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