Recipe detail

Name: Cheesecake
Yield: 12
Cuisine: Spanish
Ingredients: 6.0000 tPcs; 125.0000 g; 125.0000 g; 120.0000 g; 600.0000 g; 1.0000 g; 120.0000 g; 500.0000 g; 1.0000 g; 200.0000 g; 70.0000 g; 7.0000 g; 25.0000 g; 1.0000 g

Desserts Cheesecake

18. 9. 2026

Author: Alejandro Platero

Company: Retigo Spain SL

More recipes by this author

Food category: Desserts

Cuisine: Spanish

Download PDF Download BR2

Program steps

Preheating:
230 °C

To view the entire table, move the table to the right.

Hot air

100 %

Termination by time

00:22 hh:mm

220 °C

100 %

Ingredients - number of portions - 12

Name	Value	Unit
eggs	6	pcs
Maria biscuit	125	g
Maria biscuit	125	g
butter	120	g
cream cheese	600	g
salt	1	g
butter	120	g
35% cream	500	g
salt	1	g
sugar	200	g
Gorgonzola cheese	70	g
vanilla essence	7	g
Maria biscuit	25	g
salt	1	g

Cookie base

Name	Value	Unit
Maria biscuit	125	g
butter	120	g
salt	1	g

Nutrition and allergens

Allergens: EGG, Milk
Minerals: Iron, Phosphorus, Selenium, Sodium: 38758 mg
Vitamins: A, D, E, Riboflavin, Vitamin A, Vitamin B12

Nutritional value of one portion	Value
Energy	336.3 kJ
Carbohydrate	1.5 g
Fat	35.8 g
Protein	3.3 g
Water	4.8 g

Directions

In a food processor, we blend all the ingredients without whipping or creating foam to avoid air bubbles in the baking. Once the cookie base is firm, pour the mixture over the base, trim the excess paper, and bake.

Once baking is finished, let it cool to room temperature and then store in the fridge. It needs at least 12 hours in the fridge to set its texture.

Recommended accessories

Vision Pan

GN container Stainless steel full