Perfecting Cheesecake, One Bake at a Time

Perfecting Cheesecake, One Bake at a Time

This week, I had another successful day in the certified kitchen, and I’m thrilled to share my latest creations! I was able to make two Classic New York Style Cheesecakes that turned out absolutely perfect. These beauties will be sliced, packaged, and ready for sale at the Horton Market in St. Thomas this Saturday, December 7th.

I also ventured into new territory by attempting a Burnt Basque Cheesecake for the first time. While I’m calling it my Almost Burnt Basque Cheesecake, I couldn’t be happier with how it turned out. Though the exterior wasn’t quite as charred as the pictures I’ve seen, the middle was perfectly set, the flavor is incredible, and it looks stunning. With a brulee torch, I’m confident I could add that classic burnt finish and make it bakery-window worthy! This recipe is definitely one I’ll be revisiting soon, with a few tweaks to get that signature burnt exterior just right.

This weekend will be extra special—it marks my first time selling at the Horton Market! I’m beyond excited to bring my cheesecakes to the community. I’ve been busy planning everything, from signs and displays to ensuring there’s plenty of product available. I’ll have slices and whole cakes for sale, but quantities will be limited, so stop by early if you can!

I’m also getting ready to start taking orders online or by phone. My plan is to begin accepting orders this weekend, with pick-up or delivery options available throughout the week. If picking up at the market works better for you, I’d be happy to arrange that too!

Thank you for supporting The Classic Luxury Cheesecake Company. I can’t wait to see everyone at the market and share these delicious creations with you!

Warmly,
Jeff Butler
The Classic Luxury Cheesecake Company