Re-Inventing Cream Cheese

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Hahn's Bakers Cheese Recipes

CHEESECAKE RECIPES

NO CHOLESTEROL CHEESECAKES

CAKE BOTTOMS

CONVERSIONS

EXTRAS

HAHN'S® SMOOTH AND LIGHT CHEESECAKE*

Yield - 50 lbs.

Ingredients

Hahn's® Bakers Cheese 10 lbs.
Hahn's® Direct Set Cream Cheese 10 lbs.
Butter 3 lbs.
Strong Flour 2 lbs.
Sugar 5 lbs. 9 ozs.
Egg Yolks 8 lbs.
Heavy Cream 8 lbs.
Salt and Flavor To Taste
Egg White 2 lbs.
Sugar 2 lbs.

Procedure

  1. Mix Bakers Cheese, Cream Cheese, butter, flour, and sugar together. Slowly add egg yolks and heavy cream.
  2. Beat egg white and sugar into a meringue and add to cheesecake mixture.
  3. Bake at 375-400ºF for 30-40 minutes, or until outer edge is golden brown.

*From the original Hahn's® Formula Booklet.

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HAHN'S® CHIFFON CHEESECAKE

Yield - 34 - 7" Cakes

Ingredients

Hahn's® Bakers Cheese 10 lbs.
Vegetable Oil 2 lbs. 12 ozs.
Whole Eggs 2 lbs. 4 oz.
Granulated Sugar 3 lbs. 8 oz.
Non-Fat Dry Milk 1 lb.
Bread Flour 1 lb.
Cornstarch 10 ozs.
Salt (optional) 2 ozs.
Lemon Flavor To Taste
Hot Water (180ºF) 4 lbs.
Liquid Buttermilk 4 lbs.
Vanilla 1 oz.
Egg Whites 4 lbs.
Granulated Sugar 1 lb. 4 ozs.
Approximate weight 34 lbs. 9 ozs.

Procedure

  1. Mix Bakers Cheese, oil and eggs until smooth. Add sugar, dry milk, flour cornstarch, salt, and lemon flavor. Mix until well blended.
  2. Add hot water in three parts. Mix until smooth. Add buttermilk and vanilla and mix in thoroughly.
  3. In separate bowl, beat egg whites and additional sugar to a medium peak, then fold into cheesecake mixture.
  4. Scale 15-17 ozs. of batter into deep 7" diameter pans. Bake at 350ºF for about 25-30 minutes using water bath (about 1 quart water per sheet pan).
  5. After cooling, top with sliced strawberries and apply glaze.

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HAHN'S® HEAVY GERMAN CHEESECAKE

Yield - 1 Large Sheet Pan

Ingredients

Sugar 2 lbs. 6 ozs.
Salt (optional) .75 oz.
Milk Powder 6 ozs.
Shortening 1 lb. 8 ozs.
Hahn's® Bakers Cheese 5 lbs.
Bread Flour 9 ozs.
Eggs 2 lbs.
Vanilla 1 oz.
Lemon 5 oz.
Cold Water 2-3 lbs.
Approximate weight 13-14 lbs. 15.25 ozs.

Procedure

  1. Cream sugar, salt, milk powder, and shortening until soft and smooth. Blend in Bakers Cheese and flour in three stages, keeping machine at low speed. Scrape the sides of the mixing bowl often to get a smooth mixture.
  2. Add eggs in four stages and blend. Be sure that eggs are on the cool side.
  3. Add vanilla and lemon. Cold water should be added until a thick consistency is obtained. Amount of water will vary.
  4. Place a baked shortdough bottom in deep pan with greased sides (baked bottom may be spread with pineapple or other fruit before adding cheesecake mix). Pour filling into pan and bake at 400ºF for 40 minutes, or until center feels springy to the touch.
  5. Allow cheesecake to settle and cool before removing from the pan.

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HAHN'S® HUNGARIAN CHEESECAKE

Yield - 18 lbs.

Ingredients

Sugar 2 lbs. 4 ozs.
Margarine 2 lbs. 4 ozs.
Salt (optional) 5 oz.
Vanilla 1 oz.
Lemon Flavor To Taste
Hahn's® Bakers Cheese 3 lbs.
Hahn's® Cream Cheese 3 lbs.
Bread Flour 6 ozs.
Whole Eggs 3 lbs.
Sour Cream 2 lbs.
Raisins (presoaked) 2 lbs.

Procedures

  1. Cream sugar, margarine, salt, vanilla, and lemon on 3rd speed for 5 minutes or until smooth.
  2. Add Bakers Cheese, Cream Cheese, and flour. Mix in thoroughly. Fold sour cream and raisins in by hand.
  3. Prepare and bake off a thin paste bottom in a sheet pan. Place pan extender on prepared sheet and pour mixture into pan.
  4. Sprinkle struesel and granulated sugar over the mixture, then bake at 325ºF for 30-35 minutes or until cheese sets and top begins to brown.

