Recipe libraryZeelandia recipeCakes & spongesMakes 4 rings 17 cm in diameter, about 500 g of batter each · 3 components
Yoghurt Cheesecake
Yoghurt Cheesecake — a Zeelandia recipe in 3 components, makes 4 rings 17 cm in diameter, about 500 g of batter each. Uses Cake Mix, Yoghurt – 25 kg.
- mixing speed (cake)
- low
- mixing time (cake)
- 4 min
- baking temperature
- 180 °C
- baking time
- 55-60 min
Ingredients
Cake
| Ingredient | Quantity |
|---|---|
| Cake Mix, Yoghurt – 25 kg | 1000 g |
| Eggs | 250 g |
| Oil | 250 g |
| Water | 250 g |
| Ricotta | 250 g |
Fruit
| Ingredient | Quantity |
|---|---|
| Apples | 200 g |
| Strawberries | 200 g |
| Raspberries | 100 g |
| Blueberries | 100 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Mont Blanc RSPO SG non-melting decorating sugar |
Method
- Cake
Mix all ingredients on low speed for about 4 minutes using a flat beater. Spread the finished batter into 4 rings 17 cm in diameter, about 500 g per piece.
- Fruit
Arrange the washed and sliced apples on the raw batter. Spread the remaining fruit between the apples. Bake at 180°C for about 55-60 minutes.
- Decoration
Decorate as desired. Zeelandia recommends Mont Blanc RSPO SG non-melting decorating sugar.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.