I have an event coming up at the end of June and have a special request for cheesecake!
I have a few great recipes lying around, but wanted to serve the dessert as little bite-sized pieces. Has anyone made a cheesecake in a sheetpan before?
Here's what I was thinking:
1) Pour water into the sheet and then into a measuring cup to determine the volume of the sheetpan- then scale the recipe accordingly.
2) Line the pan with greased parchement, then make a simple grahm cracker crust and go up the sides of the pan. I will probably parbake the crust. (thoughts?)
3) Make the filling, then add to the pan, leaving 1/4 inch clearence
4) Set up a second sheet in the oven beneath the first filled with water to keep the oven moist.
5) cook according to the usual method, but start checking for doneness after about 30 minutes.
6) Chill completely, then cut in the pan, wrap, then bring to the event still in the pan
Should I parbake the crust? With or without an eggwhite wash?
Should I use a recipe with extra eggs to set the custard more firmly, or should I go with a gelatin or no-bake style?
If I do bake, will I need a real waterbath or will the shallow custard set fast enough?