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Friday, August 19, 2011

“Fabulous Bakery Desserts, Pt. XXVII: Cheesecake Seminar, Pt. VI: the “Calorie Buster” Cheesecake—forget about your Diet and dig in!”

The Steve Miller Band’s twenty-fifth album, “Extended Versions” came out in 2003—one year after the “King Biscuit Flower Hour” album and failed to chart.  It seems like in recent times, not only does a band release live albums, but now, they release “extended version” albums.  Sure, it’s a good one but it’s the same stuff over and over.  I guess if you had an opportunity to see the band in a recent concert, then an album like this would be of interest to you.  It is a good record so we urge you to take the handy link to Amazon.com, the world’s largest online retailer and buy it now! You won’t be disappointed! Thank you, the Elemental News of the Day.  


Here's the countdown to December 21, 2012: from today, we have 490 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!


                                                   STINKBUG 2011


Chef V. Vicky Mazarotti

END Commentary 08-20-2011

Copyright © 2011 by MHB Productions

Word Count: 2,081.



Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, August 20, 2011 by Chef V. Vicky Mazarotti


 Fabulous Bakery Desserts, Pt. XXVII: Cheesecake Seminar, Pt. VI: the “Calorie Buster” Cheesecake—forget about your Diet and dig in!

Bakersfield, CA, 08-20-2011 S:  Yesterday, I laid the “biggest one” I’d ever seen on you and if that one didn’t destroy your diet, the one I am teaching you how to make today will.  Sure, nowadays, we’re all on a diet but if you work in a professional kitchen, you generally don’t eat much but still the weight seems to adhere.  It’s almost as if by osmosis, the fat molecules drift through the air and are absorbed by one’s skin and are plugged in around one’s middle.  Sucks, but that’s life.  I mean, in a restaurant, you constantly nibble at stuff and taste this and that but seldom do you have time to truly sit down and eat.  Sure, chain restaurants are sticklers for following the legal codes and make everyone take their breaks and meal-times but who the hell can eat when you work around food all day long?  I mean, I’ve been in foodservice since the 1960’s and the overweight cooks I’ve seen are few and far between.  Most of us aren’t that heavy because the thought of sticking food into our mouths becomes a chore and nothing ever looks good.  We might make breakfast, we might eat a hamburger for lunch or dinner, but if we eat anything, it’s the occasional sweets when we’re given an opportunity. I’m as guilty as the rest: I see either a hot roll out of the oven or a piece of cheesecake sitting out and I have to consume it, furtively, so that no one sees me doing it. It seems that “stealing food” is part of the fun at times especially if it’s something the chef will scream and holler about but that is what it’s all about.  Let the chef scream and yell, it’s good for him!

Anyhow, today is the day when the Carrick Family has its traditional birthday party and it’s going to be a good one.  I’m at work today as are most of the rest of us who write here at the Elemental News of the Day so none of us will attend.  We’re not “family” anyway, we’re merely friends and when it comes to familial things, we tend to go our separate ways.  We only come together when it’s time to drink and to party and God knows we do that enough. But one thing I did do for the Carrick Family is to bake the cheesecake I am showing you how to make today: the dreaded “Calorie Buster!”


Yield: One 9” spring form bake pan / Mis-en-place: about 10-12 hours:

The Cheesecake:
Semi-sweet Nestles baking chocolate
Philadelphia-brand cream cheese

Granulated sugar

Large eggs
Beaten & Strained
Vanilla extract

Rum flavoring

Sour cream

The Crust:
Oreo cookie crumbs

Melted butter

Granulated sugar

Beaten egg white


1.      Mis-en-place: have everything ready to work with.  Make the crust first by combining the crumbled and pulverized Oreo cookie crumbs with the melted butter, sugar, and egg white in the bowl of an electric mixer equipped with a paddle attachment.  Mix into a crumbly blend of butter and crumbs.  Spray a 9” spring release bake pan with PAM or some such other food release spray and gently press the crumb mixture into first the bottom and then onto the sides.  Do it slowly and gently so that it adheres to the pan but take care to have sprayed it well with the PAM, first. Note: the purpose of the egg white is to stabilize the crust so that it will hold together better when the cake’s been baked.  Preheat standard oven to 375°F or a convection oven to 325°F.