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HAHN'S® ULTRA LIGHT NEW YORK STYLE CHEESECAKE

Yield - 29 lbs.

Ingredients

Hahn's® Light Direct Set Cream Cheese 10 lbs.
Hahn's® Bakers Cheese 4 lbs.
Lowfat Sour Cream 2 lbs.
Granular Sugar 4 lbs.
Flour 1 lb.
Whole Eggs 4 lbs.
Half and Half Light Cream 2 lbs.
Skim Milk 1-3 lbs.
Vanilla 6 ozs.

*Lemon or other flavors optional

Procedures

  1. Cream the Bakers Cheese and Cream Cheese until smooth. Add sour cream and mix smooth.
  2. Pre-blend sugar and flour together. Add to cheese and mix thoroughly.
  3. Add whole egg in three stages.
  4. Slowly add light cream and milk. Adjust actual amount of milk according to batter consistency.
  5. Blend in vanilla.
  6. Pour onto crumb lined pan and bake in a water bath at 325ºF until cake is firm and pulls away from the side of the pan when gently touched.

For a lighter texture, separate and beat egg whites to floppy peak stage and blend in 1/2 lb. of the total sugar before folding into the batter.

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With Hahn's® Bakers Cheese You Can Make Delicious, Nutritious, No Cholesterol Cheesecakes!

Cholesterol is a major concern for your customers. Now you have an opportunity to offer your customers a no cholesterol cheesecake made with Hahn's® Bakers Cheese. It has no cholesterol because it is made from skim milk.

The key ingredients in making delicious, nutritious, no cholesterol cheescakes are: Hahn's® Bakers Cheese, fats and oils, egg whites or egg substitutes, emulsifiers, and flavoring. Here is a brief description of each.

1. Fats and Oils:

Corn Oil can be used in replacement of butterfat. It gives proper smoothness, good texture, and blends in easily. You may need to add emulsifiers to get increased smoothness. Use corn oil at the rate of one pound for five pounds of cheese.

Margarine can be substituted for butterfat. Margarine has emulsifiers and stabilizers added which can offset not using egg yolks. Margarine adds color. Use one pound four ounces for five pounds of cheese.

Pure Vegetable Fat has similar advantages to margarine without the benefit of colr or as man emulsifiers. Use the same rate as margarine.

2. Egg White:

Egg yolk is high in cholesterol. By removing egg yolk, a large amount of emulsifier is removed. It is a good idea to add emulsifier. A portion of the egg whites can be whipped in order to get a lighter textured cake.

3. Egg Substitutes:

Tofutti® Egg Watchers® is a complete egg substitute with emulsifiers and stabilizers included. It works just like whole eggs in any recipe. Other brands of egg substitutes, including powdered egg substitutes are also available on the market.

4. Emulsifiers:

Emulsifiers can be added by way of modified fats (margarine), mono and diglyceride, or lecithin. They give cheesecake improved smoothness (see Egg Whites).

5. Flavoring and Coloring:

You may need to increase flavoring as much as 50-100% to get the same result as other recipes. You may prefer to add a small amount of yellow food coloring for appearance.

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HAHN'S® NO CHOLESTEROL GERMAN CHEESECAKE

Yield - 1 Large Sheet Pan

Ingredients

Sugar 2 lbs. 6 oz.
Salt (optional) .75 oz.
Non Fat Dry Milk 6 oz.
Shortening 1 lb. 8 oz.
Hahn's® Bakers Cheese 4 lbs.
Bread Flour 9 oz.
Egg Substitute 2 lbs.
Vanilla 1 oz.
Lemon Extract .5 oz.
Cold Water 2-3 lbs.
Approximate weight 13-14 lbs, 15.25 oz.

Procedures

  1. Cream sugar, salt, milk powder, and shortening until soft and smooth. Blend Bakers Cheese and flour in 3 stages. Keep machine at low speed. Scrape the sides of the mixing bowl often to get a smooth mixture.
  2. Add egg substitute in 4 stages and blend. Be sure the egg substitute is on the cool side.
  3. Add vanilla and lemon. Cold water should be added until a thick consistency is obtained. Amount of water will vary.
  4. Place a baked shortdough bottom in deep pan with greased sides (baked bottom may be spread with pineapple or other fruite before adding cheesecake mix). Pour filling into pan and bake at 400ºF until center feels springy to the touch.
  5. Allow cheescake to settle and cool before removing from the pan.

