Cheesecake Tart on Sezamki Base
Sezamki discs, Cheese mass and Lime jelly — a Zeelandia recipe in 3 components, makes 3 tarts, about 24 cm diameter. Uses Neutral Paste/Glaze 12.5 kg (Hot).
- mixing time (sezamki discs)
- 5 min
- mixing time (cheese mass)
- 5 min
- baking temperature (cheese mass)
- 165 °C
- baking time (cheese mass)
- 60 min
Ingredients
Sezamki discs
| Ingredient | Quantity |
|---|---|
| Sezamki | 500 g |
| Butter | 125 g |
| Water | 50 g |
Cheese mass
| Ingredient | Quantity |
|---|---|
| Sernik Mix | 400 g |
| Semi-fat curd cheese | 560 g |
| Eggs | 140 g |
| Oil | 80 g |
| Water | 400 g |
Lime jelly
| Ingredient | Quantity |
|---|---|
| Neutral Paste/Glaze 12.5 kg (Hot)Paletta Neutral Paste 12.5 kg | 300 g |
| Water | 50 g |
| Sugar | 50 g |
| Lime pulp | 250 g |
| Pectin NH | 10 g |
Method
- Sezamki discs
Mix all ingredients on low speed for about 5 minutes (using a flat beater). Roll the dough out to a thickness of about 0.3 cm and use it to line three tart tins of about 24 cm diameter.
- Cheese mass
Mix all ingredients on low speed for about 5 minutes (using a whisk). Spread the mass evenly over the sezamki discs (about 520 g per piece). Bake at 165°C for about 60 minutes. Cool, weighing down the top to even out the surface.
- Lime jelly
Combine the Paletta Neutral Paste with the lime pulp and water. Add the sugar mixed with the pectin. Bring everything to the boil and pour over the cooled tarts (about 220 g per piece).
Decoration: decorate as desired.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.