2.      Next, combine the first SEVEN ingredients in the mixing bowl using the paddle attachment and beat on high speed until well-blended and smooth.  Scoop the cream cheese filling into the prepared crust and place on the middle oven rack to bake. 

3.      Bake for 20 minutes and then lower the heat by 50°F and continue baking for another hour or so.  Check for doneness by noting the cheesecake to begin pulling away from the sides of the pan and for SMALL cracks to begin forming in the center of the cake—when you see this, check with a cake tester to make sure the center is almost completely dry.  The trick is to pull it out before it’s completely done so that it will finish in the pan and NOT in the oven.  If you leave it in the oven for too long, the cracks will appear quickly and will be deep.  You can cover this up by putting a topping on top but you can’t do anything about the dryness so be careful!

4.      Allow to cool on a cake rack for about 20 minutes and then refrigerate for at least SIX hours.  Decorate with whipped cream and either a chocolate glaze or a sour cream topping.

This is one of the better cheesecake recipes that takes time to master.  Without gelatin and whipped cream to give it body and character, it relies on eggs to do the job. Always pay close attention to the baking process so that you don’t overbake it.  To make it even better, I topped it with the following topping:


Yield: about one cup:

Sour cream

Granulated sugar

Vanilla extract

Triple sec


1.      Combine ingredients together in the bowl of an electric mixer equipped with a wire whip.  Blend together well. Return standard oven to 450°F or a convection oven to 400°F and spread this mixture across the top of a finished cheesecake.  When you have, return it to the oven and bake an additional 6-7 minutes until the topping’s set.  Then remove the cheesecake from the oven and finish cooling.

This is the standard sour cream topping used by bakers for garnishing cheesecakes and Danishes. Be creative and find other uses for this wonderful topping.

As I said yesterday, I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

I hope you’ve had a great time today as I have. Heck, I’ve had a lovely time this entire week.  I will be back tomorrow to finish our seminar and then will be taking some time off like everyone else. I think it’s easier to write for a week and then not write again for 2-3 months.  Don’t get me wrong, I love writing for you but it’s nice to be able to do one’s job without having to whip up a bunch of recipes before going home.  Anyhow, enjoy yourselves and your weekend. I will see you tomorrow.  Please be sure to visit Amazon.com and maybe buy a Steve Miller Band album and/or buy a cookbook! See you all tomorrow! Bye!    

Thank you!

V. Vicky Mazarotti

V. “Vicky” Mazarotti
ACF, CWC, CPC, International Association of Culinary Professionals IACP.

This is me as a young chef back in the 1970's when I was working at a hotel in San Francisco. I had the opportunity to work in many different parts of the country and worked my way up the culinary ladder to become a top chef. I am both a Certified Working Chef and a Certified Pastry Chef and am a member of the American Culinary Federation, the world's top authority on everything connected to cooking.


END Commentary for Saturday, August 20, 2011 by Chef V. Vicky Mazarotti

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.


This original essay was authored by the one-and-only Chef V. Vicky Mazarotti

Recipes created by Chef V. Vicky Mazarotti on February 02, 1984 in Kona, HI.



“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!




This is #1275, a 16” x 20" original oil painting by Beverly Carrick entitled, “After the Movies." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

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Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 08-18-2011, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

Chief Editor: Stinkbug.

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Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.




V. Vicky Mazarotti, Fabulous Bakery Desserts, Classic Bakery Desserts, Classic Bakery Recipes, Desserts, Cheesecakes, Baked Cheesecakes, Dessert Toppings, the Steve Miller Band, Dessert Sauces,  


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