Abstract
The disclosure involves the method and process in which to manufacture an edible cheesecake sandwich that can be consumed by the masses. A baked good that allows people of all ages to enjoy a novelty dessert combination of cookies, and cheesecake in a predetermined individual serving size that creates a new delivery system integrated during the baking process allowing a defined heat exchange to alter the molecular structure of the two compounds to create a handheld cheesecake sandwich, which can be eaten without the use of plates and cutlery in any location at any time in the 24-hour cycle of a day.
Claims
1. A method to making cheesecake sandwiches which comprises: a. a cookie dough that allows for twice-baked process; b. a cheesecake batter that allows for a light, fluffy consistency due to the addition of meringue; c. a baking process in a silicone muffin mold that combines the two entities (cookies and cheesecake) into one solid form due to the introduction of meringue which creates a better adhesion d. a freezer process that allow for the easy removal of the cheesecake sandwich from the silicone muffin mold without damage.
2. A method in accordance with claim 1 that produces an individually portioned 4 ounce cheesecake sandwich dessert that enables a one-handed, grab-and-go style delivery system, which allows for the consumption of the 4 ounce cheesecake sandwich dessert without the use of plates and cutlery, anytime, anywhere.
3. A method in accordance with claim 1 whereas a predetermined mix of ingredients with the introduction of meringue creates an airy batter that allows the cheesecake batter to adhere better to the cookies during the baking process, and prevents separation of the cheesecake and cookies when one bite's into it with the addition of the twice-baked Linzer cookie.
Description
BRIEF DESCRIPTION OF THE DRAWINGS
[0014] In the drawings:
[0015] FIG. 1 is a readily available sheet of 15 flexible silicone molds in a predetermined size;
[0016] FIG. 2 is an individual flexible silicone mold that has been separated from its original sheet;
[0017] FIG. 3 is (1) twice-baked soft cookie being placed in the bottom of the individual flexible silicone mold;
[0018] FIG. 4 is cheesecake batter being poured on top of (1) twice-baked soft cookie inside the individual flexible silicone mold;
[0019] FIG. 5 is (1) twice-baked soft cookie being placed on top of the cheesecake batter completing the sandwich effect in the individual flexible silicone mold prior to baking;
[0020] FIG. 6 is an 1826 commercial baking pan containing 20 individual flexible molds that have been separated from their original sheets after the 20 individual cheesecake sandwiches have been baked and removed from the oven;
[0021] FIG. 7 is a cheesecake sandwich as it is removed from the individual flexible silicone mold after the baking and chilling process is complete;
[0022] FIG. 8 is the finished product; a cheesecake sandwich ready to eat.
DETAILED DESCRIPTION OF THE INVENTION
[0023] With reference now to the illustrations, FIG. 1 the sheet of 15 flexible molds also known as silicone cavities in a predetermined size provides an ease of use to the commercial baking industry, home baker, and novice baker in a way a metal pan does not, and cannot sustain. The mere flexibility in being able to peel, fold or pop out the delicate cheesecake sandwich prevents damage and loss, not just to the cheesecake sandwich itself, but also to the cost spent to make and manufacture them. The silicone pans and baking molds as they are referred are readily available nationwide not just to the commercial baking industry, but also to the home baker and novice baker at a reasonable cost that allows the method of this novel invention to take hold easily by anyone seeking to produce it.
[0024] In FIG. 2 we see an individual flexible mold also known as a silicone cavity in a predetermined size that has been separated from the original sheet it was manufactured on. It is this process of separation that allows for easy handling during the preparation, baking, and removal of the cheesecake sandwich.
[0025] FIG. 3 illustrates a soft twice-baked cookie as it is placed into the individual flexible mold. The cookie at this stage, is pre-baked once before insertion into the silicone cavity, and can be made in a variety of flavors, such as plain, chocolate or other desired choices by mixing and combining certain ingredients in distinct measures that allow for its soft twice-baked texture. These main ingredients include buttercream, shortening, egg yolks, whipped cream, baking soda, salt, powdered sugar, pastry flour and bread flour. Once the dough is prepared, a circle shape (other shapes can be substituted, such as hearts, stars, etc.) in a predetermined size is stamped out. The cookies are then baked for roughly 8 minutes at 440 degrees. After at least 10-15 minutes of cooling, the cookies are placed into the bottom of the silicone cavities.
[0026] A cheesecake batter having a light, fluffy consistency is prepared and poured on top of the soft twice-baked cookie in a four-ounce measure, FIG. 4. The cheesecake batter for this method of invention is unlike the customary cheesecake products being produced and sold on the market today. This cheesecake batter is created by mixing predetermined measures of sugar, cream cheese, egg yolks, salt, heavy cream, flour and vanilla, leaving the egg whites to be whipped into a meringue separately, thereby folding them into the semiliquid mixture at the end, which creates an almost souffl like quality, and superior taste during the baking process. Other flavors can be added in such as milk chocolate, chocolate chips, amaretto paste, and/or fillings such as fruits, caramel, nuts etc. to create a variety of cheesecake sandwich choices.
[0027] Once the batter has been added to the flexible mold, a second soft twice-baked cookie is then placed on top of the uncooked batter, FIG. 5. The silicone cavities are then placed on a metal baking sheet pan for support. Water is then distributed to the bottom of the baking sheet pan creating a water bath as they are placed in the oven. A temperature of 325 degrees for the first 30 minutes of baking is required, with a 30 minute cool down baking period to follow at a lower temperature of 275 degrees, (35 minutes is required for milk chocolate cheesecake sandwiches).
[0028] FIG. 6 illustrates an 1826 baking sheet pan containing 20 individual silicone cavities that were separated from their original sheets after completion of the baking process. For easy handling, each flexible mold is transferred to a cool baking sheet pan, and then stored in the freezer overnight.
[0029] FIG. 7 reveals our cheesecake sandwich in one piece as it is being removed from the flexible mold. The mold itself is best peeled during the frozen state of the cheesecake sandwich to prevent damage. Whereby, the cheesecake batter and soft twice-baked cookies have combined during the heat exchange changing the molecular structure to a solid form, which can be frozen for six months, thawed and consumed; refrigerated up to 7-10 days and consumed or eaten immediately without the use of unnatural ingredients or preservatives.
[0030] FIG. 8 demonstrates the end result in this method of invention, which allows for the making of a cheesecake sandwich through a baking process that adheres all of the ingredients into one creating a new, unique and novel delivery system that allows the consumer one-handed access to a delicious grab-and-go type cheesecake sandwich without the use of plates and cutlery.
