Cheesecake
Ingredients (12 portions)
| Amount | Measure | Name |
|---|---|---|
| 500.00 | g | CARTE D'OR Cheesecake 6 x 1kg |
| 400.00 | ml | Water |
| 200.00 | ml | MEADOWLAND Classique 10 x 1L |
| Genoise Sponge Circle, 1 cm Thick (26cm) 1 each | ||
| Van der Hum , combine with the sugar stock | ||
| Sugar Syrup 150ml | ||
| 80.00 | g | Apricots Turkish, soaked in the Van Der Hum and Sugar Stock Mix |
| 50.00 | ml | CARTE D’OR Mango Apricot Sauce |
Preparation
1.Place the genoise sponge in the bottom of a sprig form tin. Brush with the remaining sugar stock and a thin layer of mango apricot sauce.
2.Arrange the apricots on the surface.
3.For the filling:
Pour the cheesecake mix into a mixing bowl and add the water and the meadowland cream
3.Mix in an electric beater on low speed until combined, followed by 4-5 minutes on high speed.
4.Carefully spoon the cream cheese over he apricots, spreading evenly down the sides and filling all the gaps. Smooth the top.
5.Pour 50 ml of the mango apricot sauce over the top and swirl using a skewer to create a marbled effect.
6.Refrigerate for at least 1 hour before serving
Hints and tips
Quality:
If gelatin not folded in correctly there may be lumps in the mixture
If incorrectly measured out, then possibility that cheesecake might not set
Quality of cream cheese might not be soft and smooth affecting the end result
Using Meadowland cream will ensure a prolonged shelf life
Other:
Using Carte D’Or dessert sauces could aid as the topping for a cheesecake or folded into the cheesecake mix to give you a wild berry, mango apricot, granadilla or strawberry cheesecake.
If looking for a slightly lighter cheesecake then mix the Carte D’Or cheesecake and the yoghurt fridge together. This makes the cheesecake lighter and increases volume.
