Signature cheesecake formula Miguel Guedes de Sousa
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This document provides a cheesecake filling formula and instructions used at the Waldorf Astoria and Fontainebleau Hotels. The filling calls for cream cheese, eggs, vanilla, sugar, lemon zest, salt, and whipping cream. The instructions describe creaming the sugar and cream cheese, then adding the remaining ingredients one at a time. The cheesecake bakes at 350F for 15 minutes then 300F for 40-45 minutes, until the center is slightly wobbly. It is to cool overnight in the refrigerator before serving. A graham cracker crust mixes cookie crumbs, butter, and sugar and bakes for 10 minutes.
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This document contains recipes and design ideas for recipe cards. It includes a section on style sheets with potential color schemes and fonts. It also includes flat plans showing possible layouts for the front and back of the cards. The document then provides sample recipes from different world cuisines, including British, Italian, American, Chinese, Mexican, French and Thai recipes. Each recipe is presented in a consistent format with ingredients and instructions. The document provides content for designing visually appealing and informative recipe cards.
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Signature cheesecake formula Miguel Guedes de Sousa
- 1. M. A. Ortiz: Ma Repertoire. Signature Cheesecake Formula (filling) Waldorf Astoria via Fontainebleau Hotel • 2 lbs./32oz Cream Cheese • 4 Large Eggs (room temp) • 3 tsp vanilla/ one vanilla bean • 2C/ 16oz White Sugar • Zest of one lemon. (grated) or orange • Pinch salt • 2T of Whipping Cream • This formula is only for the filling- crust below: 1. 350F Oven 2. Rub together zest of citrus and sugar to infuse (2-3min) 3. Mix/cream sugar and cream cheese- until fluffy. 4. Add Eggs, one at a time- 5. Follow by vanilla, salt, cream and any other flavoring 1st Bake- 350F / 15 min • Bake in ‘bain-marie’ for 20min on 350F or until edges puff. • Take out of oven and let rest for 20 min 2nd Bake- 300F/ 40-45Min • Bake in ‘bain-marie’ for 40-45min • Center WILL BE slightly wobbly. • Let it cool in bain-marie until at room temp. Wrap with plastic wrap and let set overnight in fridge. *Formula is for a pastry ring NOT a standard pan.
- 2. M. A. Ortiz: Ma Repertoire. CRUST::: 350F / 9” spring pan 1 ½ C of cookie crumbs ½ C / 4oz butter, melted 2T of Sugar - Mix together and press onto pan- Bake until dry (10 min)