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Cheese cake quickly yields a baking solid curd cheese mass, for cheese cake, slices, yeast cakes and sheet cakes by adding low fat curd cheese, egg, creame or whole milkPossible applications:The cheese cake can be refined with fruit e.g. tangerines, cherries, apples or raisins depending on taste. For a lighter cheesecake variant exchange the cream half or whole with yoghurt. The cheese cake quickly is also suitable as filling for cottage cheese-turnover and strudel.
With our convenience products you buy professional high-quality products. The baking mixtures are produced of finest raw material in Germany.
All products are easy to process, taste delicious and are always a success.
In sealed plastic container. With instructions and recipe suggestions. The item is excluded from the exchange.
- Material powder
- capacity 1000 g
- VE 1
Basic recipe for a cheesecake of 26–28 cm diameters: eigh out 330 g cheese cake quickly, 6 eggs, 1000 g low-fat curd cheese, 500 ml cream or milk, rubbed off peel and juice of a lemon. Mix all ingredients for 3 minutes. Line the baking mould bottom and edge with short pastry and fill in the mass. Bake it at approx. 60 minutes at 170°C top/bottom heat.
Sugar; hardened palm oil; WHEAT starch; Modified starch: acetylated distarch phosphate (E1414); flavour; thickening agents: c̲arob b̲ean g̲um (E410); salt; Acidifying agents: citric acid (E330); LACTOPROTEIN; glucose syrup; Emulsifier: mono- and diglycerides of fatty acids (E471).
May contain traces of egg white, gluten, soya protein and nuts.
| Nutricional value per | 100 g |
| Physiological energy value | 1870 kJ / 443 kcal |
| Fat | 13 g |
| hereof saturated fatty acids | 7 g |
| Carbohydrates | 81.2 g |
| hereof sugar | 56.5 g |
| Fibres | 0.7 g |
| Protein | 0.5 g |
| Salt | 0.7 g |
