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How to Assemble Your Tools and Ingrediants for No-Bake Cheesecake

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Hi, I am David Guas with Damgoodsweet Consulting Group here in the Washington DC area, and we are here to bake our non-baked cheese cake. I am also going to talk to you about mise en place, something that I find is very important in working in a commercial and in a residential kitchen, private kitchen. It means everything in its place, is having all of your ingredients in front of you, so that you know one, that you have them, not that you thought you had them, but you actually physically see them and they are organized in little small dishes, bowls, but also including your equipment in that mise en place as well, not just your actual ingredients, your product. So that means, mixing bowls and your spatulas and your whisks. We have here, eight ounces of cream cheese, we have a cup of sour cream, we have our granulated sugar that is already pre-portioned, our salt, and we have gelatin sheets. You can also use powdered gelatin, but in the commercial kitchen and at home I actually use sheet gelatin. We have Cajeta which is our goats milk caramel and we have vanilla extract, we also have heavy cream. So these are part of our mise en place to help us get started with our cheese cake today.

Expert: David Guas

Email: damgoodsweet@aol.com

In September 2007, Pastry Chef David Guas exchanges his longtime corporate role for an entrepreneurial path that includes private consultation, boutique catering, cookbook authoring, and, eventually, his own retail bakery. Damgoodsweet Consulting Group, LLC, the irreverent name he has given his company, is the perfect description for all of his work. In the beginning, however, odds were against the native New More »