Bavarian Cheesecake


Units %
Sweet Paste
Margarine New Mrs. J 200g 0
Fat Mandy's 200g 0
Icing Sugar 200g 0
Egg 40g 0
Pastarom Vanilla 4g 0
Cake Flour 600g 0
Sweet Paste total 0
Chocolate Sponge
Sponge Mix Chocolate Coastal 520g 0
Egg 780g 0
Water 260g 0
Chocolate Sponge total 0
Cheese Cake Filling
Bavarian Cheese Cake Mix 1736g 0
Ambiante 1736g 0
Water 1960g 0
Lemon Juice 168g 0
Red Cherry Topfil 300g 0
Cheese Cake Filling total 0
Ambiante 1493g 0
Topping total 0

Working Method

Sweet Paste
  1. Beat Mrs. J, Mandy,s and sugar until light and fluffy.
  2. Add egg and vanilla essence slowly till dispersed then mix in flour on slow till sides of bowl are clear.
  3. Roll out sweet paste 5 mm thick and cut with a 10 inch ring and bake at 210° C for ± 12 minutes, then cool.

Chocolate Sponge
  1. Place measured water, egg and sponge mix into mixing bowl first.
  2. Mix for ± 1 minute on slow speed and 10 minutes on fast speed. Make sure whisk has full compliment of wires.
  3. Scale off 260g batter into a greased 10 inch ring.
  4. Bake at 180° C for ± 30 minutes.

Cheese Cake Filling
  1. Using a whisk mix all ingredients together for ± 1 minute on slow and 6 minutes on fast.
  2. Apply a thin layer of oil inside a 10 inch cake ring and dust with a little icing sugar.
  3. Put sweet paste inside cake ring.
  4. Spread a little cherry pie filling on sweet paste.
  5. Place chocolate sponge on top.
  6. Fill with ±900 gcheesecake mix and allow to set in fridge.
  7. Decorate as required.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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