Classic Cheesecake

Name: Classic Cheesecake
Cook time: 270 min
Total time: 270 min
Yield: 8 portions
Cuisine: American
Ingredients: 200 g Graham cracker crumbs; 100 g Butter; 500 g Cream cheese; 150 g Sugar; 3 pcs Eggs; 10 ml Vanilla extract; 200 ml Sour cream; 15 ml Lemon juice

American cuisine

Contains allergens

GlutenMilkEggs

Auto-detected — always check product labels

⏱ 270 min👤 8 portions🔥 450 kcal★★★★★Medium

Energy / portion450 kcal · 1 883 kJ

PROTEIN

8г

FAT

32г

CARBS

35г

A rich, creamy cheesecake with a buttery graham cracker crust and a smooth, tangy filling. Perfect for dessert lovers who enjoy a decadent treat.

vegetarian

Ingredients

Graham cracker crumbs200 g

Butter100 g

Cream cheese500 g

Sugar150 g

Eggs3 pcs

Vanilla extract10 ml

Sour cream200 ml

Lemon juice15 ml

Steps

Mix graham cracker crumbs with melted butter using the Food Processor to create an even crust mixture.

GastroLab:

Install grating disc. Add graham cracker crumbs and melted butter to bowl. On touchscreen: select Food Processor → set Speed 6, Time 2 min → press knob to start.

⏱ 2 min💡 The mixture should resemble wet sand and hold together when pressed.

Transfer crust mixture to a 9-inch springform pan and press firmly into an even layer on the bottom and slightly up the sides. Refrigerate for 15 minutes.

⏱ 15 min💡 Use the bottom of a measuring cup to compact the crust evenly.

Blend cream cheese and sugar until smooth and creamy using the Food Processor.

GastroLab:

Remove grating disc and install knife. Add room temperature cream cheese and sugar to clean bowl. On touchscreen: select Food Processor → set Speed 5, Time 3 min → press knob to start.

⏱ 3 min💡 Scrape down the bowl halfway through to ensure all cheese is blended smoothly.

Add eggs one at a time to the cream cheese mixture, blending until just incorporated after each addition. Do not overmix.

GastroLab:

Add first egg. On touchscreen: select Food Processor → set Speed 3, Time 30 sec → press knob to start. Repeat with second and third eggs.

⏱ 2 min💡 Overmixing at this stage will incorporate too much air and cause cracks.

Add vanilla extract, sour cream, and lemon juice. Blend until smooth and uniform.

GastroLab:

Add vanilla extract, sour cream, and lemon juice to the bowl. On touchscreen: select Food Processor → set Speed 4, Time 2 min → press knob to start.

⏱ 2 min💡 The filling should be creamy and pourable but hold its shape.

Pour the cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.

💡 Use a spatula to ensure an even surface.

Bake in a preheated 160°C oven for 50–60 minutes, until the edges are set but the center still jiggles slightly when gently shaken.

⏱ 55 min💡 The cheesecake will continue to cook as it cools. Do not overbake or it will crack.

Remove from oven and let cool in the pan at room temperature for 1 hour, then refrigerate for at least 4 hours (or overnight) before serving.

⏱ 240 min💡 Chilling allows the flavors to develop and the texture to set perfectly.

Chef's note: Serve chilled with fresh berries, fruit compote, or chocolate ganache. For the best texture, remove the cheesecake from the refrigerator 15 minutes before serving.

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