baKING Tip: Leftover…Cheesecake!

You might wonder “Who on earth has leftover Cheesecake?!”  I know that Cheesecake freezes beautifully, but just in case you might have some leftover, here are my professional tips (actual industry secrets) on what to do with it.

What to make with leftover…CHEESECAKE…use it for filling!  Bakeries and high-end restaurants do this all the time. Cheesecake, rather than plain cream cheese, makes the best filling.  (Remove any crust before using.)

1)  MUFFINS: Using your favorite type of muffin, fill muffin cups 1/2 way.  Insert a 1″ square (or spoon) of cheesecake (not crust).  Cover the cheesecake with the remaining muffin batter.  Bake muffin as called for in recipe directions.

2)  DANISH:  Roll out Puff Dough that has been thawed and cut to 4″X4″ squares.  Cut an “X” shape from each corner – not through the center.  In the center, place one Tabl. of your favorite jam – I like Strawberry.  Now place 1 Tabl. of Cheesecake (not crust) in the center.  Pull every other corner up to meet in the center to form a pinwheel.  Press center to seal.  Bake at 375 degrees 15-20 minutes until golden browned and puffed.  Glaze with a bit of thinned jam.

3)  CAKE: Place the cheesecake (not crust) in the bowl and use a spatula to press down and make smooth and creamy.  Use this to fill the layers of a cake.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on March 10, 2011, in baKING Tips. Bookmark the permalink. Leave a comment.

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