Ingredients

Group Cake
Ingredient
KG
Weight (%)
Pettina Classic Cheesecake Mix
0.540
100
Apito Pandan Paste
0.020
3.7
Bakels Whip Brite
0.203
37.5
Cold water
0.203
37.5
Macapuno
0.050
9
Total Weight: 1.015
Group Base
Ingredient
KG
Weight (%)
Apito Biscuit Mix
0.080
100
Bakels Margarine Special
0.029
35.63
Eggs
0.010
12.5
Bakels World Compound Butter
0.035
43.75
Total Weight: 0.154
Group Garnish
Ingredient
KG
Weight (%)
Water
0.060
-
Apito Pandan Paste
0.010
-
Apito Cooking Chocolate
0.200
-
Total Weight: 0.270
Group Glaze
Ingredient
KG
Weight (%)
Diamond Glaze White
0.500
-
Saphire Neutral
0.125
-
Green food color
0.005
-
Water
0.125
-
Total Weight: 0.755

Method

How to do it:

For the Base:
1. Combine biscuit mix, special margarine and whole egg in a mixing bowl. Mix until well incorporated.
2. Transfer into a pan and bake at 180 °C for roughly 20-30 minutes. Once baked, set aside and let it cool.
3. Once cooled, crush the biscuit then fold in the softened butter and mix.

For the Cheesecake:
1. In a mixing bowl, mix Whip Brite and cold water on high speed for 3 minutes.
2. Change into a paddle, add the Pettina cheesecake mix gradually with the whipped cream.
3. Add the Apito Pandan paste. Beat until well incorporated.
4. Fold in the shredded Macapuno.

Assembly:
1. In a ring mold, press the biscuit mixture at the bottom of the pan.
2. Once the biscuit mixture is set at the bottom, deposit the Pandan cheesecake mixture evenly using an offset spatula.
3. Chill for 1 hour in a freezer or overnight in a chiller or until set prior to glazing and garnishing.

For the Garnish:
1. Melt Apito Cooking Chocolate and create garnishes.
2. Mix Apito Pandan paste with water and use as decorating top of the glaze.

For the Glaze:
1. Boil Sapphire neutral and water.
2. Add the Diamond Glaze white and food coloring and mix until desired color or effect is achieved.

Yield

8” x 3” ring mold

Ingredients

Group Cake
Ingredient
KG
Weight (%)
Pettina Classic Cheesecake Mix
0.540
100
Apito Pandan Paste
0.020
3.7
Bakels Whip Brite
0.203
37.5
Cold water
0.203
37.5
Macapuno
0.050
9
Total Weight: 1.015
Group Base
Ingredient
KG
Weight (%)
Apito Biscuit Mix
0.080
100
Bakels Margarine Special
0.029
35.63
Eggs
0.010
12.5
Bakels World Compound Butter
0.035
43.75
Total Weight: 0.154
Group Garnish
Ingredient
KG
Weight (%)
Water
0.060
-
Apito Pandan Paste
0.010
-
Apito Cooking Chocolate
0.200
-
Total Weight: 0.270
Group Glaze
Ingredient
KG
Weight (%)
Diamond Glaze White
0.500
-
Saphire Neutral
0.125
-
Green food color
0.005
-
Water
0.125
-
Total Weight: 0.755

Method

How to do it:

For the Base:
1. Combine biscuit mix, special margarine and whole egg in a mixing bowl. Mix until well incorporated.
2. Transfer into a pan and bake at 180 °C for roughly 20-30 minutes. Once baked, set aside and let it cool.
3. Once cooled, crush the biscuit then fold in the softened butter and mix.

For the Cheesecake:
1. In a mixing bowl, mix Whip Brite and cold water on high speed for 3 minutes.
2. Change into a paddle, add the Pettina cheesecake mix gradually with the whipped cream.
3. Add the Apito Pandan paste. Beat until well incorporated.
4. Fold in the shredded Macapuno.

Assembly:
1. In a ring mold, press the biscuit mixture at the bottom of the pan.
2. Once the biscuit mixture is set at the bottom, deposit the Pandan cheesecake mixture evenly using an offset spatula.
3. Chill for 1 hour in a freezer or overnight in a chiller or until set prior to glazing and garnishing.

For the Garnish:
1. Melt Apito Cooking Chocolate and create garnishes.
2. Mix Apito Pandan paste with water and use as decorating top of the glaze.

For the Glaze:
1. Boil Sapphire neutral and water.
2. Add the Diamond Glaze white and food coloring and mix until desired color or effect is achieved.

Display Conditions

Display Conditions

Ambient

Category

Category

Cakes, Specialty

Finished Product

Finished Product

Cake, Cheesecake