Kitchen Insider: Chef Lisa Levinson’s The Bakery PHX


Lisa-LevinsonThis month, step into the kitchen of Lisa Levinson. Her recipe for Salted Caramel Cheesecake would make a perfect Father’s Day treat.

Chef Lisa Levinson was introduced to baking at a very young age at her grandmother’s house in Montreal. It immediately sparked a passion for baking that she didn’t know she had. As the love and passion grew, she would see different pastries and have the desire to recreate them in her own kitchen. Though she’s been baking all her life, Lisa’s professional baking career began 10 years ago. But, it wasn’t until five years ago that The Bakery PHX came to be. She began treating customers with delicious, fresh baked goods at the Old Town Scottsdale Farmers Market.

bakeryphxIn August of 2014, she officially opened her brick and mortar store. Even after opening her own bakery, Levinson continues to be inspired by lots of things every single day. She’s always watching for the new up and coming food trends and enjoys creating culinary masterpieces with interesting combinations of ingredients.

“I love how people are becoming more adventurous in their tastes; it makes it fun to be able to create new fun desserts!” Levinson says.bakery-phx-2

From mini-pies to chocolate chip cookies and almond croissants, all orders at The Bakery PHX are baked fresh from scratch every day.

The Bakery PHX is located at 1528 Bethany Home Road in Phoenix (next to Luci’s Healthy Marketplace). For more information, call 480.499.0211 or visit www.thebakeryphx.com.

SALTED CARAMEL CHEESECAKE 

 

Ingredientssalted-caramel-cheesecake2

Crust

½ cup butter
⅓ cup brown sugar
¾ cup graham cracker crumbs

Filling

2 lbs cream cheese softened
½ cup sugar
1 tsp vanilla
1 cup caramel sauce
2 whole large eggs (room temp)
1 large egg yolk (room temp)

Topping

1-¼ cup caramel sauce
Fleur de sel

Instructions

Crust

Preheat the oven to 350F. Melt butter, add brown sugar and graham crumbs, mix well. Pat into bottom of pre buttered springform pan. Bake 10 minutes, let cool.

Reduce oven to 300 and place baking dish full of hot water on the bottom rack to create moisture (leave this in while baking).

Filling

Beat cream cheese, sugar and vanilla with mixer on medium until light and fluffy, about 30-60 sec. While beating on low add the caramel sauce. Scrape the bowl, beat 45 sec more making sure there are no chunks of cream cheese. Lightly whisk the eggs and yolks together and add to cream cheese mixture. Mix on low speed until they are incorporated and the batter is velvety, about 30 seconds. Scrape the bowl and mix until just combined. Pour the filling over crust, bake on the center rack about 1 hour. When done, give the pan a little wiggle, if only the center, 3-4 inches, jiggle, it is done. Chill the cheesecake overnight, before serving, pour the rest of the caramel over the top and sprinkle with fleur de sel.

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Comments

  1. Loretta Fox says:

    Thanks to this wonderful newspaper, we will be visiting your bakery during the summer. We moved to Carefree a year and a half ago and use the paper to find new and interesting things to see, do and eat…..Also, thanks for the recipe….

    • Thanks for your kind words, Loretta, and for patronizing our locally-owned businesses. We are looking forward to trying Chef Levinson’s cheesecake recipe this summer!

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