Amaze your family, friends and clients with perfect stunning cheesecakes that never fail to impress. Follow award-winning pastry chef Irit Ishai in this comprehensive course, and create many kinds of cheesecakes, leveraging modern designs and unique presentations.
Learn many exciting recipes including cream cheese filling, graham cracker crust & fruit flavored sauces, and discover how to customize them by adding surprising flavors and spices. Master critical baking techniques to ensure your cakes always turn out perfect. Advance your decoration skills by making many kinds of elegant decorations and learn sophisticated techniques for working with isomalt and filo dough. Explore the world of edible flowers and advance your skills making them using fruits and fondant.
Finally, you’ll get detailed step-by-step guidance on decorating and plating four unique and stunning cheesecake desserts, as well as on creating three fabulous large cheesecake designs.
You can leverage the recipes and techniques taught in this course for many projects, and advance your baking skills in many areas. Simply put your favorite apron on, and join us on the path to baking mastery!
Before you start baking the perfect cheesecake, get into the mood and swing a bit with this short and fun promo video!
Watch this lesson to get a brief intro to the Udemy Video Player. It'll help you to quickly learn the player's most critical features so you can enjoy this course the most.
"Cheesecake Extravaganza" is a very broad course, which covers many delicious and beautiful cheesecakes and stunning cheesecake desserts, in multiple flavors and presentations. In this lecture Irit presents a broad overview of this course, including all the recipes and decoration skills that it covers. She also explains how the techniques you’ll learn help to transform the classic cheesecake into a modern edible creation, and how you can also apply them to other baking projects.
In this lecture we take a bit of time to plan our project. Specifically, you'll learn how to make important decisions that impact the cakes & desserts you'll make. Irit explains how to choose the presentation and size of the cakes based on the occasion and other considerations. She also presents the CakeNuvo “principal of balance”, that helps you to transform any cake or dessert into a complete culinary experience. Irit demonstrates how these principals are applied in each of the cheesecake designs, using contrasting flavors and colors as well as balanced textures and compositions.
The cake crust is one of the two primary recipes of the cheesecake. It’s usually quite chewy, and adds a nice contrast to the smooth and silky cake filling. In this lecture Irit goes over a quick and easy recipe for making the perfect crust, and explains how to make it unique by flavoring it.
In this lecture Irit walks you through the main recipe of the cake, which is the cream cheese filling. Irit’s recipe is unique since it’s lighter and has quite a bit less calories. However it retains the familiar taste and texture of a traditional New -York style baked cheesecake. This recipe is fast and simple to make, yet the cake you get is extremely delicious and creamy.
Fruit sauces are traditionally added to many cakes and desserts, and are a staple in most commercial pastry kitchens. They complement almost any dessert really well because of their sweet yet tangy flavors and beautiful vibrant colors. As you’ll see, adding fruit sauces to the cheesecake makes a lot of culinary sense: it’s extremely delicious and also makes the cake prettier. In this lecture we go over two of the three different types of sauces you’ll use in this course. Specifically, Irit guides you through making cherry and raspberry sauces, using fruit purees as well as fresh fruits. You'll also discover how easy it is to use the same techniques to make other fruit sauces as well.
Watch this lecture to learn how to make a fantastic passion fruit sauce. You'll use this sauce later to infuse the cake's filling and get a wonderful refreshing flavor.
Explore the process of assembling the cheesecakes in various cake and dessert rings, in order to make large 8” cakes as well as personal cheesecake desserts. Discover how to flavor the base filling using fruits and spices, and learn how to mix fruit sauces, such as cherry, raspberry and passion fruit, into the filling. Learn a great technique to infuse the cheesecake with spices such as vanilla. Using these techniques you’ll even be able to come up with new and unique cheesecake flavors on your own.
Getting a soft, creamy and smooth cake each and every time you bake it is a bit tricky, so in this lecture we focus on the secrets of baking. Irit demonstrates important tips and tricks to determine exactly when the cake is ready, so you always get perfect results.
Learn how to give the the cake an extra touch using delicious cake topping. Make a quick & easy recipe for tasty cheesecake topping and learn a cool technique for decorating it with impressive patterns using fruit sauces. Then explore baking the cake for the second time and find out how to check when it’s ready.
Flaky and crispy filo elements are great addition to many cakes and desserts, since they balance their soft textures really well. Discover the secrets of working with filo dough to create unique and extremely impressive decorations for the cheesecakes, and learn how to make crispy filo wraps to cover the sides of the cake.
