Cheesecake Recipe
EQUIPMENT

RTV_05
CHV_05
COOKING TIME

1 Hour
SETTINGS

200°F/93°C Vapor 200°F/93°C Air
HOLDING

NONE
Cheesecake 10" Round
Crust Ingredients | Standard | Metric |
---|---|---|
Graham Cracker Crumbs | 1½C | 110g |
Sugar | 3T | 3T |
Melted Butter | 1/3C | 75g |
Filling Ingredients | Standard | Metric |
---|---|---|
Cream Cheese* | 32oz | 1kg |
Sugar | 1C | 200g |
Large Eggs | 4 | 4 |
Vanilla Extract | 1t | 5g |

Process
- Preheat RTV/CHV to the following program:
Cook Time: 1 Hour
Vapor Temp: 200°F/93°C
Air Temp: 200°F/93°C - Prepare the CRUST**:
Mix the graham, sugar, and melted butter together.
Press into the bottom of a 10” springform pan. - Prepare the FILLING:
Add the cream cheese, sugar, and vanilla to a mixer fitted with a paddle attachment.
Mix on LOW until smoother, be sure to scrape down sides to ensure a homogeneous mix.
Add eggs, one at a time, until all are incorporated.
Add flavor.***
Pour mixture into prepared crust. - Place into oven.
Press ENTER. - Once completed, allow the cheesecake to cool to room temperature before refrigerating.
Allow refrigerating at least 3 hours before serving; better if left overnight.
Cheesecake Minis
Crust Ingredients | Standard | Metric |
---|---|---|
Oreo or Similar Shaped Cookie | 15oz pk or greater | 432g |
Filling Ingredients | Standard | Metric |
---|---|---|
Cream Cheese* | 32oz | 1kg |
Sugar | 1C | 200g |
Large Eggs | 4 | 4 |
Vanilla Extract | 1t | 5g |

Process
- Preheat RTV/CHV to the following program:
Cook Time: 1 Hour
Vapor Temp: 200°F/93°C
Air Temp: 200°F/93°C - Prepare the Pan**:
Using a 24-compartment cupcake pan, line with a grease-resistant or foil-parchment duo liner.
Add one whole cookie to the bottom of each cupcake liner. - Prepare the FILLING:
Add the cream cheese, sugar, and vanilla to a mixer fitted with a paddle attachment.
Mix on LOW until smoother, be sure to scrape down sides to ensure a homogeneous mix.
Add eggs, one at a time, until all are incorporated.
Add flavor.***
Pour mixture into prepared crust. - Place into oven.
Press ENTER. - Once completed, allow the cheesecake to cool to room temperature before refrigerating.
Allow refrigerating at least 3 hours before serving; better if left overnight.
Chef's Tips
* Add cream cheese to preheating CVap unit to allow it to heat up and soften. It makes for a much smoother, pourable consistency and ensures a more homogeneous mix.
** If making your crust, try baking it (and let it cool before filling) for crispier texture in the finished product.
*** Adding flavors to the minis? The possibilities are endless! We’ve tried wide varieties. Here are a couple of our TOP Favorites:
- Chocolate Peanut Butter Cup – flavor base with peanut butter and add a mini Reese cup to the center.
- White Chocolate Raspberry – add a premium white chocolate chip to the bottom of the cup, atop the crust/cookie, then 1-3 fresh raspberries depending on the size.
- Coconut Guava – use a coconut cookie crust and blend (we used an immersion blender) guava (Goya) paste to the cheesecake base until thoroughly blended.
- S’more –add traditional graham cracker crust, chocolate chips, and mini marshmallows.