GRAHAM CRUST
Ingredients:
• 150g crushed grahams
• 40g white sugar
• 70-85g melted unsalted butter (Start at 70g, then add more if the mixture is too dry. It should
have a wet sand consistency.)
Baking Temperature and Time: 175C for 10-12 minutes.
OREO CRUST
Ingredients:
• 220g finely processed/crushed Oreos
• 40g melted unsalted butter
Baking Temperature and Time: 175C for 10-12 minutes.
VANILLA CRUST
Ingredients:
• 150g crushed vanilla wafers/biscuits (examples of what you can use: Nilla wafers, Digestive
biscuits, Lotus Biscoff biscuits)
• 40g white sugar
• 70-85g melted unsalted butter (Start at 70g, then add more if the mixture is too dry. It should
have a wet sand consistency.)
Baking Temperature and Time: 175C for 10-12 minutes.
BLUEBERRY/STRAWBERRY/MANGO CHEESECAKE (8”)
Ingredients:
Crust: Use the Graham Crust recipe.
Option 1: You may use the following recipe:
Cheesecake Batter:
• 550g full –fat cream cheese, softened
• 170g white sugar
• 20g all-purpose flour
• 160g eggs
• 185g heavy cream/whipping cream/sour cream (for homemade sour cream, mix 180g heavy
cream with 1 tsp distilled white vinegar)
• 1 tbsp vanilla extract
*For Mango flavor, add 1 tsp mango extract or 1-2 tbsp Mango Flavorade. For an even more
pronounced mango flavor, you may add mango puree to the cheesecake batter (1-2 whole mangoes,
pureed).
Baking Temperature and Time: 150C for 60 to 75 minutes (Baine Marie method), or until the edges are
set but the center is still slightly jiggly (like Jell-O, not liquid).
Option 2: You may use the recipe for the New-York Style Cheesecake.
Topping: Ready-made blueberry/strawberry/mango topping. Recommended brands include DLA and
Comstock. You may also use fresh fruits instead of store-bought topping. Just brush the fruits with
simple syrup (To make simple syrup, combine equal parts of white sugar and mineral water, then bring
to a boil. Allow to boil for 1 minute, then cool completely before using).
Procedures:
*Watch the video uploaded to the private Facebook group.
NEW-YORK STYLE CHEESECAKE (8”)
Ingredients:
Crust: Use the Graham Crust or Vanilla Crust recipe.
Cheesecake Batter:
• 680g cream cheese
• 180g white sugar
• 1 and 1/4 tsp vanilla
• 150g eggs
• 20g egg yolk
• 70g heavy cream/whipping cream/sour cream (for homemade sour cream, mix 65g heavy cream
with 1/4 tsp distilled white vinegar)
Baking Temperature and Time: 150C for 60 to 75 minutes (Baine Marie method), or until the edges are
set but the center is still slightly jiggly (like Jell-O, not liquid).
Procedures:
*Watch the video uploaded to the private Facebook group.
BANOFFEE CHEESECAKE (8”)
Ingredients:
Crust: Use the Graham Crust recipe.
Cheesecake Batter:
• 550g full –fat cream cheese, softened
• 170g white sugar
• 20g all-purpose flour
• 120g eggs
• 45g heavy cream/whipping cream
• 1 tsp vanilla extract
• 200g pureed ripe bananas
Baking Temperature and Time: 150C for 60 to 75 minutes (Baine Marie method), or until the edges are
set but the center is still slightly jiggly (like Jell-O, not liquid).
Topping: 110g dulce le leche
Whipped Cream:
• 115g heavy cream
• 60g white sugar or powdered sugar
• 1/2 tsp vanilla
Procedures:
*Watch the video uploaded to the private Facebook group.
OREO OVERLOAD CHEESECAKE (8”)
Ingredients:
Crust: Use the Oreo Crust recipe.