Extend your knowledge of working with filo and learn how to make stunning filo objects such as rings and waves to decorate your cheesecakes. The techniques you’ll master in this lecture will help you to to create other kinds of filo elements, which is very likely to come handy in other baking projects as well.
Explore the fine art of creating stunning colorful sugar decorations using Isomalt! Discover how to color the isomalt and how to properly heat it, and make gorgeous sugar sheets with cool bubble effects. Use these amazing decorations to add height and wow factor to many cakes and desserts.
In this lecture you’re going to learn how to create gorgeous edible flowers using fruits. These flowers are really cute, and add a nice touch to many cakes and desserts. Discover how to use thin slices of plums to create delicate and elegant roses, and use exact same techniques for making edible flowers using other kinds of fruits such as peaches, nectarines, and mango.
This lecture is an overview of four amazing plated cheesecake desserts you’re going to work on. Each of these edible creations has unique flavors and distinct presentation, which you can adopt as is. However you can also use these fantastic designs as inspiration, and come up with your own ideas for new presentations.
Learn how to plate the Cherry Ring design, which is a personal cherry-flavored cheesecake dessert, with an amazing filo ring decoration.
Learn how to plate the Passion Fruit design, which is a personal passion fruit-flavored cheesecake dessert, with an adorable edible rose and unique isomalt decoration.
Learn how to plate the Vanilla Brulee design, which is a personal vanilla-flavored cheesecake dessert. This caramelized creation is extremely delicious and quite addictive!
Learn how to plate the Raspberry Wave design, which is a personal raspberry-flavored cheesecake dessert, with a stunning filo wave decoration.
In this lecture irit discusses the benefits of making large cakes vs individual desserts, and explains when it's best to make and serve them. She presents three unique designs for the cakes that are relatively simple but very impressive and beautiful: the Flower Design, the Modern Design and the Tropical design. To decorate the large cakes we’ll use mainly fruits, and you'll discover how it's possible to customize the design based on seasonality and your preferences.
Learn how to decorate a large 8" cheesecake by creating a stunning flower-like pattern on its top, using slices of strawberry. Augment the presentation using leaf-shaped kiwis and fondant flowers.
Decorate a large 8" cheesecake in a clean and modern fashion, using symmetrical and clean pattern that's made of pomegranate seeds and persimmon slices.
Before she says goodbye Irit takes a moment to review and summarize what you learned and accomplished in this course. First and foremost you learned how to transform the traditional twice-baked New York style cheesecake into a sophisticated, modern and exciting culinary creation! You learned how to flavor your cheesecakes in many unique ways, how to create many kinds of decorations for them, and how to serve them as impressive large cakes or stunning plated desserts.
Here you can download all course materials for "Cheesecake Extravaganza":
CakeNuvo provides high-end online video classes in cake decoration and baking art, guiding students step by step through their journey in the art of cake design, and encouraging them to unleash their imagination and creativity. Starting from basic methods and reaching the most intricate and awe-inspiring designs, every online class provides students with detailed and structured demonstrations, and is packed full with unique techniques and battle-tested tips and tricks, which can only be learned through real-life experience.
CakeNuvo’s classes are exciting to watch, and address the needs of enthusiasts and pros alike. We believe that almost everyone can learn cake design! Our focus is on helping you to create stunning cakes, desserts and other baked creations, and we provide you techniques and tools to do this in an easy and consistent fashion. We make sure to break down even the hardest tasks to simple and achievable objectives, and hold your hand and guide you to make sure that the end result is beautiful and awe inspiring!
I'm an entrepreneur and award-winning pastry chef, with more than 20 years of experience in the areas of baking, pastry art and cake decoration.
I worked at several fine-dining restaurants, designing innovative recipes and plated desserts. Most notably, I've been head pastry chef at the famed Manresa Restaurant (currently 3 Michelin stars), named one of the world’s 50 best restaurants By Restaurant Magazine. At Manresa I collaborated with renowned chef David Kinch, winner of the Iron Chef competition.
I perfected my chocolate-making skills working under master pastry chef Pascal Janvier, who was named one of the top 10 pastry chefs in America in 1998 and 1999 by Chocolatier Magazine.
Building on my extensive fine-dining experience, in 2004 I founded "Sugar Butter Flour", a European-style pastry shop and bakery, which specializes in high end custom cakes, desserts, chocolates and wedding cakes. It became one of the most successful and widely recognized bakeries in the Silicon Valley, with 2 retail stores and dozens of large high-end wholesale customers.
In 2011, after 8 long and fulfilling years, I sold Sugar Butter Flour and established CakeNuvo, an online school for pastry art, where I'm lead instructor and course designer.