Deli Cheesecake For all sorts of cheesecakes 1001 recipes in a bucket

For all sorts of cheesecakes
Deli Cheesecake
Swirl*
Sablé breton
Tegral Patacrout
1001 recipes in a bucket
1000 g
Altima Exclusif Croissant
400 g
Eggs
100 g
Crust
Baked shortcrust
There are literally hundreds of ways you can use Deli Cheesecake
New York style to your own creation. Personalise your cheesecake by
enriching it with different aromas, fillings and glazes, and many other
patisserie products.
140 g
Aristo Primeur Crema 60 g
Cheesecake
Deli Cheescake
1000 g
Topfil Berrrissimo
140 g
Miroir Neutre
Trust Puratos to provide you with a wide variety of these additional
patisserie products.
Nutritional value
per 100g*
Energy (kcal)
282
Fat (g)
14
950 g
Belcolade Real Dutch Cocoa
Altima Exclusif Croissant
New York style Cheesecake*
Eggs
Altima Exclusif Croissant
400 g
Eggs
40 g
Crust
Baked shortcrust
140 g
Aristo Primeur Crema 60 g
Mix the Tegral Patacrout with the Altima Exclusif
Croissant. Add the eggs. Keep in the fridge. Laminate the
shortcrust at 3 mm. Bake for about 15’ at 200°C. Crush
the baked shortcrust and add the melted Aristo Primeur
Crema. Place a layer in the bottom of a greased tart ring.
Fill the remaining space of the ring with Deli Cheesecake.
Bake for 1 hour at 170°C. Leave in the ring to cool down.
Keep refrigerated.
GDA
Per serving of 120 g
Cheesecake
Deli Cheesecake
Nutritional value
per 100g*
100 g
990/1000g
Energy (kcal)
286
Fat (g)
15
Energy (kcal)
Fat (g)
Proteins
Carbohydrates(g)
18
5
40
1
17%
26%
11%
15%
3%
Carbohydrates (g)
33
140 g
60 g
Cheesecake
Deli Cheesecake
750 g
Belcolade Origin Congo
180 g
Nutritional value
per 100g*
Fibres
343
Proteins
4
Baked shortcrust
Aristo Primeur Crema
Energy (kcal)
336
Belgian Cheesecake*
Speculoos cookies
140 g
Aristo Primeur Crema
60 g
Caramel glaze
Deli Caramel
200 g
Miroir Neutre
700 g
Classic Caramel 20 g
Cheesecake
Deli Cheesecake
800g
Topfill Pomme Mini-cubes
150 g
* Recipe for 1 ring diam. 18cm./h.4cm.
(1) Indicative values based on theoretical calculations.
Energy (kcal)
285
Fat (g)
13
Crush the speculoos cookies and add the melted Aristo
Primeur Crema. Place a layer in the bottom of a greased tart
ring. Mix together the three ingredients avoiding air bubbles.
Put a layer of Deli Cheesecake on top of the crust. Pipe a layer of
Topfil Pommes Mini-cubes and finish garnishing the ring with
Deli Cheesecake. Bake for approximately 1 hour at 160°C in a
deck oven. Once cooled down glaze with caramel glaze and
remove the ring. Decorate with some slices of apple, chocolate
decoration and cinnamon stick.
GDA
Per serving of 120 g
Proteins
4
Energy (kcal)
Fat (g)
Proteins
Carbohydrates(g)
Fibres
342
16
4
45
1
17%
23%
9%
17%
3%
Carbohydrates (g)
37
Fat (g)
19
Short crust
950 g
Belcolade Real Dutch Cocoa
Crust
Fat (g)
Proteins
Carbohydrates(g)
339
16
4
34
1
17%
23%
10%
15%
4%
Carbohydrates (g)
34
Fibres
Fibres
1
Mix the first 3 ingredients. Add the eggs. Keep in the fridge.
Laminate the shortcrust at 3 mm. Bake for about 15’ at 200°C.
Crush the baked shortcrust and add the melted Aristo Primeur
Crema. Place a layer in the bottom of a greased tart ring. Warm
up slightly 100g of the Deli Cheesecake and mix with the melted
Belcolade Origin Congo. Mix together with remaining Deli
Cheesecake and avoid overmixing. Fill the ring and bake for
approximately 1 hour at 160°C in a deck oven. Once cooled
down, remove the ring, sprinkle with some Belcolade Real
Dutch Cocoa (35g) and pipe some drops of melted PatisFrance
Miroir Plus Chocolat (50g).
GDA
Per serving of 120 g
Proteins
5
Energy (kcal)
Fat (g)
Proteins
Carbohydrates(g)
403
23
6
42
2
20%
33%
11%
16%
9%
Carbohydrates (g)
35
Fibres
Fibres
2
Trio chocolate*
Fibres
1
Tegral Patacrout
Nutritional value
per 100g*
50 g
400 g
Crust
1000 g
Proteins
4
Energy (kcal)
Congo*
Tegral Patacrout
Tegral Patacrout
GDA
Per serving of 120 g
60 g
Short crust
Short crust
Mix the Tegral Patacrout with the Altima Exclusif Croissant.
