Cheesecake with Fruit
Chocolate base, Cheese mass, Fruit and Glaze — a Zeelandia recipe in 4 components, makes 1 frame about 30 × 40 cm. Uses Maestro Black Cake Mix 25 kg and Neutral Gel Glaze 13 kg (Zeelandia).
- mixing time (chocolate base)
- 4 min
- baking temperature (chocolate base)
- 180 °C
- baking time (chocolate base)
- 30 min
- mixing time (cheese mass)
- 3 min
- baking temperature (cheese mass with fruit)
- 175 °C
- baking time (cheese mass with fruit)
- 95 min
Ingredients
Chocolate base
| Ingredient | Quantity |
|---|---|
| Maestro Black Cake Mix 25 kg | 500 g |
| Oil | 300 g |
| Eggs | 250 g |
| Water | 50 g |
Cheese mass
| Ingredient | Quantity |
|---|---|
| Sernik Mix (cheesecake mix) | 1000 g |
| Cheesecake curd cheese | 1600 g |
| Oil | 150 g |
| Eggs | 350 g |
| Water | 800 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Raspberries | 250 g |
| Blueberries | 400 g |
Glaze
| Ingredient | Quantity |
|---|---|
| Neutral Gel Glaze 13 kg (Zeelandia)Paletta Neutral Gel 13 kg | 250 g |
Method
- Chocolate base
Mix all ingredients on low speed for about 4 minutes using a flat beater. Spread the mass into a frame of about 30 × 40 cm. Bake at 180°C for about 30 minutes. Cool.
- Cheese mass
Mix all ingredients on medium speed for about 3 minutes using a whisk. Spread the cheese mass onto the chocolate base.
- Fruit
Scatter the fruit over the cheese mass. Bake at about 175°C for about 95 minutes. Allow to cool.
- Glaze
Cover the surface of the cake with a thin layer of gel.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.