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Biscuits & Cakes
Cheesecake
New York
Servings: 10-12
Preparation time: 90 minutes
(including baking)
Di culty: easy
Ingredients:
Base:
• 125 g wholegrain butter biscuits
• 80 g butter
Topping:
• 625 g cream
cheese
• 150 g sugar
• 3 eggs
• 125 mL sour cream
• 1 organic lemon
Preparation:
Weigh all ingredients on the scale and
distribute them into small bowls. Grease
the edge of a cake pan and cover the
bottom with baking paper. Preheat oven
to 130°C upper and lower heat. Base:
Place the wholegrain biscuits in the jug
of the ThermoBlend Elite and chop for 20
seconds at speed 6. Add butter and mix
for 2 minutes at 50°C on speed 2. Pour
the dough in the cake pan and bake at
130°C for 12 minutes in the oven. Topping:
Add the cream cheese and sugar into
the jug of the ThermoBlend Elite and mix
for 30 seconds on speed 3. Insert stirring
attachment. Add eggs, sour cream,
lemon juice and grated lemon zest and
beat on speed 4 for 30 seconds until
creamy. Distribute the topping evenly
on the base of the cake and bake for
1 hour at 130°C upper and lower heat.
Finish: Allow the cake to cool down for
10 minutes in the oven with the door
slightly open and then carefully remove
it from the cake pan with a sharp knife.
Refrigerate for at least 1 hour.
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