Cheesecake, no matter the flavor, is a favorite for customers in restaurants all over the world. This rich dessert cake can be made with nearly any type of toppings and a variety of crusts. While customers can’t seem to get enough of cheesecakes, people in the foodservice industry know the headaches that freshly made cheesecake can cause.

Common Cheesecake Problems

The two most common problems chefs have when preparing cheesecake is making sure that the cheesecake is perfectly set and overcooking. When cooking a cheesecake, the center of the cake should still “wobble” when it is removed from the oven. As the cake sets and cools on the counter, it will continue to cook until it is perfectly set. If you wait until the cheesecake is completely firm before removing it from the oven you will not only overcook it, but the cake will most likely crack. Both of these instances will make the cheesecake taste bad and most customers don’t want to pay for a cracked cheesecake.

Some of the other issues chefs run into when preparing cheesecake include messy water baths, wrapping the pans in foil, and temperature fluctuations.

Chef Aaron’s Thermodyne Cheesecake Method

For the Thermodyne Cheesecake Method, I used somewhat of an untraditional method for the recipe.

Ingredients:

  • 32oz Cream Cheese
  • 1 2/3 Cup Sugar
  • ¼ Cup Corn Starch
  • 1 Tbl Vanilla Extract
  • 2 Eggs
  • ¾ Cup Heavy Whipping Cream

Process:

Cream the cream cheese and dry ingredients together and mix for 3 minutes. Then add in wet ingredients. Pour into spring form pan that has the prepared crust in it.

Bake in the Thermodyne at 215° for four and a half hours.

How Thermodyne Fixes the Problem

Two of most obvious benefits to preparing cheesecake in a Thermodyne slow cook and hold oven are the precision heat and the fact that there is no need for a water bath or wrapping the pans in foil. Thermodyne units feature a patented heating technology called Fluid Shelf. The Fluid Shelf system keeps the heat source in constant motion, allowing every square inch of surface to provide the same result. As compared to conventional models requiring perimeter heat sources or fans, Thermodyne units achieve more consistent and higher quality results making Thermodyne perfect for making cheesecakes. Not only can you make a cheesecake in a Thermodyne, they work great to make multiple cheesecakes at the same time.