Cheesecake Batter:
• 550g full –fat cream cheese, softened
• 160g white sugar
• 20g all-purpose flour
• 160g eggs
• 185g heavy cream/whipping cream/sour cream (for homemade sour cream, mix 180g heavy
cream with 1 tsp distilled white vinegar)
• 1 tbsp vanilla extract
• 110g crushed Oreos
Baking Temperature and Time: 150C for 60 to 75 minutes (Baine Marie method), or until the edges are
set but the center is still slightly jiggly (like Jell-O, not liquid).
Whipped White Chocolate Ganache:
• 130g chopped white chocolate compound or couverture
• 130g heavy cream
Topping: more Oreos for decoration
Procedures:
*Watch the video uploaded to the private Facebook group.
LEMON MERINGUE CHEESECAKE (8”)
Ingredients:
Crust: Use the Graham Crust or Vanilla Crust recipe.
Cheesecake
• 550g full –fat cream cheese, softened
• 170g white sugar
• 20g all-purpose flour
• 160g eggs
• 185g heavy cream/whipping cream/sour cream (for homemade sour cream, mix 180g heavy
cream with 1 tsp distilled white vinegar)
• 1 tbsp vanilla extract
• finely grated zest from 1 whole lemon
• 1 and 1/2 tbsp freshly squeezed lemon juice
Baking Temperature and Time: 150C for 60 to 75 minutes (Baine Marie method), or until the edges are
set but the center is still slightly jiggly (like Jell-O, not liquid).
Lemon Curd:
• 158g white sugar
• 100g eggs
• 47g freshly squeezed lemon juice
• finely grated zest from 1 whole lemon
• 57g salted butter
Meringue:
• 170g white sugar
• 120g egg whites
• 1.2g cream of tartar
• 3/4 tsp vanilla
Procedures:
*Watch the video uploaded to the private Facebook group.
TIRAMISU CHEESECAKE (8”)
Ingredients:
Crust: Use the Oreo Crust recipe.
Cheesecake Batter:
• 550g full –fat cream cheese, softened
• 170g white sugar
• 20g all-purpose flour
• 180g eggs
• 180g heavy cream/whipping cream
• 2 tsp instant coffee powder
• 1/2 tbsp vanilla extract
Baking Temperature and Time: 150C for 60 to 75 minutes (Baine Marie method), or until the edges are
set but the center is still slightly jiggly (like Jell-O, not liquid).
Chocolate Ganache:
• 60g unsweetened whipping/heavy cream
• 120g good quality milk chocolate
Others:
• cocoa powder for dusting
Procedures:
*Watch the video uploaded to the private Facebook group.
LECHE FLAN CHEESECAKE CUPS
Ingredients:
Leche Flan Caramel:
• 300g white sugar
• 150g mineral water
Leche Flan Custard:
• 300g egg yolks
• 780g evaporated milk (2 large cans)
• 900g condensed milk
• 1 and 1/2 tsp vanilla
• 4 tsp freshly squeezed lemon juice
Divide across two 7x11 rectangular pans.
Baking Temperature and Time: 150C for 50 to 60 minutes, or longer, until very set and only a small part
of the center slightly jiggles like jelly.
Leche Flan Cheesecake:
Crust: Use the Graham Crust recipe but divide it across two 12-hole 3-oz cupcake/muffin pans.
Cheesecake Batter:
• 550g full –fat cream cheese, softened
• 160g white sugar
• 20g all-purpose flour
• 160g eggs
• 185g heavy cream or sour cream (for homemade sour cream, mix 180g heavy cream with 1 tsp
distilled white vinegar)
• 1 tbsp vanilla extract
Baking Temperature and Time: 150C for 18 to 20 minutes, or until slightly puffed. There should be no
jiggle at all.
Procedures: *Watch the video uploaded to the private Facebook group.
BASQUE BURNT CHEESECAKE (6”)
Ingredients:
• 400g cream cheese, softened to room temperature
• 135g white sugar
• 160g eggs
• 215g heavy cream
• 2.5g iodized salt
• 1/2 tsp vanilla extract
• 19g all-purpose flour
Baking Temperature and Time: 200C for 30 to 35 minutes, until the top is dark. It will still be very jiggly.
