Baked Cheesecake

R259.00R375.00

Baked cheesecake delivery.

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We want our cheese cake to look perfect before adding a topping.

To get that perfectly creamy, velvety cheesecake texture. We ideally want to control the rate of cooking temperature as much as possible. We don’t want the eggs and dairy to cook too quickly or too slowly.

Submerging the pan in a water bath helps us achieve the goal, and to prevent overheating the ingredients.

Method we use for our baked cheesecake:

Brush a 24cm (base measurement) springform pan with melted butter to lightly grease. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until combined. Transfer to the prepared pan and press firmly over the base and side. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

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Baked cheesecake delivery in Johannesburg,

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This Baked cheesecake, just got a whole lot more delicious with this irresistible berry topping. This whole family sized cheese cake will be delivered to your door. simply order on line and we will send you the cake.

The order is – easy to eat and easy to serve. Packaged in our unique boxes and delivered to your door. This is one of our favorite style of cakes to send to loved ones. Baked cheese cake.

Our catering chef’s tips for homemade Baked cheesecake:

Why Cook Cheesecake in a Water Bath

This recipe has you wrap the cheesecake very well in aluminum foil. Next step would be to bake it inside a water bath.

Which simply means setting the wrapped cheesecake in a roasting pan or other large dish and adding a few inches of steaming water into the outer pan. Or bowl area.

Why do this at all? This is why:

Humidity: Your oven is a very dry environment, which creates a crust on the outside of whatever is being is being cooked. Normally a good thing. However, we want the top to stay soft. Not form a crust. The water bath adds moisture to the air, creating a humid environment. Preventing the cake from drying out or forming cracks.

We want our Baked cheesecake to look perfect before adding the layer of caramel to the surface.

To get that perfectly creamy, velvety cheesecake texture. We ideally want to control the rate of cooking temperature as much as possible. We don’t want the eggs and dairy to cook too quickly or too slowly.

Submerging the pan in a water bath helps us achieve the goal, and to prevent overheating the ingredients.

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Additional information

Size

20CM, 30 CM

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