Helping You Bake The Perfect Cheesecake With Our Cheesecake Pan!

The Cheesecake Moat


Archive for February, 2012


How Our Cheesecake Pan Helps Bake The Best Cheesecake Comments Off

Posted on February 15, 2012 by The Cheesecake Guy

The Cheesecake Moat works wonders for baking cheesecakes for a very simple reason: it keeps the water bath separate from the cheesecake itself.

As anyone who has tried to bake a cheesecake knows, it’s almost impossible to keep the water out of a springform pan. And yet you need to use a springform pan to bake a cheesecake because of the consistency of the ingredients.

This is because a cheese cake is not really like a normal cake – the combined ingredients are more fluid than a cake made with flour.  A cheesecake needs support on the outside to keep it all together until it’s done baking and cools off. Not to mention that a cheesecake is relatively fragile and cannot handle being flipped or dumped out of a regular cake pan.

A slice of cheesecake made with our own cheesecake pan - The Cheesecake Moat. Notice how there's no cracking?

So, you need a springform pan to keep the cheesecake together throughout the baking process. You also need a water bath to keep the cheesecake moist while baking. How do you “build a better mousetrap”, i.e. bake a better cheesecake?

The answer is very simple when you think about it. You make a cheesecake pan that is actually two pans; one for the outer water bath and one for the cheesecake itself. That’s what the Cheesecake Moat is.

Your preparations can still be the same, you can use the same recipes you have in the past. You can use any cheesecake recipes you dig up online or in cookbooks. You assemble the ingredients the same way you would, you use the same springform pan and everything.

The only difference (and it’s a big difference in the end) comes during the baking process. Once you have your cheesecake prepared in a springform pan, you fill the outer part with water and put the springform pan into the Cheesecake Moat.

Two types of cheesecakes made using the Cheesecake Moat pan. It helps provide a more even temperature through the baking process as well as keep the water out of the springform pan!

Included with the Moat are specific instructions using Chef Corky Rosen’s own recipe.

Yes, you can bake a good cheesecake using just a springform pan. But if you want to make a great cheesecake, an investment in the Cheesecake Moat is well worth it!

Click here to order now or for more information!

A Great New York Cheesecake Recipe Comments Off

Posted on February 14, 2012 by The Cheesecake Guy

Here’s another good recipe. Of course, we recommend using our patented Cheesecake Moat cheesecake pan, for many different reasons outlined throughout our site. So if you have one, obviously, substitute that for the words springform pan used in the recipe below:

 

Crust:
1/3 c. powdered sugar
4 tbsp. butter or margarine
1 1/2 c. graham cracker crumbs

Directions for crust:
1. Melt butter and add to graham cracker crumbs and powdered sugar. Line the bottom of a springform pan to form bottom and sides of crust.

Filling and Topping:
1 cup sugar
4 eggs
1 tsp. vanilla
3 (8 oz.) packages cream cheese
1 pint sour cream

Directions for filling:
1. Mix all ingredients except sour cream. Mix until smooth.
2. Pour mixture into springform pan. Bake at 350F for approximately 50 minutes. Do not turn off the oven.
3. Remove the cheesecake and spread the sour cream on top and return to the oven for another 5 minutes.
4. Cool in pan for 5 minutes. Run a knife around the edge to loosen. Remove side of springform pan and refrigerate.

Cheesecake Recipe: New York Cheesecake Comments Off

Posted on February 10, 2012 by The Cheesecake Guy

Don’t be put off by the orange extract. There’s just enough there to give it a bit of dimension.

Ultimate New York Style Cheesecake With Shortbread Crust

Of course, you may want to use our patented Cheesecake Moat for OPTIMAL results, as it helps you achieve a perfect crust and have less cracks in the cake, less sogginess throughout, etc. A springform pan may be used for this cheesecake recipe as well.

Crust:
2 1/2 cup flour, all-purpose
1 1/2 cup butter, softened
1/2 cup sugar
2 large egg yolks
1/4 teaspoon orange extract
1/4 teaspoon vanilla extract

Note: This makes plenty of crust — you may have some leftover, but it’s better to have too much than too little

Filling:
5 packages cream cheese ( 8 oz each)
1 3/4 cups sugar
1/4 cup heavy cream
3 tablespoons flour
2 large egg yoks
5 large eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 teaspoon orange extract

Prepare crust: In large bowl, with mixer at low speed, beat flour, butter, sugar, egg yolk and lemon extract until well mixed. Shape dough into ball; wrap with plastic wrap and refrigerate 1 hour.

Preheat oven to 400-degrees. Press 1/3 of dough onto bottom of 10″ x 2 1/2″ springform pan; keep remaining dough refrigerated.

Bake crust 8-10 minutes ot until golden; Cool. Turn oven control to 475-degrees.

While crust is cooling, prepare filling: In large bowl, with mixer at medium speed, beat cream cheese just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Using VERY low speed or a wooden spoon, add cream, flour, egg yolks, eggs and extracts; beat until smooth — do not over beat after adding eggs.

Press remaining dough around sides of pan to within 1-inch of top. Pour cream cheese mixture into crust.

Bake cheesecake 12 minutes. Turn oven control to 300-degrees; bake 35 minutes longer. Turn off oven; let cheesecake remain in oven 30 minutes.

Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.

When cheesecake is firm, loosen sides of  the cheesecake pan.

If possible, chill overnight.

Finally —- ENJOY! Nom nom nom…

How To Bake The Perfect East Coast Cheesecake Comments Off

Posted on February 07, 2012 by The Cheesecake Guy

Ingredients you will need for this cheesecake:

  • 1 2/3 cup graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • 5 (8 oz. pkgs.) cream cheese, room temperature
  • 1 3/4 cup sugar
  • 3 tablespoons flour
  • 5 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1/3 cup sour cream, room temperature
  • 1 teaspoon vanilla

Does that not look like the most scrumptious cheesecake ever?

Ok, so different than most recipes, we will not be using a springform pan! Instead we will be using our patented cheesecake pan: the Cheesecake Moat. Trust us, this will help you bake the perfect cheesecake.

Coat the inside of the cheesecake pan with shortening. Combine crumbs, 1/4 cup sugar and butter in and press on sides and bottom of pan; refrigerate. Preheat oven to 500°. Beat together cream cheese, 1 3/4 cups sugar and flour with an electric mixer until smooth. Add eggs, one at a time beating on low speed until incorporated, scraping bowl between additions. Mix in sour cream and vanilla. Pour mixture into prepared pan. Pan will be full.

Place a pan of water on the rack under the cheese cake, baking the cake in the middle of the oven for 10 minutes at 500° then reduce heat to 200° and continue to bake without opening oven door for 1 hour. Check cake. It should be brown on top. Continue to bake until slightly wobbly when pan is gently shaken, about another 35 or 40 minutes. Remove from oven and run a knife around top edge of cake to loosen (this will prevent the cake from cracking as it cools). Cool cake completely in spring form pan on a rack at room temperature, about 3 hours. Refrigerate cake covered loosely with wax paper for at least 6 hours. Remove side of pan and bring to room temperature before serving. Will keep for approximately 2 weeks refrigerated.



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