Add the eggs. Keep in the fridge. Laminate the shortcrust at 3
mm. Bake for about 15’ at 200°C. Crush the baked shortcrust
and add the melted Aristo Primeur Crema. Place a layer in the
bottom of a greased tart ring. Fill the ring with DeliCheesecake.
Pipe teardrops of Topfil Berrissimo on to the surface. Bake for
approximately 1 hour at 160°C. Once cooled down, apply a
thin layer of Miroir Neutre, remove the ring and decorate as
shown on the picture. Keep refrigerated.
50 g
Altima Exclusif Croissant 400 g
Eggs
100 g
Baked shortcrust
210 g
Crust
Aristo Primeur Crema
90 g
Cheesecake
Deli Cheesecake
330 g
Belcolade Noir Selection
80 g
Deli Cheesecake
310 g
Belcolade Blanc Selection 90g
Deli Cheesecake
Nutritional value
per 100g*
* Recipe for 1 ring diam. 18cm./h.4cm. (1)
Indicative values based on theoretical calculations.
GDA
Per serving of 120 g
315 g
Belcolade Lait Selection Fibres
1
Mix the Tegral Patacrout and Belcolade Real Dutch
Cocoa powder with the Altima Exclusif Croissant. Add the
eggs. Keep in the fridge. Laminate the shortcrust at 3 mm.
Bake for about 15’ at 200°C. Crush the baked shortcrust
and add the melted Aristo Primeur Crema. Place a layer in
the bottom of a greased tart ring. Warm up slightly 100 g
of the Deli Cheesecake and mix with the melted Belcolade
Noir Selection. Mix together with remaining Deli Cheesecake and avoid overmixing. Fill the ring in one layer.
Repeat the operation with Belcolade Blanc Selection and
Belcolade Lait Selection, in order to get 3 different layers.
Bake for approximately 50’ at 160°C. In a deck oven. Once
cooled down, decorate with some chopped hazelnuts (15g
each).
Energy (kcal)
Fat (g)
Proteins
Carbohydrates(g)
631
40
10
58
2
32%
57%
19%
21%
7%
85 g
Energy (kcal)
380
Fat (g)
24
Proteins
6
Carbohydrates (g)
35
Fibres
1
Fibres
Create a smile every time!
Make your consumers
smile too
Making cheesecake from scratch is not only time consuming - due to scaling and
preparation, but getting a good result with constant quality and no cracking can’t be
guaranteed. Indeed the recipe from scratch requires lots of ingredients that have to be
precisely scaled, but also a bain-marie baking.
All over the world
Cheesecake in one form or
another has been around
for thousands of years.
There are even mentions of
it being served to athletes
during the first Olympic
Games. It soon found its way
to Rome though, and from
there was spread throughout
Europe.
Immigration brought the basic
recipe to the USA. Because
New York was the first place
to make the new dessert its
own, “New York Cheesecake“
was quickly adopted as the de
facto name. From there it has
conquered the world. And it
became a classic dessert
demanded by consumers all
over the world.
Deli Cheesecake,
as easy as... 1,2,3
We believe that the ultimate indulgent dessert should have the happiest and most cheerful
support material! So we’ve developed special “smiley“ non-branded POS materials.
1. Poster
2. Flyer
3. Wobbler
1
Say ch
eeee
Try &
For all occasions
Cheesecake is consumed at a vast range of
occasions, either as an individual portion or
a whole cake dessert: think parties, special
events, birthdays, and many others.
No matter where it’s consumed - it is
always scrumptiously enjoyed!
A delightful dessert to enjoy any time
Use it straight
from the pail and
pour it into a ring
on top of your
biscuit base.
1
Bake it at
160-180° C
for 60 min.
3
2
Puratos is launching Deli Cheesecake, a ready-to-bake cheesecake base
made with 30% real cream cheese. That guaruantees of a constant results
and allows many creative possibilities.
you w
secak
e!
ill sm
ile
Serve & enjoy!
2
‘I can create so many different deserts with
Deli Cheesecake, from a traditional New York
Style Cheesecake, to the most creative desserts.
I can combine Deli Cheesecake with fruit fillings,
chocolate, aromas, glazes, there are so
many possibilities !”
Elena, Supermarket pastry-chef — Latin America
3
• Available in a pail of 5 kg
• No added colouring agents
• 6 months shelf life in closed packaging at ambient storage
www.puratos.com/cheesecake
Puratos NV/SA - Industrialaan 25, Zone Maalbeek - B-1702 Groot-Bijgaarden, Belgium
T +32 2 481 44 44 - F +32 2 466 25 81 - E info@puratos.com
411181 - 07.2011 - PURATOS COMM. DPT.
Cheesecake from
New York City to the world