Helping You Bake The Perfect Cheesecake With Our Cheesecake Pan!

The Cheesecake Moat



An Ode To Cheesecake By Dr. Teeth Of The Muppets Comments Off

Posted on April 25, 2012 by The Cheesecake Guy

An ode to cheesecake sung by famous Muppet, Dr. Teeth. It’s apparently his favorite food, and for good reason!

Supposedly this was not an official Jim Henson production but fan-made fairly recently. You can check out the whole puppet Youtube channel here.

In any case, if you share Dr. Teeth’s passion for cheesecake, snoop around our site some more and find out more about how our Cheesecake Moat is the best cheesecake pan on the market. It’s way better than simply using a springform pan and can help you make a great cheesecake every time you try!

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.

The Best Cheesecake Pan Ever! Comments Off

Posted on January 18, 2012 by The Cheesecake Guy

The Cheesecake Moat is a cheesecake pan that will help you bake the perfect cheesecake – every time! Included is a recipe from top Chef Corky Rosen, the co-developer of the Cheesecake Moat.

The best cheesecake pan that helps you bake the perfect cheesecake!

Chef Rosen says that he’s dealt with all the problems that go along with making a cheesecake, including the usage of a springform pan, and firmly believes that the Cheesecake Moat eliminates all of those problems!

The Cheescake Moat is a pan that allows for an outer water bath that keeps the cheesecake moist, but unlike a springform pan the water doesn’t seep into the cheesecake.

You can easily remove the cheesecake from the Cheesecake Moat as well. You use a springform pan inside of the Moat’s inner 12″ pan. The outer 14″ ring (or moat) is where the water bath resides. When done cooking, you simply remove the springform pan, and voila – the perfect cheesecake!

For more info, check out these posts:

The Problem With Springform Pans In Baking A Cheesecake
How the Cheesecake Moat Helps You Bake The Perfect Cheesecake
How Our Cheesecake Pan Helps Bake The Best Cheesecake

Or click here to order the perfect cheesecake pan today!

 

The Problem With Springform Pans In Baking A Cheesecake Comments Off

Posted on January 17, 2012 by The Cheesecake Guy

We all want to make that perfect cheesecake – the kind you’d buy at The Cheesecake Factory. A mouth-watering cheesecake with that crisp graham cracker crust, with smooth and uncracked surface. A cheesecake that is just the perfect amount of moist and has entirely too many calories, yet you frankly don’t care – after all, you tell yourself you’ll hit the gym to work it off. And you’re going to, right?

Ok, so maybe not, but that slice of cheesecake is worth it, it’s a slice of heaven that thrills your taste buds. And the Cheesecake Moat can help you get it right EVERY TIME.

Some may think we speak in hyperbole, but it’s entirely true. The Cheesecake Moat can help you bake a cheesecake as good as the Cheesecake Factory every time you try. Why pay the exorbitant prices for other people’s cheesecake when you can make you own time and time again? The Cheesecake Moat pays for itself after making just a few cheesecakes.

How does the Cheesecake Moat help me make the perfect cheesecake?

First let’s look at the water bath. Most cheesecakes are baked in a springform pan, inside of another pan filled with water. The water bath is to help keep the cheesecake bake evenly, keep it moist, and to help avoid cracking and souffleing. This water bath keeps things at an even temperature – as water will never get hotter than 212 degrees fahrenheit (or else it will boil – 212 degrees is the boiling point, or 100 degrees celsius). The water bath helps ensure that the outer edge of the cheesecake won’t bake faster than the center. This is what causes sinking and cracks in the cheesecake.

Well, the problem with a standard setup (a springform pan in a water bath) is that no matter how hard you try, water seems to always seep into the cheesecake pan. All springform pans leak, almost by design. Sure, they do a good job of holding the cake together and releasing it when done cooking, but they *cannot* keep water out. This leads to a soggy crust.

The Cheesecake Moat solves this problem by having an outer moat for the water bath. Yes, hence the name Cheesecake Moat. It’s really a very simple yet elegant solution.

More to come soon, but please let us know if you have any questions or have used the Cheesecake Moat and what your thoughts are!

 



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