Patent ID: 6177117
Filing Date: 2001-01-23
Classification: A21D,A23C

Abstract:
A method of preparing a high quality baked cheesecake with a significantly reduced level of cosmetic defects, the method comprising the steps of:(1) providing a cream cheese curd comprising from about 6.0 to about 8.0 percent protein, from about 33 to about 37 percent fat, and from about 52.5 to about 55 percent moisture;(2) blending the cream cheese curd with sufficient cream, non-fat dry milk, or a mixture of cream and non-fat dry milk to provide a cream cheese blend having a protein/fat ratio in the range of 0.182 to 0.186;(3) preparing a cheesecake filling comprising the cream cheese blend, eggs, sugar, flour, milk, and flavorings;(4) introducing the cheesecake filling into a cheesecake crust or pan to provide an unbaked cheesecake; and(5) baking the unbaked cheesecake to provide the baked cheesecake.