Vanilla Bean Cheesecake
The finest ingredients will leave a baked-from-scratch impression on guests. Crisp graham cracker crust is filled with a silky-smooth combination of mascarpone and cream cheeses, infused with rich vanilla bean. Presliced with paper dividers, allowing servers to thaw only the quantity needed. No baking required.
Reorder No. 716703
Case Pack: 4 ct.
Thaw carton in refrigerator for 8 – 12 hours – or – thaw carton at room temperature for 4 – 5 hours.
Serve with whipped cream and fresh fruit.
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Candy Cane Cheesecake
|716703||Sienna Bakery Vanilla Bean Cheesecake||1 slice|
|Candy Cane, crushed||3 Tbsp|
|Dark Chocolate, tempered||1 1/2 oz|
|496375||GFS Whipped Cream Topping||1 oz|
|203092||GFS Chocolate Syrup||1/2 oz|
Wash hands. Do NOT thaw cheesecake; cheesecake must be frozen to slice this recipe. Temper dark chocolate to 115°F. Dip frozen slice of cheesecake into tempered dark chocolate and quickly place on wire rack. Immediately coat the top of the cheesecake with the crushed candy cane before the chocolate sets. Place candy cane crusted cheesecake in the refrigerator to thaw out. Before serving, place whipped cream on top and sprinkle with candy cane pieces.Print Recipe