Page 345 - CMC Recipe Book
P. 345
CMC
Recipe - Cheesecake Category - Desserts/Pudding/Biscuits
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time
Cooking Temp
10 -12
8 - 10
20 mins
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Cheesecake Filling Mix
260g
Milk
850ml
Cheesecake Base Mix
280g
Butter/Margarine
100g
Total
Portion Cost
Method
Cheesecake Base Mix: Melt 100g butter or margarine over a low heat and mix with 280g of crumb base mix. Spread the mixture into individual dishes and press down. Place in the refrigerator for 15 minutes until firm.
Cheesecake Filling Mix: Blend 260g of cheesecake filling mix with the cold milk. Whisk the mixture for one minute on low speed until blended and then on high speed for 3 minutes until it thickens. Pipe the filling on to the crumb base and chill for 1 hour before serving.
