芒果芝士餅
此配方可製六個15厘米(6吋)之芝士餅
芝士餅
原味芝士餅粉 1000 G
水 600 G
芒果餡料 200 G
芝士餅底
芝士餅底碎料 200 G
牛油(軟) 100 G
製法
使用"漿形器",以上材料用慢速1分鐘后, 轉高速 3 分鐘(中途刮邊刮底)
將餅底碎料平均分佈在蛋糕模具上
倒入芝士餅糊、海綿蛋糕、芒果餡料後，抹平芝士蛋糕面後放入冰箱直至冰硬即可
Group 1
Pettina Cheesecake Mix 1000G
Water 600G
Mango Filling 200G
METHOD
1. Whisk ingredients together on top speed until light, approximately 4-5 minutes.
2. Fill cheesecake mix into foil dishes which have been lined with a biscuit crumb base using Pettina Crumb Mix or a prebaked sweet paste shell.
3. Chill in refrigerator.
