Room-temperature storable cheesecake filling

A method for the production of a stable, room-temperature storable, ready-to-bake cheesecake filling comprising:

• a) mixing cheese, a stabilizer, and water and heating the obtained mixture at a temperature between 75° C. and 140° C., thereby obtaining a cheese-containing mixture;
• b) mixing pre-pasteurized eggs in a weight ratio of between 5% and 30% of said cheesecake filling with sugar, thereby obtaining an egg-containing mixture;
• c) combining the cheese-containing mixture resulting from step a) with the egg-containing mixture resulting from step b) and maintaining the temperature of the resulting mixture between 50° C. and 90° C.;
• and
• d) optionally, cooling the mixture resulting from step c), wherein
• the pre-pasteurized eggs in step b) are non-sucrose supplemented pre-pasteurized eggs;
• during storage at room temperature in an aseptic and light impenetrable container for a period of time of at least 1 month and up to 6 months, the cheesecake filling is substantially unchanged in terms of aspect, texture, taste and composition and is substantially microbiologically unchanged;
• and
• the composition of the cheesecake filling is such that when the cheesecake filling is baked, a cheesecake is obtained.