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HAHN'S® NO CHOLESTEROL CREAMY CHEESECAKE

Yield - 17 - 8" Cakes

Ingredients

Tofutti® Brand "Better Than Cream Cheese" 14 lbs.
Hahn's® Bakers Cheese 6 lbs. 8 oz.
Flour 5 lbs. 8 oz.
Sugar 5 lbs. 8 oz.
Egg Substitute 1 lb.
Pure Lemon Juice Concentrate 10 oz.
Vanilla 2 Tbs.
Lemon Extract 33 lbs. 2 oz.

Procedures

  1. Cream Tofutti® and Bakers Cheese until smooth. Add flour and sugar. Blend thoroughly to mix.
  2. Slowly add Egg Substitute, lemon juice, vanilla, and lemon extract.
  3. Scale 2 lbs to each 8" pan on Crumb Base. Bake in a water bath for 10 minutes at 375°F and then 1 hour at 300°F or until top is firm. Cool slowly.

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CAKE BOTTOMS

The type of bottom used for a cheesecake will depend on the type of cheesecake.

Use a Baked Shortdough bottom for heavy or medium cheesecakes that are baked in large regular pans or sheet pans.

Use a Cake Crumb bottom and side for lighter cheesecakes baked in smaller pans.

For a cheesecake with fruit filling at the bottom, use a Prebaked Shortdough bottom. A Cake Crumb bottom can also be used, but it has to be thick to hold the cake and fruit, particularly if the fruit filling gives off water in baking.

For variety, particularly if the cheesecake is marbled or striped through with melted sweet chocolate:

  • Line the sides and bottom of the pan with Chocolate Cake Crumb
  • Use Chocolate Wafer bottom and sides

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HAHN'S® SHORTDOUGH FOR CHEESECAKE

Yield - 50-60 Crusts for 8" Pan (6 oz. Per Crust)

Ingredients

Shortening 3 lbs.
Butter 2 lbs.
Sugar 2 lbs.
Egg Yolks 40 units
Flour 12 lbs.
Salt 1.2 oz.
Corn Syrup 12.8 oz.
Vanilla 2 tsp.
Lemon Juice 2 tsp.
Approximate weight: 20 lbs. 14 oz.

Procedures

  1. Blend shortening and butter together in mixer. Add sugar and cream until smooth.
  2. Add egg yolks to mixture, 4 yolks at a time.
  3. Combine flour and salt and add to mixture. Add corn syrup, vanilla, and lemon juice. Blend until a dough consistency is reached.
  4. Press into bottom of baking pan 1/4" to 1/2" and bake at 375-400°F for 5-7 minutes. Cool before adding batter.

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GRAHAM CRACKER BOTTOM

Yield - 2lbs. 8 oz.

Ingredients

Graham Cracker Meal 1 lb. 4 oz.
Granulated Sugar 10 oz.
Butter or Margarine 10 oz.

Procedures

  1. Blend together until a struesel consistency is obtained.
  2. Lightly grease pan and cover the bottom with Graham Cracker mixture. Roll lightly with pie pin. Place in oven at 325-350°F for approximately 7 minutes, or until mixture fuses together. Remove from oven and allow to cool before use.

For variation, the following can be done:

  1. Place sliced bananas on bottom before adding cheese filling.
  2. Place apple filling on bottom before adding cheese filling. Dust top of cheesecake with cinnamon.
  3. Place strawberries, raspberries, or seedless grapes on bottom before adding cheese filling. Put dash of sour cream on top of cheesecake.
  4. Spread top of cheesecake with sour cream.

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CHOCOLATE WAFER BOTTOM

Yield - 26 Lbs.

Ingredients

Crushed Chocolate Wafers 17 lbs. 5 oz.
Melted Butter 5 lbs. 10 oz.
Granulated Sugar 2 lbs.
Ground Nutmeg 1 oz.

Procedures

  1. Blend above ingredients together thouroughly.
  2. Scale 12 ozs. of wafer bottom into well-greased 9 x 3" round pans. Press into pan to cover bottom and sides.

For variation, the following can be done:

  1. Place sliced bananas on bottom before adding cheese filling.
  2. Place apple filling on bottom before adding cheese filling. Dust top of cheesecake with cinnamon.
  3. Place strawberries, raspberries, or seedless grapes on bottom before adding cheese filling. Put dash of sour cream on top of cheesecake.
  4. Spread top of cheesecake with sour cream.

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Our Trusted Brands

  • All Seasons Kitchen
  • Greek Cream Cheese
  • Lombardi's Bakers Cheese
  • Lombardi's
  • Hahn's Yogurt and Cream Cheese Spread
  • Green Mountain Farms
  • Hahn's Bakers Cheese
  • Hahn's

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