Cheesecake


Recipe from Chef Rocco Lugrine

Ingredient

 

Grams

 

Ounces

 

Procedure

Cream cheese
Sugar
Milk
Eggs
Sour cream
Vanilla extract
All-purpose flour

 

700
200
35
185
153
6
17

 

24.7
7.1
1.2
6.5
5.4
0.2
0.6

 
  1. With the paddle attachment cream together the cream cheese and sugar until soft and smooth.
  2. Add sour cream, milk and vanilla extract. Mix smooth.
  3. Add eggs in thirds, followed by the flour.
  4. Pour over crust and bake at 200F or 100c for 20-25 min for small and 40-45min for large

Cheesecake Crust

Ingredient

 

Grams

 

Ounces

 

Procedure

Graham cracker crumbs
Sugar
Melted butter

 

370
160
37

 

13.0
5.6
1.3

 
  1. Combine sugar & Graham cracker crumbs.
  2. Pour melted butter into mixture & combine.
  3. Press into Individual Flexipan® Sponge Cake FM 337 or Flexipan® Tatin FP 4897 and bake 325F - 160C for 10 minutes.

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