Cheesecake (Liquid Eggs)

View dried egg formulation

Yield: 1, 8-in cheesecake

Ingredients Percent (%) Grams Volume
Graham cracker crust, pre-baked 16.67 170.00 1, 8-inch tin
Butter, unsalted 7.87 80.25 6 tbsp.
Sugar, granulated 16.2 165.25 3/4 cup
Cream cheese 32.25 329.00 1 3/4 cup
Corn starch 0.83 8.50 1 tbsp.
Bread flour 2.08 21.25 3 tbsp.
Nonfat dry milk 1.67 17.00 4 tsp.
Salt 0.42 4.25 1 1/2 tsp.
Whole eggs, liquid 10.39 106 3 1/2 fl. oz.
Water 11.20 114.25 4 fl. oz.
Vanilla extract 0.42 4.25 1 tsp.
Total 100.00 1020.00

 Method of Production:

  1. Preheat a convection oven to 275° F. Have ready 1, 8-inch pre-baked graham cracker crust.
  2. In stand mixer with paddle attachment, cream butter and sugar for one minute on low speed. Scrape the bowl, then mix for 1 minute on medium speed.
  3. Add cream cheese and mix for 1 minute on low speed. Scrape, then mix on medium speed for 1 minute, then 30 seconds on high speed.
  4. Add the dry ingredients to the cream cheese mixture. Mix on medium speed for 1 minute, then 30 seconds on high speed. Scrape the bowl.
  5. While mixing on low speed, add eggs slowly and mix for two minutes.
  6. Scrape the bowl, then add water and vanilla while mixing on low speed; mix for two minutes.
  7. Pour 850g of batter into the prepared graham cracker crust.
  8. Bake at 275° F for 25 minutes, rotate the cheesecake then bake for additional 20 minutes.
  9. Turn off the oven and allow the cheesecake to cool in oven for 30 minutes with door closed. Open the door and allow to cool for 30 more minutes before removing from oven to cool on rack.
  10. Cool completely to room temperature, about 1 hour before covering and refrigerating for at least 4 hours, preferably 24 hours before serving.


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