Cheesecake the Recipe and Method

Classic Cheesecake the Best-Selling Product for Your Bakery

By Sergio Boulanger

Today, I’ll share a simple yet effective cheesecake cream recipe that can be adapted into different desserts—mini cheesecakes, tart fillings, or layered cakes—making it a flexible and profitable option for your bakery.

Cheesecake Cream Recipe

Ingredients

• 1 stick (4 oz./125 g) butter, diced

• ¾ cup (4 ½ oz./135 g) sugar

• 3 eggs

• 8 oz. (250 g) cream cheese

Method

1. Incorporate the Sugar and Eggs with Soft Butter

Take the softened butter and whisk in the sugar and eggs until fully combined. Do not overheat or melt the butter; it should remain soft and creamy.

2. Add the Cream Cheese

Incorporate the cream cheese and whisk well until the mixture is completely smooth.

3. Divide and Bake

Pour the cream mixture into ovenproof bowls, filling them two-thirds full.

Place them on a baking sheet and bake for 15 minutes at 325°F (160°C).

4. Finishing & Presentation

Let cool at room temperature. Arrange some crumbled pastry around each cheesecake and drizzle 2 tbsp. of strawberry puree in the center for an elegant touch.

Why This Works for Your Bakery

This cheesecake cream recipe is versatile. You can:

✔️ Use it as a filling for tarts.

✔️ Make individual cheesecakes in ramekins for easy, high-margin sales.

✔️ Offer it as a layered filling for mousse cakes.

✔️ Create seasonal variations by adding citrus zest, chocolate, or caramel.

With a minimal ingredient list and a simple method, this is an easy recipe to scale up in a professional kitchen. If you optimize your production, this can be a high-profit, best-selling product for your bakery.

Would you like more bakery business insights? Follow my blog for professional tips on baking and profitability.

— Sergio Boulanger