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
    Winston-Foodservice-CVap-Cheesecake

    Process

    1. Preheat RTV/CHV to the following program:
      Cook Time: 1 Hour
      Vapor Temp: 200°F/93°C
      Air Temp: 200°F/93°C
    2. Prepare the CRUST**:
      Mix the graham, sugar, and melted butter together.
      Press into the bottom of a 10” springform pan.
    3. 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.
    4. Place into oven.
      Press ENTER.
    5. 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
    baking in cvap

    Process

    1. Preheat RTV/CHV to the following program:
      Cook Time: 1 Hour
      Vapor Temp: 200°F/93°C
      Air Temp: 200°F/93°C
    2. 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.
    3. 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.
    4. Place into oven.
      Press ENTER.
    5. 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.