Recipe of the month

NY Hazelnut Cheese Cake

Image

Recipe calculator Download recipe as PDF


Ingredients

Short and crumble dough

Crumble, raw
400 g

Basic batter

GOURMET KAESEKUCHEN
450 g
Philadelphia, cream cheese
800 g
Eggs
200 g
Cream, liquid, unsweetened
600 g

Filling

VALBELLA SOFT
500 g
Oil
225 g
Eggs
150 g
Water
40 g

Information

Total weight
3.365 g
Yield
5 Pieces

Production/Processing

Yield :
5 round cakes of 14 x 5 cm (diameter x height)

Method:

Mix the ingredients of the filling for 3 minutes in fast speed and bake. Then cut out disks of 1,5cm thickness and 10cm diameter.
Sprinkle 80g crumbles (preferably hazelnut crumbles) into each of the rings and push gently until compact. Pre-bake the base for a short time (approx. 6 - 8 minutes at 200 °C). Mix all the ingredients of the basic batter at medium speed for 3 minutes with a flat beater. Spread 200g of the cheesecake batter on the crumble base, place a hazelnut-cake disk in the middle and add another 200g cheesecake batter on top.

Scaling weight: 200g cheesecake batter / 60g cake / 200g cheesecake batter - for a 14cm silicon ring.

Baking temperature: 140 °C
Baking time: 75 minutes

The pastries benefits at a glance

  • Very creamy
  • With delicious hazelnuts
  • Long shelf life
Sales description:
Cheese Cake
Weight per piece:
542g
Storage:
keep refrigerated
Shelf life:
3-4 days