Raspberry Cheesecake
INGREDIENTS
Batter
5 oz butter, divided
12oz granulated sugar
2 lb 8 oz cream cheese
10 oz eggs, 65-70'F
1 oz egg yolks, 65-70'F
1/2 lemon juice, fresh
1/2 orange juice
1/2 oz vanilla extract
5 oz heavy cream
Cookie Dough
2 lb butter, 65-70'F
1 lb granulated sugar
4 eggs, 65-70'F
1/2 tsp lemon zest
2 tsp vanilla extract
pinch salt
3 lb cake flour, sifted
Directions
Batter
In a mixing bowl, place the sugar then the cream cheese
With a paddle, mix to break up cream cheese. Don't Over mix
Scrape the bowl and paddle very well.
Mix for 10 seconds, scrape, repeat 3 times.
Combine the eggs, yolks, juice, and vanilla
On low speed and the eggs 25% at a time. Scrape after each addition.
Add the heavy cream and mix to incorporate.
Flavor 6 oz. of mix with 2 oz. of raspberry jam.
Fill each of two 8” cake pans with 1 lb 12 oz of cheese cake mix. [which are lined with parchment paper circles and 5 oz of pre-baked graham cracker crust]
Create a spider web design on top with the raspberry cheese cake mix.
Using a water bath, bake at 300°F for about 2 hours or until the center is set.
Chill and unmold the next day.
Cookie Dough
In a 20 qt mixing bowl, place the butter and sugar.
With a paddle, cream the mixture until properly aerated.
Add the eggs & flavorings(25% at a time), scrape.
Sift the dry ingredients together.
Add the dry ingredients all at once.
Mix on low speed until almost combined.
Place in cooler until completely chilled (24 hours)
Roll/ shape as desired
BAKING: 350 deck or 325'F Convection
