AuthorLe-ThermiqueCategoryCakesDifficultyIntermediate- Pre Heat the oven 180°C. Line & grease a 20cm spring form pan. No need to grease.
Settings: Temperature: 180°C
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.
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
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
- 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.
- Pour the cheesecake mixture into the spring form pan and bake for 1 hour @ 180°C.
Settings: Timer: 1 Hour / Temperature: 180°C
- 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.
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
Serving Size pieces
Servings 12
- Amount Per Serving
- Calories 235
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 3.8g19%
- Cholesterol 15mg5%
- Sodium 155mg7%
- Potassium 139mg4%
- Total Carbohydrate 37g13%
- Dietary Fiber 1g4%
- Sugars 23.4g
- Protein 6.9g14%
- Calcium 4%
- Iron 5%
- Vitamin D 30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Pre Heat the oven 180°C. Line & grease a 20cm spring form pan. No need to grease.
Settings: Temperature: 180°C
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.
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
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
- 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.
- Pour the cheesecake mixture into the spring form pan and bake for 1 hour @ 180°C.
Settings: Timer: 1 Hour / Temperature: 180°C
- 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.
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