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Recipes

Cheesecake

Ingredients

  • 16200 g – Graham Crackers –
  • 5400 g – White Sugar –
  • 7020 g – Butter Unsalted Melted –
  • 25200 g – Cream Cheese –
  • 5832 g – White Sugar –
  • 1044 g – Cornstarch –
  • 7128 g – Eggs Room-temp –
  • 3240 g – Heavy Cream Room-temp –
  • 108 g – Vanilla Bean Paste –

Method

  • Crust: Mix first three ingredients together in white mixer with paddle attachment. Scoop and press down 1.5 cup of graham cracker into springform 8″ pan. (Butter may need to be adjusted, needs to be able to stay together once pressed together in hand)
  • bake for 8 nine minutes at 330F. Let cool before adding cheesecake filling.
  • Using a paddle on the white mixer on medium speed, mix cream cheese until no lumps show and is smooth. Scape down the bowl often.
  • Next add sugar and corn starch to the bowl and mix on slow and then medium until combined.
  • Add eggs in parts of medium speed and scrape bowl sides frequently so there are no clumps on the bottom of the bowl.
  • slowly add cream and vanilla in a slow stream, on low speed.
  • Fill the pans to 1350g (just above the top circle on the side of the pan).
  • Bake for 70-85 mins minutes at 225F with water bath tray on bottom of the oven.

Bake Cycle

  • Bake @ 225℉ for 80 Minutes
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