PEANUT BUTTER CHEESE CAKE
(Using B & S Brownie Mix)
YIELD: 1 piece (8” round pan)
INGREDIENTS |
BAKER’S % |
WEIGHT IN GRAMS |
Base: |
||
| B & S Brownie Mix |
100.00 |
500.00 |
| Unsalted Butter |
22.50 |
112.50 |
| Whole Eggs |
20.00 |
100.00 (2 pcs.) |
| Light Corn Syrup |
10.00 |
50.00 |
|
Peanut Butter |
20.00 |
100.00 |
| Water |
20.00 |
100.00 |
Filling: |
||
| Cream Cheese |
30.00 |
150.00 |
|
White Sugar |
10.00 |
50.00 |
| Peanut Butter |
20.00 |
100.00 |
| All Purpose Cream |
40.00 |
200.00 |
|
Gelatin |
1.40 |
7.00 |
| Water |
6.00 |
30.00 |
Topping: |
||
| B & S Instant Whipping Cream Powder |
30.00 |
150.00 |
| Ice Cold Water |
30.00 |
150.00 |
PROCEDURE:
- Melt butter in a saucepan and add directly into the brownie mix while still hot. Blend at low speed until properly incorporated.
- Add whole eggs, light corn syrup, and peanut butter. Blend ingredients together until properly incorporated. DO NOT OVER MIX.
- Deposit into an 8-inch round pan.
- Bake at 180ºC for 40 to 45 minutes.
- Allow it to cool before adding the filling and topping.
Filling:
- Beat cream cheese and sugar until properly incorporated.
- Add peanut butter and continue beating to combine. Set it aside
- Meanwhile, mix unflavored gelatin and water. Cook at low flame until sticky consistency is achieved. Set it aside.
- Beat all purpose cream until soft peak is formed.
- Add cream cheese-sugar mixture together with the cooked gelatin. Continue mixing until properly blended.
Topping:
- Mix together the instant whipping cream and ice cold water.
- Whip for 6 to 9 minutes at high speed.
- Apply as topping.
This material is supplied as reference and guide for your testing. All recommendations are based on tests and research believed to be reliable. While it may meet your needs, no guarantees are assumed or implied.
