Exploration of Eggs: Creamiest Cheesecake Ever

CVap Cheesecake

Baking a picture-perfect and delicious cheesecake in a commercial kitchen can be a lot more difficult than people realize. You could have the perfect crust, a satiny-smooth filling, the best pan on the market, an appropriate bains marie, a great oven, mad skills… and still you wind up with those cracks in your custard!

As promised, I’m sharing a cheesecake recipe that I love, not only because it’s a tasty classic but also because it’s as fool-proof as the crème brûlée recipe I’ve already shared. I am again offering two methods: one is prepared in a CVap® Cook and Hold and the other in a CVap Retherm Oven.

Cheesecake Baked in a CVap Cook and Hold

Recipe/Process:

Crust: Mix 1½ cups of graham cracker crumbs with 3 Tbsp of sugar and 1/3 cup melted butter. Press into to bottom of a springform pan.

Filling: In a mixer, cream together 4 packages of cream cheese, 1 cup of sugar, and 1 tsp vanilla. Then mix in 4 eggs, one at a time. Mix on low until very few clumps are visible and be sure to scrape the sides of the bowl. Once the filling is finished, pour it over the crust.

  1. Set the unit to 200 + 0 Constant Cook and allow approximately 30 minutes when preheating the unit.
  2. Set the timer to 1:30
  3. Once the unit reads load, place the cheesecake in the unit and press start.
  4. After 1:30, the unit will read sell and the cheesecake has finished baking.
  5. Remove from oven and refrigerate (with the springform still in place) for at least 3 hours.
  6. After refrigeration, remove springform and slice for serving.

Cheesecake Baked in a CVap Retherm Oven

Recipe/Process:

Crust: Mix 1½ cups of graham cracker crumbs with 3 Tbsp of sugar and 1/3 cup melted butter. Press into to bottom of a springform pan.

Filling: In a mixer, cream together 4 packages of cream cheese, 1 cup of sugar, and 1 tsp vanilla. Then mix in 4 eggs, one at a time. Mix on low until very few clumps are visible and be sure to scrap the sides of the bowl. Once the filling is finished, pour it over the crust.

  1. Set the unit to Channel 1 and allow approximately 30 minutes when preheating the unit.
  2. Set the timer to 1:15
  3. Once the unit reads load, place the cheesecake in the unit and press start.
  4. After 1:15, the unit will read sell and the cheesecake has finished baking.
  5. Remove from oven and refrigerate (with the springform still in place) for at least 3 hours.
  6. After refrigeration, remove springform and slice for serving.

There are 100 ways to cook an egg, and whether they are center of the plate or part of a cake or custard, there are so many ways to serve them. If you have a favorite cheesecake recipe or even want to share a past cheesecake calamity, please let us hear from you!

CVap Cheesecake

 

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