The Bakery Project – Diary – 04
Cheesecake is another speciality of the Black Forest Bakery. Last week I had the oppurtunity to help with the cheesecakes and I learned something new I was impressed of.
On a prebaked shortbread base I had to spread a thin layer of apricot jam. On top a layer of thin sliced swiss roll dough. On top of that I put a mixture of cottage cheese, custard, sugar, starch and eggs which was then spread nicely and smooth.
The baking procedure consists on 4 steps, which were new for me:
1. At a temperature of 250° C we put the cheesecakes for 10 minutes into the oven.
After this we took the cakes out of the oven to let them cool down for about
10-15 minutes
10-15 minutes
2. Again in the oven for 5 minutes.
Out of the oven to let them cool down again.
We reduced the temperature to 200° C.
3. Back in the oven for 10 minutes.
Out of the oven to cool them down.
4. Back in the oven for the last 10 minutes.
We all know that the cheesecake mixture extremly rises while baking and when the cake comes out of the oven the cheese mixture collapses away. To prevent that phenomenon the bakery is baking the cheesecakes in the described 4 steps.
To finish the cakes the professional last step is to cover the top with cake glaze.
I can’t pass on the bakery recipe on this blog and anyway it is unsuitable for a private household but in the following you can find a recipe I got from my mother in law. She got the recipe from aunt Trude. I already introduced aunt Trude on the blog wtith the recipe for the ham pastry – do you remember? My husband loves this Käsekuchen and often I bake it for his birthday. When I’m home back I’m looking forward to bake the Käsekuchen in the described 4 steps. I will report if it is working with my recipe. If you get the chance to bake the cake in these 4 steps before I will, don’t hesitat to comment, I would love to hear your thoughts.
Aunt Trudes Cheesecake
for the base
150 g flour
1 egg
65 g butter
50 g sugar
2 teaspoons baking powder
Mix all ingredients to a dough. Let it rest for 1 hour in the fridge. Spread the dough and put it into a baking tin ( Ø 28 cm). Don’t forget to prick the base with a fork.
Instead of using this recipe for the base you can also use my shortbread recipe on this blog.
Cheesecake mixture
500 gr. curd cheese
250 ml sour cream
100 gr. sugar
1 package vanilla sugar ( 8g )
4 egg yolks
2 tablespoons starch flour
Preheat the oven to 180° C.
Mix all ingredients and spread the mixture on top of the base. Bake the cheesecake for about 45 minutes.
Enjoy!