Recipe of the month

NY Brownie Cheese Cake

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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

GOURMET BROWNIES
500 g
Oil
200 g
Eggs
200 g

Information

Total weight
3.350 g
Yield
5 Pieces

Production/Processing

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

Method:

Sprinkle 80g cocoa 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 the brownie filling separately on medium speed for 3 minutes with a flat beater and bake at 170°C for 30minutes. Then. 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 60-90g baked brownie (chunks or a cut out 10cm disk) and add another 250g cheesecake batter on top. Decorate with baked brownie chunks and bake.

Scaling weight: 200g cheesecake batter / 90g brownie / 250g cheesecake batter - for a 14cm silicon ring.

Baking temperature: 140 °C
Baking time: 75 minutes

The pastries benefits at a glance

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