Looking for the perfect in-house made dessert for your pizzeria or Italian restaurant?
Cheesecake is the answer. Why? Everyone loves it! What’s more, once you have perfected a basic cheesecake recipe, you can create endless variations.
Your baking techniques are the key to consistently making crave-worthy cheesecakes. These simple tips and tricks will enable you to craft the perfect cheesecake every time.
The ingredients
Weigh all the ingredients out for accuracy before you begin. This is especially important in the hospitality field when making multiple cheesecakes simultaneously.
Your cheesecake will only be as good as the ingredients you put into it. That means full-fat cream cheese. Philadelphia brand cream cheese has set the standard for what customers expect.
When making a vanilla cheesecake, use high-quality pure vanilla extract instead of vanilla essence or artificial vanilla. Companies make pure vanilla extract by soaking vanilla beans in water and ethyl alcohol. You can also use vanilla beans or craft your own pure vanilla extract by steeping fresh vanilla in vodka or rum.
The same applies to chocolate. Quality matters. For a richer flavour, choose dark chocolate with a high percentage of cocoa.
Make sure all your ingredients are at room temperature. Cold ingredients will not blend well together. Your goal is to create a creamy, lump-free cheesecake with a smooth texture.
Crust basics
Traditional cheesecakes usually have a crust, the kind most associated with cheesecake being the graham cracker crust. Today, you can purchase crumbs ready to go. If you are working with whole graham crackers, ensure you process them into finely crushed crumbs. Alternative cookie crust ideas include shortbread, ginger and classic Oreos.
Once the crust is pre-baked, it needs to cool. Then, you can add the cream cheese filling. This will prevent a soggy crust.
For a different crust texture, place half a sponge cake, cut horizontally, on the bottom of your pan. You may wish to brush this with a simple syrup comprised of equal parts sugar and water, boiled and cooled. Alternatively, you could brush this with alcohol.
Another option is to use homemade or store-bought ladyfingers as a base. Bake for 25 minutes to crisp up and cool before adding the cheesecake filling.
Consider simplifying and skipping the crust! Prepare the cheesecake pan and add a round of parchment paper on the bottom. However, be aware that, without a crust base, your cheesecake may be prone to sticking.
Mixing and baking
Mix on low speed to avoid overmixing the cheesecake. Then, mix just until the ingredients come together into a smooth batter. Incorporating too much air can lead to a souffle-like appearance, which settles into a cracked top layer.
If using a springform pan, wrap the bottom in foil. Then place the cheesecake in a hotel or roasting pan. Add boiling water halfway up the side of the pan.
Bake in the oven until the cheesecake is set but jiggles in the middle. Slightly underbaking the cheesecake also prevents cracks. Once ready, remove it from the oven and allow it to cool before wrapping it and placing it in the refrigerator to set, preferably overnight.
Styling and serving
To unmould the cheesecake, run a metal spatula along the side of the pan to loosen it. Afterward, the sides of the cheesecake may need some repairs. Again, gently use the metal spatula.
For a must-have cake finish, decorate it with whipped cream, berries, fresh fruit, chocolate curls or other decorative items. To cut, dip a knife into hot water to heat it. Then dry it with a towel. Cut and repeat with each slice.
Cheesecake variations
Try the Classic Cheesecake Recipe below. Then experiment with variations. For example, add 400 grams of dark chocolate to make a chocolate cheesecake.
Bake off a white chocolate cheesecake by adding 250 grams of white chocolate. Remember to reduce the sugar content to compensate for the extra sweetness in the white chocolate. Take it down by at least half.
A Night at the Italian Opera Cheesecake is for special occasions. Bake off a chocolate Classic New York Cheesecake with a shortbread crust. Add 30 millilitres of Grand Marnier. Once baked, top with handmade marzipan oranges, a specialty once coveted as snacks at the opera.
In conclusion
Everyone loves cheesecake. You can experiment with different variations once you’ve perfected a basic cheesecake. Add cheesecake to your menu and watch your dessert sales soar!
Classic Cheesecake Recipe
Yield: One 9-inch cheesecake
Ingredients:
Crust:
9 ounces graham crackers
15 grams sugar
4 ounces butter, melted and slightly cooled
The Cheesecake:
- 678 grams high-quality cream cheese, cut into cubes
- 200 grams granular sugar
- 200 grams whole eggs
- 15 grams pure vanilla extract
Additional ingredients:
Garnish:
- Whipped cream and fruit garnish
Step 1
Preheat the oven to 350 F. Grease a 9” springform pan and line the bottom of it with parchment. Place the Graham Crackers and sugar into a food processor and process until fine crumbs appear. Add the melted butter and pulse just until the mixture comes together.
Step 2
Press the crust into the bottom of the pan and up the sides about two inches. Bake in the oven for about 10-12 minutes until it begins to colour slightly. Remove from the oven and place on a wire rack until cooled.
Step 3
Add the cream cheese and sugar to the bowl of a stand mixer. Mix on medium speed for 3 minutes. Add the eggs one by one, mixing between each addition and scraping down the sides of the bowl.
Step 4
Wrap the outside of the springform pan in tin foil. Pour in the cheesecake batter. Set the pan into a hotel or roasting pan. Add the boiling water until it reaches halfway up the side of the pan. Bake for approximately one hour. Remove the pan and let the cheesecake cool. Then, wrap and refrigerate for at least 6 hours or preferably overnight.
Step 5
Unmould the cheesecake. Style and decorate any way you wish. Enjoy!
Karen Barr is an Ottawa-based writer and licensed chef who travels the world to explore topics about food and culture.
