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

 

50 Shades of CVap

Have you ever had one of those experiences where your chance encounter far exceeded your expectation?

Recently I was asked by the Corporate Chef of a chain restaurant for a CVap solution to increase their yield on Prime Rib. Their current yield ranged from 75% to 82% and the recent increase in beef prices had them pretty concerned about profit loss. Not to mention the impact on their customers if they had to raise prices.

The Chef wanted to cook and hold the Prime Rib overnight because that created their lowest yield. While the chef seasoned the Prime Rib I set our CVap CAC507 Cook & Hold Oven to 135 F Doneness, 7 on the Browning, High Yield ON and set the cook time to 5 ½ hours. Once the oven preheated we place the Prime Rib in, hit start and left for the evening.  The next morning we pulled the Prime Rib and did the weigh in.  After a 5 ½ hour cook and 11 hours of hold the pre-purged yield was 93.32%!

He invited The Boss to the cutting and after some delicate inspection it was time to give it a try. The first comment: “Wow, it’s almost too tender…wait I don’t think I meant to say that”. Needless to say we had a good laugh.

During our rather long meat eating season they began talking about how they needed to find a way around water bathing, doming and rotating their cheesecake half way through the cook cycle in their convection oven. It was really an operational headache. Having had my fill of tender beef I was ready for dessert so I said, “Let’s make some cheesecake”.

We spent a little time making two of their cheesecakes. One, as usual, was placed in their convection oven (water bathed, domed and rotated) and the other was placed in the CVap CAC507 Cook & Hold Oven at a setting of 200 F Doneness, 0 Browning, Constant Cook ON and set the cook time for 3 hours.

The result:

The CVap cheesecake used no water bath, no doming and did not need to be rotated half way through the cook cycle like the convection oven cheesecake. By their words, the CVap cheesecake was: “Very Creamy”, “Silky”, “1/4”Taller”, “Crust is Better”, “Cuts Cleaner.”

I expected them to be happy with the labor/operational savings but I was not looking to create a better cheesecake for them. The convection oven cheesecake was great but was “Drier on the tongue” and “a pain to make”.

Next thing I knew over the next few days we just got lost in the CAC507 Cook and Hold Oven. The Chef prepared the items and I got the CVap ready.  The days just seemed to fly by while we were comparing CVap to their current items and Eating and Eating and Eating.

Cvap-Staged-Steaks---Bill-Wright-Post-2CVap Staged Steaks

(Setting: 135 F Doneness, 0 Browning, Constant Cook ON for 1 hour)

Time of their charbroiler:              2 minutes 45 seconds

Cooked from RawRaw-Steaks---Bill-Wright-Post-2

(39 F from refrigerator)

Time on their charbroiler:             8 minutes (5 minutes and 15 seconds longer)

Carrot CakeCarrott-Cake---Bill-Wright-Post-2

(Setting: 170 F Doneness and 0 Browning, Constant Cook ON for 1 hour)

“you can taste the individual ingredients”

Chocolate CakeChocolate-Cake---Bill-Wright-Post-2

(Setting: 170 F Doneness and 0 Browning, Constant Cook ON for 1 hour)

“It’s just more like cake”

Tri-Tip

(Setting: 135 F Doneness and 5 Browning, High Yield ON for 5 ½ hours)

“…Can cut it with a fork”

 

How many shades of uses can you create with one oven – CVap?