Exploration of Eggs: Creamiest Cheesecake Ever

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!

Exploration of Eggs: CVap® Crème Brûlée

Creamy, velvety, decadent, smooth…there are so many delicious words to describe custards! But anyone who works with eggs or custards knows they are delicate and require precision handling. Even with the right skill set, it can be hard to get the same results every time with the limitations of traditional equipment. Not anymore! I have a few recipes that will give you perfect results, time after time. The way CVap® treats a custard is just awesome.

Today I’m sharing my favorite Crème Brûlée recipe; one is prepared in a CVap Cook/Hold Oven and the other in a CVap Thermalizer Oven – ENJOY! I’ll post my favorite cheesecake recipe soon, so be sure to check back. If you have a favorite custard recipe that you’d like for us to try in a CVap, please share it.

Crème Brûlée Baked in a CVap Cook/Hold Oven

Recipe/Process:

  1. Preset Cook/Hold to 200 + 0 and allow approximately 30 minutes to preheat.
  2. Set timer to 45 minutes.
  3. Beat 6 egg yolks, 4 tablespoons sugar, and ½ tsp of vanilla extract in a mixing bowl until thick and creamy.
  4. Pour 2 ½ cups of heavy cream into a saucepan and stir over low heat until it almost comes to a boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  5. Pour into a shallow, heat-proof ramekin.
  6. Place in Cook/Hold and press start. After time is up, remove from oven and cool to room temperature. Refrigerate for 1 hour or overnight.
  7. When ready to serve, sprinkle sugar on top of the custard, and caramelize with a chef’s torch.

Crème Brûlée Baked in a CVap Thermalizer

Recipe/Process:

  1. Preset Thermalizer channel 1, place a full sheet pan on the top rack and allow approximately 30 minutes to preheat.
  2. Set timer to 30 minutes.
  3. Beat 6 egg yolks, 4 tablespoons sugar and ½ tsp of vanilla extract in a mixing bowl until thick and creamy.
  4. Pour 2 ½ cups of heavy cream into a saucepan and stir over low heat until it almost comes to a boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  5. Pour into a shallow, heat-proof ramekin.
  6. Place in Thermalizer and press start. After time is up, remove from oven and cool to room temperature. Refrigerate for 1 hour or overnight.
  7. When ready to serve, sprinkle sugar on top of the custard, and caramelize with a chef’s torch.

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.