Description

WHAT'S IT ALL ABOUT?

Take your cheesecake making skills to the next level in this hands-on course designed for both aspiring pastry professionals and enthusiastic home bakers. Learn the techniques behind creating traditional and contemporary cheesecakes, from rich baked varieties to light and refreshing cold set creations.

Over two practical days, you'll explore the science behind cheesecake production, gaining an understanding of ingredients, baking methods and finishing techniques that deliver consistent, high-quality results. You'll also learn how to create the increasingly popular Basque cheesecake, renowned for its caramelised top and creamy centre.

Whether you're looking to expand your culinary repertoire, improve your baking confidence, or develop skills for a hospitality environment, this course will provide a solid foundation in cheesecake production.

WHO'S IT FOR?

This course is ideal for:
• Home bakers wanting to perfect their cheesecake techniques
• Hospitality, bakery and pastry students
• Café, bakery and food service professionals
• Small business owners looking to expand their dessert offerings
• Food enthusiasts interested in creating premium desserts
• Anyone wanting to master both traditional and contemporary cheesecakes

No advanced pastry qualifications are required, although basic baking experience is recommended.

WHAT YOU NEED TO KNOW

• Duration: 2 days (6 hours per day)
• This is a practical, hands-on course delivered in a commercial kitchen environment.
• All ingredients, equipment and materials will be provided.
• Participants should wear enclosed footwear and suitable kitchen attire.
• Students will produce a variety of cheesecake styles throughout the course.

TOPICS COVERED

• Introduction to traditional and contemporary cheesecakes
• Ingredient functionality and recipe formulation
• Basque Cheesecake production techniques
• Cold-set cheesecake preparation methods
• Baked cheesecake techniques and troubleshooting
• Baking, chilling and storage requirements
• Flavour development and recipe variations
• Finishing, garnishing and presentation techniques
• Quality control for commercial production