(Makes one 16cm cheesecake)
100g graham crackers, 2 Tbsp sugar, 60g butter (melted)
500g cream cheese, 2 Tbsp all-purpose flour, 3 medium eggs, 40ml heavy cream, 1 tsp vanilla extract
1) Prepare the perfect crust
Preheat the oven to 180°C then grind your graham crackers in a blender to a fine crumb. Our Masterpiece Blender is the perfect tool for the job, turning your crackers to crumbs in seconds. Mix the crumbs with the melted butter and sugar, then press the mixture into a 16cm cake ring. For a crisp and satisfying base, bake the crust for 10 minutes at 180°C.
From irresistible cheesecake bases to silky soups the Masterpiece Blender creates the smoothest, most velvety textures.
2) Make the filling
Beat the cheese until creamy, then add the sugar, heavy cream, vanilla extract, flour and the eggs. Pour 100 ml of water into the oven cavity. Turn the knob to the PlusSteam symbol, heat the oven to 180°C and press the PlusSteam button. Then in just 5 minutes you're ready to start baking.
3) Pour, cook and cool
Pour your filling into the crust and bake for 15 minutes at 180°C. Then lower the temperature to 120°C for another 25 minutes or until it's firm and only the center looks wet and wobbly. Remove it from the oven and place it on a wire rack. Let it cool until the cheesecake is fully set and smooth as silk.