Viennese Metre Cheesecake
Viennese Metre Cheesecake — a Zeelandia recipe in 3 components. Uses Zeelandia Fondant Ready (14 kg).
- mixing time (sponge)
- 5 min
- baking temperature (sponge)
- 180 °C
- baking time (sponge)
- 15 min
- baking temperature (cheese mass)
- 160 °C
- baking time (cheese mass)
- 90 min
- fondant heating temperature (decoration)
- 50 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| Babka E limited | 350 g |
| Oil | 175 g |
| Eggs | 175 g |
Cheese mass
| Ingredient | Quantity |
|---|---|
| Sernik Klasyczny Fix (classic cheesecake mix) | 800 g |
| Bianca Meringue | 160 g |
| Eggs | 360 g |
| Water | 160 g |
| Milk (3.2% fat) | 480 g |
| Cheesecake quark | 1360 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Zeelandia Fondant Ready (14 kg) | 300 g |
Method
- Sponge
Mix all ingredients with a flat beater on low speed for about 5 minutes. Deposit the batter onto 2 trays measuring 10 cm × 60 cm, about 300 g of batter per tray. Bake at 180°C for about 15 minutes.
- Cheese mass
Combine the Sernik Klasyczny Fix with the milk. Then mix the quark and add the eggs. Combine the Sernik Klasyczny Fix and milk mixture with the cheese mass. Mix until smooth.
- Cheese mass
Combine the Bianca Meringue with the water. Then whip and gently fold into the cheese mass.
- Cheese mass
Pour the prepared cheese mass onto the 2 trays lined with the sponge. Bake at about 160°C for about 90 minutes.
- Decoration
Heat the Fondant Ready to about 50°C and pour it over the previously chilled cheesecakes. 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.