bake - May/June 2023 - 58
formula of the month
Crème Brûlée
Cheesecake
Oak Steakhouse Nashville's Crème Brûlée Cheesecake is a popular
and signature dish of the modern steakhouse in Nashville.
reated by Executive Chef Scott Kroener, the dessert was inspired
by date nights with his wife early on in their relationship
where he would order two desserts - both the crème brûlée and
cheesecake. This got his chef wheels turning and he was determined
to find a way to combine the two into one dish. He
succeeded which resulted in a sweet treat with a synergistic flavor
profile. The dish can also be modified to match the seasons,
so this spring, for example, Chef Scott took the ripest, freshest
blackberries available, made a compote, and then served it
with a dollop of whipped cream.
Crust ingredients
2 cups Granulated sugar
3 lbs Melted butter
12 cups Graham cracker meal
Crust instructions
Mix all ingredients in a large bowl, ensuring all graham cracker
meal is wet with butter.
Crème Brûlée Cheesecake ingredients
3 lbs Cream cheese, room temperature
10 oz Granulated sugar
11 oz Whole, pasteurized eggs
12 oz Sour cream
1½ TBS Vanilla extract
8 oz Graham cracker crust
½ Gal Water
Crème Brûlée Cheesecake instructions
Mix the room-temperature cream cheese and sugar in the Hobart
mixer with a paddle set on speed #2 for 2½ minutes. Stop
the mixer and scrape the sides and bottom of the bowl with a
rubber spatula. Start the mixer and mix for 2½ minutes more on
speed #2.
Stop the mixer, change to speed #1, and start the mixer. Mix for
1 minute while adding the eggs in slowly.
Add the sour cream and vanilla extract and mix for 2½ minutes
58 < MAY-JUN 2023 | bakemag.com
on speed #1. Stop the mixer and scrape all sides of the bowl with
a rubber spatula. Mix on speed #1 for 2½ minutes.
Wrap a sheet of aluminum foil around the bottom of the
cheesecake pan and then set on a half sheet pan. Spray the inside,
bottom, and sides with pan coating, and then lightly press
the graham cracker crust evenly on the bottom. Fill the pan with
the batter, it will be about 4 ¾ lbs per cake. Make sure to shake
the pan to level the batter in the pan.
Place in a 300F double convection oven set on low fan and
fill sheet pan with water. Bake for 40 minutes, then rotate the
pan and cook for an additional 40 minutes, or until just set and
golden brown on top.
Turn off the oven and open the doors and allow the cheesecake
to rest for 15 minutes. Place cake in the refrigerator and chill
to 70 F within 2 hours, and 40 F in 4 hours.
PHOTO AND FORMULA COURTESY OF OAK STEAKHOUSE NASHVILLE
http://www.bakemag.com
bake - May/June 2023
Table of Contents for the Digital Edition of bake - May/June 2023
bake - May/June 2023 - Intro
bake - May/June 2023 - 1
bake - May/June 2023 - 2
bake - May/June 2023 - 3
bake - May/June 2023 - 4
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bake - May/June 2023 - PAN-1
bake - May/June 2023 - PAN-2
bake - May/June 2023 - PAN-3
bake - May/June 2023 - PAN-4
bake - May/June 2023 - PAN-5
bake - May/June 2023 - PAN-6
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bake - May/June 2023 - PAN-32
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bake - May/June 2023 - PAN-40
bake - May/June 2023 - PAN-41
bake - May/June 2023 - PAN-42
bake - May/June 2023 - PAN-43
bake - May/June 2023 - PAN-44
bake - May/June 2023 - PAN-45
bake - May/June 2023 - PAN-46
bake - May/June 2023 - PAN-47
bake - May/June 2023 - PAN-48
bake - May/June 2023 - PAN-49
bake - May/June 2023 - PAN-50
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