 60 × 40 cm. Uses Raspberry in Thermostable Gel 50% 12 kg.
- mixing time (dark sponge)
- 3 min
- mixing time (cheese mass)
- 5 min
- baking temperature
- 180 °C
- baking time
- 1.5-2 h
Ingredients
Dark sponge
| Ingredient | Quantity |
|---|---|
| Golden Choco JABEX | 1000 g |
| Oil | 400 g |
| Eggs | 400 g |
| Water | 80 g |
Cheese mass
| Ingredient | Quantity |
|---|---|
| Lean minced curd cheese | 3000 g |
| Oil | 750 g |
| Sugar | 500 g |
| Eggs | 800 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Raspberry in Thermostable Gel 50% 12 kg | 900 g |
| Water | 750 g |
| Seromix JABEX | 900 g |
| Confectionery glaze gel, as needed |
Method
- Dark sponge
Mix all ingredients into a uniform mass for 3 min and pour onto a 60x40 tray.
- Cheese mass
Combine all ingredients with a whisk at medium speed for 5 min. Spread the cheese mass over the chocolate sponge poured earlier.
- Fruit
Pipe the raspberry in any way (e.g. by drawing a teaspoon through it) onto the top layer of the cheese.
Bake at 180 °C for 1.5-2 hours.
After cooling, brush the cake with the glaze gel.
JABEX recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.