Classic Raspberry Cheesecake
Cookie base, Cheese mass and Fruit jelly — a Zeelandia recipe in 3 components. Uses Zeelandia Qki Oat Cookie Mix 20 kg, ZEELAsoftSER Vanilla Cream Cheese 12 kg and Zeelandia Vancream Custard Powder, 25 kg.
- baking temperature (cheese mass)
- 180 °C
- baking time (cheese mass)
- 50 min
- mixing time (ZEELAsoftSER with curd cheese)
- 4 min
- mixing time (after adding Vankrem)
- 3-4 min
Ingredients
Cookie base
| Ingredient | Quantity |
|---|---|
| Zeelandia Qki Oat Cookie Mix 20 kgQ'ki Oat Cookie Mix 20 kg | 400 g |
| Wheat flour type 550 | 40 g |
| Margarine (80% fat) | 120 g |
Cheese mass
| Ingredient | Quantity |
|---|---|
| ZEELAsoftSER Vanilla Cream Cheese 12 kg | 250 g |
| Zeelandia Vancream Custard Powder, 25 kgVankrem 25 kg | 120 g |
| Cheesecake curd cheese | 1000 g |
| Eggs | 100 g |
Fruit jelly
| Ingredient | Quantity |
|---|---|
| Raspberry flavour jelly | 60 g |
| Frutta Top Raspberries in Gel | 300 g |
| Water | 150 g |
Method
- Cookie base
Mix all ingredients on low speed (using a flat beater) until a crumble forms. Spread the crumble over the bottom of a 60 x 10 cm tin lined with baking paper. Press down lightly.
- Cheese mass
Mix the ZEELAsoftSER with the curd cheese on medium speed for about 4 minutes (using a flat beater). Gradually add the eggs. Then add the Vankrem and mix the whole mass for about 3-4 minutes.
- Cheese mass
Spread the mass over the base and bake at 180°C for about 50 minutes. Allow to cool.
- Fruit jelly
Dissolve the raspberry flavour jelly in hot water. Cool it and combine with the FT Raspberries in Gel. Pour the setting jelly over the cheese mass. Chill.
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.