Nut Cheesecake
Nut Cheesecake — a Komplet recipe in 3 components, makes 12. Uses Komplet Gourmet Cheesecake Mix RSPO SG 10 kg.
- dough weight per piece (shortcrust)
- 250 g
- mixing time (cheese layer)
- 5 min
- weight of cheese mass per piece
- 530 g
- baking temperature
- 180 °C
- baking time
- 40 min
- whipping time (decoration cream)
- 5 min
- weight of cream per piece
- 100 g
Ingredients
Shortcrust
| Ingredient | Quantity |
|---|---|
| Komplet Shortcrust Pastry Mix | 2000 g |
| Margarine 70% | 900 g |
| Eggs | 100 g |
Layer
| Ingredient | Quantity |
|---|---|
| Apricot filling for baking | 1200 g |
| Komplet Gourmet Cheesecake Mix RSPO SG 10 kg | 1300 g |
| Komplet Kiddy Noisette | 1000 g |
| Eggs | 800 g |
| Water 60°C | 800 g |
| Ground curd cheese (twaróg) | 2500 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Krem Piruet | 400 g |
| Water 18°C | 800 g |
Method
- Shortcrust
Combine the shortcrust ingredients and knead to a uniform consistency. Line the sides and bases of the tins (diameter 18 cm) with the shortcrust pastry. Dough weight: 250 g per piece.
- Layer
Spread the filling over the base of the shortcrust.
- Layer
Dissolve KOMPLET Kiddy Noisette in the water, add the eggs, the cheese and KOMPLET Gourmet Cheesecake Mix. Mix the mass with a thick (paddle) mixer attachment for 5 minutes. Pour into the tins lined with shortcrust. Weight of cheese mass: 530 g.
Bake at 180°C for about 40 minutes.
- Decoration
Whip the cream ingredients with a thick (paddle) mixer attachment for 5 minutes. Pipe the finished cream onto the top of the cooled cheesecake. Weight of cream: 100 g per piece.
Decorate with nuts and broken chocolate.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.