Classic Cheese Cake

AuthorLe-ThermiqueCategoryDifficultyIntermediate
Yields12 Servings
Prep Time6 minsCook Time1 hrTotal Time1 hr 6 mins
INGREDIENTS :
Crust
 150 g graham cracker crumbs
 70 g unsalted butter, melted
 50 g caster sugar
Whipping Eggs White
 3 egg whites
 1 tsp cream of tartar
 100 g caster sugar
Cake
 80 g caster sugar
 3 eggs yolks
 25 g cornflour
 80 g cake flour
 1 tsp vanilla extract
 80 g whole milk
 500 g sour cream or greek yogurt
 1 lemon juice and zest
Topping Suggestion
 Salted caramel
 Lemon curd
 Strawberry
 Chocolate ganache
 Red wine chocolate ganache (omit for halal)
 Fresh fruit
 Whipped cream
 Raspberry sauce
COOKING METHODS :
1

- Pre Heat the oven 180°C. Line & grease a 20cm spring form pan. No need to grease.
Settings: Temperature: 180°C

2

Crust

- Place the graham crackers, butter and sugar. Into mixing jar and mix.
Settings: Timer: 20 Seconds / Speed: 6

- Transfer to the spring form pan, press firmly into the bottom and slightly up the sides spring form pan. Pre-Bake 8 min @ 180°C.

3

Whipping Eggs White

- Clean the mixing jar, until completely fat free and dry. Insert butterfly whisk, place the egg whites in the mixing jar and the cream of tartar.
- Add 100g sugars through the lid hole carefully in small teaspoon. Remove to a separate bowl.

Settings Timer: 3 Minutes / Speed: 4 / Temperature: 37°C

Settings Timer: 2 Minutes / Speed: 4 / Temperature: 37°C

4

Cake

- Remove the whisk attachment. Place the remaining sugar, egg yolks, corn flour, plain flour, vanilla extract, whole milk, sour cream, lemon zest and juice and cream cheese in the mixing jar.
Settings: Timer: 30 Seconds / Speed: 3

5

- Transfer the mixture into a larger bowl and carefully fold 1/2 the beaten egg whites under. Then add the remaining egg whites and fold until just incorporated.

6

- Pour the cheesecake mixture into the spring form pan and bake for 1 hour @ 180°C.
Settings: Timer: 1 Hour / Temperature: 180°C

7

- Once baked, leave in the oven, do not open the door and turn off the oven. After 1 hour, open the oven door and leave to cool until, completely cold. Then, remove from spring form pan and chill in the refrigerate for 3 hours to 12 hours.

8

TIPS:
• Do not over-mix the cheesecake batter
• Bake in a water bath
• Leave cheesecake in the cooling oven for 1 hour
• Cool completely at room temperature

Nutrition Facts

12 servings

Serving size

pieces


Amount per serving
Calories235
% Daily Value *
Total Fat 7g9%
Saturated Fat 3.8g19%
Cholesterol 15mg5%
Sodium 155mg7%
Total Carbohydrate 37g14%
Dietary Fiber 1g4%
Total Sugars 23.4g
Protein 6.9g

Calcium 4mg1%
Iron 5mg28%
Potassium 139mg3%
Vitamin D 30mcg150%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

INGREDIENTS :
Crust
 150 g graham cracker crumbs
 70 g unsalted butter, melted
 50 g caster sugar
Whipping Eggs White
 3 egg whites
 1 tsp cream of tartar
 100 g caster sugar
Cake
 80 g caster sugar
 3 eggs yolks
 25 g cornflour
 80 g cake flour
 1 tsp vanilla extract
 80 g whole milk
 500 g sour cream or greek yogurt
 1 lemon juice and zest
Topping Suggestion
 Salted caramel
 Lemon curd
 Strawberry
 Chocolate ganache
 Red wine chocolate ganache (omit for halal)
 Fresh fruit
 Whipped cream
 Raspberry sauce

Directions

COOKING METHODS :
1

- Pre Heat the oven 180°C. Line & grease a 20cm spring form pan. No need to grease.
Settings: Temperature: 180°C

2

Crust

- Place the graham crackers, butter and sugar. Into mixing jar and mix.
Settings: Timer: 20 Seconds / Speed: 6

- Transfer to the spring form pan, press firmly into the bottom and slightly up the sides spring form pan. Pre-Bake 8 min @ 180°C.

3

Whipping Eggs White

- Clean the mixing jar, until completely fat free and dry. Insert butterfly whisk, place the egg whites in the mixing jar and the cream of tartar.
- Add 100g sugars through the lid hole carefully in small teaspoon. Remove to a separate bowl.

Settings Timer: 3 Minutes / Speed: 4 / Temperature: 37°C

Settings Timer: 2 Minutes / Speed: 4 / Temperature: 37°C

4

Cake

- Remove the whisk attachment. Place the remaining sugar, egg yolks, corn flour, plain flour, vanilla extract, whole milk, sour cream, lemon zest and juice and cream cheese in the mixing jar.
Settings: Timer: 30 Seconds / Speed: 3

5

- Transfer the mixture into a larger bowl and carefully fold 1/2 the beaten egg whites under. Then add the remaining egg whites and fold until just incorporated.

6

- Pour the cheesecake mixture into the spring form pan and bake for 1 hour @ 180°C.
Settings: Timer: 1 Hour / Temperature: 180°C

7

- Once baked, leave in the oven, do not open the door and turn off the oven. After 1 hour, open the oven door and leave to cool until, completely cold. Then, remove from spring form pan and chill in the refrigerate for 3 hours to 12 hours.

8

TIPS:
• Do not over-mix the cheesecake batter
• Bake in a water bath
• Leave cheesecake in the cooling oven for 1 hour
• Cool completely at room temperature

Notes

Classic Cheese Cake

Leave A Comment

Your email address will not be published. Required fields are marked *