If using a bottom-heat-only oven, try baking it at 230C for 30 to 35 minutes. If your oven has a grill/broil
function, use that for the last 5 minutes.
Procedures: *Watch the video uploaded to the private Facebook group.
CHOCNUT CHEESECAKE (8”)
Ingredients:
Crust: Use either the Graham Crust recipe or the Oreo Crust recipe.
Cheesecake Batter:
• 550g full –fat cream cheese, softened
• 160g white sugar
• 20g all-purpose flour
• 160g eggs
• 195g heavy cream/whipping cream/sour cream
• 1 tsp vanilla extract
• 15 pcs. Chocnut, crushed or powdered
Baking Temperature and Time: 150C for 60 to 75 minutes (Baine Marie method), or until the edges are
set but the center is still slightly jiggly (like Jell-O, not liquid).
Whipped Cream Topping:
• 115g heavy cream
• 60g white sugar or powdered sugar
• 1/2 tsp vanilla
Toppings:
• More crushed Chocnut (around 5 pcs. more or less)
• melted dark chocolate
Procedures:
*Watch the video uploaded to the private Facebook group.
BONUS CHEESECAKE FLAVORS
MATCHA CHEESECAKE (8”):
Crust: Use the Oreo Crust recipe.
Cheesecake Batter: Use the same recipe for the Blueberry Cheesecake batter, but add 1 tbsp high-
quality matcha powder. Add the matcha powder at the same time as the all-purpose flour.
Topping: Use the same Whipped White Chocolate Ganache in the Oreo Cheesecake recipe.
PURPLE YAM CHEESECAKE (8”):
Crust: Use the Vanilla Crust or Graham Crust recipe.
Cheesecake Batter: Use the same recipe for the Blueberry Cheesecake batter, but add 2 tbsp CRV ube
powder (if using Flavorade, add 1 – 2 tbsp).
Topping: Top with ube jam/halaya that has been beaten until it has reached a spreadable consistency.
Recommended brand is Good Shepherd. If you are using ube halaya that is very thick and not
spreadable, you may add heavy cream little by little (1 tbsp at a time) and continue beating until
spreadable consistency is reached.
BONUS RECIPE: MERINGUE COOKIES
(Yield: around 40 pcs. meringue cookies)
Ingredients:
• 80g egg whites
• 1/4 tsp cream of tartar
• 105g white sugar
• 1/2 tsp vanilla
Procedures:
1. Preheat oven to 100C. Line a baking sheet with parchment paper or a silicone mat.
2. Put your egg whites and cream of tartar in the bowl of a stand mixer or any mixing bowl that is
clean and free from any grease.
3. Using a hand mixer or a stand mixer, beat until frothy.
4. Once frothy, increase the mixer speed to high and start adding your sugar. You need to add your
sugar very slowly (roughly one teaspoon at a time).
5. While waiting for your meringue to finish, prepare a large piping bag with a large piping tip of
your choice.
6. Continue beating until your meringue is smooth, glossy, and has increased in volume. It should
reach stiff peaks.
7. Then, add the vanilla extract.
8. Fill your piping bag with the meringue and pipe small mounds of meringue (1-inch size) onto
your baking sheet.
9. These meringue cookies will not spread much, so you can pipe them quite close to each other.
10. Bake them in your preheated oven for 60-80 minutes, or until crunchy, then turn off the oven
but let them stay inside for another 60-120 minutes to dry them out.
Notes:
• You need to bake them immediately after piping. They will start to deflate if you let them sit for
too long.
• Top and bottom heat is best, at the center rack of your oven.
• Using a hand mixer is possible, but expect it to take a lot longer.
• If there is even a very small amount of grease or egg yolk in your bowl or on the attachments of
your mixer, your egg whites may not whip.
• You may double or triple this recipe, as long as you’re sure that you can pipe them quickly and
bake them all at once.
