Rosa Cheesecake
Cheese mass and Egg white foam — a Zeelandia recipe in 2 components, makes 5 cakes, about 17 cm in diameter (about 700 g each). Uses Zeelandia Vancream Custard Powder, 25 kg.
- mixing time (cheese mass)
- 6 min
- baking temperature (cheese mass)
- 180 °C
- baking time (cheese mass)
- 30 min
- baking temperature (foam topping)
- 150 °C
- baking time (foam topping)
- 40 min
Ingredients
Cheese mass
| Ingredient | Quantity |
|---|---|
| Zeelandia Vancream Custard Powder, 25 kg | 100 g |
| Semi-fat curd cheese | 2000 g |
| Eggs | 480 g |
| Egg yolks | 240 g |
| Sugar | 520 g |
| Oil | 100 g |
| Milk (2% fat) | 100 g |
Egg white foam
| Ingredient | Quantity |
|---|---|
| Egg whites | 320 g |
| Sugar | 380 g |
Method
- Cheese mass
Mix all ingredients together on low speed for about 6 minutes (using a flat beater).
- Cheese mass
Deposit into five rings (lined with baked sponge discs about 1.5 cm thick) about 17 cm in diameter (about 700 g each).
- Cheese mass
Bake at 180°C for about 30 minutes.
- Egg white foam
Whip the chilled egg whites with the sugar (using a whisk).
- Egg white foam
Pipe the foam (using a piping bag) onto the surface of the cheesecakes and bake at 150°C for about 40 minutes.
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.