Cheesecake
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
- Convotherm mini
- Convotherm maxx
This recipe is also available for the following combi ovens:
Medium
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
85 °C
- Combi-steam
- 00:45 | -
- 2
R E C I P E
| 200 | g | Graham cracker crumbs |
| 220 | g | Sour cream |
| 75 | g | Butter, melted |
| 1 | tsp | Vanilla |
| 280 | g | Sugar |
| 3 | pcs | Large eggs |
| 670 | g | Cream cheese, softened |
| Ingredients | ||
| Mix graham cracker crumbs, butter, and 55g sugar until you have a kind of dough. Press onto bottom of 9-inch springform pan. Add the cream cheese and remaining sugar in large bowl and mix it until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each additional just until blended. Pour the cream cheese filling now over the crust. |
| 1. Food Preparation |
| Bake the cake by 85°c in combi for 45min This cheesecake is baked without color compare to the European once. You can also skip the eggs and exchange them with galantine. Then the whole cake is not baked at all. Just keep it overnight in the fridge. |
| 2. Cooking Instruction |
| Serve the cheesecake with a nice fruit sauce, and garnish with berries. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
